Chicken and Rice with Mushrooms is a comforting, one-pot meal that brings together tender chicken, earthy mushrooms, and fluffy rice in a savory broth. It’s easy to prepare, hearty enough for dinner, and packed with rich flavors that come from simple ingredients. Ideal for busy weeknights or a satisfying family meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken thighs or breastsolive oiloniongarlicmushrooms (such as cremini or button)long grain white ricechicken broththyme (dried or fresh)saltblack pepperparsley (for garnish)

directions

Heat olive oil in a large skillet or Dutch oven over medium-high heat.

Season the chicken with salt and pepper, then sear it in the pan until golden brown on both sides. Remove and set aside.

In the same pan, sauté chopped onions until translucent, then add minced garlic and cook for another minute.

Add sliced mushrooms and cook until they release their moisture and begin to brown.

Stir in the uncooked rice, allowing it to toast slightly for 1-2 minutes.

Return the chicken to the pan and pour in the chicken broth. Add thyme and adjust seasoning with salt and pepper.

Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through.

Remove from heat and let rest for 5 minutes before serving.

Garnish with chopped parsley.

Servings and timing

This recipe serves 4.Preparation time: 10 minutesCooking time: 30 minutesResting time: 5 minutesTotal time: 45 minutes

Variations

Use boneless chicken for faster cooking.

Swap white rice for brown rice—adjust cooking time accordingly.

Add peas, carrots, or spinach for extra vegetables.

Use a mix of wild mushrooms for deeper flavor.

Try a splash of white wine with the broth for added depth.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the microwave or on the stovetop with a splash of broth or water to keep it moist.Freeze for up to 2 months and thaw overnight in the refrigerator before reheating.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well, but be careful not to overcook them to avoid dryness.

Do I need to pre-cook the rice?

No, the rice cooks along with the chicken in the broth.

Can I make this in a rice cooker?

It’s best made on the stovetop, but some rice cookers with sauté functions may work.

How do I make it creamier?

Stir in a bit of cream or grated Parmesan cheese at the end for a richer texture.

Can I make this dish vegetarian?

Yes, omit the chicken and use vegetable broth; add more mushrooms or chickpeas for protein.

What type of mushrooms are best?

Cremini, button, or baby bella mushrooms are great choices.

How do I avoid mushy rice?

Be sure not to add too much liquid and avoid overcooking.

Can I add cheese?

Yes, shredded Parmesan or mozzarella can be mixed in before serving.

Is this gluten-free?

Yes, if all ingredients used (especially the broth) are certified gluten-free.

Can I make this ahead?

Yes, it reheats well and can be made a day in advance.

Conclusion

Chicken and Rice with Mushrooms is a simple yet flavorful dish that brings comfort and nourishment to the table with minimal fuss. Perfect for any night of the week, it’s a recipe that balances ease, taste, and heartiness in every spoonful.