This creamy rice skillet dinner is loaded with chicken, mushroom, and peas in a sour cream sauce. it is a perfect dinner for busy nights!
Hi! Did you have the day off yesterday? How was it? I ended up taking the boys for an overnight trip a little ways north of San Francisco. It was fun, but we got stuck in major traffic on the way there. We stopped for dinner at a Mexican place to try to let it die down, which worked! By the time we were stuffed and got back on the road, it was smooth sailing.
The restaurant was pretty good and had some dishes on the menu I hadn’t seen before. I ordered chicken and mushroom simmered in sour cream sauce because I love the words mushrooms and sour cream. They brought me a HUGE plate with at least three cups of mostly chicken smothered in a very rich sauce. It was scrumptious, but I couldn’t have eaten all that food even if I wanted to.
I got to thinking about that creamy chicken dish and wondered how I could do my own version as a skillet meal. The restaurant served their sour cream chicken with rice, beans, lettuce, salsa, guacamole, and tortillas. It was delicious made into tacos, but it didn’t really taste like Mexican food exactly. This skillet dinner is closer to stroganoff than tacos.
Before I get to the recipe, let’s talk about rice for a minute. There are different ways you can make this depending on what rice you choose. These are some options:
Use white rice or quinoa as instructed in the recipe.
Use instant rice, and reduce the amount of broth. Follow the instructions on the label; it’s usually one part rice to one part liquid. This will cut down the cook time. Simmer the rice as long the label specifies.
Use brown jasmine rice. As it turns out, this brown rice cooks about as quickly as white rice! It uses less liquid, so check the label. My bag recommends one part rice to one and a half part liquid (so a cup of rice and 1 1/2 cups broth in this case).
Not only does this quick meal make a great dinner for busy nights, it’s really good leftover too. I hope you enjoy the recipe!
Heat olive oil in a large skillet over medium-high heat. Add chicken, mushrooms, salt, garlic powder, onion powder, and pepper to the skillet. Stir well to coat. Saute, stirring often, until chicken is mostly cooked through.
Stir in rice and chicken broth. Bring to a low boil, and reduce heat to low. Cover and cook 20 minutes.
Stir in frozen peas, and replace cover. Continue cooking for approximately five minutes or until peas are heated and most of liquid is absorbed.
Stir in cream cheese and sour cream until cream cheese is melted. Simmer for 2-3 minutes or until evenly heated.
Here are some other recipes I think you’ll really enjoy: