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!
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Sour Cream Chicken and Mushroom Rice Skillet
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!
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
- 2 teaspoons olive oil
- 3/4 pound skinless, boneless chicken (breasts or thighs)
- 10 ounces sliced mushrooms
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- freshly ground black pepper to taste
- 1 cup uncooked white rice or quinoa
- 2 cups reduced-sodium chicken broth
- 1 cup frozen sweet peas
- 4 ounces reduced-fat cream cheese
- 1/2 cup reduced-fat sour cream (or more to taste)
Instructions
-
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.
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Stir in rice and chicken broth. Bring to a low boil, and reduce heat to low. Cover and cook 20 minutes.
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Stir in frozen peas, and replace cover. Continue cooking for approximately five minutes or until peas are heated and most of liquid is absorbed.
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Stir in cream cheese and sour cream until cream cheese is melted. Simmer for 2-3 minutes or until evenly heated.
- Prep Time: 5
- Cook Time: 30
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Fiona says
This worked so well. The mushrooms though strong were a really good flavour and the absorption amount was perfect.
Thanks from Down Under
Rosie says
Hi, Fiona! Great! And it was perfect; that was my son’s exact word when I asked him how it tasted. How about sharing a photo of this recipe? How does it look?
Michelle @ The Complete Savorist says
This has my family’s name all over it! Such comfort in that bowl.
Andi Gleeson says
This is our kind of dinner too. Thanks, Michelle!
Michelle @ Blackberry Babe says
I love anything reminiscent of stroganoff and the fact that this is so easy is a huge bonus! Thanks for giving the different options for the grains… I love to be able to just use what I have on hand!
Andi Gleeson says
Thanks so much, Michelle!
Angela says
Is there a particular kind of mushroom which you’d recommend for this dish…. one which has a lot of flavor? This sounds very delicious, and I’d like to use the best tasting mushrooms possible.
Andi Gleeson says
Hi, Angela! I like using baby bella mushrooms. I can find them pre-washed and sliced at my grocery store, which makes the recipe even easier. Thank you for your question!
Lisa says
So glad I received this email today. I wanted to make something new & easy for dinner 2mrw night! Best part, I already have everything, thx!
Andi Gleeson says
Thanks, Lisa. I really think you will enjoy this dinner. Have a good Sunday!
Megan {Country Cleaver} says
I’m making this ASAP, I love rice skillets!!
Andi Gleeson says
I hope you like it, Megan. Thank you!!
Joanie @ Zagleft says
Andi, this looks like the perfect meal and so easy to make too. I need to put this on my menu next week!
Andi Gleeson says
I hope you love it if you get a chance to make it. Thanks, Joanie! xo
Maris (In Good Taste) says
Great winter comfort food. Love it!
Andi Gleeson says
I appreciate that so much, Maris. Thank you!
Anna @ Crunchy Creamy Sweet says
I love creamy rice dishes and always look for more chicken skillets! Loving this!
Andi Gleeson says
Thanks so much, Anna. I’m a big fan of skillet dinners too :)
Lora says
What a fun way to make chicken! I’m always looking for chicken recipe inspiration. So easy and lovely for a busy weeknight supper!
Andi Gleeson says
Thank you, Lora!
Liz says
Thank you Andi for the nice recipes.
Andi Gleeson says
You are very welcome, Liz. Thank you!