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Creamy Chicken Mushroom Dish over Rice

Creamy Chicken Mushroom Dish over Rice

This creamy chicken mushroom dish over rice is an easy weeknight dish, and adapts well to family preferences. I made it from refrigerator and pantry items, so I think you’ll see that you can ad lib fairly easy. I hope you enjoy.

ANSLEY! you can use your Tuscan Herb Infused or your Garlic Infused Olive Oil on this.

Creamy Chicken Mushroom Dish over Rice

Easily adaptable to family preferences – can be made ahead and re-heated for a busy weeknight meal.

Course Main Course
Cuisine American
Keyword Chicken, Easy
Prep Time 15 minutes
Total Time 1 hour
Servings 6


  • 1 Medium onion – chopped
  • 1 Lb sliced baby bella mushrooms
  • 1-2 Tsp Seasonella Salt – or your favorite spice blend – to taste Seasonello Salt= sea salt, rosemary, sage, garlic & black pepper
  • 1 Box Pacific Foods Org Cream of Mushroom Condensed Soup or other condensed soup you might prefer
  • 1/2 Cup Dry White Wine Note: optional but delish – increase stock if not using and adjust spices
  • 3/4 Cup Chicken Stock or Milk if you prefer see back of condensed soup instructions (about 12 oz liquid between the wine and stock or whole milk)
  • 4 Tbsp divided – Cultivated Tree Tuscan Herb Infused Olive Oil Or CT EVOO of your choice
  • 1 Tbsp Dijon Mustard
  • 1-2 cups chopped greens (I used Kale) or Spinach or – 1/2 cup of flat leaf parsley
  • salt and pepper to taste
  • 1 tsp Dried Thyme (or 2 tsp of freshly minced)
  • 2 Lbs boneless skinless chicken thighs or 1 inch cubed chicken breasts


  1. Preheat a large cast iron skillet or heavy saute pan to medium heat while you prep your onions

  2. Just before adding the onions to the skillet, coat the pan generously with Tuscan Herb Infused Olive Oil. Add chopped onions and stir. You should hear a sizzle when you add the onions. Cook until translucent 4-5 minutes. Prep your mushrooms while the onions cook.

  3. Add sliced mushrooms when onions are translucent. Drizzle additional Tuscan Herb Infused Olive Oil and sprinkle with about a teaspoon of seasonello salt. Stir to combine and allow to saute until the mushrooms start to release liquid and soften.

  4. Remove onion mushroom mixture from the skillet and set in a dish to the side.

  5. Increase heat to medium high – once hot add 1 Tbsp Tuscan Herb Infused Olive Oil and then 2 LB of boneless skinless chicken thighs – arrange in single layer to sear for about 5 minutes without turning. Chop vegetable of choice. ( Pictured is finely chopped Kale because that is what I had on hand – finely chopping it decreases the cooking time and makes for a milder taste ie disguised for picky eaters!) Fresh or thawed frozen spinach would work. Add to chicken and allow to cook without stirring.

  6. After 5 minutes flip the chicken thighs – incorporate the greens of choice and let cook another 5 minutes.

  7. Add the condensed cream of mushroom soup, white wine and broth (or milk), thyme, dijon mustard and stir to combine fully. Then add the cooked mushrooms and onions back to the pan.

  8. Reduce heat to low and let simmer for about 10 minutes.

  9. Serve over rice or potatoes.