Chicken and Rice with Mushrooms Recipe
This Chicken and Rice with Mushrooms is a simple, baked dish with juicy chicken, earthy mushrooms, and creamy rice. A warm and flavorful meal made with easy-to-find ingredients.
Servings: 6 servings
Calories: 526kcal
Ingredients
- 1 cup +2 tbsp wild rice blend
- 1 small onion diced
- 3 cloves garlic minced
- 3 carrots diced
- 3 stalks celery diced
- 3 cup low-sodium chicken broth
- 1 tsp kosher sea salt
- 1 tsp Italian seasoning
- 1/2 teaspoon paprika
- 1/2 tsp black pepper
- 1/4 tsp thyme
- 1 tablespoon olive oil
- 1 1/2 lb boneless skinless chicken thighs cut into 1/2-inch pieces
- 8 oz cremini mushrooms sliced
- 2 tbsp white wine OR chicken stock
- 2/3 cup sour cream
- 1/2 cup whole milk OR half and half
- 3 cup bread cubed, (French bread or white bread)*
- 5 tbsp butter melted
Optional Garnish
- 1 tbsp parsley freshly chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Add the wild rice, onion, garlic, carrots, celery, chicken broth, salt, Italian seasoning, paprika, black pepper, and thyme to a 9x13-inch casserole dish. Cover tightly with aluminum foil and bake for 1 hour and 20 minutes.
- At the 1-hour mark, heat the olive oil in a large skillet over medium-high heat. Sprinkle a dash of salt on the bottom of the pan. Season the chicken pieces with additional black pepper and paprika. Working in 2–3 batches, brown the chicken on two sides, about 2–3 minutes per batch. Remove the chicken and set it aside. Add more salt (and olive oil if needed) after each batch.
- Add the mushrooms to the skillet and sauté until browned, about 3–4 minutes. Add the white wine or chicken broth to deglaze the pan, scraping off browned bits from the bottom. Remove the casserole from the oven (increase oven temperature to 425 degrees Fahrenheit/220 degrees Celsius) and stir in the mushrooms, sour cream, and milk. Place the chicken on top and gently press it into the rice.
- Toss the cubed bread with melted butter, then sprinkle it over the top. Return the casserole to the oven and bake uncovered for another 20 minutes, keeping an eye on the bread crumbs (cover with foil if browning too quickly).
- Remove from the oven and let it stand for 10 minutes before serving. Garnish with freshly chopped parsley, if desired.
Notes
*I used whole wheat French bread from Target’s bakery, and it was perfect!
STORE Chicken Rice and Mushrooms leftovers in an airtight container in the refrigerator for 3–5 days after it has cooled completely. For longer storage, FREEZE in freezer-safe containers or bags for up to 3 months, sealing tightly to prevent freezer burn. When ready to eat, thaw overnight in the fridge.
REHEAT individual portions in the microwave with a splash of broth or milk to restore moisture, or warm larger portions in a covered dish at 350°F (175°C) for 20–25 minutes, stirring occasionally.
Nutrition
Serving: 6serving | Calories: 526kcal | Carbohydrates: 44g | Protein: 34g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 150mg | Sodium: 790mg | Potassium: 956mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5851IU | Vitamin C: 5mg | Calcium: 148mg | Iron: 3mg
