One Pot Chicken & Mushroom Rice
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.
4 Servings
Ingredients
- 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
Instructions
Preheat the Oven
- Begin by preheating your oven to 375°F (190°C). Ensure the oven rack is positioned in the center.
Prepare the Skillet
- 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
- Add the finely diced onion to the skillet and sauté for approximately 2–3 minutes, or until translucent and fragrant.
Season the Chicken
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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.