Creamy Mushroom Chicken with Coconut Rice

This recipe features tender pan-seared chicken in a rich, creamy mushroom and garlic sauce, served over a bed of luxuriously fluffy coconut rice.

Yields: 4 servings
Prep time: 15 minutes
Cook time: 30 minutes

Ingredients

For the Coconut Rice:

• 1 cup jasmine or long-grain white rice, rinsed well

• 1 (13.5 oz) can coconut milk (full-fat for best flavor)

• 1/2 cup water

• 1/2 teaspoon salt

• 1 teaspoon sugar (optional, but enhances flavor)

For the Mushroom Chicken:

• 4 boneless, skinless chicken breasts or thighs (about 1.5 lbs)

• Salt and black pepper, to taste

• 2 tablespoons olive oil or butter, divided

• 8 oz cremini or white mushrooms, sliced

• 3 cloves garlic, minced

• 1/2 cup chicken broth

• 1/2 cup heavy cream (or half-and-half for a lighter version)

• 1/4 cup grated Parmesan cheese

• 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme)

• Fresh parsley, chopped (for garnish)

Instructions

Part 1: Make the Coconut Rice

1. In a medium saucepan, combine the rinsed rice, coconut milk, water, salt, and sugar (if using). Stir to combine.

2. Bring to a boil over high heat. Once boiling, immediately reduce the heat to the lowest possible setting, cover with a tight-fitting lid, and simmer for 15-18 minutes.

3. Do not lift the lid during cooking! After 15-18 minutes, turn off the heat and let the rice steam, still covered, for another 10 minutes. This is the key to perfect, fluffy rice. Fluff with a fork before serving.

Part 2: Cook the Mushroom Chicken

1. Prepare the Chicken: While the rice is cooking, pat the chicken dry with paper towels and season both sides generously with salt and pepper.

2. Sear the Chicken: In a large skillet, heat 1 tablespoon of olive oil or butter over medium-high heat. Add the chicken and cook for 5-7 minutes per side, until golden brown and cooked through (internal temperature of 165°F / 74°C). Remove the chicken from the skillet and set it aside on a plate.

3. Cook the Mushrooms: In the same skillet, add the remaining 1 tablespoon of oil or butter. Add the sliced mushrooms and cook for 5-7 minutes, without moving them too much at first, to allow them to brown. Once they are tender and golden, add the minced garlic and cook for one more minute until fragrant.

4. Make the Sauce: Pour the chicken broth into the skillet to deglaze, scraping up all the browned bits from the bottom with a wooden spoon. Let it simmer for 2 minutes to reduce slightly.

5. Finish the Sauce: Reduce the heat to low. Stir in the heavy cream, Parmesan cheese, and thyme. Let the sauce simmer gently for 2-3 minutes until it thickens slightly. Taste and adjust seasoning with more salt and pepper if needed.

6. Combine: Return the chicken to the skillet, along with any accumulated juices. Spoon the sauce over the chicken and heat for 1-2 minutes to warm through.

To Serve:
Spoon a generous portion of coconut rice onto each plate. Top with a piece of chicken and a generous ladle of the creamy mushroom sauce. Garnish with fresh parsley.

🌟 Tips & Variations 🌟

• Don’t Have Cream? You can use a slurry of 1 tablespoon of cornstarch mixed with 1 cup of chicken broth. Add it after deglazing and simmer until thickened, then proceed.

• Add Spinach: For extra greens, stir in a couple of large handfuls of fresh spinach into the sauce right before adding the chicken back in. Let it wilt.

• Use Chicken Thighs: For more flavorful and juicier meat, use boneless, skinless chicken thighs. They are more forgiving if slightly overcooked.

• Fresh Herbs: Tarragon or chives are also wonderful alternatives to thyme in the sauce.

• Rinse the Rice! Rinsing removes excess surface starch, which prevents the coconut rice from becoming gummy.

Enjoy this delicious, comforting meal