Description
This Chicken and Rice with Mushrooms is a hearty, one-pot dish featuring tender chicken, fluffy rice, and savory mushrooms cooked in a flavorful broth. It’s a comforting, easy-to-make meal that’s perfect for weeknights or meal prep.
Ingredients
Units
Scale
- 1 1/2 lbs (680g) boneless, skinless chicken thighs or breasts, cut into chunks
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced (white button or cremini)
- 1 cup long-grain white rice (uncooked)
- 2 1/2 cups low-sodium chicken broth
- 1 teaspoon dried thyme (or Italian seasoning)
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
-
Sear the Chicken:
- Season chicken with salt, pepper, and paprika.
- In a large skillet or Dutch oven, heat olive oil over medium-high heat.
- Add the chicken and sear for 3-4 minutes per side until lightly browned (it doesn’t need to be fully cooked). Remove and set aside.
-
Sauté the Vegetables:
- In the same pan, add a little more oil if needed.
- Sauté onions and garlic for 1-2 minutes until fragrant.
- Add mushrooms and cook for 4-5 minutes until softened.
-
Cook the Rice:
- Add the uncooked rice to the pan and stir for 1 minute to toast slightly.
- Pour in the chicken broth and stir in thyme and additional salt and pepper.
-
Combine and Simmer:
- Return the chicken to the pan, nestling it into the rice mixture.
- Cover, reduce heat to low, and let simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
-
Finish and Serve:
- Stir in Parmesan cheese (if using) and garnish with fresh parsley.
- Serve warm as a complete meal.
Notes
- Swap white rice for brown rice but increase the broth to 3 cups and cook for 35-40 minutes.
- Add spinach or peas in the last 5 minutes of cooking for extra veggies.
- Store leftovers in an airtight container in the fridge for up to 4 days.