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:
- One Pot Cilantro Lime Chicken and Rice
- One Pot Sausage and Asparagus Pesto Pasta
- Creamy One Pot Turkey and Rice
- One Pot Turkey Mushroom Tortellini
- One Pot Lemon Thyme Chicken and Rice
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!
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 servingsServing Size:
1/6 recipeAmount Per Serving: Calories: 400Total Fat: 22.5gSaturated Fat: 8.2gCholesterol: 105mgSodium: 293mgCarbohydrates: 28.5gFiber: 1.2gSugar: 1.2gProtein: 20.8g
Krystal
Tuesday 11th of May 2021
Can I make this ahead of time and bake closer to the time I want to eat?
Stacey
Wednesday 12th of May 2021
Yes you can, but I would wait to add the liquid until right before baking. So prepare up to step #6, then refrigerate until you're ready to bake and then continue with the recipe.
Deedee
Thursday 17th of December 2020
Hi ... was just wondering how would you suggest to reheat this dish ? Thanks
Stacey
Friday 18th of December 2020
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.
Katy Lynch
Wednesday 14th of October 2020
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
Stacey
Thursday 15th of October 2020
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.
joyce
Monday 10th of August 2020
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!!
Stacey
Tuesday 11th of August 2020
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.
Jennifer
Monday 27th of July 2020
If I don't have an oven safe pan can you make this purely on the stove top?
Stacey
Tuesday 28th of July 2020
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.