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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
Cook Time 30 minutes
Total Time 40 minutes
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.