Chicken and mushroom rice

    25 min

    I just invented this chicken and rice dish one night and it has become a favourite!! Chicken, bacon, mushrooms and rice are mixed with a lovely creamy white wine sauce flavoured with mustard. You can leave out the bacon and it'll still be delish!

    13 people made this

    Serves: 4 

    • 2 teaspoons olive oil
    • 1 teaspoon minced garlic
    • 1 small onion, chopped (optional)
    • 500g skinless, boneless chicken, diced
    • 200g diced bacon (optional)
    • 500g mushrooms, sliced
    • 300ml double cream
    • 125ml dry white cooking wine
    • 1-2 teaspoons Dijon mustard
    • small amount of tarragon (use sparingly)
    • salt and pepper to taste
    • 360g rice, cooked and drained

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a large frying pan, heat 2 teaspoons olive oil and add garlic and onion; saute until soft. Add chicken and bacon; stir 2 minutes or until chicken is browned, then add mushrooms and stir until tender.
    2. Add cream and white wine, simmer 2 minutes, then stir in mustard. Add tarragon, salt and pepper to taste.
    3. Carefully add rice, until mixture is of a thick, but still easily mixable, consistency.
    4. Serve hot and enjoy. These proportions serve four, but by adding more rice or mushrooms, can extend to serve six.

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    Reviews in English (6)


    I used bacon, not quite 200gm, it was 175gm packet, but it was plenty! I used an electric frypan and it worked wonderfully. My husband was hugely impressed with this dish, and I will be making it again!  -  01 May 2011  (Review from Allrecipes AU | NZ)


    Used different ingredients. I'm not a fan of mushrooms, but I enjoy the flavour they give, so I used Cream of Mushroom soup in place of the mushrooms. I halved the cream as I thought it would be a bit too rich - especially with the soup. Turned out great!  -  01 May 2011  (Review from Allrecipes AU | NZ)


    Super easy and delicious  -  09 May 2018  (Review from Allrecipes AU | NZ)