Creamy Chicken and Mushrooms with White Rice

Name: Creamy Chicken and Mushrooms with White Rice
Total time: 35 min
Yield: 3 people
Ingredients: 1.1 lb Chicken breasts, cubed; 2 cup Long-grain white rice; 1 cup Cooking cream; 1 cup Sliced mushrooms; 2 tbsp Butter; 1 tbsp Minced garlic; 0.5 cup Chicken broth

Under 60 MinsHigh ProteinStovetopDinner • LunchComfort FoodFrench

Medium

35min

580kcal

3people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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Tender chicken breasts cooked in a rich cream sauce with mushrooms, served alongside fluffy white rice.

The Creamy Chicken and Mushroom with White Rice recipe is one of the most elegant dishes you can prepare using chicken breasts, combining a rich texture with balanced flavor. The secret to a successful creamy chicken and mushrooms dish lies in searing the chicken well to get a golden crust that locks in moisture, ensuring the breasts remain tender and juicy. Using fresh mushrooms adds a deep earthy flavor that enhances the cream, while the white rice acts as a perfect base to absorb this delicious sauce. This meal is more than just a quick dinner; it is a gourmet dining experience at home. For the best results in your Creamy Chicken and Mushrooms with White Rice, we recommend using high-quality cooking cream and not overcooking the breasts once the liquids are added. You can add a touch of fresh herbs like parsley or thyme to enhance the aromatic profile. The contrast in textures between the fluffy rice and the creamy sauce makes this dish a favorite for both adults and children. Enjoy preparing creamy chicken and mushrooms as a nutritionally complete and very satisfying meal, providing protein from the chicken, carbohydrates from the rice, and healthy fats from the cream and butter.

Ingredients

500 g Chicken breasts, cubed (about 2 large pieces)
400 g Long-grain white rice (about 2 cups)
250 ml Cooking cream (1 cup)
200 g Sliced mushrooms (about 2 cups of slices)
2 tbsp Butter
1 tbsp Minced garlic (3 cloves)
120 ml Chicken broth (half a cup)

Instructions

1
Wash the white rice and soak it for 15 minutes, then cook it in boiling salted water until fully tender.
2
In a large skillet, melt the butter and brown the chicken breast pieces until they are golden on all sides, then remove and set aside.
3
In the same skillet, add the mushrooms and sauté until they soften and change color.
4
Add the minced garlic and stir for one minute until fragrant.
5
Pour in the chicken broth and let it simmer briefly to scrape up the flavors stuck to the bottom of the pan.
6
Add the cooking cream and return the chicken breasts to the pan.
7
Let the mixture simmer on low heat for 5-7 minutes until the sauce thickens and the chicken is fully cooked.
8
Serve the hot chicken and sauce over a plate of white rice.

Chef's Tips

•To get a thicker sauce, you can mix a teaspoon of cornstarch with the broth before adding it.
•You can add a pinch of black pepper and nutmeg to the cream to enhance the flavor.
•Make sure not to boil the cream vigorously so it does not separate.