Imagine a dish that combines the rich, velvety texture of creamy sauce, tender chicken, and earthy mushrooms, all perfectly nestled with fluffy rice in just one pan. This Creamy Chicken and Mushroom One Pan Casserole is about to become your new weeknight dinner obsession! Whether you're a busy home cook looking for an easy meal or a food lover craving something truly satisfying, this recipe promises to deliver maximum flavor with minimal cleanup.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb chicken breast, diced
- 8 oz mushrooms, sliced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup rice
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). This ensures that your casserole will cook evenly and thoroughly.
- In a large skillet or oven-safe pan, heat a tablespoon of olive oil over medium heat. Once hot, add the diced chicken breast. Season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.
- In the same skillet, add the chopped onion and sliced mushrooms. Cook for about 5 minutes until the onions become translucent and the mushrooms are tender. Stir occasionally to prevent sticking.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes, until fragrant. Be careful not to burn the garlic.
- Return the cooked chicken to the skillet with the mushrooms and onions. Stir to combine all the ingredients.
- Add the rice to the skillet, stirring it into the mixture until it's well coated with the juices from the chicken and vegetables.
- Pour in the chicken broth and heavy cream. Stir everything together until well combined. Bring the mixture to a gentle simmer.
- Once it reaches a simmer, remove the skillet from the heat. If your skillet is not oven-safe, transfer the mixture to a casserole dish.
- Cover the skillet or casserole dish with a lid or aluminum foil. This will help trap steam and cook the rice properly.
- Bake in the preheated oven for 25-30 minutes, or until the rice is tender and has absorbed most of the liquid. Check occasionally to ensure it doesn’t dry out; if needed, add a little more chicken broth.
- Once done, remove from the oven and let it sit for about 5 minutes. This allows the flavors to meld together and the dish to set slightly.
- Before serving, garnish with freshly chopped parsley for a burst of color and added freshness. Serve hot and enjoy your creamy chicken and mushroom one pan casserole!
Tips
- Choose the Right Pan: Use a heavy-bottomed, oven-safe skillet to ensure even cooking and easy transfer from stovetop to oven.
- Don't Overcrowd the Pan: When browning chicken, cook in batches if necessary to ensure proper caramelization and prevent steaming.
- Rice Matters: Use long-grain white rice for the best texture. Short-grain or brown rice may require adjusted cooking times and liquid ratios.
- Cream Consistency: If the sauce seems too thick, add a little extra chicken broth. If too thin, let it simmer uncovered for a few extra minutes.
- Flavor Boosters: Consider adding a splash of white wine or a sprinkle of dried thyme to enhance the dish's depth of flavor.
- Garnish Generously: Fresh parsley isn't just for looks – it adds a bright, fresh note that cuts through the richness of the creamy sauce.
- Let It Rest: The 5-minute resting time is crucial. It allows the dish to set and the flavors to meld together perfectly.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 25g
Protein: 35g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 130mg
