The Creamy Chicken and Mushroom Recipe You Can't Resist

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Season the boneless chicken thighs with Adobo seasoning and black pepper.

Heat a pan over medium-high heat and add olive oil.

Cook the chicken in batches until fully cooked, then remove from the pan and set aside.

Melt 1 tablespoon of butter in the pan, then add the mushrooms and cook until the liquid is absorbed.

Remove the mushrooms from the pan and set aside.

Add another tablespoon of butter to the pan, then add chopped onions, celery, and carrots. Sauté for about 10 minutes until softened.

Add garlic and thyme to the vegetables and mix for about a minute.

Add chicken broth, wild rice, mushrooms, and cooked chicken to the pan. Bring to a boil.

Once boiling, cover and reduce heat to low, letting it simmer for 20 to 30 minutes until the rice is cooked.

After about 25 minutes, check the rice for tenderness. If done, add cooking cream and parmesan cheese, mixing until the cheese melts.

Season with salt and pepper to taste, then turn off the heat.

Garnish the soup with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens