Old-Fashioned Chicken and Rice with Mushroom Sauce

Tender chicken served over buttery seasoned rice with rich homemade mushroom gravy—a simple old-fashioned comfort food supper.

This recipe comes from my mother’s recipe file, where simple suppers were often the best ones.

She had a way of turning basic pantry ingredients into a meal that felt complete—rice, chicken, a little gravy, and somehow it tasted like comfort.

This seasoned rice recipe is one of those dependable dinners. Tender chicken served over buttery rice with homemade mushroom gravy made from simple ingredients already in the kitchen.

It’s not fancy, but it’s the kind of meal people remember.

Ingredients:

1 c. long-grain rice
2 c. water
1 tsp. powdered chicken bouillon
3 Tbs. butter, divided
1/2 lb. boneless skinless chicken breast, (about 1–2 breasts)
1/2 tsp.  seasoned salt
2 tsp.  olive oil
4 ounce can sliced mushrooms pieces & stems, drained
1 1/2 Tbs. flour
1 c. chicken broth
2 Tbs. milk
1/4 tsp. poultry seasoning

Directions:

In a medium saucepan, combine water, rice, and chicken bouillon.

Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer for 18–20 minutes, or until the water is absorbed, and the rice is tender.

Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Stir in 1 1/2 tablespoons butter and keep warm.

Cut the chicken breasts in half horizontally if thick. Season both sides with seasoned salt.

In a large cast iron skillet over medium heat, warm the olive oil.

Cook chicken for about 8–10 minutes per side, or until the internal temperature reaches 165°F.

Remove from skillet and cover to keep warm.

In the same skillet that you cooked the chicken in, melt the remaining 1 1/2 tablespoons butter.

Add mushrooms and sauté for 2–3 minutes.

Sprinkle flour over the mushrooms and cook, stirring constantly, for 1–2 minutes to remove the raw flour taste.

Slowly pour in chicken broth, milk, and poultry seasoning, stirring constantly.

Bring to a gentle bubble, then reduce heat and simmer for 2–3 minutes until thickened.

Return the chicken to the skillet and spoon mushroom gravy over the top.

Cook for 1–2 minutes until heated through.

Serve chicken and mushroom gravy over the seasoned rice.

Tips for Best Success:

• Let the rice rest before fluffing for better texture
• Use a meat thermometer so chicken stays juicy
• Add broth slowly to prevent lumps in the gravy
• Don’t skip cooking the flour first—it improves flavor

Variations & Substitutions:

• Use fresh mushrooms instead of canned
• Substitute turkey cutlets for chicken
• Add onions for extra flavor
• Use brown rice (adjust cooking time)
• Add a little garlic powder for deeper flavor

Serving Suggestions:

• Serve with green beans or steamed broccoli
• Add warm dinner rolls or biscuits
• Pair with a simple side salad
• Great with glazed carrots or corn

How to Store:

• Refrigerator:  Store in an airtight container for up to 4 days
• Freezer:  Freeze chicken and gravy separately for up to 2 months
• Reheating:  Warm gently on the stovetop or microwave with a splash of broth if needed

Frequently Asked Questions:

Can I use fresh mushrooms?
Yes—fresh sliced mushrooms work beautifully.

Can I make this ahead?
Yes, especially the rice and gravy. Reheat gently before serving.

Why is my gravy too thick?
Add a little extra chicken broth until it reaches your preferred consistency.

Can I use leftover cooked chicken?
Yes—just warm it gently in the gravy at the end.