Looking for a comforting, no-fuss dinner that’ll have everyone coming back for seconds? This One-Pot Chicken and Mushroom Rice is exactly what you need. I’ve perfected this recipe to deliver maximum flavor with minimal cleanup, combining tender chicken, earthy mushrooms, and perfectly seasoned rice in a single pot. What I love most about this dish is how it transforms simple ingredients into something truly special while keeping the cooking process straightforward and stress-free.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 8 oz mushrooms, sliced (cremini or button)
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Season chicken thighs generously with salt and pepper on both sides.
- Heat olive oil in a large pot over medium-high heat. Place chicken skin-side down and cook for 5-7 minutes until golden brown. Flip and cook for another 3 minutes. Remove and set aside.
- In the same pot, add butter and mushrooms. Cook until golden brown, about 5 minutes.
- Add onions and cook until softened, about 3 minutes. Stir in garlic and thyme, cooking for another minute.
- Add rice and stir to coat with the oil and vegetables, toasting it slightly for 2 minutes.
- Pour in chicken broth, add bay leaf, and bring to a boil. Return chicken to the pot, skin-side up.
- Reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and chicken is cooked through.
- Let rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4-6 people
Recipe Notes
- For best results, don’t lift the lid while the rice is cooking – this helps maintain the perfect texture.
- If your chicken thighs are particularly large, you may need to increase the cooking time by 5-7 minutes.
- You can substitute chicken breasts, but reduce the cooking time by about 5 minutes to prevent them from drying out.
- For extra flavor, try using different mushroom varieties like shiitake or oyster mushrooms.
- The rice should be just slightly al dente when done – it will continue to absorb liquid while resting.
- If the rice seems too wet after cooking, remove the lid and cook for an additional 2-3 minutes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
One-Pot Chicken and Mushroom Rice
A comforting, no-fuss dinner combining tender chicken, earthy mushrooms, and perfectly seasoned rice in a single pot.
Ingredients
- 4 chicken thighs bone-in and skin-on
- 8 oz mushrooms sliced (cremini or button)
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 medium onion diced
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- Season chicken thighs generously with salt and pepper on both sides.
- Heat olive oil in a large pot over medium-high heat. Place chicken skin-side down and cook for 5-7 minutes until golden brown. Flip and cook for another 3 minutes. Remove and set aside.
- In the same pot, add butter and mushrooms. Cook until golden brown, about 5 minutes.
- Add onions and cook until softened, about 3 minutes. Stir in garlic and thyme, cooking for another minute.
- Add rice and stir to coat with the oil and vegetables, toasting it slightly for 2 minutes.
- Pour in chicken broth, add bay leaf, and bring to a boil. Return chicken to the pot, skin-side up.
- Reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and chicken is cooked through.
- Let rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.