Easy One-Pot Chicken and Rice with Mushrooms

If you’re on the hunt for a delicious, fuss-free dinner that’s comforting, full of flavor, and doesn’t leave you with a pile of dishes—this One-Pot Chicken and Rice with Mushrooms is about to become your new go-to. Juicy chicken, earthy mushrooms, and perfectly fluffy rice come together in a savory, herb-infused broth that’s both hearty and nourishing. It’s the kind of recipe you’ll turn to again and again when you need something cozy, quick, and satisfying.

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

This simple dish brings together a handful of pantry staples and fresh ingredients for a deeply flavorful result. You’ll need boneless, skinless chicken thighs or breasts, long-grain white rice, mushrooms, onions, garlic, chicken broth, and a few dried herbs like thyme and paprika. A finishing touch of Parmesan cheese and chopped parsley takes it over the top. If you love easy dinners with big flavor, you’re going to adore this one.

Why This Chicken and Mushroom Rice is So Good

You’ll love how easy this is! It’s a one-pot wonder—less cleanup, more joy. The rice soaks up all the savory goodness of the broth and chicken, while the mushrooms add depth and an earthy richness. It’s a comforting dish that manages to feel both rustic and elevated, making it ideal for everything from weeknight dinners to casual entertaining.

Whether you’re feeding a hungry family or meal-prepping for the week, this dish has you covered. It’s naturally gluten-free and easy to adapt depending on what you have in the fridge.

How to Make Chicken and Rice with Mushrooms

Let’s break it down step-by-step so your dinner turns out perfectly every time.

Sear the Chicken for Extra Flavor
Start by seasoning your chicken with salt, pepper, and a pinch of paprika. This step gives the meat a subtle kick and a golden, flavorful crust. Heat olive oil in a large skillet or Dutch oven, then sear the chicken pieces for 3–4 minutes on each side. Don’t worry about cooking them all the way through—they’ll finish cooking with the rice. Once browned, set the chicken aside.

Sauté the Aromatics
In the same pan, add a little more olive oil if needed, then toss in your chopped onions and minced garlic. Cook for 1–2 minutes until fragrant and just starting to soften. Next, stir in the mushrooms. Cook them down for about 5 minutes, letting them release their moisture and take on a bit of caramelization.

Add the Rice and Broth
Now, stir in the uncooked long-grain white rice. Let it toast slightly for about a minute to deepen its flavor. Pour in your chicken broth and season with dried thyme, a bit more salt and pepper, and any extra herbs you love. Bring the mixture to a gentle simmer.

Combine and Simmer
Nestle the seared chicken pieces back into the pot, resting them right on top of the rice. Cover with a tight-fitting lid, reduce the heat to low, and let it simmer for 20–25 minutes. This allows the rice to absorb all the flavorful liquid while the chicken finishes cooking to tender perfection.

Finishing Touches
Once everything is cooked, let the dish rest for 5 minutes off the heat to let the flavors settle. Then stir in some grated Parmesan cheese if you like a creamy, cheesy finish. Sprinkle with freshly chopped parsley for color and freshness.

Tips and Tricks

• Use chicken thighs for juicier, more flavorful results. Chicken breasts work too, but they tend to be a bit leaner and can dry out if overcooked.
• Try not to peek while the rice is cooking. Keeping the lid on ensures that steam stays trapped, helping the rice cook evenly.
• Toast the rice briefly before adding the liquid. It brings out a subtle nuttiness that elevates the whole dish.
• Don’t over-stir the rice during cooking—this can break down the grains and make the texture mushy.

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Delicious Variations to Try

This base recipe is versatile and welcomes all sorts of add-ins and tweaks:

• Creamy Chicken and Rice: Stir in ¼ cup of cream cheese or heavy cream at the end for extra richness.
• Veggie Boost: Add fresh spinach, green peas, or finely diced carrots in the last 5 minutes of cooking.
• Spicy Kick: A dash of crushed red pepper flakes or chopped jalapeños adds a fun twist for spice lovers.
• Cheesy Mushroom Rice: Mix in shredded mozzarella or cheddar along with the Parmesan.
• Lemon Herb Style: Add a squeeze of lemon juice and extra fresh herbs like thyme or parsley for a lighter, brighter version.

Storage Instructions

This dish stores beautifully, making it a smart option for meal prepping or saving leftovers.

• Refrigerator: Transfer any leftovers to an airtight container and store in the fridge for up to 4 days.
• Freezer: You can freeze portions in freezer-safe containers for up to 2 months. Let thaw overnight in the fridge before reheating.
• Reheating Tips: Warm gently on the stovetop over medium heat with a splash of broth or water to prevent it from drying out. You can also reheat in the microwave in 30-second bursts, stirring in between.

Serving Suggestions

This one-pot wonder is truly a complete meal, but you can dress it up even more with a few simple sides:

• A crisp green salad with a lemon vinaigrette for a refreshing contrast.
• Roasted vegetables like broccoli or Brussels sprouts.
• A slice of crusty bread to soak up all that savory broth.

Frequently Asked Questions

Can I use brown rice?
Absolutely! Just keep in mind it will need about 45–50 minutes to cook, and you’ll want to use 2 ½ to 3 cups of broth.

What’s the best type of mushroom for this recipe?
Cremini and white button mushrooms are great, but portobellos work too. You can even mix different kinds for a deeper flavor.

Can I use pre-cooked rice?
Yes, but reduce the broth to about 1 cup and add the rice when you return the chicken to the pan. Simmer for 10 minutes until everything is heated through.

Can I make this dairy-free?
Of course! Just skip the Parmesan or use a dairy-free cheese substitute.

Can I bake it instead of cooking on the stovetop?
Definitely. After assembling the dish, cover and bake at 375°F (190°C) for 25–30 minutes, or until the rice is cooked and the chicken is tender.

Is this dish gluten-free?
Yes, as long as your chicken broth is certified gluten-free, this recipe is naturally gluten-free.

Final Thoughts

This easy chicken and rice with mushrooms is one of those recipes that feels like a warm hug in a bowl. It’s cozy, hearty, and full of comforting flavors that are hard to resist. Whether you’re cooking for your family on a busy weeknight or making a big batch to have lunches ready for the week, this recipe delivers on every front. Plus, the one-pot magic means less cleanup and more time to enjoy.

You’re going to love how simple and satisfying this dish is. Give it a try and see why it’s quickly becoming a favorite in so many kitchens!