One Pot Creamy Chicken with Mushroom and Leek Rice
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One Pot Creamy Chicken with Mushroom and Leek Rice – a really satisfying and delicious dish and a perfect way to hide some veggies.
I’m really excited to share with you another one pot meal and this one is a bit different. It’s really a casserole creamy rice dish with mushrooms, leeks and chicken. I love these types of casseroles because they’re so easy to hide veggies in them for those picky veggie eating type of people. You know who you are! This is another easy dish that’s a true indication of the type of meals that will be in my book, except those will all be 30 minutes or less. Speaking of which, I’m so thrilled, I’m finally proofreading the book and let me just say, it’s looking great!
I have to say I really really love leeks and love making all kinds of dishes with them, like these fabulous meatballs in beer sauce with leeks, or my mushroom and leek strudel which is just delightful. And leeks and mushrooms go really well together. Not to mention these 2 ingredients together are the beginning of a wonderful frittata. I could go on and on.
I like to start this dish by first pan frying the chicken until golden brown. I cut the chicken first into smaller strips, so that it cooks faster and this way I can ensure that the chicken will be cooked through. You can then remove the chicken from the pan and add the mushrooms and leeks which you want to saute until soft. I used cremini mushrooms, but white mushrooms work just as well. You can then add the wine, heavy cream, chicken broth and the rice. I love adding a bit of white wine, I find that it provides a bit of sweetness to the dish.
You can then cover this up and cook for 15 minutes until the rice is not quite yet cooked but has absorbed most of the liquid. I then like to add the chicken back to the saucepan and cook for another 5 to 10 minutes until the rice has finished cooking. Alternatively you could finish this in the oven as well, especially if you wanted to top it off with some cheese. I personally prefer it without cheese and just love to garnish it with lots of fresh parsley. This dish makes for great leftovers too.
If you don’t like leeks, I’d go with some spinach instead or even kale would be really nice here. However, if you’re not going to use leeks, since leeks come from the onion family I’d add a chopped onion and saute that first a bit until soft before adding the mushroom and whatever other greens you decide to go with.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
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One Pot Creamy Chicken with Mushroom and Leek Rice
Ingredients
- 1 tablespoon olive oil
- 3 pound chicken breasts (boneless and skinless cut into long strips)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
- 2 tablespoon butter
- 2 leeks (sliced or chopped)
- 2 cups mushrooms (chopped)
- 1/4 cup white wine
- 1 cup heavy cream
- 1 cup long grain rice
- 2 cups chicken broth
- 2 tablespoon fresh parsley (chopped for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Heat the olive oil in a large skillet or saucepan over medium high heat. Season the chicken pieces with salt and pepper and add to skillet. Cook on each side for about 3 minutes per side or until golden brown. Remove chicken from skillet and set aside.
- Add the butter to the same skillet and melt. Once the butter has melted and is hot, add the leeks and mushrooms and cook for about 5 minutes until the leeks are soft. Season with salt and pepper.
- Add the wine, heavy cream, rice and chicken broth to the saucepan. Taste for seasoning and adjust as necessary. Stir everything together, cover with a lid and cook for 15 minutes on medium heat. Add the chicken back to the pan, cover and cook for another 5 or 10 minutes or until the rice is cooked and has absorbed most of the liquid
- Garnish with parsley and serve.
Notes
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Hi! Can I freeze this?
Absolutely, make sure it’s in an airtight container or freezer bags.
Delicious! Used chicken thighs. Definitely a keeper👍🏼
Quick, simple and oh so tasty, a definite keeper.
This is delish. Like crack.
Hello. I’ve made a few things on your blog and they have been great. I tried this recipe last night. I made it as is, except I only used 2 lbs of chicken instead of 3. It turned out really great. The only issue I had was the even with less chicken, the chicken wasn’t browning because the pan was crowded. I’m not sure if you have a REALLY big skillet or if you did it in batches. Besides that everything was perfect. Love one pot meals!
I believe I fit it all in my skillet, but you could certainly do it in batches. Glad you liked it though!
Just made this tonight. Great recipe! Thank you.
Glad you liked it!
How much liquid would I use for brown rice? I assume the recipe is for white rice.
I usually use 1.5 cups of water for every 1 cup of brown rice. Yes this is for white rice, so if you were to use brown rice for this I’d probably start by adding another 1/2 cup of chicken broth and take it from there.
Thank you!
I added the extra 1/2 C chicken broth and cooked rice about 10 more minutes before adding the chicken back in. Delicious, my 3yo said so! ?
Would I be able to substitute cream of music? How much? Trying to save time and money with my family
Cream of music? 🙂
I apologize. Autocorrect got the best of me. I mean cream of mushroom. Is that a suitable substitute? How much could I use to substitute which ingredients? Thank you
Hi Stacy!
You could definitely use cream of mushroom soup here instead of the heavy cream. I would still use the fresh mushrooms if you have them.
I have loads of basmati rice, could I substitute, and if so, how should I alter the recipe?
Love the recipes by the way!
Basmati is great, I actually used basmati rice as well!
I made this dish last night but opted for salmon marinated in olive oil, lots of garlic, and lemon juice. Garnished with some lemon zest before devouring – it was a winner!
Sounds amazing with salmon!
Hello Jo!
This recipe is just what I’ve been looking for. There’s a bag of wonderful leeks in my freezer that I can use now, but I think I’ll try shrimp instead of chicken and see how that turns out. Thank you so much!
My pleasure, hope you like it!
Hi there….just printed off today’s recipe….this will be tonight’s dinner.
I want to tell you that in the short time I have been receiving your recipes, I have printed many & enjoyed them all…..last one was the “Lazy Ass Cake”. Any ways, wanted to let you know you are doing are things & I look forward to more!
That’s awesome Marielle, I’m so glad you’re trying and enjoying my recipes!
What I like is the simplicity of the recipes….but oh so flavourful….fabulous!
This looks delicious!