Chicken and Rice with Mushrooms Recipe

This Chicken and Rice with Mushrooms is a comforting, one-pot meal that’s perfect for busy weeknights. Juicy, tender chicken is cooked alongside flavorful mushrooms, aromatic herbs, and perfectly seasoned rice for a hearty and satisfying dish. It’s easy to make, requires minimal cleanup, and is packed with delicious, earthy flavors that the whole family will love.

Why You’ll Love This Recipe

• One-pot meal – Fewer dishes and easy cleanup.
• Comfort food classic – Creamy rice, juicy chicken, and savory mushrooms create the perfect cozy dish.
• Customizable – Add vegetables or swap the protein for variety.
• Meal prep-friendly – Stores and reheats beautifully for easy lunches or dinners.
• Naturally gluten-free – Made with whole, simple ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 boneless, skinless chicken thighs (or chicken breasts)
• 1 cup long-grain white rice (uncooked)
• 2 cups chicken broth
• 1 cup mushrooms (sliced; cremini, button, or portobello)
• 1 small onion (finely chopped)
• 3 garlic cloves (minced)
• 2 tablespoons olive oil (or butter)
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• Salt and black pepper (to taste)
• Fresh parsley (chopped, for garnish)
• Optional: ¼ cup grated Parmesan cheese for extra richness

Directions

this recipe

1. Season the chicken:
   • Season both sides of the chicken thighs with salt, black pepper, thyme, and rosemary.
2. Sear the chicken:
   • In a large skillet or Dutch oven, heat olive oil over medium-high heat.
   • Sear the chicken for 3–4 minutes on each side until golden brown (it doesn’t need to be cooked through yet). Remove from the pan and set aside.
3. Cook the mushrooms and aromatics:
   • In the same pan, add mushrooms and sauté until browned and tender, about 5 minutes.
   • Add the onions and garlic and cook for another 2 minutes until fragrant.
4. Add rice and broth:
   • Stir in the uncooked rice, making sure it’s coated in the mushroom mixture.
   • Pour in the chicken broth and bring the mixture to a simmer.
5. Cook the chicken and rice:
   • Place the seared chicken thighs back into the pan on top of the rice.
   • Cover with a lid and reduce heat to low. Cook for 20–25 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (75°C).
6. Finish and serve:
   • Remove from heat and let the dish rest for 5 minutes with the lid on.
   • Garnish with fresh parsley and sprinkle with Parmesan cheese if desired. Serve warm.

Servings and Timing

• Servings: 4 servings
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Creamy Chicken and Rice: Stir in ¼ cup of heavy cream or cream cheese at the end for a creamy texture.
• Vegetable Boost: Add spinach, peas, or carrots during the last 10 minutes of cooking for extra veggies.
• Spicy Version: Add red pepper flakes or diced jalapeños for a spicy kick.
• Lemon Herb Chicken: Add a squeeze of fresh lemon juice and fresh thyme for a brighter, tangy flavor.
• Cheesy Mushroom Rice: Mix shredded mozzarella or cheddar cheese into the rice for extra creaminess.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm on the stovetop over medium heat with a splash of broth to prevent drying out, or microwave in 30-second intervals until heated through.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs stay juicier during cooking. If using chicken breasts, be careful not to overcook them to keep them tender.

Can I use brown rice?

Yes, but the cooking time will be longer (45–50 minutes), and you’ll need to increase the liquid to 2 ½ cups.

How do I keep the rice from getting mushy?

Use long-grain rice and avoid stirring the rice too much while cooking to keep the grains separate.

Can I make this dish dairy-free?

Yes, simply omit the Parmesan cheese or use a dairy-free alternative.

What mushrooms work best for this recipe?

Cremini, button, or portobello mushrooms all work well for a rich, earthy flavor.

Can I use pre-cooked rice?

Yes, reduce the cooking time and liquid—add the pre-cooked rice when adding the chicken back to the pan and cook for about 10 minutes.

Can I add wine to the dish?

Yes, deglaze the pan with ¼ cup of white wine after cooking the mushrooms for added depth of flavor.

What herbs pair best with chicken and mushrooms?

Thyme, rosemary, parsley, and sage complement the savory flavors of this dish beautifully.

Can I cook this in the oven?

Yes, assemble the dish as directed, cover, and bake at 375°F (190°C) for 25–30 minutes or until the rice is tender.

Is this recipe gluten-free?

Yes, as long as you use gluten-free chicken broth, this dish is naturally gluten-free.

Conclusion

This Chicken and Rice with Mushrooms is the perfect one-pot comfort food—hearty, flavorful, and incredibly satisfying. With tender chicken, earthy mushrooms, and perfectly cooked rice, it’s an easy recipe that’s perfect for weeknight dinners or meal prep. Simple, customizable, and guaranteed to become a family favorite!

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