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Creamy Chicken and Mushroom Skillet

Author Rosalynn Daniels

Ingredients

  • 4-6 Boneless and Skinless Chicken Thighs
  • 1/2 cups Sun-dried Tomatoes diced
  • 1 cups Mushrooms of choice sliced
  • 1 cups Shredded Parmesan Cheese
  • 8 oz Cream of Mushroom
  • 8 oz Cream of Celery
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 2 tsp Dried Oregano
  • 1/2 tsp Dried Rosemary
  • 1/2 tsp Dried Sage
  • 1 tsp Garlic Powder
  • 2 cups Wild Rice
  • 3 cups Chicken Stock or Broth

Instructions

Preheat Oven:

  • Preheat your oven to 400°F (200°C).

Prepare the Creamy Mixture:

  • In a medium bowl, combine the sun-dried tomatoes, mushrooms, Parmesan cheese, cream of mushroom, cream of celery, and all seasonings (salt, pepper, oregano, rosemary, sage, and garlic powder). Mix well and set aside.

Assemble in Skillet:

  • In a large oven-safe skillet or cast iron pan, evenly spread the uncooked wild rice across the bottom.
  • Arrange the chicken thighs on top of the rice in a single layer, avoiding overlap.

Add the Creamy Mixture:

  • Spoon the prepared mushroom mixture evenly over the chicken and rice. Use the back of your spoon to gently press and create small pockets throughout the mixture.

Add Broth:

  • Slowly pour the chicken stock or broth over the top, allowing it to settle into the mixture and rice.

Bake:

  • Cover the skillet tightly with a lid or foil and bake in the preheated oven for 45 minutes to 1 hour, or until the chicken is fully cooked and the rice is tender.

Serve:

  • Serve hot, straight from the skillet. Garnish with fresh herbs or extra Parmesan if desired.