One Pot Mushroom Chicken and Rice

Mushroom chicken and rice

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 mushroom chicken and rice

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. 

Mushroom chicken and rice

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.

One pot chicken and rice

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.

One Pot Mushroom chicken and rice

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?

One pot chicken and rice

How to make One Pot Mushroom Chicken and Rice:

One pan chicken and rice

Yield: serves 6

One Pot Mushroom Chicken and Rice

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


  • 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


  1. Preheat the oven to 350 degrees F.
  2. In a large oven safe skillet with a lid, heat the olive oil over medium heat on the stove.
  3. 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.
  4. Remove the chicken from the pan and and drain any excess grease, leaving a teaspoon or two in the pan.
  5. Add the mushrooms, onions and garlic to the pan and cook, stirring, for 4-5 minutes, or until they are softened.
  6. Add the parsley, thyme, salt, and pepper and stir to combine.
  7. 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).
  8. Place the chicken on top of the rice and put the lid on the skillet.
  9. 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:


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
    1. Stacey says:

      I actually just reheat this one on low power in the microwave. It reheats well this way and it’s the fastest! It would probably reheat well in the oven, covered, at about 300F for maybe 20 minutes? That’s my best guess, but I haven’t tried reheating it that way. You may want to add a little water to the dish if you reheat it in the oven so the rice doesn’t dry out though.

  1. Katy Lynch says:

    Hi Stacey, If I don’t have cream, can I use whole milk or could this recipe work without dairy and extra stock?
    Thanks, Katy

    1. Stacey says:

      Hi Katy – You could try whole milk, but it doesn’t hold up to high temperatures as well as cream and may separate a bit. I’d probably just skip it altogether, you don’t need any extra stock. 1 cup of rice will cook with 2 cups of chicken stock, the cream just adds a creamy texture to the rice.

  2. joyce says:

    Hi I’ve been making this for like 2 months now once a week…everyone loves it!! Super easy and clean up even better!! I want to try it with brown rice…any suggestions would be much appreciated i just need to know if the ratios are the same for the brown rice as the white rice:) thanks!!

    1. Stacey says:

      I’m so glad you like it! I haven’t actually made it with brown rice, but it should work just fine, just adjust the amount of chicken broth according to the cooking directions on the package for your brown rice. For the long grain white rice I use, the package calls for 1 cup rice to 2 cups water so for this recipe I use 1 cup rice to 2 cups chicken broth. Just do the same for your brown rice, using 1 cup rice to whatever the package calls for for water for the amount of chicken broth. Usually brown rice takes a little longer to cook too, so you may need to extend the cooking time in the oven a bit, just check your rice and leave it in a bit longer if it’s not tender at the end of the baking time.

    1. Stacey says:

      I have made it fully on the stove, but it didn’t turn out quite as good as in the oven. If you want to, just cover and simmer until the rice and chicken are cooked through, probably about 25 minutes or so. The other option is to follow the directions as written, but transfer everything to a baking dish and cover it with foil when you get to the oven step. A lot of people have made it that way and it works great.

    1. Stacey says:

      I have not made this recipe with chicken breast instead of thighs. I think that if you are still using bone-in chicken breast the cook time would be the same, but I haven’t tried it myself. I don’t think this recipe would work well with boneless chicken breast as it likely would not need to cook as long in the oven so it would be done before the rice is.

    1. Stacey says:

      I know people have made it in a cast iron pan with foil covering it with the same cook times. I think it would be the same with a Dutch oven, but haven’t tried it, so maybe keep an eye on it in case it cooks quicker.

  3. Amy says:

    The recipe looks delicious- can’t wait to try it out!! Would it be possible to sub the dried parsley and thyme with fresh ones?

    1. Stacey says:

      Yes, I’m sure that would be great, although I haven’t tried it. Use 3 times as much fresh as dried, so 3 tablespoons parsley and 1 tablespoon thyme.

  4. Dana says:

    This looks amazing.! But Can you cover your pan with foil if it doesn’t have a lid? My cast iron pot didn’t come with one

  5. Cynthia says:

    Made the One Pot Chicken Mushroom Rice last night and it was INCREDIBLE! It was so fast, so easy and turned out EXACTLY like the picture. My family devoured it and gave rave reviews. Excellent recipe.

  6. SUSAN JEARY says:

    Excellent. Rice isn’t my favourite – but this is the best rice I’ve ever made. More like Risotto! Chicken was awesome too. Thank you.

    1. Stacey says:

      I haven’t tried this one in the slow cooker yet, so I’m not sure. I think that all day might be a little long for rice in a slow cooker though. If I try it I will definitely leave a note here about how it worked though!

  7. Mel says:

    Sorry if this is the stupidest question ever but wanting to confirm if you pre cook the rice or add ot uncooked and let it cook in the oven?

    1. Stacey says:

      I haven’t made this in the Instant Pot, just on the stovetop and in the oven. If I try an Instant Pot version I will definitely link to it here though!

    1. Stacey says:

      It would obviously change the flavour, but I think it would work okay. I haven’t tried that though, so I really can’t say for sure! If you try it let me know how it turns out!

    1. Stacey says:

      I haven’t tried this recipe with wild rice, but I think it would work just fine. You may have to adjust the amount of liquid. The rice I use needs a 1:2 ratio of rice:water. If your rice uses a different ratio you will need to adjust the liquid accordingly. Same with the time for cooking it. I think it will likely need a little more time, but I’m not sure. Test the rice and see if it’s done with the time I used in the recipe, and if it’s not done, let it cook longer, testing every 5 minutes or so until it’s cooked. Let me know how it turns out!

  8. Jory S. says:

    I make this all the time. And every single time it turns out so good. The chicken is so tender just cuts into little pieces by itself when you put the fork through. Seasoning is perfect and is a very filling recipe

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