Creamy Mushroom Chicken & Rice

mains recipes Mar 13, 2024

I've started a new series on Instagram all about non-boring chicken recipes, and this is the most perfect place to start. I mean who doesn't love a creamy, cozy dinner that comes together in no time?

The key is searing your chicken breasts first for that perfect crispy outside. I personally love using my cast iron skillet for this (and most of my cooking honestly)!

After searing, you'll remove your chicken and whip up the creamy mushroom sauce. Butter, mushrooms, rosemary, Italian seasonings, garlic, and chives make the perfect base with tons of flavor.

They key to this sauce, though, is the cream of mushroom soup. While this might get a bad rap as something you'd find in your grandmother's Thanksgiving green bean casserole, don't underestimate this pantry staple.

It adds the yummiest rich flavor and texture that's KEY to making this chicken extra delicious. I personally recommend finding a brand with simple, cleaner ingredients, like this one from Pacific Foods.

Add this, along with some lemon juice and chicken broth, and allow to simmer and cook down a bit before adding your chicken breast back in.

I recommend serving your chicken and sauce on a bed of rice, or even pasta would be delicious! Most definitely give this one a try, and be on the lookout for more non-boring chicken recipes soon :)


4 boneless skinless chicken breasts, pounded to ~½ inch thickness
1 tablespoon olive oil
1 tablespoon butter
1 can condensed cream of mushroom soup (I used Pacific Foods)
8 oz sliced mushrooms
½ tsp dried rosemary
¼ tsp Italian seasoning
2-3 garlic cloves, minced
1 tbsp minced chives (plus more to garnish)
Juice of one lemon
Salt & pepper to taste
½ cup chicken broth
Cooked rice - I recommend cooking in bone or chicken broth for extra flavor

1. Pound chicken breasts to ~½ inch thickness.
2. Heat olive oil in a large cast iron or non-stick pan over medium/high heat.
3. Sear chicken breasts on both sides for 3-4 minutes, until a golden crisp begins to form.
4. Remove chicken, and set aside.
5. Add butter, mushrooms, rosemary, Italian seasoning, salt and pepper. Cook for a couple of minutes, until mushrooms begin to soften.
6. Add garlic, and cook for another couple of minutes.
7. Add can of mushroom soup, lemon juice, and ½ cup chicken broth. Stir to combine and create a sauce.
8. Add the chicken back to the pan, nestling into the sauce, and allow to cook for another 5 or so minutes, until chicken is completely cooked through.
9. Serve over rice, and garnish with minced chives. Enjoy!

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