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
- 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.
- Sauté the Vegetables – In the same pan, add onions, mushrooms, and garlic. Cook until softened and fragrant.
- Add the Rice – Stir in the rice and toast it for a minute to absorb the flavors.
- Simmer – Pour in the chicken broth, add the chicken back to the pan, and bring to a boil.
- 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.
- 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!
PrintChicken and Rice with Mushrooms
- 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
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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