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)
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
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 2 g
- Sodium: 530 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg
