If you’re craving a cozy, hearty meal that comes together in one pan with minimal fuss and maximum flavor, this Savory One-Pot Chicken and Mushroom Rice is about to become a regular on your dinner table. With juicy chicken, tender mushrooms, and perfectly seasoned rice all simmered in a rich, savory broth, this dish delivers comfort food at its finest—with easy cleanup to boot.
Why You’ll Love This One-Pot Chicken and Mushroom Rice Recipe
There’s something special about the combination of chicken, mushrooms, and rice. It’s a classic for a reason—simple, satisfying, and endlessly adaptable. Here’s what makes this version a standout:
- Hearty and wholesome – The chicken is seared to lock in flavor, then simmered to tenderness in broth-soaked rice.
- Easy weeknight winner – Everything cooks in one pot, saving time and dishes.
- Meal-prep friendly – Make it ahead and enjoy satisfying leftovers all week long.
- Customizable – Add vegetables, swap the herbs, or make it creamy—this base recipe is flexible.
- Naturally gluten-free – No flour or thickening agents here, just simple, whole ingredients.
- Family-approved – The mild, savory flavors make it a hit with kids and adults alike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken thighs or breasts, cut into chunks
- Olive oil
- Yellow onion, diced
- Garlic cloves, minced
- Mushrooms (white or cremini), sliced
- Long grain white rice
- Low-sodium chicken broth
- Dried thyme
- Salt and black pepper
- Fresh parsley (optional, for garnish)
Step-by-Step Instructions for the Perfect One-Pot Chicken and Rice
1. Sear the Chicken for Flavor
Start by heating olive oil in a large skillet or Dutch oven over medium heat. Season the chicken pieces with salt, pepper, and a sprinkle of dried thyme. Place them in the hot oil and let them brown for 5–7 minutes, turning to get color on both sides. This initial searing step builds a deep, savory flavor base that will infuse the whole dish.
Pro Tip: Don’t overcrowd the pan—work in batches if needed to ensure a good sear.
Once browned, remove the chicken and set it aside. Don’t worry about cooking it through yet—it’ll finish in the pot later.
2. Sauté the Aromatics and Mushrooms
In the same pan, reduce heat slightly and add the diced onion and minced garlic. Sauté for about 2–3 minutes until the onion softens and becomes translucent.
Next, stir in the sliced mushrooms. Cook them down for 4–5 minutes, stirring occasionally, until they release their moisture and begin to brown. This stage adds umami depth and rich, earthy notes to the dish.
3. Toast the Rice
Now add the uncooked long-grain rice directly to the mushroom mixture. Toast it for about 1–2 minutes, stirring to coat each grain in the flavorful oils and aromatics. This small step improves the final texture of the rice and boosts its nutty flavor.
4. Combine and Simmer
Return the browned chicken to the pan, nestling it into the rice. Pour in the chicken broth and bring the mixture to a gentle simmer.
Cover with a lid, reduce the heat to low, and let everything cook together for 18–20 minutes. You’ll know it’s done when the rice is tender, the liquid is fully absorbed, and the chicken is cooked through (internal temperature should reach 165°F or 75°C).
5. Rest and Fluff
Turn off the heat and let the pot sit, covered, for 5 more minutes. This helps the rice finish steaming and prevents it from clumping.
Fluff the rice gently with a fork, garnish with fresh chopped parsley, and serve warm.
Servings and Timing
- Yield: Serves 4
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
This dish is perfect for a quick family dinner but also makes excellent leftovers for lunch the next day.
Creative Variations to Try
Looking to mix it up? Try these flavor-boosting ideas:
- Creamy Mushroom Chicken and Rice: Stir in ¼ cup of cream cheese or heavy cream at the end for a luxurious, creamy texture.
- Spiced-Up Version: Add a pinch of red pepper flakes or stir in some diced jalapeños before adding the broth.
- Lemon Herb Chicken and Rice: Finish with a squeeze of fresh lemon juice and a handful of chopped thyme or oregano.
- Veggie-Packed: Toss in peas, spinach, or diced carrots during the last 10 minutes of cooking.
- Cheesy Rice Bake: After cooking, top with shredded mozzarella or cheddar and broil for a melty, golden top.
Storage and Reheating Tips
This dish is fantastic for leftovers and holds up well in the fridge and freezer.
Refrigerator:
Store leftovers in an airtight container for up to 4 days.
Freezer:
Freeze in individual portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
To Reheat:
- Microwave: Heat in 30-second bursts until hot throughout.
- Stovetop: Add a splash of broth or water and warm over medium-low heat, stirring occasionally to prevent sticking.
Reheating Tip: If the rice seems dry, add a little broth or water before heating to restore moisture.
Frequently Asked Questions (FAQs)
Can I use chicken breasts instead of thighs?
Absolutely. Thighs offer a juicier bite, but breasts work just as well—just be sure not to overcook them to keep them tender.
Can I substitute brown rice?
Yes, but increase the liquid to about 2½ cups and extend the cook time to 45–50 minutes. Keep it covered to trap steam.
What mushrooms work best in this dish?
Cremini, white button, and portobello mushrooms all work beautifully. Choose what you like best or what’s on hand.
How do I keep the rice from becoming mushy?
Use long-grain rice and avoid stirring during cooking. Let the rice steam at the end before fluffing it.
Can I make this dairy-free?
Yes—just skip the cheese garnish. The dish is naturally dairy-free otherwise.
Can I use pre-cooked rice?
You can, but reduce the broth to about 1 cup. Add the rice in the last 10 minutes of cooking to warm through without overcooking.
Can I make this in the oven?
Yes! After assembling the dish, cover the pot and bake at 375°F (190°C) for about 25–30 minutes or until the rice is tender and the chicken is cooked.
What herbs pair best with mushrooms and chicken?
Thyme, rosemary, sage, and parsley complement the earthy mushrooms and savory chicken beautifully.
Final Thoughts
This Savory One-Pot Chicken and Mushroom Rice is a go-to dish that balances comfort, nutrition, and simplicity in every bite. Whether you’re preparing a quick weeknight meal or planning a make-ahead lunch, it’s a versatile recipe that’s as dependable as it is delicious.
With its one-pot magic, this recipe will save you time and energy—without sacrificing flavor. Try it once, and it’s bound to make a repeat appearance on your meal plan!
Let me know if you’d like a printable recipe card version or need this in JSON format for a recipe plugin like WPRM!
Savory One-Pot Chicken and Mushroom Rice
Ingredients
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into chunks
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 8 ounces white or cremini mushrooms, sliced
- 1 cup long grain white rice
- 2 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Season chicken with salt, pepper, and thyme, then sear for 5–7 minutes until browned. Remove and set aside.
- In the same pan, sauté diced onion and garlic for 2–3 minutes until soft and fragrant.
- Add mushrooms and cook for 4–5 minutes until they release moisture and begin to brown.
- Stir in the uncooked rice and toast for 1–2 minutes, coating it in the aromatics.
- Return chicken to the pan, then pour in chicken broth. Bring to a gentle simmer.
- Cover, reduce heat to low, and cook for 18–20 minutes until rice is tender and liquid is absorbed.
- Remove from heat and let sit, covered, for 5 minutes. Fluff rice with a fork.
- Garnish with chopped fresh parsley if desired. Serve warm.