One Pot Mushroom Chicken and Rice: The chicken, mushrooms, and rice in this simple one-pot dish are all cooked in the same pot for maximum flavor and convenience!
All-in-one dishes are the tastiest and most convenient. Mainly because it’s great to have only one pot to clean up after dinner! There will be no side dishes either. There’s just room for one pot.
Even though there are some vegetables in it, this one isn’t very vegetable-heavy, so a salad or some steamed vegetables on the side wouldn’t hurt.
There’s no need to plan or do any genuine preparation. And if you don’t feel like throwing something anything else, it’s not even necessary!
Mushroom Chicken and Rice
This Mushroom Chicken and Rice dish is one of the finest one-pot dinners I’ve prepared!
The rice, the mushrooms, and the crispy chicken thighs were all cooked together in one pot!
You must prepare this dish for tonight’s dinner. It is extremely simple to make!
What You Need To Make This One Pot Mushroom Chicken and Rice:
- Bone-in, skin-on, chicken thighs
- Medium button mushrooms
- Olive oil
- Onion
- Garlic
- Low-sodium chicken broth
- Heavy cream (35%, whipping cream)
- Long-grain white rice
- Dried parsley
- Dried thyme
- Salt
- Pepper
Steps To Make One Pot Mushroom Chicken and Rice
Step 1: Warm the olive oil in a big, covered oven-safe pan over moderate heat.
Step 2: Add chicken thighs to the pan and season with salt and pepper. Chicken should be browned for around 4 minutes per side.
Step 3: The chicken should be removed from the pan and the excess fat drained, leaving only a teaspoon or two in the pan.
Step 4: Put the mushrooms, onions, and garlic in the skillet and simmer over medium heat for about 5 minutes, stirring occasionally.
Onions:
Garlic:
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Step 5: Toss in the herbs and seasonings and mix well.
Dried Thyme:
Step 6: Stir in the cream, then the chicken broth, then the rice. Slowly heat the liquid to a simmer.
Rice:
Chicken broth:
Step 7: Put the lid on the skillet after adding the chicken on top of the rice.
Step 8: When the oven is hot, put the skillet inside and bake for 35 minutes. Take the cover off and bake for another 10 minutes, uncovered, or until the rice is done.
Frequently Asked Questions
How can I achieve a creamier rice texture?
More cream and less chicken broth can be used to get a creamier consistency in rice. We found that a quarter cup of cream was just enough to give the rice a creamy texture. If you want more creaminess than the 1/4 cup provides, that is your choice.
Can I use chicken legs instead?
While skinless, boneless chicken thighs were our favorite, we have successfully created this dish with four chicken legs with the back attached.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Delicious One Pot Mushroom Chicken and Rice - An Easy Dinner Recipe!
Ingredients
- 6-8 bone-in skin on, chicken thighs
- 1 medium onion diced
- 5-6 cloves garlic minced
- 6-8 medium button mushrooms sliced
- 1 tbsp dried parsley
- 1 tsp dried thyme
- 2 tsp olive oil
- 2 c. low sodium chicken broth
- 1/4 c. heavy cream 35%, whipping cream
- 1 c. long grain white rice
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Make sure your oven is at least halfway up to temperature (at least 350 degrees F).
- Heat the olive oil in a big, covered oven-safe pan over medium heat.
- Add some salt and pepper to the chicken thighs before throwing them in the pan. Chicken has to be seared for roughly 4 to 5 minutes per side.
- Take the chicken out of the pan and let most of the fat drain off, but keep a teaspoon or two.
- Mushrooms, onions, and garlic should be added to the pan and cooked for 4-5 minutes while turning often, or until tender.
- Mix in the parsley, thyme, salt, and pepper.
- Stir in the rice, cream, and chicken broth. Bring the liquid to a low boil (steaming with small bubbles forming along the edges of the pot, but not quite boiling).
- Put the chicken over the rice and cover the skillet.
- Bake the skillet for 35 minutes in a preheated oven. Remove the lid and bake for a further 10 minutes, or until the rice is cooked.
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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!
