If there’s one meal I lean on during grey, chilly evenings, it’s this rich, creamy mushroom chicken and rice. It all comes together in one big pot that sits bubbling on the stove, filling the whole house with a warm, savory smell that practically calls everyone to the kitchen before I can even say, “Dinner’s ready.”

This is true comfort food, the kind that makes you want to scoop up seconds and linger at the table.

Why This Dish Is Always On My Cold-Weather Menu

I’m someone who has a few non-negotiables for comfort food.

First, it has to be hot. I’m sorry, but a cold sandwich just doesn’t do it for me on a damp evening. I want something that warms me from the inside out.

Second, it needs to be creamy. I want my spoon to stand up in it. Or better yet, see that cream swirl into the rice as it soaks up all the good flavors.

Lastly, it should taste like something you’d want after a long day. Deep, homey flavors. No bland or boring rice here—this one has buttery mushrooms, savory garlic, tender chicken, and just enough lemon and thyme to keep it from feeling heavy.

Honestly, this is one of those meals where people go quiet when they’re eating. That’s always a good sign at my table.

What I Love About Making This

• One Pot. There’s a special joy in looking at my stove at the end of dinner and realizing there’s just one pot to wash. It’s the sort of thing that makes weeknights feel a bit easier.
• Family Friendly. Creamy chicken dishes are the way I convince my kid to eat mushrooms without a fuss. He doesn’t even notice he’s eating vegetables. Win.
• Filling and Balanced. Between the rice, juicy chicken thighs, and rich cream, it’s the kind of meal that sticks with you but doesn’t feel too heavy.

My Ingredient Notes and Personal Swaps

• Boneless Skinless Chicken Thighs. I’m partial to thighs because they’re forgiving. Even if I’m distracted for a minute (happens more than I’d like to admit), they stay juicy. Chicken breasts will work too—just watch the cooking time so they don’t dry out.
• Seasonings. I usually eyeball Italian seasoning and garlic powder. Don’t overthink it. This is rustic cooking.
• Mushrooms. Crimini have a bit more depth, but plain white mushrooms are fine. Pre-sliced is my go-to on weeknights.
• Shallot. I love their subtle sweetness. If I’m out, a yellow onion works fine. I’ve even used red onion in a pinch—it still tastes great.
• Chicken Broth. I often use my own homemade stock, but boxed or bouillon paste is just fine. I like to warm it first so it doesn’t slow the cooking.
• White Rice. Long grain white rice is easy and cooks evenly. If you’re using brown rice, plan for more liquid and time.
• Lemon. A squeeze at the end lifts the whole dish. Don’t skip it if you can help it. It really brightens all that cream.
• Thyme. I like fresh sprigs, but dried is fine too. The smell of thyme with mushrooms makes the kitchen smell amazing.
• Cream. I use heavy cream because I like it rich, but half-and-half works in a pinch.

How I Cook This Comforting Skillet Dinner

1. Season the Chicken.
I lay the thighs out on a plate, sprinkle them generously with salt, pepper, garlic powder, and Italian seasoning. I’m not shy here. The more seasoned the chicken, the more flavor in the final dish.

2. Brown the Chicken.
A bit of oil in my heavy Dutch oven does the trick. Don’t rush this part. Browning adds so much flavor. I always scrape up the brown bits later—they’re gold.

3. Sauté the Mushrooms and Shallots.
After taking out the chicken, I toss in mushrooms and shallots. They pick up all the leftover chicken drippings. I wait for them to turn golden before adding garlic, which I stir just until fragrant.

4. Deglaze and Add Rice.
A splash of broth to deglaze makes sure nothing is stuck. Then I pour in the rest of the broth, rice, lemon juice, thyme, and nestle the chicken back in. All those juices from the resting chicken go back in too.

5. Cook Covered.
Once it’s simmering, I lower the heat and cover it. Usually about 20 minutes is enough for the rice to absorb most of the broth. I try to resist peeking too often.

6. Stir in Cream.
At the end, I pour in the cream. Sometimes I add an extra splash if I want it ultra-creamy. I finish with a little parsley or grated Parmesan if I have it on hand.

Pro tip from my kitchen: If you want it even creamier, don’t be afraid to add another half cup of cream. It’s comfort food, after all.

Keeping and Reheating Leftovers

This dish actually gets even better after sitting in the fridge. I store it in an airtight container for up to 5 days.

When reheating, I always add a splash of milk or cream before microwaving. Rice soaks up everything in the fridge, so you need to loosen it up again.

If I have extra, I freeze it in single portions. It’s a lifesaver for those nights when cooking feels impossible. I just thaw it in the fridge overnight and warm it gently on the stove with a bit of milk or broth.

How I Save Time on Busy Days

I’m not precious about shortcuts in the kitchen.

• Pre-sliced mushrooms save at least five minutes (and less mess on the cutting board).
• I often keep a jar of minced garlic in the fridge. It’s not perfect, but when I’m juggling work, kid pickup, and dinner, it’s a sanity-saver.
• I use the cooking time to tidy up. Sometimes I even pour myself a cup of tea and sit down for ten quiet minutes. Those little breaks matter.

This creamy mushroom chicken and rice is the sort of recipe I come back to all winter long. It’s warm, filling, and makes everyone at the table happy—even the mushroom skeptics.

I hope you give it a try next time you want something that feels like a hug in a bowl.

Also try these Chicken and Rice recipe:-

• Creamy Panera Chicken and Wild Rice Soup
• Instant Pot Chicken Wild Rice Soup
• Pineapple Chicken and Rice