One Pot Mushroom Chicken and Rice
Looking for a cozy, effortless dinner that’s full of flavor?
This One Pot Mushroom Chicken and Rice is exactly what you need.
Tender chicken thighs, earthy mushrooms, and creamy rice all come together in one dish for a simple yet comforting meal.
It’s the perfect choice for a busy night when you want something delicious without all the hassle.
Plus, with minimal cleanup, you’ll have more time to relax and enjoy your meal!
For One Pot Mushroom Chicken and Rice
- Chicken Thighs – Bone-in, skin-on chicken thighs give the dish extra flavor, but you can remove the skin if you prefer a lighter option.
- Olive Oil – Used for searing the chicken and sautéing the veggies.
- Paprika – Adds a smoky, mild flavor to the chicken.
- Granulated Garlic – A key seasoning for that garlicky kick.
- Salt – Enhances the flavors of the chicken and rice.
- Black Pepper – For a little added warmth.
- Button Mushrooms – These mushrooms provide an earthy flavor, but cremini or shiitake would work well too.
- Onion – Diced onions add a savory base for the dish.
- Garlic – Minced fresh garlic gives a wonderful aroma and flavor to the dish.
- Long Grain White Rice – This variety of rice works best as it cooks up fluffy and tender.
- Low Sodium Chicken Stock – Provides the necessary liquid for cooking the rice while adding rich flavor.
- Heavy Cream – Adds creaminess and a comforting richness to the rice.
- Fresh Thyme – Brings an herby note to balance out the richness.
- Fresh Parsley – A bit of freshness and color to finish off the dish.
One Pot Mushroom Chicken and Rice
Notes
Ingredients:
- 2 teaspoons olive oil
- 5–6 bone-in, skin-on chicken thighs
- 1 teaspoon paprika
- 1 teaspoon granulated garlic (or garlic powder)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 ounces button mushrooms, sliced (about 6 large mushrooms)
- 1 cup diced onion
- 5 cloves garlic, minced
- 1½ cups long grain white rice (uncooked)
- 1¾ cups low-sodium chicken stock
- ¼ cup heavy cream
- 2 teaspoons fresh thyme
- 2 teaspoons fresh parsley, chopped
Instructions:
- Preheat the oven to 350°F (175°C).
- Season the chicken thighs with paprika, granulated garlic, salt, and pepper. Set aside.
- In a large oven-safe skillet with a lid, heat the olive oil over medium-high heat.
- Sear the chicken thighs skin-side down for 3–4 minutes. Flip and sear the other side for another 3–4 minutes. Remove the chicken and set aside (it won’t be fully cooked yet).
- Add mushrooms, onions, and garlic to the skillet. Sauté for 2–3 minutes until soft and fragrant.
- Stir in the uncooked rice and cook for about 30 seconds.
- Pour in the chicken stock, cream, thyme, and parsley, and stir to combine. Let it come to a gentle simmer.
- Nestle the seared chicken thighs on top of the rice mixture.
- Cover the skillet and bake for 35 minutes.
- Uncover and bake for an additional 5–10 minutes, or until the liquid is absorbed and the rice is tender.
- Remove from the oven and let rest for 5 minutes before serving.
Notes:
- You can remove the chicken skin before cooking if preferred.
- Feel free to substitute button mushrooms with cremini or shiitake mushrooms.
- If you want a lighter dish, you can replace the heavy cream with additional chicken stock.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 591 kcal | Carbohydrates: 47g | Protein: 30g | Fat: 31g | Saturated Fat: 10g
Cholesterol: 155mg | Sodium: 608mg | Potassium: 466mg | Fiber: 1g | Sugar: 1g
Vitamin A: 524 IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg
1. Can I use boneless, skinless chicken thighs instead of bone-in, skin-on?
Yes! Boneless, skinless chicken thighs can be used; however, bone-in, skin-on thighs provide more flavor and moisture. If using boneless thighs, reduce the cooking time slightly to prevent overcooking.
2. What if I don’t have an oven-safe skillet with a lid?
No worries! If you don’t have an oven-safe skillet with a lid, you can use a regular skillet and cover it with tightly sealed aluminum foil during baking. This will help trap the heat and moisture, ensuring the dish cooks properly.
3. Can I add vegetables to this dish?
Absolutely! Adding vegetables like peas, carrots, or bell peppers can enhance the flavor and nutritional value. Add them along with the mushrooms, onions, and garlic for optimal results.
4. How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, adding a splash of chicken stock or water if needed to loosen the rice. Alternatively, microwave in short intervals, stirring in between, until heated through.
5. Can I freeze this dish?
Yes, you can freeze the cooked dish. Allow it to cool completely, then transfer to a freezer-safe container and store for up to 2 months. To reheat, thaw overnight in the refrigerator and warm on the stovetop over low heat, adding liquid as necessary to achieve the desired consistency.
