Creamy Mushroom Chicken with Rice, Broccoli & Potatoes
Description
This comforting dish features juicy, pan-seared chicken breasts smothered in a rich, garlicky creamy mushroom sauce. It’s served with fluffy rice, tender-crisp broccoli, and golden roasted potatoes—making it a full, satisfying, well-balanced meal. Perfect for family dinners or meal prep, and it reheats beautifully!
Total Time
Task Time
Prep Time 15 minutes
Cook Time 35–40 minutes
Total Time 50–55 minutes
Ingredients (4 servings)
For the Chicken & Mushroom Sauce
4 chicken breasts (or thighs)
1 ½ cups sliced mushrooms (white, cremini, or mixed)
1 small onion, finely diced
3–4 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream (or ½ cup cream + ½ cup milk)
1 tbsp flour (optional, for thickenin
1 tbsp olive oil
½ tsp paprika
½ tsp dried thyme or Italian seasoning
Salt & pepper to taste
Fresh parsley (for garnish)
For the Rice
1 cup long-grain rice
2 cups water or broth
½ tsp salt
For the Broccoli
1 head broccoli, cut into florets
½ tsp salt
Drizzle olive oil
For the Potatoes
3–4 medium potatoes, diced into small cubes
2 tbsp olive oil
½ tsp paprika
½ tsp garlic powder
Salt & pepper
Instructions
1. Prepare the Potatoes (Start These First)
Preheat oven to 425°F (220°C).
Toss diced potatoes with olive oil, paprika, garlic powder, salt, and pepper.
Spread evenly on a baking sheet.
Roast 25–30 minutes, flipping halfway, until golden and crispy.
2. Cook the Rice
Rinse rice until water runs clear.
Add rice, water/broth, and salt to a pot.
Bring to a boil, then reduce heat to low.
Cover and simmer 15 minutes, then rest 5 minutes.
Fluff with a fork and stir in butter if desired.
3. Steam or Sauté the Broccoli
Option A — Steam
Steam broccoli over boiling water for 5–6 minutes until bright green and tender-crisp.
Option B — Sauté
Heat 1 tbsp butter or oil in a pan, add broccoli, cook 5–7 minutes, season with salt.
4. Make the Creamy Mushroom Chicken
Sear the Chicken
Pat chicken dry. Season with salt, pepper, and paprika.
Heat olive oil
Cook chicken 5–6 minutes per side until golden and cooked through (165°F / 74°C).
Remove chicken and set asides
Make the Mushroom Sauce
In the same pan, add remaining butter.
Sauté onions 2 minutes until soft.
Add mushrooms and cook 5 minutes until browned.
Stir in garlic, cook 30 seconds.
Sprinkle flour (if using) and mix.
Pour in chicken broth and stir; simmer 2–3 minutes.
Add cream and thyme; simmer until it thickens (3–5 minutes).
Return chicken to the pan and spoon sauce over the top.
Simmer 2 minutes to combine flavors.
Serving
Plate each serving with:
A spoonful of rice
A portion of broccoli
A scoop of roasted potatoes
The creamy mushroom chicken with extra sauce
Top with chopped parsley.
Tips & Variations
Lighter version: Use half-and-half or evaporated milk.
Add cheese: A handful of Parmesan makes the sauce richer.
More flavor: Add a splash of white wine before the broth.
Low-carb option: Swap rice and potatoes for cauliflower rice.
Frequently Asked Questions (Q&A)
Q1: Can I use chicken thighs?
Yes! Thighs stay juicier and taste great. Sear 6–7 minutes per side.
Q2: What mushrooms work best?
Cremini or baby bella give the deepest flavor, but any mushrooms work.
Q3: Can I make the sauce ahead?
Yes—store in the fridge for up to 3 days. Thin with a splash of broth when reheating.
Q4: Can I make this dairy-free?
Use coconut cream or a plant-based cream. It will still be silky.
Q5: What other sides can I serve?
Mashed potatoes, garlic green beans, pasta, or salad are all excellent.
Q6: How do I keep chicken from drying out?
Do not overcook. Remove from heat at 165°F (74°C) internal temperature.