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  • Writer's pictureJazzmyne Buckels

One-Pot Creamy Parmesan Chicken & Mushroom Skillet

A one-pot wonder that packs a punch of flavor without all the fuss and kitchen pots. Quick and easy with ingredients straight from your pantry!


One of the biggest complaints as a home cook who loves share my love of great food with friends and family is that my food looks hard, has to many ingredients or takes too long to make. The recipe is a reboot of a more complex recipe with less ingredients, less dirty dishes and most importantly less time. The awesome news? I didn't sacrifice that Gourmet Mommie flare or flavor so it's perfect for weeknights or potlucks.

 

Ingredients

  • 1 1/2 lbs of Boneless Skinless Chicken breasts, cubed

  • 1 tablespoon of Italian Seasoning

  • 1 tablespoon Garlic Pepper

  • 1 teaspoon Creole Seasoning

  • 1/2 teaspoon of Kosher Salt

  • 3 tablespoons Extra-Virgin Olive Oil

  • 3 tablespoons Unsalted Butter

  • 1 1/2 cup Jasmine Rice

  • 1 10 oz can cream of mushroom soup

  • 1 cup of Chicken Stock

  • 1/2 cup Heavy Cream

  • 1/8 cup freshly chopped Italian Parsley

  • 1/8 cup of freshly grated/shredded Parmesan cheese

  • Freshly chopped mushroom (optional - I used a store bought blend of shitake, cremini and portabella)

Step 1: Let’s Get Started

  1. Cut up the chicken into bite-sized cubes then season with 1 tablespoon of olive oil and all dried seasonings.

  2. Heat remianing olive oil and butter in a large skillet over medium heat until the butter is melted.

  3. Add chicken to hot skillet and sauté until chicken is browned on both sides.

  4. Add minced garlic and sauté for 1 minute more.

  5. Add uncooked rice to skillet and stir to full coat in juices and lightly toasted.


Step 2: Sauce it up

  1. In a separate bowl, whisk together the soup, cream and chicken stock.

  2. Pour the sauce over the chicken and lower the heat to low. Stir the sauce until rice and chicken is fully coated and in a single layer of the skillet.

  3. Optional: Stir in chopped mushrooms.

  4. Cover the skillet and let simmer for 25-30 minutes or until rice is tender.

  5. Stir in chopped parsley and parmesan cheese.

  6. Serve hot and enjoy!

 

My favorite thing about this recipe is I only used 1 pot, a cutting board and a bowl. Most nights when we get home late, I barely have time to get food ready and the last thing I want to do after a full day of work and running around with kids is to wash a ton of dishes or go the grocery store for a bunch of obscure ingredients. This recipe is pantry friendly, versatile and easy to make. You could convert it to a vegetarian dish by scrapping the chicken and cutting the mushrooms into larger bite sized pieces. This would also probably be really good with pork or even steak bites, whatever you have on hand will work. Don't mushrooms? Skip them all together and use cream of chicken soup instead. Any way you cut, this is perfect weeknight meal for busy families! If you try it, come back and leave a comment and let me know any substitutions you made, I'm always down for trying new variations! Happy Eating!!

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