Creamy Parmesan Chicken with Mushrooms and Rice

Read Time1 Minute, 24 Second

I made this recipe a while back and totally forgot to post about it. I don’t like making long paragraphs as to the how I came to this recipe, but it was a lot of trial and error. And plus, a new way to eat chicken is always bomb.

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Bear is a picky eater so I can’t say he loved this (he wouldn’t even try it), but the hubby loved it and he’s still alive so that’s always a great thing.

Ingredients:

1 pound chicken breast cubed
3 Tablespoons olive oil
1 teaspoon oregano
1 teaspoon basil
1 teaspoon
salt and pepper
1 cup long-grain rice uncooked
2 1/2 cups chicken broth (or hot water with 2 Tbsp of butter)
6 ounces sliced mushrooms about 1 cup (or one can of cream of mushroom)
1/2 cup heavy whipping cream
1/4 cup shredded parmesan cheese
salt and pepper to taste (I used seasoning salt and grated peppercorns)
chopped parsley and freshly shredded parmesan cheese for garnish

Recipe:

In a medium-sized pot or skillet add the olive oil and turn to medium-high heat. Add the chicken to the skillet along with oregano, basil, salt, and pepper and cook until the chicken is no longer pink and cooked throughout.
Add the uncooked rice to the skillet, chicken broth, and mushrooms. You can also substitute the chicken broth with hot water and butter. if you want the dish to be creamier, you can use cream of mushroom.
Reduce heat to medium-low and cover and let simmer for 15-20 minutes until rice is cooked and tender.
Stir in heavy cream, parmesan cheese, salt and pepper to taste. Garnish with freshly grated parmesan and fresh chopped parsley.