Super Delicious and Easy Creamy Chicken and Rice Skillet

She ain’t too pretty but what she lacks in looks, she makes up for in pure tastiness. Today, we’re throwing it back straight to Nineteen Seventy Something (or, eighty something or, for me, ninety something). No matter which decade lays claim to your childhood, I’ll bet this simple yet super delicious Easy Creamy Chicken and Rice Skillet will teleport you right back to your youth. Does for me, at least.

I honestly love a casserole, I really do (which is what this is, just in skillet-ed form). I’m not sure if it’s the coziness of them, or the sheer efficiency of the cooking process. This one right here, speaking of the cooking process, is about as streamlined and efficient as it can be. I totally knocked out a few of the cooking steps that you’ll find in other casserole recipes, because I deemed them unnecessary to the deliciousness and quality of the final product. I’ve also added a couple of surefire tricks to ramp up the flavor, big time. Namely? Stock concentrate, sour cream, chicken three ways and WINE.

And efficiency is good … because this is creamy chicken and rice skillet dinner we’re talking about and we cannot be taking all day to make it, you know? This recipe is simply here to save your days.

What you’ll need to make this Easy Creamy Chicken and Rice Skillet with Mushrooms

This is such a classic, it just makes me smile. But perhaps what’s most noteworthy about this chicken and rice skillet are the things that are NOT here. Namely, canned soups. We’re using fresh mushrooms, white wine, lots of garlic, and sour cream to build fabulous flavor and creaminess. Canned cream o’ mushroom or chicken soup need not apply today. This is a retro classic, modernized.

Chicken and Rice Skillet INGREDIENTS

• 8 boneless skinless chicken thighs
• 2 TBSP olive oil
• Salt and pepper, as needed
• 16 ounces sliced mushrooms (I use Cremini)
• 1 cup diced onion
• 3 garlic cloves, minced or grated
• 1 green bell pepper, diced
• 2 teaspoons chicken stock concentrate
• ½ cup white wine
• 1 cup sour cream or plain Greek yogurt
• 2 cups chicken stock
• ½ cup grated parmesan or crumbled feta (optional)
• 1 cup uncooked rice, any kind you like (I love basmati)
• 2 cups shredded cheddar cheese

How to Make this Creamy Chicken and Rice Skillet with Mushrooms

This is a simple one-pan recipe that follows suit with some of my other favorite streamlined differ recipes here on MKL. Like this One Pan Creamy Tomato Tortellini Skillet and this One Pan Shrimp Piccata. You begin by browning the chicken and then tenderizing the veggies. Then we’ll build the quickest, most flavorful sauce by harnessing the powers of stock concentrate, white wine, garlic, and sour cream. So savory chicken stock goes in next and you’re almost done. If you’ve noticed that chicken is featured three different ways in this recipe – then you’ll get why it’s so darn tasty.

Chicken and Rice Skillet DIRECTIONS

1. Preheat your oven to 400 degrees F. Adjust the rack to the middle position.  
2. Add the oil to a large ovenproof skillet over medium high heat. Season the chicken thighs with salt and pepper and brown on both sides; about 2 minutes per side (they don’t need to cook all the way through). Transfer the chicken to a tray/plate and set aside for now.
3. Reduce the heat to medium and add the mushrooms, onion, and bell pepper to the pan, adding a little more oil if needed. Season lightly with salt and pepper and cook until the mushrooms have released their liquid and the veggies are all tender; about 6 to 8 minutes, stirring frequently. During the last minute, add the stock concentrate and garlic. 
4. Deglaze the pan with the wine (add the wine), and allow it to cook for one minute, stirring. Add the sour cream/yogurt, stock, parmesan or feta (if using), and rice, stirring to blend. Top with the browned chicken. Cover with the shredded cheddar and bake, covered (you can use foil) for 40 minutes. Remove the foil and allow the casserole to keep cooking until the cheese is melty and toasty on top; about 12 to 15 minutes more. 
5. The casserole needs to rest for at least 10 to 15 minutes before serving, to allow the liquid to reabsorb. 

If you like the looks of this Easy Creamy Chicken and Rice Casserole, you might want to try:

Chicken, Sausage & Wild Rice Soup

Summery Green Curry Chicken & Corn Chowder

Cauliflower and Sausage Soup with Kale Chips

Pasta with Cabbage and Sausage

Sausage, Apple, and Red Cabbage Bake

Chipotle Honey Gumbo with Coconut Rice

Red Beans and Rice

Print