A comforting and hearty one-pot meal featuring tender chicken, savory mushrooms, and fluffy rice, perfect for a satisfying dinner.

Units Scale

1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 cup long-grain white rice
2 cups chicken broth
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup sliced mushrooms (button or cremini)
1/2 teaspoon dried thyme
Salt and pepper to taste
1/4 cup grated Parmesan cheese (optional)
2 tablespoons chopped fresh parsley for garnish

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Heat olive oil in a large skillet or pot over medium heat.
Add the chopped onion and cook for 2–3 minutes until translucent.
Stir in the garlic and sliced mushrooms; cook until mushrooms are soft and have released their moisture, about 5 minutes.
Add the chicken pieces, season with salt, pepper, and thyme. Cook until the chicken is browned on all sides, about 5–6 minutes.
Stir in the rice and cook for 1–2 minutes to lightly toast it.
Pour in the chicken broth, bring to a boil, then reduce heat to low and cover.
Simmer for 18–20 minutes, or until the rice is cooked and the liquid is absorbed.
Remove from heat, stir in Parmesan cheese if using, and let rest covered for 5 minutes.
Garnish with chopped parsley before serving.

Use brown rice for a whole grain option, but adjust cooking time and liquid accordingly.
For added richness, stir in a tablespoon of butter before serving.
This dish can be made ahead and reheated; add a splash of broth when reheating.