This one-pot creation simplifies dinner without sacrificing flavor. Tender boiled chicken, fluffy rice, and rich cream of mushroom come together in one vessel for effortless cooking.
The result is a savory dish where every bite delivers comfort. Perfect for busy weeknights when you need a heartwarming meal with minimal cleanup.
Ingredients for Boiled Chicken and Rice Recipe with Cream of Mushroom
One pot, tender chicken, fluffy rice, and creamy mushroom goodness ready to go.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs 🍗 | 1 ½ lb | Boneless, skinless preferred |
| Long-Grain White Rice 🍚 | 1 ½ cups | Uncooked, rinsed before use |
| Cream of Mushroom Soup 🍄 | 2 cans | 10.5 oz cans, condensed |
| Chicken Broth 🥣 | 3 cups | Low-sodium preferred |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth |
| Unsalted Butter 🧈 | 2 tbsp | Or substitute olive oil |
| All-Purpose Flour 🌾 | ¼ cup | For thickening if needed |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme |
| Bay Leaf 🍃 | 1 whole | Removed before serving |
| Kosher Salt 🧂 | 1 tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The chicken is the heart here—thighs stay juicier than breasts in this prep. Costco has great boneless, skinless packs, but any grocery store will do. For the rice, jasmine or basmati work if you want to switch it up (just adjust liquid slightly). Cream of mushroom can be Campbell’s or store brand—both melt in just fine.
No cream of mushroom? Cream of celery plus sautéed mushrooms gets you close. Out of chicken broth? Water plus bouillon works in a pinch. Want more veg? Toss in diced carrots or celery with the onion. The flour is optional—skip it if you prefer a looser consistency (I usually do).
Leftovers taste even better the next day. Stores 4-5 days in the fridge, freezes for 3 months. Reheat with a splash of broth to keep it from drying out (worth the extra minute).
Why You’ll Love This Recipe
- One Pot Wonder: I just dump everything in—chicken, rice, cream of mushroom, broth—and let it simmer. No extra pans, no stress.
- Creamy Comfort: The cream of mushroom melts into the rice, making it rich and velvety. Honestly, it’s like a hug in a bowl.
- Feeds the Fam: Between us, this stretches far—great for leftovers or feeding a crowd. My kids even request seconds.
- Budget Hero: Chicken thighs and pantry staples keep it cheap. I’ll be real: it’s my go-to when I need to save without sacrificing taste.
Step-by-Step Instructions for Boiled Chicken and Rice with Cream of Mushroom
This one-pot method keeps everything simple and cleanup effortless while delivering rich flavor.
Step 1: Sear Chicken and Build the Base
Heat 2 tbsp unsalted butter in a large pot or Dutch oven over medium-high heat. Pat the 1.5 lb chicken thighs dry, then season both sides with 1 tsp kosher salt and 0.5 tsp black pepper. Add them to the hot pot and sear for 3-4 minutes per side until golden brown.
Remove the chicken and set aside. In the same pot, add finely diced yellow onion and cook for 3-4 minutes until softened. Stir in minced 3 cloves garlic cloves, 1 tsp dried thyme, and 1 whole bay leaf, cooking for 30 seconds until fragrant.
Step 2: Create the Creamy Rice Mixture
Sprinkle 0.25 cup all-purpose flour over the onions and stir constantly for 1 minute to cook off the raw taste. Pour in the 2 cans cream of mushroom soup and 3 cups chicken broth, stirring until smooth. The mixture should start to thicken slightly as it comes to a gentle simmer.
Add the 1.5 cups long-grain white rice and stir to combine. Make sure the rice is fully submerged in the liquid. This ensures even cooking and prevents any grains from drying out. The mixture will look thick at first, but the rice will absorb the liquid as it cooks.
Step 3: Simmer and Finish
Return the seared chicken thighs to the pot, nestling them into the rice mixture. Bring everything to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes. Don’t stir during cooking—this prevents breaking the rice and chicken.
Check at 20 minutes—the rice should be tender and the chicken should reach 165°F internally. If the rice is still firm, cook for another 5 minutes. Remove the bay leaf and discard before serving.
Step 4: Rest and Garnish
Turn off the heat and let the dish rest, covered, for 5 minutes. This allows the rice to finish absorbing any remaining liquid and the chicken to become even more tender. The flavors will meld together beautifully during this rest.
Garnish with 0.25 cup fresh parsley just before serving. The parsley adds a bright, fresh contrast to the creamy, savory dish. Serve hot, straight from the pot, for that true one-pot experience everyone will love.
Pro Tips For Making Boiled Chicken And Rice Recipe With Cream Of Mushroom
- Simmer, Don’t Boil: Keep the chicken at a gentle simmer—rolling boils make the meat tough. I learned this the hard way after ending up with rubbery thighs more than once.
- Sear the Thighs First: Brown the chicken thighs in the pot before adding liquid. It adds depth to the broth and keeps the meat from tasting bland.
- Rice Last, Always: Stir in the rice only after the chicken is fully cooked and removed. Adding it too early turns it to mush before the chicken’s done.
- Thin the Soup: Mix the cream of mushroom with a little broth before adding it. This prevents clumping and helps it distribute evenly through the dish.
Dietary Considerations for This boiled chicken and rice recipe with cream of mushroom
Gluten-Free Adaptations
Swap the all-purpose flour for cornstarch or gluten-free 1:1 baking flour. Use 2 tbsp cornstarch mixed with 2 tbsp cold water as a slurry instead. I’ve tested with King Arthur’s gluten-free flour and it works beautifully without changing the texture. 💪
Dairy-Free Options
Replace the cream of mushroom soup with a dairy-free version like Pacific Foods or make your own with coconut milk, mushroom broth, and 1 tbsp nutritional yeast for creaminess. Use olive oil instead of butter for searing.
Lower-Sodium Version
Use low-sodium chicken broth and no-salt-added cream of mushroom soup. Boost flavor with 1 tsp garlic powder and 1 tsp onion powder instead of extra salt. I find this keeps the dish just as flavorful without the sodium overload.
Keto-Friendly Tweaks
Replace the long-grain white rice with 1.5 cups cauliflower rice and reduce the broth to 1.5 cups. The chicken and creamy mushroom still shine while keeping carbs in check. It’s a great way to enjoy this dish on a keto diet.
Vegan Adaptation
Swap chicken for 1.5 lb mushrooms or chickpeas, and use vegetable broth. Replace cream of mushroom with vegan condensed soup or a cashew cream base. Sear the mushrooms first for that meaty texture.
Allergen Notes
This dish contains wheat (flour), dairy (cream soup), and soy (check broth). Always verify labels for hidden allergens. For nut allergies, avoid store-bought cream soups with almond flour thickeners. 🌱
Nutrition Facts
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, but adjust cooking to 18-20 minutes to prevent dryness. Thighs stay juicier, but breasts work if that’s what you have.
How do I make this dish creamier?
Stir in 0.5 cup heavy cream or extra cream of mushroom at the end. Simmer for 2 minutes to blend flavors.
Why is my rice undercooked?
Likely not enough liquid or heat too low. Add 0.5 cup hot broth, cover, and cook for 5-10 minutes more.
Can I make this ahead of time?
Yes! Store in the fridge for up to 4 days. Reheat gently with a splash of broth to keep it moist.
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