This Chicken and Rice with Cream of Mushroom Soup is the ultimate cozy meal! Juicy, seasoned chicken, fluffy jasmine rice, and a rich, creamy mushroom sauce come together in one skillet for an easy, satisfying dinner.

Be sure to check out Chicken Scampi with Garlic Parmesan Rice or try this flavorful Oven Baked Chicken and Rice for another easy and delicious meal!

😍Why You’ll Love It

One-pan wonder – Fewer dishes, more flavor!
Creamy & comforting – The mushroom sauce coats every bite beautifully.
Customizable – Add veggies, swap seasonings, or make it extra herby!

✅What You’ll Need

Chicken breasts – Cut into strips for quick, even cooking. Swap: Chicken thighs for a juicier texture.
Onion & garlic – Adds depth and flavor. No fresh garlic? Use garlic powder instead.
Mushrooms – Cremini, white button, or portobello all work well. Find them in the produce aisle.
Jasmine rice – Light, fluffy, and absorbs all the flavors. Swap: Basmati or long-grain white rice, but adjust liquid if needed.
Mushroom condensed soup – Makes the sauce rich and creamy. No mushroom soup? Try cream of chicken or cream of celery.
Chicken broth – Keeps everything moist and flavorful. Swap: Vegetable broth for a lighter option.
Fresh parsley or rosemary – Adds a bright, herby finish. No fresh herbs? Use dried, but reduce the amount by a third.

🔪How to Make Chicken and Rice with Cream of Mushroom Soup

Season & Sear – Coat the chicken in spices, then sear until golden brown.

Sauté the mushrooms & onions – Cook the mushrooms first for a deep, rich flavor, then add onions until softened. Stir in the garlic and cook until fragrant.

Cook the rice – Add the rice, then pour in the broth and mushroom soup, bring to a boil, then reduce heat and cover.

Finish with chicken – Add the seared chicken back in during the last few minutes to keep it tender.

✨Substitutions and Variations

Prefer dark meat? Use boneless, skinless chicken thighs for even more juiciness.
Want extra veggies? Toss in spinach, bell peppers, or peas before serving.
No jasmine rice? Swap for basmati or long-grain white rice, but adjust the liquid as needed.
Make it dairy-free by using a coconut milk-based mushroom soup alternative.

🍽️What to Serve With It

This dish is a meal on its own, but a side of Roasted Asparagus, Cheesy Garlic Roasted Brussels Sprouts or Cucumber and Tomato Salad pairs perfectly. You can also serve it with warm, buttery Naan Bread.

🗄️Leftovers and Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or milk to keep it creamy. Freezing isn’t recommended, as the rice may become mushy.

This Chicken and Rice with Cream of Mushroom Soup is pure comfort in a bowl—hearty, creamy, and packed with flavor. If you try it, let us know how it turns out, and don’t forget to rate the recipe ⭐⭐⭐⭐⭐!

Print Recipe

Chicken and Rice with Cream of Mushroom Soup

This Chicken and Rice with Cream of Mushroom Soup is a rich, comforting one-pan meal. Juicy chicken, tender mushrooms, and creamy, flavorful rice come together for an easy, hearty dinner.

Author: Tatiana

Prep Time10

Cook Time30

Total Time40

Servings:

Calories: 561kcal

Ingredients

1 pound chicken breasts cut into strips, about 1-inch wide
½ teaspoon EACH: salt, black pepper, garlic powder, dried thyme, smoked paprika
2 tablespoons olive oil
¾ cup unsalted butter
12 ounces fresh mushrooms sliced ( (cremini, white button, portobello)
1 medium onion diced
2 tablespoons minced garlic
1 ½ cups jasmine rice
1 can (10.5 ounces) mushroom condensed soup
3 cups low-sodium chicken broth
2 tablespoons fresh parsley or rosemary finely chopped

Instructions

Season the chicken with ½ teaspoon EACH: salt, black pepper, garlic powder, dried thyme, smoked paprika. Heat 2 tablespoons olive oil in a skillet over medium-high heat and sear chicken in batches until browned. Remove and set aside.
Melt ¾ cup unsalted butter in the same skillet and add 12 ounces fresh mushrooms. Cook over medium-high heat for 4-5 minutes until they release moisture and turn golden brown. Add the diced onion and cook for another 2-3 minutes until softened.
Reduce heat to medium, add 2 tablespoons minced garlic and cook for 1 minute until fragrant.
Add 1 ½ cups jasmine rice, 3 cups low-sodium chicken broth and 1 can (10.5 ounces) mushroom condensed soup, stirring to combine. Bring to a boil, stirring occasionally to prevent sticking.
Reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender. Stir occasionally for the first 10 minutes, then leave covered. During the last 5 minutes of cooking, add the seared chicken.
Sprinkle with 2 tablespoons fresh parsley or rosemary if desired. Enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a splash of broth or milk to maintain the creamy texture. Freezing is not recommended, as the rice may become too soft and lose its texture.

Nutrition

Course: Chicken breast recipes, one pan meals

Cuisine: American

Keyword: chicken and rice with cream of mushroom soup

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