One Pot Mushroom Chicken and Rice

PREP TIME: 15 mins | COOK TIME: 1 hr | TOTAL TIME: 1 hr 15 mins | YIELD: 6 servings

This is an easy one-pot dinner with flavorful, tender, and juicy chicken with mushroom and rice. A complete meal that’s creamy and satisfying! If you are looking for another easy weeknight dinner, this One Pot of Mushroom Chicken and Rice is an amazing option! This is already a filling meal by itself, but a salad or steamed veggies on the side would not hurt.

Ingredients

6-8 bone-in, skin on, chicken thighs

2 tsp olive oil

5-6 cloves garlic, minced

6-8 medium button mushrooms, sliced

1 medium onion, diced

1 tbsp dried parsley

1 tsp dried thyme

2 c. low sodium chicken broth

1 c. long grain white rice

1/4 c. heavy cream (35%, whipping cream)

1/2 tsp salt

1/2 tsp pepper

How to make One Pot Mushroom Chicken and Rice

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Heat the olive oil in a large oven-safe skillet with a lid over medium heat.

Step 3: With salt and pepper, season the chicken thighs. To the hot oil, add the chicken thighs and sear for about 4 to 5 minutes on each side. At this point, the chicken won’t be cooked through.

Step 4: Set the chicken aside when done, leaving about a tsp or two of the grease in the pan.

Step 5: Into the pan, toss in the mushrooms, onions, and garlic. Saute for about 4 to 5 minutes or until tender. Then, stir in the parsley, thyme, salt, and pepper.

Step 6: Pour in the chicken broth and cream. Then, add the rice. Stir and bring everything to a simmer.

Step 7: Nestle the chicken over the rice and put the lid on.

Step 8: Transfer the skillet to the preheated oven and bake for about 35 minutes. Then, take the lid off and bake for additional 10 minutes or until the rice is tender.

Nutrition Facts:

YIELD: 6 servings SERVING SIZE: 1/6 recipe
Amount Per Serving: CALORIES: 400 TOTAL FAT: 22.5g SATURATED FAT: 8.2g CHOLESTEROL: 105mg SODIUM: 293mg CARBOHYDRATES: 28.5g FIBER: 1.2g SUGAR: 1.2g PROTEIN: 20.8g

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One Pot Mushroom Chicken and Rice

This is an easy one-pot dinner with flavorful, tender, and juicy chicken with mushroom and rice. A complete meal that's creamy and satisfying! If you are looking for another easy weeknight dinner, this One Pot of Mushroom Chicken and Rice is an amazing option! This is already a filling meal by itself, but a salad or steamed veggies on the side would not hurt.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

Course Main Course

Cuisine Indian

Servings 6 people

Calories 400 kcal

Ingredients

  

• 6-8 bone-in skin on, chicken thighs
• 2 tsp olive oil
• 5-6 cloves garlic minced
• 6-8 medium button mushrooms sliced
• 1 medium onion diced
• 1 tbsp dried parsley
• 1 tsp dried thyme
• 2 c. low sodium chicken broth
• 1 c. long grain white rice
• 1/4 c. heavy cream 35%, whipping cream
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

 

• Prepare the oven. Preheat it to 350 degrees F.
• Heat the olive oil in a large oven-safe skillet with a lid over medium heat.
• With salt and pepper, season the chicken thighs. To the hot oil, add the chicken thighs and sear for about 4 to 5 minutes on each side. At this point, the chicken won’t be cooked through.
• Set the chicken aside when done, leaving about a tsp or two of the grease in the pan.
• Into the pan, toss in the mushrooms, onions, and garlic. Saute for about 4 to 5 minutes or until tender. Then, stir in the parsley, thyme, salt, and pepper.
• Pour in the chicken broth and cream. Then, add the rice. Stir and bring everything to a simmer.
• Nestle the chicken over the rice and put the lid on.
• Transfer the skillet to the preheated oven and bake for about 35 minutes. Then, take the lid off and bake for additional 10 minutes or until the rice is tender.