Creamy Thyme-Mushroom Chicken and Rice

chicken thighs, garlic, mushrooms, thyme, parsley, Parmesan + rice


Serves: 2 Servings | Time to Table: 25 Minutes | Calories: 690 | Category: Gluten-Free, Low-Carb | Allergens: Contains Milk (Heavy Cream + Parmesan) | Excellent Source of: Protein | Good Source of: Calcium, Iron, Potassium, Vitamin A


  • - Large Skillet
  • - Measuring Spoons
  • - Small Saucepan with Lid
  • - Spatula
  • - Tongs

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Chicken Thighs
  • - Cooked Basmati Rice
  • - Crimini Mushrooms
  • - Fresh Thyme
  • - Heavy Cream
  • - Minced Garlic
  • - Parsley
  • - shredded Parmesan

Wine Pairings by @grapefriend

A peppery, black currant Cab Franc has just the right brightness and body to complement the mushroom creamy sauce here.

Beer Pairings

A Brown Ale is our go-to for this dish. Nutty, caramel notes will enhance the earthy flavor of the mushrooms and thyme and cut through the richness of the cream sauce.

TK Table Talk:

If you could break any world record, which would it be?

What To Do:

1. Chicken may arrive slightly frozen. Thaw as needed.

2. Prep Herbs and Chicken: Strip thyme leaves from stems and set aside (save a few leaves for garnish). Pat chicken dry and season with 1 teaspoon salt and ½ teaspoon pepper.

Creamy Thyme-Mushroom Chicken and Rice - Step 1

3. Cook Chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add chicken and brown about 4 minutes on each side or until no longer pink in center. Transfer to a plate and keep warm.

Creamy Thyme-Mushroom Chicken and Rice - Step 2

4. Add Mushrooms and Herbs: Add 1 tablespoon oil and mushrooms to the drippings in the skillet and heat over medium-high heat. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Cook until soft (about 3 minutes). Add the garlic, parsley and thyme. Sauté until fragrant (about 1 minute).

Creamy Thyme-Mushroom Chicken and Rice - Step 4

5. Finish Chicken: Reduce heat to medium and stir in cream. Bring to a simmer and then reduce the heat to low, continuing to cook until the sauce just starts to thicken. Stir in the Parmesan cheese and simmer 2 more minutes, stirring occasionally, until the cheese is melted. Return the chicken and any accumulated juices to the pan.

6. Reheat Rice: In a small saucepan over medium-low heat, add the rice and 1 tablespoon water. Cover and cook just until heated through.

To Serve: Serve the chicken over rice and garnish with reserved fresh thyme.

Pro Tip:

Reheat rice in a microwave by sprinkling with water or a drizzle of olive oil. Cover and microwave on high for 1-2 minutes.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.