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One-Pot Mushroom Chicken and Rice

This One-Pot Mushroom Chicken and Rice is about to become your new favorite weeknight meal!

Juicy chicken thighs, savory mushrooms, and aromatic herbs come together in one pot for a super easy, comforting dinner.

The rice absorbs all the flavors from the chicken and herbs, creating a mouthwatering, flavorful dish with hardly any effort.

It’s a no-fuss, hands-off recipe that delivers big on taste and convenience—perfect for busy days when you want a hearty meal without the mess.

For the Chicken and Rice

• Chicken Thighs – Bone-in, skin-on chicken thighs work best for this recipe. They stay juicy and cook perfectly with the rice.
• Olive Oil – Used to sear the chicken thighs and start building flavor in the pan.
• Paprika – Adds a subtle smokiness and a little color to the chicken.
• Granulated Garlic – Garlic flavor without the hassle of chopping fresh garlic.
• Salt and Black Pepper – Essential seasonings to bring out the natural flavors of the chicken.
• Button Mushrooms – Fresh mushrooms that add an earthy flavor and texture to the dish. You can use shiitake or cremini mushrooms as well.
• Onion – Diced onions give sweetness and depth to the overall flavor of the dish.
• Garlic – Minced garlic gives a burst of flavor to the dish, enhancing the savory profile.
• Long Grain White Rice – This rice cooks well in the oven, absorbing all the flavors from the chicken and stock.
• Low-Sodium Chicken Stock – Helps to cook the rice while infusing it with rich, savory flavor.
• Heavy Cream – Adds richness and creaminess to the dish, balancing the flavors and creating a comforting texture.
• Fresh Thyme – Aromatic thyme enhances the savory profile and complements the chicken.
• Fresh Parsley – Adds a burst of freshness and color as a garnish.

One-Pot Mushroom Chicken and Rice

Craving a comforting, flavorful dinner with minimal cleanup? This One-Pot Mushroom Chicken and Rice is your answer!

Print Pin

Course: Main Course

Cuisine: American

Keyword: One-Pot Mushroom Chicken and Rice

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 5

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Ingredients:

• 2 teaspoons olive oil
• 5-6 bone-in, skin-on chicken thighs
• 1 teaspoon paprika
• 1 teaspoon granulated garlic (garlic powder also works)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 ounces button mushrooms, sliced (about 6 large mushrooms)
• 1 cup onion, diced
• 5 cloves garlic, minced
• 1 1/2 cups long grain white rice
• 1 3/4 cups low-sodium chicken stock
• 1/4 cup heavy cream
• 2 teaspoons fresh thyme
• 2 teaspoons fresh parsley, chopped

 

Instructions:

1. Preheat the oven to 350°F (175°C).

2. Season the chicken thighs:

   • Sprinkle paprika, granulated garlic, salt, and pepper evenly over the chicken thighs.

   • Set the chicken aside.

3. Sear the chicken:

   • Heat olive oil over medium-high heat in a large oven-safe skillet with a lid.

   • Add the chicken thighs and sear for 3-4 minutes on one side.

   • Flip the chicken and sear for another 3-4 minutes.

   • Remove the chicken from the pan and set it aside (the chicken should not be fully cooked).

4. Cook the vegetables:

   • Add mushrooms, onions, and garlic to the pan.

   • Cook for 2-3 minutes until the vegetables are soft and fragrant.

5. Prepare the rice:

   • Stir in the uncooked rice and cook for about 30 seconds.

6. Add liquids and herbs:

   • Pour in chicken stock, heavy cream, fresh thyme, and parsley.

   • Stir to combine and bring the mixture to a low simmer.

7. Add the chicken back:

   • Place the partially cooked chicken thighs on top of the rice and vegetable mixture.

8. Bake:

   • Cover the pan and bake in the preheated oven for 35 minutes.

   • After 35 minutes, remove the lid and bake for an additional 5-10 minutes, or until the liquid is absorbed and the rice is tender.

9. Rest before serving:

   • Remove the pan from the oven and let it rest for 5 minutes before serving.

 

Notes:

• You can remove the skin from the chicken thighs if desired.
• Button mushrooms work great, but shiitake or cremini mushrooms can also be used.
• If you prefer a lighter dish, substitute the heavy cream with extra chicken stock.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

 

 

Nutrition

Calories: 591kcal | Carbohydrates: 47g | Protein: 30g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 155mg | Sodium: 608mg | Potassium: 466mg | Fiber: 1g | Sugar: 1g | Vitamin A: 524IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg

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1. Can I use boneless, skinless chicken thighs instead of bone-in, skin-on?

Yes, you can use boneless, skinless chicken thighs, but the bone-in, skin-on version adds more flavor and stays juicier during cooking. If using boneless, just adjust the cooking time so the chicken doesn’t dry out.

2. What type of rice works best for this recipe?

Long-grain white rice is ideal for this dish because it stays fluffy and cooks well in the oven. Basmati or jasmine rice also works great. Avoid short-grain rice or risotto varieties, as they have different cooking times.

3. Can I prep this dish ahead of time?

Absolutely! You can assemble the dish up to the point of baking, then cover it and refrigerate for up to 24 hours. When ready to cook, simply bake as directed, adding a few extra minutes if needed.

4. How can I make the rice creamier?

For extra creaminess, add a little more heavy cream and reduce the chicken stock accordingly. If you want to lighten it up, you can also use extra stock instead of the cream for a delicious, less rich version.

5. Can I add other vegetables to the dish?

Yes! Feel free to add vegetables like peas, carrots, or bell peppers. Just add them along with the mushrooms, onions, and garlic so they cook properly and blend seamlessly with the flavors.

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