One Pot Chicken & Mushroom Rice – Comforting, Creamy, and Irresistibly Easy

There’s something deeply satisfying about a one-pot meal — everything cooks together, flavors blend beautifully, and cleanup is a breeze. If you love comfort food that’s hearty, cozy, and full of savory flavor, this One Pot Chicken & Mushroom Rice will become your new weeknight hero.

This recipe combines tender, golden-seared chicken, earthy mushrooms, and perfectly seasoned rice all simmered together in a rich, buttery broth. Every bite is creamy, aromatic, and satisfying — it’s like a warm hug in a bowl.

And the best part? You’ll only need one pan, about 40 minutes, and basic pantry ingredients to make it.

Why You’ll Love This Recipe

• 🍗 One pot, no mess: Everything cooks in a single pan — less cleanup, more flavor.
• 🍄 Savory and creamy: Mushrooms, butter, and garlic create rich umami depth.
• 🍚 Perfect rice texture: Soft, fluffy, and infused with broth and herbs.
• 🧂 Simple ingredients: No cream, no fancy sauces — just real food and real flavor.
• 🕒 Weeknight friendly: On the table in under 45 minutes.

What Makes It So Good

When the chicken browns, it releases flavor-packed bits that coat the mushrooms and onions as they sauté. Then, when you add the rice and broth, those flavors soak right in. The result? Perfectly seasoned rice with juicy chicken and tender mushrooms in every bite — no cream or cheese needed!

Ingredients You’ll Need

Main Ingredients

• 1 ½ lbs boneless chicken thighs or breasts, cut into bite-sized pieces
• 1 ½ cups long-grain white rice, uncooked (do not rinse)
• 2 cups sliced mushrooms (button or cremini work best)
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 3 cups chicken broth (low sodium)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• ½ tsp dried thyme
• ½ tsp paprika
• Salt and black pepper, to taste
• 2 tbsp chopped fresh parsley, for garnish

Step-by-Step Instructions

Step 1 – Sear the Chicken

Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat.
Season the chicken pieces with salt, pepper, paprika, and thyme. Sear for 3–4 minutes per side, until lightly golden but not fully cooked. Remove and set aside on a plate.

Step 2 – Sauté the Aromatics

In the same skillet (don’t clean it — that’s flavor!), add the diced onion and mushrooms. Sauté for 5–6 minutes, stirring occasionally, until mushrooms are browned and onions are translucent.
Add the minced garlic and cook another 30 seconds, just until fragrant.

Step 3 – Toast the Rice

Add the uncooked rice to the skillet and stir for 1–2 minutes. Toasting the rice in the butter and mushroom mixture adds depth and prevents sogginess later.

Step 4 – Add Broth and Chicken

Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Return the seared chicken pieces to the pot, nestling them into the rice.

Step 5 – Simmer to Perfection

Bring everything to a gentle boil, then reduce the heat to low.
Cover and simmer for 20–25 minutes, until the rice is cooked and the liquid is absorbed. Stir occasionally to ensure even cooking.

Step 6 – Fluff and Serve

Once done, remove the lid and fluff the rice gently with a fork. Let it rest for 5 minutes before serving. Sprinkle with chopped parsley and a light squeeze of lemon juice for brightness.

One Pot Chicken & Mushroom Rice

A comforting, savory one-pot meal with tender chicken, mushrooms, and perfectly seasoned rice simmered in a rich buttery broth.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 bowls

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 410

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1.5 lbs chicken thighs or breasts cut into bite-sized pieces
• 1.5 cups long-grain white rice uncooked
• 2 cups mushrooms sliced
• 1 small onion diced
• 3 cloves garlic minced
• 3 cups chicken broth low sodium
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 0.5 tsp thyme dried
• 0.5 tsp paprika
• 2 tbsp parsley fresh chopped, for garnish
• salt and pepper to taste

Equipment

• Large skillet or Dutch oven
• Wooden spoon
• Cutting board
• Chef’s knife

Method

 

1. Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat.
2. Season chicken with salt, pepper, paprika, and thyme. Sear 3–4 minutes per side until golden. Remove and set aside.
3. Add onion and mushrooms to the same pan. Sauté 5–6 minutes until browned. Add garlic and cook 30 seconds.
4. Stir in uncooked rice and toast for 1–2 minutes.
5. Add chicken broth and scrape the bottom of the pan to release flavor bits.
6. Return chicken to the pot, bring to a boil, then reduce to low. Cover and simmer 20–25 minutes until rice is tender.
7. Fluff rice, rest 5 minutes, garnish with parsley, and serve warm.

Notes

Add a squeeze of lemon or sprinkle of parmesan before serving for extra flavor.

Chef’s Tips for Success

1. Use the right rice. Long-grain white rice (like basmati or jasmine) gives the best texture. Avoid short-grain or instant rice — they’ll turn mushy.
2. Don’t rinse the rice. The starch helps the dish stay creamy.
3. Let it rest after cooking. This helps the rice absorb leftover moisture and turn fluffy.
4. Adjust liquid if needed. Depending on your pan and rice type, you may need an extra ¼ cup broth near the end.
5. Want creamier rice? Stir in 2 tablespoons of cream or grated parmesan just before serving.

Variations You’ll Love

• Creamy Parmesan Version: Add ¼ cup grated parmesan and a splash of cream before serving.
• Garlic Butter Style: Double the butter and add extra garlic for a bolder flavor.
• Spinach & Mushroom: Stir in a handful of baby spinach in the last 5 minutes of cooking.
• Spicy Kick: Add red pepper flakes or smoked paprika.
• Dairy-Free Option: Use olive oil only — it’s still rich and flavorful!

Serving Suggestions

This dish is a full meal on its own, but you can also serve it with:

• 🥗 A crisp green salad with lemon vinaigrette
• 🥦 Roasted vegetables (broccoli, asparagus, or carrots)
• 🧄 Garlic bread or cheesy Texas toast
• 🍋 A lemon wedge to brighten the rich flavors

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Reheat: Add a splash of chicken broth or water and warm in a covered pan or microwave until heated through.
• Freeze: Cool completely and freeze in portions for up to 2 months. Thaw overnight before reheating.

Why One-Pot Meals Are a Game-Changer

Life’s busy, dishes pile up, and no one wants to juggle five pans on a Wednesday night. One-pot meals like this one simplify everything. You get a full, balanced dinner — protein, grains, and vegetables — in a single pan. The flavors mingle beautifully, and cleanup is practically effortless.

This One Pot Chicken & Mushroom Rice isn’t just another quick recipe — it’s a lifesaver for families, students, and anyone craving comfort food made easy.

Nutrition (Per Serving)

• Calories: 410
• Protein: 28g
• Carbs: 32g
• Fat: 15g
• Saturated Fat: 6g
• Fiber: 2g
• Sodium: 480mg

FAQ

Q: Can I use brown rice?
Yes, but increase cooking time to 40–45 minutes and add ½ cup more broth.

Q: Can I make this in an Instant Pot?
Absolutely! Sauté the chicken and veggies using the “Sauté” setting, then pressure cook for 6 minutes with natural release.

Q: What mushrooms are best?
Cremini or baby bella mushrooms add deep flavor, but white button mushrooms work perfectly too.

Final Thoughts

Simple ingredients. Big flavor. Minimal cleanup.
That’s the beauty of this One Pot Chicken & Mushroom Rice — it’s cozy, flavorful, and cooked entirely in one pan. Whether it’s a busy weeknight or a lazy Sunday dinner, this recipe brings everyone to the table with smiles (and maybe second helpings).

Serve it warm, sprinkle on fresh herbs, and enjoy the delicious aroma filling your kitchen — because comfort food doesn’t get easier or tastier than this. ❤️🍄🍗