This one-pot Chicken and Rice with Mushrooms is creamy, comforting, and satisfying. It’s an all-in-one meal cooked in a single pan, finished with grated Parmesan and fresh parsley for bright flavor.
Chicken and rice are a classic pairing, and adding mushrooms brings an earthy depth that lifts the dish. This recipe is quick to prepare, uses familiar pantry staples, and delivers a risotto-like creaminess without constant stirring. It’s perfect for weeknights when you want something comforting with minimal cleanup.
Why You’ll Love This Chicken and Rice Recipe
- Pantry-friendly: Uses simple ingredients you likely already have—chicken, rice, broth, and mushrooms.
- Comforting flavor: Rich, savory, and reminiscent of mushroom risotto but much easier and faster to make.
- One-pan convenience: Cooked entirely in a single oven-safe skillet for easy preparation and cleanup.
What You’ll Need
- Butter and olive oil: Butter adds richness while olive oil prevents burning during sautéing.
- Aromatics: Onion and garlic to build flavor, plus plenty of mushrooms.
- Chicken: Boneless, skinless chicken breasts work well; boneless thighs are a fine substitute.
- Seasonings: Garlic powder, onion powder, sweet paprika, salt, and black pepper.
- Long-grain white rice: Keeps grains separate and absorbs the savory juices.
- Chicken broth: Or use vegetable or beef broth; bone broth is an option if you prefer a stronger flavor.
- Garnish: Grated Parmesan and chopped fresh parsley.
What Are the Best Mushrooms to Use in this Recipe?
Baby bella (cremini) mushrooms are ideal for this dish: firm, earthy, and meaty in texture. Portobellos or standard button mushrooms also work—choose the firmest mushrooms available since they’ll cook in the rice and broth while retaining good texture.
How to Make Chicken and Rice With Mushrooms
- Prep: Preheat the oven to 375°F. Heat a large oven-safe skillet over medium-high and melt the butter with the olive oil.
- Sauté aromatics: Cook the diced onion for about 2 minutes. Season the diced chicken with garlic powder, paprika, and onion powder, then add to the skillet and brown on all sides.
- Add mushrooms and garlic: Stir in sliced mushrooms and cook about 4 minutes until softened. Add minced garlic and cook briefly until fragrant.
- Rice and broth: Stir in the long-grain rice and cook 1 minute. Pour in the chicken broth and bring the mixture to a boil over high heat.
- Bake: Remove from stovetop, cover the skillet, and bake in the oven for 30 minutes. Uncover and bake another 3–4 minutes until the liquid is absorbed.
- Rest and serve: Let the dish stand for 5 minutes. Garnish with Parmesan and chopped parsley, fluff the rice, and serve.
Recipe Tips
These tips will help ensure the best results:
- Rice: Use long-grain rice such as Jasmine or Basmati for fluffy, separate grains. Do not substitute short-grain risotto rice for this method.
- Broth vs. stock: Chicken stock gives a richer flavor than plain broth.
- Mushrooms: Choose firm mushrooms so they hold texture during the longer cooking time.
- For extra creaminess: Stir in a splash of heavy cream at the end before serving.
What to Serve With Chicken and Rice
This is a complete one-pan meal, but if you’d like sides, try garlic bread, roasted broccoli, or sautéed green beans. A simple green salad or Caesar-style salad also pairs well. You can also serve the chicken and mushrooms over pasta, orzo, riced cauliflower, or zucchini noodles if you prefer.
How to Store and Reheat Leftovers
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze in airtight containers or freezer bags for up to 3 months; thaw overnight in the refrigerator before reheating.
- Reheat: Gently simmer in a skillet over low heat until warmed through, adding a splash of water or broth if the rice seems dry.
Chicken and Rice with Mushrooms
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 12 ounces chicken breasts, diced
- ½ teaspoon garlic powder
- ½ teaspoon sweet paprika
- ¼ teaspoon onion powder
- 8 ounces sliced mushrooms
- Salt, to taste
- Fresh ground pepper, to taste
- 3 cloves garlic, minced
- 1¼ cups long grain white rice
- 3 cups low sodium chicken broth
- Grated Parmesan, for garnish
- Chopped fresh parsley, for garnish
Instructions
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Prep. Preheat the oven to 375°F.
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Season the chicken. Toss diced chicken with garlic powder, paprika, and onion powder.
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Sauté aromatics. Melt butter with olive oil in a large oven-safe skillet over medium-high heat. Cook the diced onion 2 minutes.
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Brown chicken and mushrooms. Add chicken and cook about 5 minutes until golden. Stir in mushrooms, season with salt and pepper, and cook 4 minutes until tender.
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Add garlic, rice, and broth. Stir in garlic 15 seconds, add rice and cook 1 minute, then stir in broth and bring to a boil.
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Bake. Remove from heat, cover, and bake 30 minutes. Uncover and bake 3–4 more minutes until liquid is absorbed.
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Rest and serve. Let stand 5 minutes, garnish with Parmesan and parsley, fluff, and serve.
Nutrition
Carbohydrates: 53 g |
Protein: 28 g |
Fat: 16 g
Nutritional info is an estimate and provided as a courtesy. Values may vary depending on ingredients and methods used.
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