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
Scale
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.
