This Chicken and Rice with Mushrooms is a hearty, one-pot dish featuring tender chicken, fluffy rice, and savory mushrooms cooked in a flavorful broth. It’s a comforting, easy-to-make meal perfect for weeknights or meal prep.
1.5lbsboneless, skinless chicken thighs or breasts, cut into chunks
2tablespoonsolive oil
1smallonion, finely chopped
3clovesgarlic, minced
2cupsmushrooms, sliced (white button or cremini)
1cuplong-grain white rice (uncooked)
2.5cupslow-sodium chicken broth
1teaspoondried thyme (or Italian seasoning)
0.5teaspoonpaprika
Salt and black pepper, to taste
0.25cupgrated Parmesan cheese (optional)
Fresh parsley, chopped (for garnish)
Instructions
Season chicken with salt, pepper, and paprika.
In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the chicken and sear for 3–4 minutes per side until lightly browned. Remove and set aside.
In the same pan, sauté onions and garlic for 1–2 minutes until fragrant.
Add mushrooms and cook for 4–5 minutes until softened.
Add the uncooked rice to the pan and stir for 1 minute to toast slightly.
Pour in the chicken broth and stir in thyme, salt, and pepper.
Return the chicken to the pan, nestling it into the rice mixture. Cover and reduce heat to low.
Simmer for 20–25 minutes, or until the rice is tender and the chicken is cooked through.
Stir in Parmesan cheese if using and garnish with fresh parsley. Serve warm.