There’s something downright magical about a steaming pot of Chicken and Rice with Mushrooms—comforting, aromatic, and brimming with homestyle flavor. This classic one-skillet dish weaves together tender chicken, earthy mushrooms, and fluffy rice into a meal that’s far greater than the sum of its parts. Whether you’re craving a hearty weeknight dinner or looking to impress with a simple Sunday supper, it’s the kind of recipe destined to become your trusted go-to for years to come.

Chicken and Rice with Mushrooms Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Chicken and Rice with Mushrooms is how each straightforward ingredient plays a key role. From savory chicken and nutty mushrooms to vibrant herbs and buttery finish, every component adds depth, texture, and color—it all comes together to create a truly cozy, satisfying dish.

Chicken thighs or breasts: Use boneless, skinless pieces cut into chunks for juicy, tender bites every time.
Olive oil: Just a tablespoon is enough to brown the meat and start building those delicious flavors.
Onion: Dice it to release sweetness and help form the aromatic base of the dish.
Garlic: A couple of minced cloves bring that irresistible garlicky depth.
Cremini or white mushrooms: Slice these for the perfect meaty bite and an earthy undertone that sets this skillet apart.
Long-grain white rice: This is the backbone of the recipe, soaking up all those savory juices.
Chicken broth: Go for low-sodium if you like to control the seasoning—this gives the rice its rich taste.
Dried thyme: Just a hint infuses the whole skillet with herby aroma.
Salt: Essential to balance and enhance every flavor in the pot.
Black pepper: Adds subtle warmth to round everything out.
Butter: Stir it in at the end for an extra-velvety finish and glossy look.
Chopped fresh parsley (optional): For a fresh, bright pop of color and a little herbal lift.

How to Make Chicken and Rice with Mushrooms

Step 1: Brown the Chicken

To kick things off, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add your chicken pieces in a single layer and let them cook, undisturbed, until lightly browned—this should take about 5 to 6 minutes. Browning the chicken not only locks in flavor but also gives those delicious little bits on the bottom of the pan that’ll make the dish taste extra savory later. Once the chicken is done, scoop it out and set it aside for now.

Step 2: Sauté the Onion and Mushrooms

Using the same pan (so all those browned bits stick around for extra taste), toss in your diced onion and sliced mushrooms. Let them sizzle, stirring occasionally, for about 6 to 8 minutes—just long enough for the mushrooms to turn golden and the onions to get nice and soft. When they look irresistible, add the minced garlic and cook for another 30 seconds, just to wake up its aroma.

Step 3: Toast the Rice

Now, sprinkle in the long-grain white rice and give everything a stir. Let the rice toast for 1 to 2 minutes—it’ll start to smell slightly nutty, which adds a wonderful dimension to your Chicken and Rice with Mushrooms. This step also helps the grains stay fluffy and distinct.

Step 4: Simmer Everything Together

Next, return the browned chicken (with any juices!) back to the pan. Pour in the chicken broth and stir in the dried thyme, salt, and black pepper. Give everything a good mix, crank the heat up, and bring it all to a gentle boil. Once it’s bubbling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 18 to 20 minutes. The rice will slowly absorb the savory broth, becoming tender and packed with flavor.

Step 5: Finish and Rest

When the rice is fully cooked and the liquid is absorbed, remove the pan from the heat. Stir in the butter for a rich, glossy finish—trust me, it makes all the difference! Let everything sit, covered, for about 5 more minutes. This lets the flavors settle and ensures the rice is perfectly fluffy. Give a little fluff with a fork and get ready to serve your chicken and rice with mushrooms while it’s still piping hot.

How to Serve Chicken and Rice with Mushrooms

Garnishes

A generous sprinkle of chopped fresh parsley wakes up the entire dish with a pop of color and a hint of freshness. If you want to jazz things up, a little grated Parmesan adds a touch of nuttiness, or a squeeze of lemon over the top can brighten every bite. Finishing garnishes help transform this family favorite into a meal with a little something extra.

Side Dishes

Chicken and Rice with Mushrooms is hearty enough to fly solo, but it’s also wonderful with vibrant sides. Try pairing it with a simple green salad tossed in a zippy vinaigrette, or steam up some crisp green beans or asparagus for more veggies. Even garlic bread or a slice of rustic sourdough works perfectly to soak up every last morsel.

Creative Ways to Present

For a fun twist, serve Chicken and Rice with Mushrooms in individual bowls or shallow plates, garnished with extra mushrooms. You can even use bell pepper halves as edible bowls for a colorful presentation. Hosting? Present it family-style in the skillet, letting everyone dig in at the table for a warm and inviting feel.

Make Ahead and Storage

Storing Leftovers

Got extra Chicken and Rice with Mushrooms? Let it cool to room temperature, then scoop leftovers into an airtight container. It’ll keep in the fridge for 3 to 4 days and makes for the most comforting lunch or next-day dinner. The flavors deepen as they sit, making every bite just as delicious as the first.

Freezing

This dish is surprisingly freezer-friendly! Transfer cooled portions of Chicken and Rice with Mushrooms to zip-top bags or freezer-safe containers. Label with the date, and they’ll last up to 2 months. Thaw overnight in the fridge before reheating for a super convenient meal.

Reheating

To reheat, simply pop your leftovers into a skillet with a splash of chicken broth or water to prevent drying out. Warm over gentle heat, stirring occasionally until heated through. For quick single servings, the microwave works just fine—cover loosely and heat in one-minute bursts, fluffing with a fork between rounds.

FAQs

Can I use brown rice instead of white rice?

Absolutely! Brown rice lends a nutty flavor and increased fiber to the dish, but keep in mind it needs a longer cooking time and an extra half cup or so of chicken broth to become tender.

What other vegetables can I add?

Feel free to toss in frozen peas, baby spinach, or even chopped bell peppers during the last 5 minutes of cooking for a punch of extra veggies and color. This Chicken and Rice with Mushrooms recipe is wonderfully adaptable.

Is this dish gluten-free?

Yes, as written, Chicken and Rice with Mushrooms is naturally gluten-free—just double-check your broth brand to confirm there are no hidden gluten ingredients if needed.

Can I make this in advance for entertaining?

Definitely! Prepare the dish up to a day ahead and store in the fridge. To serve, gently reheat with a splash of broth before garnishing and plating. It’s a life-saver for stress-free entertaining.

What’s the best pan to use?

A large, heavy skillet or Dutch oven is perfect to ensure even cooking and enough room for everything to simmer together without crowding. If you use a thinner pan, just watch the heat to avoid sticking or burning on the bottom.

Final Thoughts

If you’re looking for a dish that’s just as cozy to cook as it is to eat, give Chicken and Rice with Mushrooms a spot in your regular lineup. Every spoonful delivers big on flavor, comfort, and ease—and it has a way of bringing everyone to the table with a smile. Try it out soon; your tastebuds (and your family!) will thank you.

Chicken and Rice with Mushrooms Recipe

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4.9 from 15 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and flavorful one-pot meal, Chicken and Rice with Mushrooms is a hearty dish that combines tender chicken, earthy mushrooms, and fluffy rice in a savory broth. Perfect for a family dinner or a cozy night in.

Ingredients

Scale

Chicken and Marinade:

1 pound boneless skinless chicken thighs or breasts, cut into chunks
1 tablespoon olive oil

For the Rice:

1 small onion, diced
2 cloves garlic, minced
8 oz cremini or white mushrooms, sliced
1 cup long-grain white rice
2 1/4 cups chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
Chopped fresh parsley for garnish (optional)

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Instructions

Cook the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook until lightly browned, about 5–6 minutes. Remove the chicken and set aside.
Sauté Onion and Mushrooms: In the same pan, add the onion and mushrooms and sauté until softened and golden, about 6–8 minutes. Add the garlic and cook for another 30 seconds.
Prepare the Rice: Stir in the rice and toast for 1–2 minutes. Return the chicken to the pan, then pour in the chicken broth. Add thyme, salt, and pepper, and bring the mixture to a boil.
Simmer and Serve: Reduce heat to low, cover, and simmer for 18–20 minutes or until the rice is tender and liquid is absorbed. Stir in butter at the end for extra richness. Let it rest for 5 minutes before serving. Garnish with parsley if desired.

Notes

Brown rice can be used but will require longer cooking time and additional broth.
Add frozen peas or spinach during the last 5 minutes for extra vegetables.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American