Creamy Mushroom Sage Chicken and Rice Skillet

The flavor of fresh sage leaves complements the mushrooms in this comforting chicken and rice skillet.

Creamy Mushroom Sage Chicken and Rice Skillet

  • 1 cup rice
  • 3 T. butter or oil
  • 6-8 oz chopped mushrooms (I used chestnut mushrooms but any variety would work)
  • 1 chopped onion
  • 1 minced garlic clove or 1 tsp minced garlic (see my time saving trick for garlic here)
  • Handful of minced fresh sage leaves
  • 1 T. flour
  • 1 1/2 cups milk
  • 1 tsp salt
  • 1/8 tsp pepper
  • 8 oz. pre-cooked chicken

Cook rice in water according to your preferred method.

Meanwhile, heat 2 T. butter or oil in a large skillet.  Add mushrooms and onions and saute until the onions are translucent.  Add garlic and sage leaves and saute briefly until fragrant.  Add remaining 1 T. butter and 1 T. flour and cook for about 1 minute.  Whisk in the milk, salt, and pepper, and cook until thickened.  

When the rice is done, add it to the skillet along with the pre-cooked chicken.  Top with parmesan cheese and serve.

Makes about 4-5 servings.

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