Chicken And Rice With Mushrooms
You will love this one-pot chicken and rice with mushrooms recipe. It is tasty, quick, easy, and yet packed with flavor. Garlic butter-infused rice, chicken, and mushrooms, a delicious one-pot recipe made on the stovetop.
This is about to be on rotation on your dinner menus! It is simple, yet so fancy and delicious.
Love mushrooms? check out my easy mushroom gravy and garlic mushroom chicken thighs recipe.
One Pot Chicken and rice with mushrooms recipe
I love one-pot chicken recipes from this chicken bog, instant pot chicken and rice, jambalaya and I can’t even begin to tell you how regular rice and chicken recipes are on my family’s weekly menu. Maybe it is in my blood, we don’t joke with jollof rice and chicken in Nigeria or because the combination is actually simple, delicious, and healthy.
It only takes about 35 minutes to prepare this super easy meal, what is not to love and the mushrooms just take it to another delicious level. This recipe is super easy and I hope you’ll like it as much as we do!
Why you will love this recipe
- Quick and easy chicken and rice recipe that is packed full of flavor and perfect for a weeknight dinner.
- One-pot meal could only mean one thing, fewer dishes, and cleanup to do.
- This recipe uses simple ingredients and it is infused with homemade garlic butter and herbs de Provence.
- It can be made ahead of time and is great for meal prep.
Tools needed
Shallow casserole dish with a lid
A sharp knife and chopping board
Mixing bowl
Ingredients
Raw uncooked rice: I used basmati golden sella rice, wash the rice until the water runs clear and set aside
Bone-in chicken thighs: substitute with skinless bone-in chicken thighs, boneless skinless chicken thighs, or chicken breast
Mushrooms: I used cremini mushrooms but any type would work here
Onions
Garlic butter: this is homemade garlic butter and it is a combination of butter, parsley, and garlic
Olive oil
Herb de Provence: substitute with Italian seasoning or any other herbs of choice.
Salt and black pepper
Low sodium chicken stock
How to make stovetop chicken and rice with mushrooms
Pat the chicken thighs dry with a kitchen paper towel, season with salt, black pepper, and 1/2 of the Herbs de Provence.
Heat olive oil on medium-high heat, add the chicken thighs to the hot oil, place the chicken thighs skin-side down, and leave untouched to sear for about 4-6 minutes. You should be able to lift the chicken without it sticking to the pan if properly seared. Flip and continue to sear on the other side for another 2-3 minutes.
Remove the chicken from the pan and transfer it to a plate then set aside
Add garlic, butter, parsley, and mushrooms to the hot oil and cook until brown, add chopped onions and continue to cook for another 1-2 minutes just until the onions are soft and translucent.
Add washed rice and stir to combine, toast the rice for about 60 seconds, pour chicken stock into the rice, and stir to combine. Deglaze the pan whilst stirring, add salt and the remaining herb de Provence to the rice, and give it a gentle mix.
Arrange the seared chicken thighs on the rice along with its resting juice, place a lid on the pan, reduce the heat and cook the rice for 15-20 minutes or until it is soft and fluffy.
Sprinkle some fresh parsley on the rice, stir to combine, leave the rice undisturbed for another minute or two. Serve and enjoy!
More veggie sides to serve it with
How to store
Fridge: leftover chicken, rice, and mushrooms can be kept in the fridge for 3-5 days in an airtight container.
Freezer, I wouldn’t really recommend freezing this recipe, because of the bone-in chicken, it would not defrost at the same time with the rice. That said, if you did freeze it, make sure it is in an airtight container or Ziploc bag. Thaw in the fridge overnight as that would give the chicken enough time to have defrosted.
To reheat, simply reheat in the microwave or on the stovetop over medium-low heat. Add a splash of water to aid reheating on the stovetop.
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Chicken And Rice With Mushrooms
Ingredients
- 2 cups raw uncooked rice washed I used basmati golden sella rice
- 6 bone-in chicken thighs trimmed
- 1/2 lb mushrooms use more if you desired
- 1/2 cups onions finely chopped
- 2 Tablespoons butter:
- 1 teaspoon garlic minced
- 1 Tablespoon fresh parsley chopped
- 2 Tablespoons olive oil
- 2 teaspoons Herb de Provence
- 3 cups low sodium chicken stock
- Salt and black pepper
Instructions
- Pat the chicken thighs dry with a kitchen paper towel, season with salt, black pepper, and 1/2 of the Herbs de Provence.
- Heat olive oil on medium-high heat, add the chicken thighs to the hot oil, place the chicken thighs skin-side down, and leave untouched to sear for about 4-6 minutes. You should be able to lift the chicken without it sticking to the pan if properly seared and it should also be crispy. Flip and continue to sear on the other side for another 2-3 minutes.
- Remove the chicken from the pan and transfer it to a plate then set aside
- Add garlic, butter, parsley, and mushrooms to the hot oil and cook until brown, add chopped onions and continue to cook for another 1-2 minutes just until the onions are soft and translucent.
- Add washed rice and stir to combine, toast the rice for about 60 seconds, pour chicken stock into the rice, and stir to combine. Deglaze the pan whilst stirring, add salt and the remaining herb de Provence to the rice, and give it a gentle mix.
- Arrange the seared chicken thighs on the rice along with its resting juice, place a lid on the pan, reduce the heat and cook the rice for 15-20 minutes or until it is soft and fluffy.
- Sprinkle some more freshly chopped parsley on the rice, stir to combine, leave the rice undisturbed for another minute or two. Serve and enjoy!
Notes
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
Sounds delish, but Ive never heard of rice only taking 20 minutes to cook! Wouldn’t it be hard? Or is the type of rice you mentioned special in that way?
I used golden sella basmati rice for this recipe. It cooks around this time for the quantity of rice used.
This is a keeper! I was looking for a quick, one-pot meal with chicken thighs. I adapted the recipe by adding more veggies and making it more of a Mexican flavor just because it’s what I had on hand. I am a ‘follow a recipe’ type gal and feel like your recipe taught me a technique that I can apply to any number of different herbs/spices and veggies using this recipe as a base. Thank you so much!
I’ve made this dish as written and it’s delicious. I would like to try making it with boneless, skinless chicken thighs this time. How should I adjust cooking time?
Hi Lisa, thank you for your feedback and I am glad you enjoyed this recipe. I wouldn’t change the cooking time if using boneless chicken thighs.
Can this dish b cooked in the oven instead of stove top?
Yes, you can bake it in the oven at 180C/365F for 50-60 minutes (covered with foil for the first 30-40 minutes) or until the chicken is well done.
It was super easy due to your clear directions, and everyone agreed it was delicious! I’ll be keeping this as one of my “go-to” recipes when we have dinner guests!
Happy days! I am so glad you loved this recipe, thank you for the amazing feedback.