If you are looking for a comforting, flavorful dinner that feels both homey and a little special, this Chicken and Rice with Mushrooms Recipe is an absolute winner. It marries tender chicken pieces with earthy mushrooms and perfectly cooked rice, all in one pan to keep things simple without skimping on taste. Each bite offers a delightful harmony of savory, creamy, and hearty textures that will quickly become a favorite go-to meal for busy weeknights or cozy weekend dinners with family and friends.
Ingredients You’ll Need
Every ingredient in this Chicken and Rice with Mushrooms Recipe plays a vital role, from the tender chicken that brings protein and juiciness, to the mushrooms offering earthiness and umami. The rice serves as the heart of the dish, soaking up all those wonderful flavors, while the seasonings add layers of warmth and a touch of freshness.
- 1 pound boneless, skinless chicken thighs or breasts: Bite-sized pieces cook quickly and stay juicy to complement the rice perfectly.
- 1 tablespoon olive oil: Adds a subtle fruity note and prevents sticking during cooking.
- 1 tablespoon butter: Gives richness and helps brown the chicken and mushrooms beautifully.
- 1 small onion (chopped): Provides sweetness and depth to the savory flavor base.
- 2 cloves garlic (minced): Infuses the dish with aromatic warmth and a gentle pungency.
- 8 oz mushrooms (sliced): Earthy and meaty, they bring wonderful texture and umami complexity.
- 1 cup long-grain white rice: Perfect for absorbing flavors while keeping fluffy and separate grains.
- 2 1/4 cups chicken broth: Essential to cook the rice and infuse the entire dish with savory goodness.
- 1/2 teaspoon dried thyme: Adds a fragrant herb note that elevates the overall taste.
- 1/2 teaspoon salt: Enhances and balances all the flavors.
- 1/4 teaspoon black pepper: Gives a subtle heat to round out the seasoning.
- 1/4 cup grated Parmesan cheese (optional): Adds a creamy, salty finish that melts into the rice for extra indulgence.
- Fresh parsley for garnish (optional): Offers a bright, fresh pop of color and mild herbal flavor.
How to Make Chicken and Rice with Mushrooms Recipe
Step 1: Brown the Chicken
Start by heating olive oil and butter in a large skillet over medium-high heat. Add your bite-sized chicken pieces, cooking for about 4 to 5 minutes until they develop a delicate golden crust. Don’t worry about cooking the chicken all the way through at this stage; we just want a nice sear that locks in juices and adds flavor. Once browned, remove the chicken and set it aside for later.
Step 2: Sauté Onions and Mushrooms
With the same pan still warm from the chicken, toss in your chopped onion and sliced mushrooms. Sauté them for 5 to 7 minutes, letting the mushrooms release their moisture and the onions become sweet and translucent. This step builds the foundation of flavor in your Chicken and Rice with Mushrooms Recipe. Add the minced garlic last and cook for an additional minute so it can bloom without burning.
Step 3: Toast the Rice
Now stir in the uncooked rice directly into the pan with the sautéed vegetables. Toasting it for 1 to 2 minutes allows the grains to develop a subtle nuttiness and helps keep the rice fluffy after cooking.
Step 4: Add Broth and Seasonings
Pour in the chicken broth along with dried thyme, salt, and pepper. Bring the mixture to a gentle boil while stirring to combine all the ingredients well. This step ensures the rice absorbs all the rich flavors as it cooks.
Step 5: Simmer and Finish
Return the browned chicken pieces to the pan, nestling them into the rice and mushrooms. Reduce heat to low, cover, and let everything simmer for 18 to 20 minutes until the rice is tender and the liquid has completely absorbed. Once done, remove from heat and let it rest for 5 minutes, covered, to allow the flavors to meld beautifully. Finally, fluff the rice with a fork and stir in Parmesan cheese if using for that extra creamy finish.
How to Serve Chicken and Rice with Mushrooms Recipe
Garnishes
A sprinkle of fresh parsley over the top instantly brightens this hearty dish, adding a touch of freshness and vibrant color that makes your Chicken and Rice with Mushrooms Recipe feel irresistible and restaurant-worthy.
Side Dishes
This dish stands well on its own, but pairing it with a crisp green salad or roasted vegetables like asparagus or Brussels sprouts brings balance and a lovely contrast in texture. Garlic bread or warm dinner rolls also make delightful companions.
Creative Ways to Present
Try serving your Chicken and Rice with Mushrooms Recipe in individual cast iron skillets for a rustic appeal, or plate it stacked with a dollop of sour cream or a drizzle of truffle oil for a touch of luxury when entertaining guests.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Chicken and Rice with Mushrooms Recipe keep wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making for an even tastier meal the next day.
Freezing
You can freeze portions by placing cooled servings into freezer-safe containers or bags. It’s best consumed within 2 months for optimal flavor and texture. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop with a splash of water or chicken broth to keep the rice moist, or microwave on medium power, stirring occasionally to heat evenly without drying out the chicken.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Just remember to increase the chicken broth to 2 1/2 cups and extend the simmering time to about 35 to 40 minutes to make sure the brown rice cooks through perfectly.
Is it better to use chicken thighs or breasts?
Both are great in this recipe. Chicken thighs are a bit more forgiving and stay juicier, while breasts are leaner but can dry out if overcooked. Choose what you prefer or have on hand.
Can I add other vegetables to this dish?
Definitely! Spinach, peas, or even diced bell peppers can be stirred in near the end of cooking for added color, nutrition, and flavor.
Do I have to use Parmesan cheese?
Parmesan is optional but highly recommended for that creamy, slightly salty finish it lends to the dish. If you’re avoiding dairy, simply leave it out; the recipe is flavorful on its own.
Is this recipe gluten-free?
Yes, as long as you use gluten-free chicken broth, this Chicken and Rice with Mushrooms Recipe is safe for gluten-sensitive diets.
Final Thoughts
This Chicken and Rice with Mushrooms Recipe is truly a comforting classic that’s easy to make, satisfying to eat, and ready to become one of your most cherished dishes. Give it a try, and I promise it will fill your kitchen with irresistible aromas and your heart with joy every time.
Print
Chicken and Rice with Mushrooms Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A comforting one-pan Chicken and Rice dish with sautéed mushrooms, tender chicken pieces, and aromatic herbs, cooked to perfection on the stovetop. This easy and flavorful meal combines juicy chicken, fluffy rice, and savory mushrooms, finished with optional Parmesan cheese and fresh parsley garnish.
Ingredients
Protein and Aromatics
- 1 pound boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion (chopped)
- 2 cloves garlic (minced)
Vegetables
- 8 oz mushrooms (sliced)
Grains and Liquids
- 1 cup long-grain white rice
- 2 1/4 cups chicken broth
Seasonings and Garnishes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley for garnish (optional)
Instructions
- Brown the Chicken: Heat olive oil and butter in a large skillet or sauté pan over medium-high heat. Add chicken pieces and cook for 4–5 minutes until lightly browned but not fully cooked through. Remove the chicken from the pan and set aside to rest.
- Sauté Vegetables: In the same pan, add chopped onion and sliced mushrooms. Sauté for 5–7 minutes until the vegetables are softened and nicely browned. Add minced garlic and cook for an additional 1 minute to release its aroma.
- Toast the Rice: Stir in the uncooked white rice, allowing it to toast slightly in the pan for 1–2 minutes. This enhances the flavor and texture of the rice.
- Add Broth and Seasonings: Pour in the chicken broth, then add dried thyme, salt, and black pepper. Return the browned chicken pieces to the pan and stir everything together. Bring the mixture to a boil over medium-high heat.
- Simmer the Dish: Reduce heat to low, cover the pan with a lid, and let everything simmer gently for 18–20 minutes, or until the rice is tender and the liquid has been fully absorbed.
- Rest and Finish: Remove the pan from heat and let it rest, covered, for 5 minutes to allow the flavors to meld and the rice to finish cooking. Fluff the rice with a fork and stir in grated Parmesan cheese if using.
- Garnish and Serve: Sprinkle fresh parsley over the dish for a touch of color and freshness before serving warm.
Notes
- You can substitute brown rice for white rice; however, increase the chicken broth to 2 1/2 cups and simmer for 35–40 minutes to ensure the rice is fully cooked.
- Add vegetables like spinach or peas towards the end of cooking for extra nutrition and color.
- Using gluten-free chicken broth makes this dish suitable for a gluten-free diet.
- Parmesan cheese is optional and can be omitted to keep the dish dairy-free.
