Chicken and Rice with Mushrooms

This comforting and hearty dish combines tender chicken, earthy mushrooms, and perfectly seasoned rice for a satisfying meal. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this one-pan recipe is both delicious and easy to prepare.

Why You’ll Love This Recipe

  • One-Pan Wonder – Minimal cleanup with everything cooked in one skillet.
  • Full of Flavor – The combination of mushrooms, garlic, and seasonings infuses the rice with rich taste.
  • Hearty and Satisfying – Perfect for a cozy, filling meal that pleases the whole family.
  • Customizable – Easily swap ingredients to fit your dietary preferences.
  • Meal Prep Friendly – Stores and reheats well for busy schedules.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Chicken thighs or breasts
  • Long-grain white rice
  • Mushrooms (such as cremini or button)
  • Chicken broth
  • Onion
  • Garlic
  • Olive oil or butter
  • Salt and pepper
  • Thyme or rosemary
  • Parmesan cheese (optional)

Directions

  1. Sear the Chicken – Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then sear for 3-4 minutes per side until golden brown. Remove and set aside.
  2. Sauté the Vegetables – In the same pan, add onions, mushrooms, and garlic. Cook until softened and fragrant.
  3. Add the Rice – Stir in the rice and toast it for a minute to absorb the flavors.
  4. Simmer – Pour in the chicken broth, add the chicken back to the pan, and bring to a boil.
  5. Cover and Cook – Reduce the heat to low, cover, and let it cook for 20-25 minutes until the rice is tender and the chicken is fully cooked.
  6. Serve – Garnish with fresh herbs and Parmesan cheese if desired. Enjoy warm.

Servings and Timing

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes

Variations

  • Use Brown Rice – Swap white rice for brown rice, but increase the cooking time by 10-15 minutes.
  • Try Different Mushrooms – Shiitake or portobello mushrooms add unique flavors.
  • Make it Creamy – Stir in a splash of heavy cream or coconut milk for a richer texture.
  • Add Vegetables – Peas, spinach, or bell peppers make great additions.
  • Spice it Up – Add red pepper flakes or cayenne for extra heat.

Storage/Reheating

  • Refrigeration – Store leftovers in an airtight container for up to 4 days.
  • Freezing – Freeze in portioned containers for up to 2 months. Thaw overnight in the fridge before reheating.
  • Reheating – Warm on the stovetop over low heat with a splash of broth or in the microwave in 30-second intervals.

FAQs

How do I prevent the rice from sticking?

Use a non-stick pan and avoid stirring the rice too much while it cooks.

Can I use boneless chicken?

Yes, boneless thighs or breasts work well and cook slightly faster than bone-in options.

What type of mushrooms work best?

Cremini, button, or shiitake mushrooms all add great flavor to the dish.

Can I make this dish in an Instant Pot?

Yes, sauté the ingredients first, then cook on high pressure for 8 minutes with a natural release.

How do I make it dairy-free?

Simply omit the Parmesan cheese or use a dairy-free alternative.

What’s the best way to add extra protein?

Try adding shrimp, tofu, or an extra portion of chicken.

Can I use pre-cooked rice?

Yes, but reduce the broth amount and cook for a shorter time to avoid mushy rice.

How do I make it vegetarian?

Swap the chicken for chickpeas or tofu and use vegetable broth instead of chicken broth.

Can I add a crunchy topping?

Yes, toasted almonds or crispy fried onions add great texture.

What’s a good side dish for this recipe?

A fresh green salad or roasted vegetables pair well with this meal.

Conclusion

Chicken and Rice with Mushrooms is a flavorful and satisfying dish that’s perfect for any occasion. Whether you stick to the classic recipe or customize it to your liking, this easy one-pan meal is sure to become a favorite. Try it tonight for a comforting, homemade dinner!

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Chicken and Rice with Mushrooms

Chicken and Rice with Mushrooms

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Dinner, One-Pot Meal
  • Method: Stovetop
  • Cuisine: American, Comfort Food
  • Diet: Gluten Free

Description

This one-pan chicken and rice with mushrooms is a hearty, easy-to-make meal perfect for a weeknight dinner. Juicy chicken thighs, tender rice, and earthy mushrooms come together in a flavorful broth with garlic, onions, and herbs. It’s a fuss-free dish with minimal cleanup!


Ingredients

Units Scale

For the Chicken:

  • 4 bone-in, skin-on chicken thighs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1 tablespoon olive oil

For the Rice and Mushrooms:

  • 1 tablespoon butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced (button or cremini)
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1/2 teaspoon salt (adjust to taste)
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)

For Garnish:

  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup grated Parmesan (optional)

Instructions

  • Season the Chicken: Pat the chicken thighs dry with a paper towel. Season with salt, pepper, and paprika.
  • Sear the Chicken: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Sear the chicken thighs, skin-side down, for about 5 minutes until golden brown. Flip and cook for another 3 minutes. Remove and set aside.
  • Sauté the Aromatics: In the same pan, melt the butter. Add the onions and cook until soft, about 2 minutes. Stir in the garlic and mushrooms and cook for another 3 minutes.
  • Toast the Rice: Add the rice and stir for 1-2 minutes until lightly toasted.
  • Add Liquid & Simmer: Pour in the chicken broth, salt, thyme, black pepper, and red pepper flakes. Stir to combine.
  • Cook the Chicken & Rice: Nestle the seared chicken thighs on top of the rice, skin-side up. Reduce heat to low, cover, and simmer for 20-25 minutes until the rice is tender and the chicken is cooked through (internal temp: 165°F).
  • Rest & Serve: Remove from heat and let sit for 5 minutes. Fluff the rice with a fork, garnish with parsley and Parmesan (if using), and serve warm!

Notes

  • Swap chicken thighs for chicken breasts (adjust cooking time to prevent drying out).
  • Use brown rice instead of white—just add an extra ½ cup of broth and cook for 35-40 minutes.
  • Want a creamier dish? Stir in ¼ cup of heavy cream before serving.

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