This One Pan Chicken and Mushroom Parmesan Rice is perfect for busy weeknights. Just a few simple ingredients is all it takes for this easy, one pan meal that’s packed with flavor. It’s guaranteed to be a favorite all year long!
I made another one pan recipe for you, friends!
Yep, a simple and hearty dish, made entirely in one pan. It equals less dishes and easy cleanup, without sacrificing taste or quality.
Sounds pretty good, right?
I love finding new ways to make one pan (and one pot) meals. There’s just something about less dishes that makes me one happy girl. You, too?
From this One Pot Lasagna Soup to that One Pan Beef Stroganoff, this Sheet Pan Garlic Herb Salmon with Roasted Potatoes and Asparagus and this One Pan Chicken Enchilada Bake, I love it all.
And since summer is almost unofficially here, I’m ready to spend less time in the kitchen and more time outside, which is where this One Pan Chicken and Mushroom Parmesan Rice comes in handy!
This One Pan Chicken and Mushroom Parmesan Rice is perfect for busy weeknights. Just a few simple ingredients is all it takes for this easy, one pan meal that’s packed with flavor. It’s guaranteed to be a favorite all year long!
You must know by now that easy meals are the name of my game, friends! And I’ll take any excuse that I can get to experiment with more one pan meals.
I’m sure you’ve had chicken and rice before, as it’s one of those good, old-fashioned comfort foods in my mind. But, my One Pan Chicken and Mushroom Parmesan Rice is made without any kind of condensed soup or cream, keeping it just a touch on the calorie-friendly side.
But, we do add a good amount of shredded Parmesan cheese to this dish, so maybe thats evens out the calories. Oh, well…when cheese is around, calories don’t count!
So, let’s get down to business. The recipe is fairly simple and can be ready in about 45 minutes. You’ll start by sauteing some baby bella mushrooms in a large skillet until browned and tender. Then, you’ll move the mushrooms to a separate plate, add the cubed chicken to the same skillet, and cook until it’s no longer pink in the middle.
Then, you’ll add the rice, chicken broth and milk to the skillet. Bring everything to a boil, then turn down the heat and simmer until the rice is cooked and most of the liquid is absorbed. Stir in some shredded Parmesan cheese and dinner is served.
Easy peasy and oh-so delicious!
One bite and you’ll be hooked on the creamy, Parmesan rice and seasoned chicken and mushrooms. Everything comes together to form the perfect combination of hearty and flavorful goodness. This dish also makes the best leftovers too, if you’re into that sort of thing!
So, if you’re looking to save time in the kitchen but still want a hot and comforting meal, this One Pan Chicken and Mushroom Parmesan Rice will come to the rescue!
Looking for more easy dinner ideas? I’ve got you covered!
Yields 6 servings
This One Pan Chicken and Mushroom Parmesan Rice is perfect for busy weeknights. Just a few simple ingredients is all it takes for this easy, one pan meal that's packed with flavor. It's guaranteed to be a favorite all year long!
10 minPrep Time
30 minCook Time
40 minTotal Time
Save RecipeIngredients
- 3 tablespoons unsalted butter
- 8 ounces sliced baby bella mushrooms
- Salt and pepper, to taste
- 3 medium boneless, skinless chicken breasts, cubed
- 2 teaspoons Italian season
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 1/2 cups dry long grain rice
- 1 1/2 cups low-sodium chicken broth
- 1 1/2 cups milk, any kind (I used 2%)
- 3/4 cup shredded Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley for garnish, if desired
Instructions
- In a large skillet, melt butter over medium heat. Add mushrooms, season with salt and pepper, and saute until tender, about 5-6 minutes. Remove mushrooms to a separate plate and set aside.
- In the same skillet, add the cubed chicken. Season with Italian seasoning, garlic powder, salt and pepper. Cook until no longer pink, about 3-4 minutes per side. To achieve the golden color, try not to move chicken around until ready to flip.
- Add mushrooms back to skillet, along with rice, chicken broth, and milk. Stir to combine. Bring mixture to a boil, then turn down heat, cover, and simmer for about 15-20 minutes, or until rice is cooked and most of the liquid is absorbed.
- Turn off heat and stir in shredded Parmesan cheese. Season with more salt and pepper, if needed. Garnish with fresh parsley, if desired.
- Serve immediately.
- Enjoy!
marcie says 
Gayle says