A hearty, flavorful one-pot chicken and mushroom rice dish made with tender chicken, sautéed mushrooms, garlic, and perfectly seasoned rice. It’s the ultimate comfort food for busy weeknights with easy cleanup!
1.5poundsboneless, skinless chicken thighs or breasts, cut into chunks
2tablespoonsolive oil
1yellow onion, diced
3clovesgarlic, minced
8ounceswhite or cremini mushrooms, sliced
1cuplong grain white rice
2cupslow-sodium chicken broth
1teaspoondried thyme
1teaspoonsalt
0.5teaspoonblack pepper
2tablespoonschopped 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.