Name: One Pot Mushroom Chicken and Rice
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Ingredients: 2 teaspoons olive oil; 6-8 bone-in, skin on, chicken thighs; 6-8 medium button mushrooms, sliced; 1 medium onion, diced; 5-6 cloves garlic, minced; 1 tablespoon dried parsley; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 cups low sodium chicken broth; 1/4 cup heavy cream (35%, whipping cream); 1 cup long grain white rice

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This one pot mushroom chicken and rice recipe is an easy one pot meal – flavourful chicken and mushrooms with rice, all cooked in the same pot!

One pot meals are the best. Mostly because it’s lovely when there is only one pot to wash after supper.

But also because everything for your meal is there in one pot. No decisions to make on side dishes.

Also, no making side dishes. Just one pot. It’s the best.

Although this one doesn’t have a ton of veggies in it, so you might still want a salad or steamed veggies on the side.

But that’s easy. No thought or actual cooking required. And not even totally necessary if you don’t feel like making anything else.

This one pot mushroom chicken and rice is one of the best one pot meals I’ve made yet.

The kids wouldn’t agree with that.

They liked it well enough, but they don’t love mushrooms, so they are happier with something like this Mexican One Pan Pasta.

Also – pasta. So they like it more.

But I loved this one pot mushroom chicken and rice.

Crispy, flavourful chicken thighs, lots of mushrooms, and the rice, all cooked in one pot. It’s delicious.

And so easy to make. You should definitely make it for dinner tonight.

You didn’t want to do a lot of dishes tonight anyways, did you?

How to make One Pot Mushroom Chicken and Rice:

I have this large non-stick skillet that I love to use for one pot meals like this. It’s the perfect size to have lots of room for browning the chicken, has a lid, is perfectly non-stick, and washes up really easily.
I’ve also made this recipe using 4 chicken legs with the back attached, so that’s an option if you like, although we did prefer the skin on, bone-in chicken thighs for this recipe.
If you would like your rice to be creamier, you can make it with a little more cream and a little less chicken broth. We found a 1/4 cup of cream was the right amount to make the rice a bit creamy, but felt more than that was a bit too much. It’s an option if you don’t find it creamy enough with 1/4 cup though.

Here are some more great one pot meals for you:

Yield: serves 6

One Pot Mushroom Chicken and Rice

This one pot mushroom chicken and rice recipe is an easy one pot meal - flavourful chicken and mushrooms with creamy rice, all cooked in the same pot!

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

2 teaspoons olive oil
6-8 bone-in, skin on, chicken thighs
6-8 medium button mushrooms, sliced
1 medium onion, diced
5-6 cloves garlic, minced
1 tablespoon dried parsley
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups low sodium chicken broth
1/4 cup heavy cream (35%, whipping cream)
1 cup long grain white rice

Instructions

Preheat the oven to 350 degrees F.
In a large oven safe skillet with a lid, heat the olive oil over medium heat on the stove.
Season the chicken thighs with salt and pepper, and add them to the pan. Brown the chicken, about 4-5 minutes per side. The chicken won’t be cooked through.
Remove the chicken from the pan and and drain any excess grease, leaving a teaspoon or two in the pan.
Add the mushrooms, onions and garlic to the pan and cook, stirring, for 4-5 minutes, or until they are softened.
Add the parsley, thyme, salt, and pepper and stir to combine.
Add the chicken broth, cream, and rice and stir. Bring the liquid to a simmer (steaming with small bubbles forming along the edges of the pot, but not quite boiling).
Place the chicken on top of the rice and put the lid on the skillet.
Place the skillet in the preheated oven and bake for 35 minutes. Remove the lid and continue baking for another 10 minutes with the lid off, or until the rice is tender.

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Nutrition Information:

Yield:

6 servings

Serving Size:

1/6 recipe
Amount Per Serving: Calories: 400Total Fat: 22.5gSaturated Fat: 8.2gCholesterol: 105mgSodium: 293mgCarbohydrates: 28.5gFiber: 1.2gSugar: 1.2gProtein: 20.8g

COB

Friday 9th of August 2024

I've been making this recipe for over two years, and it the absolute BEST thing I've ever tried from Pinterest. Absolutely spot on, I don't care how much you want to upsize or downsize it. People can't stop talking about the rice, the flavor, the chicken. It is totally my go to for everything from a fast week night dinner to a pot luck, to a large size church event. Thank you so much!

Stacey

Tuesday 13th of August 2024

So glad you love it! It's one of our favourite meals too! :)

Mark C.

Sunday 4th of August 2024

I browsed the comments and haven’t seen this question yet. For a dairy free version do you know of a replacement for the cream or would you just omit? Thanks!

I haven't tried a dairy free version, but I have made it with just 2% milk when I didn't have cream and it was still good, although not as creamy (obviously!). So I think that soy milk would likely work just fine, although I haven't tried it. You could also just omit it altogether and it would be fine.

Sandra Dunham

Friday 10th of March 2023

I love this re ipe and have made it several times. But this time I have a pork tenderloin that has to be used up. Do you think I could replace the chicken with tenderloin medallions?

So glad you love the recipe! I think that pork tenderloin medallions would be tasty with the flavours in this dish, but I think if you cook them the same way as the bone-in chicken here, they will be really overdone. If you want to use tenderloin medallions, I think I would brown them in the pan just like the chicken, but then don't add them back until the last 10 minutes of cook time in the oven when you take the lid off the pan. I think tenderloin medallions will only need 8-10 minutes in a 350F oven to finish cooking after browning them. Check the temperature to make sure they're cooked, they should be 145F in the middle. You'll also want to cover the pan and let the pork rest for about 5 minutes after taking it out of the oven before serving. If you try it, let me know how it turns out!

Tami

Wednesday 8th of March 2023

I made this tonight, I found that I needed to up the temp of my oven to 385 and it needed another almost 20 minutes to cook the rice. But, well worth it, delicious. I served it with a side of sautéed beet greens.

Linda

Thursday 19th of January 2023

I made this for dinner last night using six boneless, skinless thighs and doubled the rice and liquids and we absolutely loved this one dish meal, although I had a side dish of steamed green beans with it. I have a 23 year old living with us, and boy did he chow down on this. He took the leftovers for his lunch today. He and my husband told me this dish needs to be added to my dinner rotations.