Description
Indulge in this Velvety Herb Chicken & Mushroom Cream Bowl with Fluffy Rice recipe that’s comforting and easy to make—perfect for any occasion!
Ingredients
Scale
- 2 chicken breasts (about 1 pound)
- 8 ounces mixed mushrooms (button, cremini, etc.)
- 2 cloves garlic, minced
- 1 small onion, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- ¾ cup heavy cream or half-and-half
- 1 tablespoon Dijon mustard
- 1 cup chicken stock
- 1 teaspoon Italian herbs (thyme & oregano)
- Salt and cracked black pepper to taste
- Cooked white rice for serving
- Fresh parsley for garnish
Instructions
- Season chicken breasts generously with salt and pepper. In a large skillet, heat butter and olive oil over medium-high heat. Sear chicken for about 5–7 minutes on each side until golden brown; then set aside.
- In the same skillet, sauté minced garlic, onion, and mushrooms until softened (3–5 minutes). Add butter and Dijon mustard; stir well.
- Pour in heavy cream and chicken stock, simmering gently for 5–10 minutes until thickened slightly.
- Return seared chicken to the pan; let it simmer in the sauce for another few minutes until heated through.
- Serve over fluffy rice and garnish with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 540
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg