One Pot Chicken & Mushroom Rice

Craving comfort food? This One Pot Chicken & Mushroom Rice has juicy chicken, earthy mushrooms, and fluffy rice—all cooked in one skillet for a cozy, hassle-free dinner.

Okay, let me set the scene. It was one of those nights. You know, where you’re already exhausted, everyone’s starving, and the idea of cooking feels like climbing a mountain barefoot? Yep, that was me. I opened the fridge, staring blankly at a pack of chicken breasts and some mushrooms that were, honestly, on their last leg. What now?

this Recipe

I remembered this old recipe my grandma used to make—something hearty, warm, and made in just one pot (because let’s be real, nobody’s volunteering to do dishes in my house). I decided to wing it, and boom, this One Pot Chicken & Mushroom Rice was born.

The first bite? Pure comfort. The kids devoured it (even my “I hate mushrooms” kid), and my husband said, “This is fancy restaurant stuff!” I mean, he doesn’t toss out compliments like that often, so I’ll take it. It reminded me of Sunday dinners at grandma’s, but way easier. And that’s what I love—food that feels special but doesn’t demand a lot of you. Because who has time for that on a weeknight?

Why You’ll Love This One Pot Chicken & Mushroom Rice Recipe?

• Less Dishes, More Time: Everything happens in one pot. ONE. That’s all you’ll have to clean up afterward—unless you count the plates, but hey, that’s what dishwashers are for.
• Big Flavor, Simple Steps: Juicy chicken, earthy mushrooms, and rice that’s perfectly cooked. It tastes like you put way more effort in than you actually did.
• Family-Approved: Even picky eaters can’t resist. Seriously, mushrooms? Hidden magic.
• Customizable: Want to add spinach? Go for it. Swap the chicken for shrimp? Live your best life.

Ingredient Notes:

Here’s the scoop on why these ingredients work so well and how you can tweak them if you’re feeling adventurous.

• Chicken Breasts: They’re lean, cook quickly, and soak up all the flavors. If you’re team dark meat, swap in chicken thighs—they’re juicier and more forgiving.
• Mushrooms: Baby bellas are my go-to, but white mushrooms or even shiitakes add their own twist. Fun fact: my grandma swore mushrooms “made everything taste like magic.”
• Rice: Long-grain white rice is the hero here. It stays fluffy and doesn’t clump. Just promise me you won’t use instant rice—it’s like bringing a fork to a soup party.
• Butter + Olive Oil: This combo gives you the best of both worlds—richness from the butter, but the olive oil keeps things from feeling too heavy.
• Seasonings: Garlic powder, paprika, and onion powder might sound basic, but together they’re like a little flavor symphony. You can amp it up with cayenne if you’re into spice.
• Chicken Broth: Low-sodium is key, so you control the salt. Bonus points if it’s homemade, but let’s be honest, the store-bought stuff works just fine.
• Parmesan and Parsley: These are your finishing moves. They make the dish look (and taste) like you spent way more time on it.

How To Make One Pot Chicken & Mushroom Rice?

Cooking this is like dancing—you start slow, hit your rhythm, and before you know it, you’re nailing every step. Let’s do this.

1. Preheat and Prep:
   First, crank up your oven to 375°F. Grab a big oven-safe skillet—you’ll want something deep enough to hold all the magic.
2. Sauté the Onion:
   Melt the butter and olive oil in the skillet over medium heat. Toss in the diced onion and let it do its thing. You’ll know it’s ready when your kitchen smells like heaven.
3. Season and Sear the Chicken:
   While the onion cooks, season your chicken with garlic powder, paprika, and onion powder. Add it to the skillet and sear until it’s golden. Don’t worry if it’s not fully cooked—it’s heading to the oven anyway.
4. Mushroom Time:
   Stir in the sliced mushrooms, add a sprinkle of salt and pepper, and let them cook down. They’ll release their juices, and trust me, that’s where the flavor party begins.
5. Toast the Rice:
   Add the rice and give it a quick stir. Toasting it for a minute or two keeps it from getting mushy later. It’s like a tiny extra step with a big payoff.
6. Add Broth and Bake:
   Pour in the chicken broth, stir, and bring everything to a boil. Cover it up, pop it in the oven, and let it do its thing for 30 minutes.
7. The Final Touch:
   Remove the lid and bake for another 3 minutes to absorb any remaining liquid. Let it rest for 5 minutes, then garnish with Parmesan and parsley. Fancy, right?

Storage Options:

Got leftovers? You’re winning. Store them in an airtight container in the fridge for up to three days. Reheat gently with a splash of broth to bring back that creamy texture. Freezing? Totally doable—just thaw it overnight before reheating, and it’s good as new.

Variations and Substitutions:

Feel like experimenting? Here are some ideas:

• Switch the Protein: Shrimp, turkey, or even tofu if you’re going meatless.
• Play with Rice: Basmati or jasmine rice work too, but keep an eye on the cooking time.
• Add Veggies: Spinach, peas, or even diced zucchini would fit right in.
• Spice It Up: A pinch of cayenne or red pepper flakes adds a nice kick.

What to Serve with One Pot Chicken & Mushroom Rice?

This dish can hold its own, but if you want to go the extra mile:

• Garlic Bread: Because carbs on carbs is a vibe.
• Roasted Veggies: Broccoli, Brussels sprouts, or asparagus add a nice crunch.
• Crisp Salad: Something light with a vinaigrette to balance the richness.

Frequently Asked Questions:

Can I make this with brown rice?

Totally, but it’ll need more broth and a longer cook time—about 45 minutes.

Can I make it ahead?

Yes! Prep through step 6, refrigerate, and bake fresh when you’re ready to eat.

Why is my rice mushy?

Either too much liquid or skipping the toasting step. Follow the recipe, and you’ll nail it every time.

So, what do you think? Ready to whip this up? Let me know how it goes—and if your family loves it as much as mine does. I can’t wait to hear your stories!

One Pot Chicken & Mushroom Rice

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

This One Pot Chicken & Mushroom Rice is a simple yet flavorful dish featuring tender chicken, earthy mushrooms, and perfectly cooked rice. Ready in just 45 minutes, it's an ideal choice for a cozy and satisfying weeknight dinner.

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4 Servings

Ingredients

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• 3 tablespoons unsalted butter
• 1 tablespoon extra virgin olive oil
• 1 small yellow onion finely diced
• 12 ounces chicken breasts cubed
• ½ teaspoon garlic powder
• ½ teaspoon sweet paprika
• ¼ teaspoon onion powder
• 8 ounces fresh mushrooms thinly sliced
• Salt to taste
• Freshly ground black pepper to taste
• 3 cloves garlic minced
• 1¼ cups long-grain white rice
• 3 cups low-sodium chicken broth
• Grated Parmesan cheese for garnish
• Fresh parsley chopped, for garnish

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Instructions

 

Preheat the Oven

1. Begin by preheating your oven to 375°F (190°C). Ensure the oven rack is positioned in the center.

Prepare the Skillet

1. In a large, oven-safe skillet, combine the butter and olive oil. Place the skillet over medium-high heat and allow the butter to melt completely.

Sauté the Onion

1. Add the finely diced onion to the skillet and sauté for approximately 2–3 minutes, or until translucent and fragrant.

Season the Chicken

1. In a separate bowl, season the cubed chicken breasts with garlic powder, sweet paprika, and onion powder, ensuring the seasoning is evenly distributed.

Cook the Chicken

1. Add the seasoned chicken to the skillet and cook for 4–5 minutes, stirring occasionally, until the chicken is lightly golden but not fully cooked through.

Incorporate Mushrooms

1. Add the sliced mushrooms to the skillet and season lightly with salt and pepper. Sauté for an additional 3–4 minutes, stirring frequently, until the mushrooms are tender and their natural juices are released.

Add Garlic and Rice

1. Stir in the minced garlic and cook for about 1 minute until aromatic. Then, add the rice and stir continuously for 1–2 minutes to lightly toast the grains.

Introduce the Broth

1. Pour the chicken broth into the skillet, stirring gently to combine all ingredients. Increase the heat to bring the mixture to a boil.

Bake the Dish

1. Once boiling, cover the skillet with a tight-fitting lid or aluminum foil and transfer it to the preheated oven. Bake for 30 minutes.

Final Baking Stage

1. Remove the lid and return the skillet to the oven for an additional 3 minutes to allow the remaining liquid to fully absorb.

Rest and Garnish

1. Take the skillet out of the oven and let the dish rest for 5 minutes. Garnish with grated Parmesan cheese and freshly chopped parsley before serving.

Notes

To make this recipe gluten-free, ensure you use certified gluten-free chicken broth and verify that the seasonings and Parmesan cheese do not contain any gluten-based additives. Replace the long-grain white rice with a gluten-free rice variety, such as basmati or jasmine, if needed.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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