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One-Pot Chicken and Mushroom Rice

A comforting, no-fuss dinner combining tender chicken, earthy mushrooms, and perfectly seasoned rice in a single pot.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 -6

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.