This creamy mushroom chicken and rice is a comforting, one‑pot meal that’s both simple and impressive. Made with everyday ingredients—bacon, chicken, mushrooms, rice, cream and parmesan—this dish comes together with minimal effort and delivers rich, restaurant-style flavor. It’s ideal for busy weeknights when you want something satisfying without a lot of cleanup.
This version of chicken, bacon and mushroom rice feels special but is straightforward to make. The dish is creamy, hearty and deeply flavored: smoky bacon and seared chicken build the base, mushrooms add earthy depth, and a finish of cream, lemon and parmesan gives a silky, balanced sauce that the rice soaks up.
Table of contents
- Why You’ll Love This Recipe
- Key Ingredients
- Substitutions and Variations
- How To Make Creamy Mushroom Chicken and Rice
- Pro Cooking Tips
- Recipe FAQs
- More Chicken Dinner Ideas
Why You’ll Love This Recipe
- Simple pantry ingredients: No specialty items required—this recipe uses staples you likely already have.
- Creamy, comforting flavor: Smoky bacon, tender chicken and mushrooms combine in a velvety sauce that coats the rice.
- One‑pot convenience: Everything cooks in a single pot, so cleanup is quick and the rice absorbs all of the sauce for maximum flavor.
Key Ingredients
Full recipe quantities are listed in the ingredients section below.
- Boneless, skinless chicken thighs: Juicy and forgiving—thighs stay tender and add rich flavor.
- Bacon: Renders flavorful fat to sauté the chicken and vegetables, giving the dish a smoky backbone.
- Mushrooms: Add earthy, meaty depth and soak up the pan flavors.
- White wine: Deglazes the pan and adds bright acidity to cut the richness.
- Dijon mustard: Provides subtle tang and depth to the sauce.
- Parmesan and heavy cream: Create a silky, slightly salty finish that coats the rice perfectly.
- Long‑grain white rice: Absorbs the cooking liquid and sauce for a comforting, cohesive dish.
- Herbes de Provence: Adds a fragrant herbal note; Italian seasoning can be used instead.
Substitutions and Variations
- Chicken breasts: Can be used in place of thighs—watch cooking time to avoid overcooking.
- Different rice: Jasmine or basmati add aroma; brown rice is an option but requires longer cooking and more liquid.
- No alcohol: Substitute white wine with equal parts chicken broth plus a splash of lemon juice or apple cider vinegar.
- Dairy‑free: Replace heavy cream with full‑fat coconut milk or another unsweetened non‑dairy cream.
- No bacon: Use olive oil instead and consider adding smoked paprika for a touch of smokiness.
How To Make Creamy Mushroom Chicken and Rice
Prep: Cut boneless, skinless chicken thighs into strips and season with herbes de Provence, smoked paprika, kosher salt and black pepper. Set aside.
Step 1: Cut bacon into small pieces and cook in a large pot over medium heat until browned and crispy, about 10 minutes. Add the seasoned chicken and cook 7–10 minutes until golden and cooked through. Remove chicken and set aside.
Step 2: Add diced onion and sliced mushrooms to the pot and cook about 10 minutes until softened. Add minced garlic and cook 3–4 minutes, stirring constantly.
Step 3: Pour in white wine, Dijon mustard and (if using) chicken bouillon paste. Stir and scrape up any browned bits from the bottom of the pot. Cook 5 minutes, then add rice and fresh thyme and stir 1–2 minutes to toast the rice slightly. Pour in chicken broth, bring to a boil, cover and reduce heat to low. Simmer 15–20 minutes until rice is tender and liquid is absorbed.
Step 4: Fluff the rice, then stir in butter, heavy cream, lemon juice and grated parmesan until combined. Return the chicken to the pot to warm through, garnish with parsley if desired, and serve.
Pro Cooking Tips
- Render bacon slowly: Start bacon in a cold pan and cook over medium heat so the fat renders and the bacon crisps evenly.
- Don’t overcrowd the pan: Sear chicken in batches if needed to encourage browning rather than steaming.
- Deglaze thoroughly: When you add wine, scrape the browned bits—those carry a lot of flavor.
- Toast the rice: Stir the rice briefly in the hot pan before adding broth to add nuttiness and help keep it from getting mushy.
- Simmer gently: Keep the lid on while the rice cooks; lifting the lid releases steam and can affect texture and timing.
Recipe FAQs
Yes. Chicken breasts will work, but they cook faster and can dry out if overcooked. Sear quickly and watch internal temperature for best results.
Pancetta or turkey bacon are good alternatives. If using turkey bacon, add a bit of oil since it renders less fat.
Yes. Replace the wine with the same amount of chicken broth plus a squeeze of lemon juice or a small splash of vinegar to retain brightness.
More Chicken Dinner Ideas
Main Course
Slow Cooker Chicken Spaghetti
Main Course
Garlic Parmesan Pasta with Chicken
Main Course
Blackened Chicken Alfredo
Main Course
Easy Cajun Chicken and Rice
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Creamy Mushroom Chicken and Rice
By: Britney
Prep: 15 mins · Cook: 1 hr · Total: 1 hr 15 mins · Servings: 6
Equipment
- Large pot with lid
- Mixing bowls
Ingredients
- 5 slices bacon
- 2 lbs boneless skinless chicken thighs
- 1 tbsp herbes de Provence
- 1/2 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 cloves garlic, diced
- 1 large white onion, diced
- 8 oz mushrooms, sliced
- 1 cup white wine
- 2 1/2 cups chicken broth
- 2 tbsp Dijon mustard
- 1 tbsp chicken bouillon paste (optional)
- 4 sprigs fresh thyme
- 1 1/2 cups long grain white rice
- 2 tbsp salted butter
- 1/2 cup heavy cream
- 1 tbsp lemon juice
- 1 cup grated Parmesan
Instructions
- Cut chicken into strips and toss with herbes de Provence, smoked paprika, salt and pepper. Set aside.
- Cook bacon in a large pot over medium heat until crisp. Remove most of the fat if desired, leaving a couple tablespoons to cook the chicken.
- Add the seasoned chicken to the pot and sear 7–10 minutes until golden and cooked through. Remove and set aside.
- Add diced onion and sliced mushrooms to the pot and cook about 10 minutes until softened. Stir in garlic and cook 3–4 minutes.
- Pour in white wine, Dijon mustard and bouillon paste (if using). Scrape the bottom of the pot to loosen any browned bits and cook 5 minutes.
- Add rice and thyme, stir 1–2 minutes, then pour in chicken broth. Bring to a boil, cover and reduce heat to low. Simmer 15–20 minutes until rice is tender.
- Fluff rice, then stir in butter, heavy cream, lemon juice and Parmesan until combined. Return chicken to the pot to warm through and serve.
Notes
- Render bacon slowly in a cold pan for the best texture and flavor.
- Sear chicken in batches if needed to avoid crowding the pan and ensure good browning.
- Toast the rice briefly before adding broth to add nuttiness and help maintain texture.
- Keep the lid on while the rice cooks—lifting the lid releases steam and can affect the cooking time.
Nutrition (approx.)
Calories: 664 kcal · Carbohydrates: 46 g · Protein: 44 g · Fat: 30 g · Sodium: 1577 mg
Nutrition information is an approximation and will vary based on ingredients and portion sizes.