Creamy Garlic Chicken with Mushrooms, Broccoli, and Rice in a skillet

Creamy Garlic Chicken with Mushrooms, Broccoli & Rice is my answer to that weeknight moment when you want a cozy dinner that practically cooks itself while you tidy the kitchen and peek at homework. You know the one. The fridge is giving you chicken, a head of broccoli, and a couple mushrooms that need love. This bake turns that random trio into something lush, comforting, and hands off once it hits the oven. It tastes like real comfort without a ton of fuss, and you’ll get juicy chicken, tender rice, and just the right amount of creamy sauce in every bite.

How to make Creamy Mushroom Chicken

Ingredients you’ll need

Here’s what I use for a 4 to 6 serving pan. You can scale up for a crowd, but don’t skimp on the seasoning. It makes all the difference.

1 to 1.5 pounds boneless skinless chicken thighs or breasts, cut into large chunks
1 teaspoon kosher salt and 1/2 teaspoon black pepper, plus more to taste
1 teaspoon garlic powder for seasoning the chicken
2 tablespoons olive oil or unsalted butter
8 ounces cremini or baby bella mushrooms, sliced
1 small onion, finely chopped (optional but tasty)
4 cloves garlic, minced
2 cups small broccoli florets
1 cup long grain white rice (rinsed and well drained)
2 cups low-sodium chicken broth
3/4 to 1 cup heavy cream, half and half, or evaporated milk
2 ounces cream cheese, room temp (optional for extra silkiness)
1/2 cup freshly grated Parmesan cheese
1 teaspoon dried thyme or Italian seasoning
1 tablespoon lemon juice
1/2 teaspoon paprika (optional for color)
Fresh parsley for garnish

My go to is chicken thighs because they stay juicy and forgive a minute or two of extra oven time. If you love chicken breast, go for it, but don’t overcook. A quick sear locks in flavor and gives the pan that lovely fond for the sauce.

For mushrooms, cremini have more flavor than buttons, but anything you have will work. Slice them a bit thick so they keep their bite in the creamy sauce.

Smart rice choice and pan notes

Use long grain white rice like jasmine or basmati for reliable texture. Short grain can turn sticky. Brown rice needs extra time and liquid, so if you want to use it, pre cook it to about 80 percent done first, or plan on adding at least 20 minutes and some extra broth.

Choose a wide, oven safe skillet or a 9×13 baking dish. A wide pan helps the rice cook evenly. If your dish is deep and narrow, the center can take longer to steam.

Little pro tip from testing at home: pull the pan after baking and let it rest 5 to 10 minutes. The rice finishes hydrating, the sauce settles, and everything becomes spoonable and dreamy.

Steps to create a delicious Creamy Chicken dish

Preheat the oven to 375°F. Pat the chicken dry and sprinkle with salt, pepper, and garlic powder.
Heat oil or butter in a large oven safe skillet over medium high. Sear the chicken on both sides until golden, about 2 to 3 minutes per side. It doesn’t need to cook through. Transfer to a plate.
Lower heat to medium. Add mushrooms and onion with a pinch of salt. Cook until mushrooms give off their liquid and start to brown, about 5 minutes. Stir in the garlic for 30 seconds until fragrant.
Add the rinsed and drained rice. Stir for 30 to 60 seconds to coat in the pan juices. Pour in the broth, cream, thyme, and paprika. Scrape up any browned bits. Taste the liquid and season with a pinch more salt if needed.
Stir in the cream cheese, if using, until mostly melted. Nestle the chicken back into the pan with any juices. Scatter broccoli on top. Cover tightly with a lid or foil.
Bake 25 to 30 minutes, or until the rice is tender and the chicken is cooked through. If your pan is deeper, it might need 5 extra minutes.
Remove from the oven. Stir in the Parmesan and lemon juice. Give it a gentle fold so the creamy sauce runs through the rice. Let rest 5 to 10 minutes. Garnish with parsley and a few extra Parmesan shavings.

“This is the kind of dinner that wins a Tuesday. My kids called it cozy rice and asked for seconds. I loved that it used one pan and no fancy stuff.” Hannah, busy mom of two

Tips for recipe variations and substitutions

If you’re like me, you’re always swapping based on what’s in the fridge. Here’s how to tweak without losing that comforting vibe.

Easy flavor switches

Dairy light: Use half and half or evaporated milk instead of heavy cream, and skip the cream cheese. It will still be creamy and rich, just a bit lighter.

Dairy free: Try coconut milk for a different but delicious vibe. Use nutritional yeast or a sprinkle of dairy free parm instead of Parmesan. The garlic and mushrooms carry the flavor.

Gluten free: This dish is naturally gluten free if your broth is certified GF. Always double check labels.

Veg heavy: Add peas or spinach at the end when you stir in Parmesan. If you love extra broccoli, toss in another cup. Roast a few cauliflower florets and top before serving for texture.

Mushroom swap: Portobello adds meatiness. Shiitake brings an earthy punch. Slice a bit thicker so they don’t vanish into the sauce.

Chicken choices: Whole thighs work great if you like bigger pieces. Rotisserie chicken is fine too. Skip the sear, stir the shredded chicken in after baking, and let the residual heat warm it through.

Rice alternatives: For brown rice, par cook it first, then bake for 20 minutes instead of 30. For orzo, reduce broth by about 1/4 cup and start checking at 18 minutes. If using cauliflower rice, cook the sauce and chicken as written, then stir in warmed cauliflower rice at the end so it doesn’t go soggy.

Make ahead: Assemble through the step where everything is in the pan. Cool, cover, and refrigerate up to 24 hours. Add a splash of extra broth and bake, adding 10 minutes since it starts cold.

Storage and reheat

Leftovers keep well for up to 3 days. Reheat gently on the stove with a splash of broth or milk so it loosens back into that creamy spoonable texture. The flavors deepen by day two, which is always a win.

If you’re building a meal plan, you might love my collection of Sizzling One-Pan Orange for more simple, comforting ideas you can mix into the week.

Nutritional information and benefits

What a serving gives you

This recipe balances protein, carbs, and fat without feeling heavy. It’s a comfort dish for sure, yet a sensible one when you look at the portions. A typical serving lands around 600 to 700 calories depending on the cream you use and how generous you get with Parmesan. You’ll get roughly 35 to 45 grams of protein, a moderate amount of carbs from the rice, and a satisfying dose of fats for that velvety texture.

Broccoli brings fiber, vitamin C, and a pop of color that keeps the plate lively. Mushrooms add potassium and savory depth. Parmesan gives calcium plus a salty, nutty boost that lets you season less with salt. If you want to lighten overall calories, use half and half, skip the cream cheese, and keep the Parmesan to 1/3 cup.

Note for my brown rice lovers: it adds more fiber and minerals, but needs longer to cook and extra liquid. Par cooking the brown rice helps, or cook it separately and fold it in with the Parmesan and lemon so it stays tender.

I’ve tested this with both chicken thighs and breasts. Thighs are more forgiving and moist, while breasts work nicely if you sear quickly and avoid overbaking. A thermometer is your best friend for juicy results. Aim for 165°F at the thickest part.

Reader reviews and engagement options

I love hearing how you make this your own. Did you add spinach? Swap in cauliflower rice? Use smoked paprika? Tell me what worked and what you’d tweak next time. Drop a comment and star rating so other home cooks can see your tips too. It genuinely helps people figure out their best version.

If you snap a photo, tag me so I can cheer you on. And if cozy one pan comfort is your thing, browse my Beef Skillet Enchiladas for more recipes that basically cook themselves while you set the table.

Common Questions

Can I make this ahead? Yes. Assemble, cover, and refrigerate up to 24 hours. Add a splash of broth before baking and tack on about 10 minutes since it starts cold.

Can I use frozen broccoli? Absolutely. Don’t thaw. Scatter it on top before baking, and it will steam perfectly. If very icy, pat off excess frost.

What if my rice isn’t tender? Cover again, add 1/4 cup hot broth, and bake 5 to 8 more minutes. Deep pans or tightly packed rice may need a little extra time.

How can I lighten the sauce? Use half and half or evaporated milk and skip the cream cheese. It stays creamy thanks to the starch from the rice.

Can I double the recipe? Yes. Use a larger casserole or two pans so the rice isn’t packed too deep. Rotate pans halfway for even cooking.

Let’s get something cozy on the table

If you’ve been craving a dish that earns weeknight hero status, this is it. Creamy Garlic Chicken with Mushrooms, Broccoli & Rice gives you tender chicken, silky sauce, and hearty rice without a sink full of dishes. If you want to explore similar flavors, you might enjoy this take on Creamy Garlic Parmesan Mushroom Chicken or try a heartier bake like Creamy Garlic Chicken Wild Rice Casserole for a cozy twist. Grab a spoon, taste for lemon and salt, and serve it up hot. I can’t wait to hear how your pan turns out.