Creamy Mushroom Chicken over Rice
Creamy Mushroom Chicken over Rice
Ingredients
For the Chicken
- 1 1/2 pounds chicken breast tenderloins, patted dry
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Creamy Mushroom Sauce
- 1/2 yellow onion, medium, finely chopped
- 1 can cream of mushroom soup, 10.5 ounce
- 1 packet dry onion soup mix, 1 ounce
- 1 packet dry brown gravy mix, 0.87 ounce
- 1 1/2 cups milk, whole or 2%
- 1/2 cup water
For Serving
- 1 1/2 cups long-grain white rice
- 3 cups water
- 1/2 teaspoon salt
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the rice: In a medium saucepan, combine the long-grain white rice, 3 cups of water, and 1/2 teaspoon of salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min
- 2
While the rice cooks, prepare the chicken: Pat the chicken breast tenderloins dry with paper towels. Season generously with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper.
⏱️ 3 min
- 3
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken tenderloins and cook for 3-4 minutes per side, until lightly browned. The chicken does not need to be cooked through at this stage. Remove the chicken from the skillet and set aside.
⏱️ 8 min
- 4
Reduce the heat to medium. Add the finely chopped yellow onion to the same skillet and sauté for 3-5 minutes, scraping up any browned bits from the bottom of the pan, until the onion is softened and translucent.
⏱️ 5 min
- 5
In a medium bowl, whisk together the cream of mushroom soup, dry onion soup mix, dry brown gravy mix, 1 1/2 cups of milk, and 1/2 cup of water until smooth and well combined.
⏱️ 2 min
- 6
Pour the soup mixture into the skillet with the sautéed onions. Stir well to combine. Bring the sauce to a gentle simmer, stirring occasionally.
⏱️ 3 min
- 7
Return the browned chicken tenderloins to the skillet, nestling them into the simmering sauce. Reduce heat to low, cover, and let simmer for 10-12 minutes, or until the chicken is cooked through and tender (internal temperature reaches 165°F).
⏱️ 12 min•🌡️ 165
- 8
Taste the sauce and adjust seasoning if necessary. Serve the creamy mushroom chicken immediately over the fluffed white rice. Garnish with fresh chopped parsley, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Mushroom Chicken over Rice
Ingredients
For the Chicken
- 1 1/2 pounds chicken breast tenderloins, patted dry
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Creamy Mushroom Sauce
- 1/2 yellow onion, medium, finely chopped
- 1 can cream of mushroom soup, 10.5 ounce
- 1 packet dry onion soup mix, 1 ounce
- 1 packet dry brown gravy mix, 0.87 ounce
- 1 1/2 cups milk, whole or 2%
- 1/2 cup water
For Serving
- 1 1/2 cups long-grain white rice
- 3 cups water
- 1/2 teaspoon salt
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the rice: In a medium saucepan, combine the long-grain white rice, 3 cups of water, and 1/2 teaspoon of salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min - 2
While the rice cooks, prepare the chicken: Pat the chicken breast tenderloins dry with paper towels. Season generously with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper.
⏱️ 3 min - 3
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken tenderloins and cook for 3-4 minutes per side, until lightly browned. The chicken does not need to be cooked through at this stage. Remove the chicken from the skillet and set aside.
⏱️ 8 min - 4
Reduce the heat to medium. Add the finely chopped yellow onion to the same skillet and sauté for 3-5 minutes, scraping up any browned bits from the bottom of the pan, until the onion is softened and translucent.
⏱️ 5 min - 5
In a medium bowl, whisk together the cream of mushroom soup, dry onion soup mix, dry brown gravy mix, 1 1/2 cups of milk, and 1/2 cup of water until smooth and well combined.
⏱️ 2 min - 6
Pour the soup mixture into the skillet with the sautéed onions. Stir well to combine. Bring the sauce to a gentle simmer, stirring occasionally.
⏱️ 3 min - 7
Return the browned chicken tenderloins to the skillet, nestling them into the simmering sauce. Reduce heat to low, cover, and let simmer for 10-12 minutes, or until the chicken is cooked through and tender (internal temperature reaches 165°F).
⏱️ 12 min•🌡️ 165 - 8
Taste the sauce and adjust seasoning if necessary. Serve the creamy mushroom chicken immediately over the fluffed white rice. Garnish with fresh chopped parsley, if desired.
⏱️ 2 min