Creamy Chicken Mushroom With Rice

This creamy chicken mushroom with rice transforms simple ingredients into a restaurant-quality meal right at your dinner table. The tender chicken thighs nestled in a velvety mushroom sauce create the ultimate comfort food experience that satisfies even the pickiest eaters.

I discovered this recipe during a particularly hectic week when I needed something special yet simple. My family immediately declared it their new favorite, requesting it nearly every weekend since.

Ingredients

• Chicken thighs: Provide rich flavor and stay tender throughout cooking
• Paprika powder: Adds subtle smokiness and beautiful color to the dish
• Cornstarch: Creates the perfect texture for both the chicken coating and sauce thickening
• Mushrooms: Bring earthy depth that balances the creamy elements
• Heavy cream: Creates luxurious sauce texture impossible to achieve with substitutes
• Parmesan cheese: Adds umami notes that elevate the entire dish
• Butter: Forms the flavor foundation for the mushroom sauce
• Chicken broth: Intensifies the savory elements while thinning the sauce perfectly

Step-by-Step Instructions

Marinate the Chicken:

Cut boneless skinless chicken thighs into bite-sized pieces and combine with paprika powder, chicken stock powder, salt, pepper, and cornstarch in a bowl. Mix thoroughly until each piece is evenly coated. Allow the chicken to marinate for at least 30 minutes in the refrigerator, though overnight works wonderfully for deeper flavor development.

Sear the Chicken:

Heat cooking oil in a large skillet over medium high heat until shimmering but not smoking. Add the marinated chicken pieces in a single layer, being careful not to overcrowd the pan. Cook undisturbed for 3 to 4 minutes until deeply golden, then flip and cook for another 2 to 3 minutes until cooked through. Transfer to a clean plate and tent with foil to keep warm.

Create the Sauce Base:

Return the same pan to medium heat, retaining any flavorful bits from cooking the chicken. Add butter and allow it to melt completely. Add sliced mushrooms and cook undisturbed for 2 minutes to develop browning, then stir and cook for 2 more minutes. Add finely chopped onion and minced garlic, cooking for 3 to 4 minutes until softened and aromatic.

Develop the Creamy Sauce:

Pour chicken broth into the pan, using a wooden spoon to scrape up any browned bits from the bottom. Allow to simmer for 2 minutes, then reduce heat to medium low. Add heavy cream and freshly grated parmesan cheese, stirring constantly until the cheese melts completely. Season with sugar, salt, and pepper, then simmer gently for 5 to 7 minutes until the sauce coats the back of a spoon.

Assemble and Serve:

Divide hot cooked rice among serving plates, creating a bed for the dish. Return the seared chicken to the sauce, gently coating each piece. Spoon the creamy chicken and mushroom mixture over the rice, making sure to include plenty of sauce. Garnish with dried parsley for color and a fresh element. Serve immediately while piping hot.

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The chicken thigh is truly the unsung hero of this recipe. While many home cooks default to chicken breast, the thigh meat offers superior flavor and tenderness that transforms this simple dish into something extraordinary. My mother always insisted on using thighs in her cooking, and this recipe proves her wisdom.

Perfecting the Sauce

The key to achieving restaurant quality sauce lies in patience. Allow your sauce to simmer gently until it reaches the perfect consistency where it coats the back of a spoon but still flows smoothly. If your sauce becomes too thick, add a splash of chicken broth to thin it. Conversely, if it seems too thin, continue simmering until it reduces to your desired thickness. Remember that the sauce will continue to thicken slightly as it cools.

Make-Ahead and Storage

This dish reheats beautifully, making it perfect for busy households. Store the chicken and sauce separately from the rice in airtight containers in the refrigerator for up to 3 days. When reheating, add a small splash of chicken broth or cream to the sauce to restore its silky texture. The flavors actually develop further overnight, making this an excellent meal prep option. For longer storage, you can freeze the chicken and sauce for up to 2 months, though the texture of the cream sauce may change slightly upon thawing.

Ingredient Substitutions

This recipe welcomes adaptations based on your pantry. While chicken thighs provide optimal flavor and tenderness, chicken breast works well if cut into smaller pieces and cooked more gently. The mushroom variety can be expanded beyond champignon to include cremini, shiitake, or even wild mushrooms for deeper earthy notes. Half and half can substitute for heavy cream, though the sauce will be less rich and may require additional thickening with a cornstarch slurry. Plant based alternatives like coconut cream work surprisingly well for dairy free diets, though they will impart a subtle sweetness to the final dish.

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Frequently Asked Questions

→ Can I use chicken breast instead of thighs?

Yes, you can use chicken breast, but the cooking time may differ as breasts cook faster. Ensure they remain tender and juicy.

→ What mushrooms work best for this dish?

Champignon mushrooms are recommended, but you can substitute with cremini or button mushrooms for similar results.

→ How can I thicken the creamy sauce further?

If you prefer a thicker sauce, let it simmer longer or mix a teaspoon of cornstarch with water and stir it into the sauce while cooking.

→ Can I make this dish ahead of time?

Yes, you can prepare the chicken and sauce ahead, but avoid combining it with rice until serving to maintain texture and freshness.

→ What can I use instead of heavy cream?

You can use half-and-half or coconut cream as alternatives, but the texture and flavor may vary slightly.