Chicken and Rice with Cream of Mushroom Soup

5 from 3 votes

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.

Prep Time10

Cook Time30

Total Time40

Course: Chicken breast recipes, one pan meals

Cuisine: American

Keyword: chicken and rice with cream of mushroom soup

Servings:

Author: Tatiana

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
3/4 cup unsalted butter
12 ounces fresh mushrooms sliced ( (cremini, white button, portobello)
1 medium onion diced
2 tablespoons minced garlic
1 1/2 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 3/4 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 1/2 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.

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