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Whenever I need something quick that’s still a guaranteed crowd-pleaser, I turn to this chicken with rice and mushrooms. Creamy sauce coats tender chicken strips and flavorful mushrooms, coming together with fluffy rice for the ultimate feel-good dish. That’s probably why it keeps showing up on my weekly meal lineup.
I came home starving after a long shift, hardly anything left in the fridge, and this meal came together in about 20 minutes. Now it’s a regular request at my house.
Ingredients
- Chicken breast: Soaks up the sauce and turns out super tender. Look for the freshest one you can get your hands on.
- Mushrooms: Give earthy flavor and a nice bite. They should be firm and fresh with no dark patches.
- Oil: Gets everything nicely browned. Use your favorite high-heat oil or a basic neutral one.
- Red onion: Brings a mild sweetness. The fresher it is the more flavor you’ll get.
- Garlic: Adds some real depth. Peel and chop it fine.
- Flour: Thickens things up for that creamy texture. Type 405 is your best bet.
- Cooking cream: Makes the sauce extra smooth. Go for at least 15% fat for best results.
- Vegetable stock: Adds plenty of flavor. Use a clear, good quality one with no weird additives.
- Lemon juice: Brings some bright freshness. Squeeze a fresh lemon if you can.
- Salt and pepper: Basic seasoning—freshly ground is always better.
- Parsley: Makes everything pop with color and a fresh kick. Flat-leaf is my favorite here.
- Rice: Fluffy basmati works best. Check that it’s got the right texture.
Step-by-step guide
- Plating up and serving:
- Spoon out some rice onto plates, top with plenty of the chicken and mushroom mix and don’t forget a bunch of fresh parsley on top.
- Finish off the chicken and season:
- Tuck the seared chicken strips back into the sauce, let them soak up the flavor until they’re cooked through, and hit it with salt, pepper, and a kick of lemon juice to taste.
- Time for the sauce:
- Sprinkle the flour all over the onions and mushrooms, give it a good mix, then pour in vegetable stock little by little stirring as you go. Add the cream and let it simmer a few minutes until it starts to thicken.
- Sauté the garlic:
- Turn the heat down a bit, press the garlic right into the pan, and cook it just for a minute so it smells great but doesn’t burn.
- Chop up mushrooms and onions and cook:
- While the chicken’s browning, clean and slice the mushrooms then finely chop the onion. Toss both into the pan with the rest of the oil, cooking on high for about three minutes so everything’s nice and golden.
- Prep and cook the chicken:
- Slice your chicken up into strips, heat a splash of oil in a big pan, then throw in the chicken and sear it on high for a couple minutes until it’s got some golden color all around.
- Cook the rice:
- Get a pot of water bubbling, toss in the rice, and cook per the package instructions until fluffy, giving it a stir now and then.
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Good stuff to know
This one’s a winner for balanced meals—plenty of protein from the chicken and lots of veg too.
Storing ideas
Pop any leftovers in a well-sealed container and they’ll keep fine in the fridge for two or three days. Warm ’em up gently in a pan or microwave, splash in a bit of water or broth so the sauce gets creamy again. Freezing works, though the sauce might turn out a bit thinner afterwards.
Switch it up
Feel free to swap stuff in and out! Try turkey instead of chicken, or throw in a mix of mushroom types. A splash of white wine in the sauce adds awesome flavor. If you want to skip dairy, grab a plant-based cooking cream instead.
Serving ideas
It’s really tasty with wild rice or butter-smooth mashed potatoes if you want to mix it up instead of basmati. Add a crisp salad with a bit of lemony dressing for a super fresh side.
Where it fits in
You’ll see chicken sliced up with sauce and mushrooms all over, sometimes with rice, sometimes with noodles. It’s classic family comfort food in Germany, and it’s great for using up leftover bits of chicken like my grandparents used to do.
Frequently Asked Questions
- → How do you get the chicken nice and tender?
Just cook the chicken hot and fast for a minute or two. Let it simmer shortly in the sauce so it stays juicy.
- → Can I throw in other mushrooms?
Yep, not just button mushrooms. King oyster or oyster mushrooms taste great with it too.
- → What goes well instead of rice?
Pasta, mashed potatoes, or some homemade bread are also tasty with this one.
- → How do you make the sauce super creamy?
Pour in the cream slowly and let it gently simmer down till it's as thick as you like.
- → Can you prep this ahead of time?
Sure, you can make it in advance. When reheating, stir in a drop of broth to make it creamy again.
- → Is there a way to do this without cream?
Swap the cream for crème fraîche or a plant-based cream—works great!