Easy Creamy Chicken and Rice Skillet with Mushrooms
This one’s got some serious throwback vibes, and it’s healthy and simple, too. Pretty much a win all the way around, if you ask me. We’ll use tasty chicken thighs (because they stand up to longer cooking beautifully), fresh veggies and either sour cream or yogurt for the creaminess. A fresher take on a retro concept? Yes please.Â
- Yield: 4 servings 1x
Ingredients
Units
Scale
- 8 boneless skinless chicken thighs
- 2 tablespoons olive oil
- Salt and pepper, as needed
- 16 ounces sliced Cremini mushrooms
- 1 small to medium yellow onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced or grated
- 2 teaspoons chicken stock concentrate
- 1/2 cup white wine
- 1 cup sour cream or plain Greek yogurt
- 2 cups chicken stock
- 1/2 cup grated parmesan or crumbled feta (optional)
- 1 cup uncooked rice, any kind you like (I use basmati)
- 2 cups shredded cheddar cheese
Serving suggestion: Chopped scallions and/or parsley
Instructions
- Preheat your oven to 400 degrees F. Adjust the rack to the middle position.Â
- Add the oil to a large 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.
- 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 garlic and stock concentrate.Â
- Add the wine, and allow things to cook for one minute, stirring. Add the sour cream/yogurt, stock, parmesan or feta (if using), and the rice, stirring to blend. Season with a little more salt if you think it needs it. Top with the browned chicken and any accumulated juices. Cover with the shredded cheddar and bake, covered (you can use foil) for 35 minutes. Remove the foil and allow the casserole to keep cooking until the cheese is melted on top and the rice is cooked; about 15 minutes more (NOTE: brown rice takes longer to cook all the way through).
- The casserole needs to rest for at least 10 minutes before serving, to allow the liquid to reabsorb.Â
Notes
This can easily be prepared in a casserole/baking dish, if you prefer or don’t have an oven-proof skillet. Just follow the directions as listed, and transfer the creamy rice and mushroom mix into a sprayed or greased dish. Top with the browned chicken and the shredded cheese, cover and bake as directed.Â