sixtic A rich, velvety cream sauce clings to tender chunks of golden-seared chicken and earthy sliced mushrooms, flecked with fragrant thyme and fresh parsley. Served alongside a fluffy mound of steaming white rice, the dish offers a perfect balance of creamy indulgence and comforting simplicity—restaurant elegance in a cozy, one-bowl meal.
Serves: 4 Prep: 10 min Cook: 20 min
Ingredients
For the Chicken & Mushroom
- 500g (1 lb) boneless chicken thighs or breast, cut into bite-sized pieces
- 200g (7 oz) mushrooms (button or cremini), sliced
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 1 cup (240ml) heavy cream (or half-and-half)
- ½ cup (120ml) chicken stock
- 1 tsp Dijon mustard
- 1 tsp dried thyme (or 1 tbsp fresh)
- 2 tbsp butter
- 1 tbsp olive oil
- Salt & black pepper to taste
- 2–3 tbsp fresh parsley, finely chopped (for garnish)
For the Rice
- 1⅓ cups (250g) long-grain white rice (basmati or jasmine)
- 2½ cups (600ml) water or chicken stock
- ½ tsp salt
- 1 tbsp butter (optional)
Instructions
1. Cook the Rice (start first)
- Rinse rice under cold water until water runs clear.
- In a pot, bring water/stock to a boil with salt (and butter).
- Add rice, stir once, reduce to low, cover, and simmer 12–15 min.
- Remove from heat; let stand covered 5 min. Fluff with fork.
2. Make the Creamy Chicken & Mushroom
- Sear chicken: Heat olive oil + 1 tbsp butter in a large skillet over medium-high. Season chicken with salt/pepper. Cook 4–5 min until golden. Remove to a plate (it’s okay if not fully cooked).
- Sauté veg: In same pan, add remaining 1 tbsp butter. Cook onion 2 min until soft. Add mushrooms; cook 4–5 min until browned and moisture evaporates.
- Flavor base: Add garlic and thyme; stir 30 sec.
- Deglaze & cream: Pour in chicken stock, scrape brown bits. Stir in cream and Dijon. Simmer 3–4 min until slightly thickened.
- Finish: Return chicken + juices to pan. Simmer 3–5 min until chicken is cooked (internal 75°C/165°F). Taste & adjust salt/pepper.
- Garnish: Stir in half the parsley; reserve rest for topping.
3. Serve
Spoon rice into bowls, top with creamy chicken & mushrooms. Sprinkle extra parsley. Serve immediately.
Tips & Variations
- Lighter version: Use half-and-half or evaporated milk + 1 tsp cornstarch slurry.
- Veggies: Add spinach or peas in last 2 min.
- Heat: Add ¼ tsp cayenne or chili flakes with garlic.
- Gluten-free: Naturally GF (skip flour thickening).
- Meal prep: Stores 3 days in fridge; reheat gently with splash of milk.
Enjoy!
