Chicken / Dinner Ideas

Chicken and Rice with Mushrooms

This one pot Chicken and Rice with Mushrooms recipe is smooth, creamy, hearty comfort food at its best. A tasty and complete meal in one pan, topped with fresh herbs and full of earthy flavor. 

Chicken, mushrooms, and rice in a pan being stirred

Oven Baked Chicken and Rice

If you ask me, chicken and rice go together like peanut butter and jelly, peas and carrots, or coffee and cream. 

Chicken and rice are a match made in heaven. The only thing that makes them better together is… MUSHROOMS! 

This dish will remind you of your favorite mushroom risotto with the flavors and texture, but you don’t have to slave away stirring a pot for nearly an hour. It’s just so easy and delicious. You may never make mushroom risotto again! I mean, why bother when you can whip this up in half the time?!

Recipe Ingredients

If you’ve pulled some chicken to defrost but you have NO idea what to do with it, check your pantry. If you’ve got rice – you definitely need to make this chicken and rice with mushrooms meal!

All you’ll need is:

  • butter
  • olive oil
  • onion
  • chicken breasts
  • garlic powder
  • sweet paprika
  • onion powder
  • mushrooms
  • Salt and pepper
  • garlic
  • long grain rice
  • chicken broth
  • parmesan
  • fresh parsley
Mushrooms sauteing in a pan

What Are the Best Mushrooms to Use in this Recipe? 

Mushrooms are seriously magical. They bring so much to the plate. I love the earthy, hearty flavor they add to any meal. This meal, without mushrooms, is just chicken and rice. Now, we can do better than that, right?!?

For this chicken and rice with mushrooms dinner, you can use your personal favorite mushroom. For me, that’s baby bellas. If you’ve never had baby bellas, let me tell you all about them. 

For starters, they’re portobello mushrooms that haven’t reached their full maturity. Baby bellas are more firm and have a hearty and earthy flavor. They are quite similar to cremini mushrooms, so go with those if they’re easier to find or if you prefer them. 

Other great options: portobellos or button mushrooms. Basically, with any mushroom, you can’t go wrong!

How to Make Chicken and Rice with Mushrooms

  1. Preheat: Set your oven to preheat to 375˚F. 
  2. Combine: Set a large oven-safe skillet over medium high heat and melt your butter and olive oil. 
  3. Saute: Add your onions to skillet and cook for 2 minutes.
  4. Season: Sprinkle garlic powder, paprika, and onion powder over your chicken. 
  5. Cook: Add diced chicken to the skillet and cook for 5 minutes or until it’s golden brown on all sides.
  6. Add: Stir in your mushrooms and season the skillet with salt and pepper. Continue to cook for 4 minutes, stirring frequently, until mushrooms are tender. Next, stir in your garlic. Add the rice and cook for 1 minute. Add the chicken broth and increase the heat to high, bringing the mixture to a boil.
  7. Bake: Turn off the heat and cover the skillet with a lid. Bake it in the oven for 30 minutes. After 30 minutes, remove the cover and continue to bake for 3 more minutes.
  8. Rest: Remove the skillet from the oven and let it stand for 5 minutes.
  9. Serve: Garnish with Parmesan cheese and parsley, then serve.
Chicken and mushrooms sauteing in a pan with rice

Tips for the Best Chicken and Rice

It doesn’t get much better than a chicken and rice but these simple tips will make this the best chicken and rice dish you’ve had. 

  • Definitely use a long grain rice for this dish. You can use Jasmine or Basmati rice without having to modify the amount of liquid. Don’t go for a short grain rice or risotto. It won’t be nearly as good. 
  • For extra flavor, use a chicken stock instead of a broth.
  • Since it cooks for quite a long time, choose the firmest mushrooms you can find. 
  • For a creamier dish, stir some heavy cream into your sauce. 

What to Serve with Chicken and Rice

Really, this is a complete meal in one pan. If you’re wanting something green to go along, you could saute up some green beans or roast some broccoli. I like to serve a fresh side salad with most meals at dinner time. 

You may also opt to have the chicken and mushrooms but serve them instead with your favorite pasta. Orzo would be great with this!

If you are living the low carb life, swap out the rice for some riced cauliflower or zoodles and this meal will be just as simple and yummy!

Completed chicken and mushrooms with rice, served in a white bowl and garnished with parsley

How to Store and Reheat Leftovers

Chicken and rice with mushrooms is happy to be stored in your refrigerator for about 3-5 days. Just, make sure it’s in an airtight container

When you’re ready to reheat it, bring it to a simmer in a skillet over low heat. Allow it to simmer until your chicken is heated through. Stir frequently. If it seems to have dried out a bit, throw in some water or chicken stock to loosen things up. 

Chicken, mushrooms, and rice in a pan being stirred
Print Recipe
4.82 from 16 votes

Chicken and Rice with Mushrooms

This one pot Chicken and Rice with Mushrooms recipe is smooth, creamy, hearty comfort food at its best.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner
Cuisine: American
Keyword: comfort food, easy chicken and rice recipe, mushroom recipes
Servings: 4
Calories: 469kcal


  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 12 ounces chicken breasts, diced
  • ½ teaspoon garlic powder
  • ½ teaspoon sweet paprika
  • ¼ teaspoon onion powder
  • 8 ounces sliced mushrooms
  • salt, to taste
  • fresh ground pepper, to taste
  • 3 cloves garlic, minced
  • cups long grain white rice
  • 3 cups low sodium chicken broth
  • grated Parmesan, for garnish
  • chopped fresh parsley, for garnish


  • Preheat oven to 375˚F.
  • Combine butter and olive oil in a large oven-safe skillet and set over medium high heat; Melt butter.
  • Add onions to skillet and cook for 2 minutes.
  • Season chicken with garlic powder, paprika, and onion powder.
  • Add chicken to the skillet; cook for 5 minutes, or until golden brown on all sides.
  • Stir in mushrooms; season with salt and pepper, stir, and continue to cook for 4 minutes, stirring frequently, until mushrooms are tender.
  • Stir in garlic.
  • Add rice and cook for 1 minute.
  • Add chicken broth; increase heat to high and bring to a boil.
  • Turn off heat. Cover skillet with a lid and bake in the oven for 30 minutes.
  • Remove cover and continue to bake for 3 more minutes, or until liquid is absorbed.
  • Remove from oven and let stand 5 minutes.
  • Garnish with Parmesan cheese and parsley; serve.


Calories: 469kcal | Carbohydrates: 53g | Protein: 28g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 77mg | Sodium: 235mg | Potassium: 748mg | Fiber: 2g | Sugar: 2g | Vitamin A: 415IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg


  • Carrie Robinson
    Mar 23, 2020 at 8:40 pm

    5 stars
    I am loving all of the mushrooms in this! Looks like a must-add to my weekly dinner rotation. 🙂

    • Katerina Petrovska
      Mar 24, 2020 at 4:27 pm

      I hope you enjoy it! Thank YOU! 🙂

  • Dorothy Reinhold
    Mar 24, 2020 at 1:53 am

    I am adding this hearty dish to my menu this week. I love when I have all the ingredients ready to go!

    • Katerina Petrovska
      Mar 24, 2020 at 4:26 pm

      That’s great! I hope you enjoy it! 🙂 Thank YOU!

  • Jen
    Mar 24, 2020 at 1:50 pm

    5 stars
    I could eat this for dinner every night and never get tired of it! It was so good!!

    • Katerina Petrovska
      Mar 24, 2020 at 4:25 pm

      I am very happy you enjoyed it!! Thank YOU! 🙂

  • Allyson Zea
    Mar 24, 2020 at 2:36 pm

    Can I leave the chicken out?? This looks AMAZING!!

  • Sara Welch
    Mar 24, 2020 at 3:55 pm

    5 stars
    This looks amazing; definitely adding to my dinner line up for the week; my kids love anything with mushrooms!

    • Katerina Petrovska
      Mar 24, 2020 at 4:24 pm

      I hope you and your family enjoy it! 🙂 Thank YOU! 🙂

  • Catalina
    Mar 24, 2020 at 4:40 pm

    5 stars
    I am sure this Chicken and Rice with Mushrooms will be our new favorite dish! Yum

    • Katerina Petrovska
      Mar 25, 2020 at 2:59 pm

      I hope you enjoy it! 🙂 Thank YOU! 🙂

  • Dree
    Jun 28, 2020 at 1:15 am

    5 stars
    Great taste! Easy directions! My family loved it!

    • Katerina Petrovska
      Jun 28, 2020 at 1:04 pm

      I’m glad you enjoyed it! Thank YOU! 🙂

  • Caitie
    Jul 2, 2020 at 5:45 pm

    Do you cook the rice before adding it to the dish?

    • Katerina
      Jul 2, 2020 at 7:00 pm

      No, you want to use uncooked rice because it will cook together with the chicken and in the oven.

      • Rhonda
        Feb 12, 2022 at 4:18 pm

        But recipe says add rice (and cook for 1 minute) before any liquid is added ?

        • Katerina
          Feb 14, 2022 at 7:36 am

          Right. You want to add in dry rice and just cook it (toast it) for a minute, then add in the chicken broth, bring to a boil, cover the skillet, and bake in the oven for 30 minutes at 375˚F.

  • Alison
    Jul 16, 2020 at 3:03 pm

    5 stars
    Delicious! I made this for dinner last night and it turned out amazing! I’m looking forward to leftovers today! Thank you so much for such a great recipe.

    • Katerina Petrovska
      Jul 16, 2020 at 7:40 pm

      I am very glad you enjoyed it! Thank YOU! 🙂

  • Kayla
    Aug 25, 2020 at 1:05 am

    Would it be possible to use cauliflower in place of rice and if so, how? Thanks!

    • Katerina
      Aug 25, 2020 at 11:48 am

      Yes, that can work, but I haven’t tested this recipe with cauliflower. Riced cauliflower won’t need 3 cups of liquid to cook, like real rice, but you can try this recipe by following all the directions, and instead of the 3 cups of liquid, use 1/2 cup to 3/4 cup liquid. Start with 1/2 cup and then add a little more liquid if the mixture looks dry. Again, I haven’t tested this recipe so I’m just going by what I think I would do on my first try.

      I do have a recipe on my other site for something similar to what you need:

  • Dana Southard
    Sep 23, 2020 at 1:23 am

    4 stars
    Hi!! I tried the recipe tonight. While the flavor was amazing, my rice was crunchy. I used brown long grain rice. Should I have used an instant rice? Will certainly try the recipe again and next time try with a bit of cream to give it more of the risotto texture/flavor. Thank you .. D

    • Katerina
      Sep 23, 2020 at 4:11 pm

      The reason your rice was crunchy is because, brown rice needs more liquid and it has to cook longer – about 15 minutes longer – than white rice. Best thing to do is when a recipe calls for white rice, either use white rice OR if you want to use brown rice, you’ll have to add more liquid and cook it 15-ish minutes longer.

  • Dana Southard
    Sep 27, 2020 at 6:39 pm

    Awesome, thank you for your help. I will probably do this next time as I like the flavor of brown rice better. Thank you for your response and for the recipe, it is delish!

  • sara
    Nov 13, 2020 at 8:20 am

    5 stars
    Hi! This was great, thank you so much! I wanted to add for other readers, that the broth seemed like a lot so I did 1 less cup than the recipe calls (16 oz is what I used), and I think that was all still a little much. I think 12 oz of broth would have been perfect. Just a thought 🙂

  • Jennifer
    Jan 5, 2021 at 1:09 am

    5 stars
    Made this tonight and it came out perfectly!! Plus it made the house smell Amazing!

    • Katerina Petrovska
      Jan 12, 2021 at 4:06 pm

      That’s great! I am very glad you enjoyed it! Thank YOU! 🙂

  • Sherry
    Jan 10, 2021 at 11:34 pm

    While I did like the results, was way too bland for me. I added Sriracha and shredded cheese to mine. I doubled the recipe due to the amount of chicken I had, and also the broth and rice and it came out VERY dense. Could have used more broth. Not sure that that occurred with anyone making the single version.

  • Kay
    Feb 2, 2021 at 2:47 am

    I don’t have a skillet that can go on the oven. Can I just continue to cook it on my gas burner on low? Or should I transfer to a Corning wear dish to go in the oven?

    • Katerina
      Feb 2, 2021 at 2:12 pm

      Yes, you can definitely do that. Just bring the rice & chicken mixture to a boil, then reduce the heat and simmer, covered, until the chicken is just cooked through and the rice is tender. About 20 minutes or so.

  • Krista
    Feb 7, 2021 at 2:08 pm

    Could I do this in a crockpot using wild rice?

    • Katerina
      Feb 7, 2021 at 3:15 pm

      I honestly can’t give you an answer to that because I have not tested this recipe with wild rice in the crock pot.

  • Pat
    Feb 12, 2021 at 3:40 am

    3 stars
    Easy to make with ingredients I always have on hand. I think the chicken needs salt and pepper before browning it as it was a bit bland. I would also add fresh thyme and parsley to the sauce to add some freshness.

  • Juli
    Apr 18, 2021 at 8:02 pm

    Hey! Just wanted to ask a very silly question, the calorie count is for the entire dish or per serving?

    • Katerina
      Apr 18, 2021 at 9:10 pm

      That’s per serving.

  • Maureen G
    May 9, 2021 at 6:15 am

    Has anyone tried this with beef and beef broth?

  • Serena Tillman
    Jun 11, 2021 at 6:04 pm

    Great recipe! I used vegetable broth (only because I was out of chicken broth) & it still turned out delicious!!

    • Katerina Petrovska
      Jun 13, 2021 at 10:33 am

      That’s great! I am very glad you enjoyed it! Thank YOU! 🙂

  • Heather
    Sep 10, 2021 at 11:47 pm

    5 stars
    Omg this was amazing!!!! This will be a regular recipe. Thank you.

    • Katerina Petrovska
      Sep 13, 2021 at 2:37 pm

      Thank you so much! I am very glad you enjoyed it!

  • Brenda J Tinerella
    Sep 25, 2021 at 7:12 pm

    5 stars
    This is delicious! I made this exactly as directed, no changes at all. It came out perfect, seasonings are perfect, and I’m going back for seconds! This will be awesome to bring to work for lunch as well, great meal prep recipe too. Thank you!

    • Katerina Petrovska
      Sep 26, 2021 at 12:33 pm

      That’s wonderful to hear! I’m very glad you enjoyed it! Thank YOU! 🙂

  • Max d'Erembourg
    Nov 13, 2021 at 11:47 pm

    5 stars
    I use recipes as inspiration for “launching points” of my own.
    I chose this one, and here’s what I transformed it into:
    I subbed a high protein pene pasta (for diabetics) for the rice (which is A #1 enemy of diabetics). Didn’t have any guidelines for subbing pasta, so eyeballed 2 1/2 cups dry pasta, which I cooked first.
    I added 1 1/2 cups chopped carrots. 1 chopped sausage (for flavor, similar to how a jambalaya has both chix and sausage).
    I used button and shiitake mushrooms
    I added a chopped stalk of broccoli.
    For spices I used salt, pepper, double garlic, onion powder, and the sausage.

    Result? Absolutely Magnificent.
    Just enough for three to have seconds and want more in the future.

    • Katerina Petrovska
      Nov 15, 2021 at 10:36 am

      That’s great to hear! I’m very glad you enjoyed it! Thank YOU! 🙂

  • Jill Irwin
    Dec 6, 2021 at 10:39 pm

    5 stars
    This was the most outstanding dish I’ve gotten off the internet! So much flavor wow!! So delicious, nutritious, and filling! I can’t wait to serve this for guests!

    • Katerina Petrovska
      Dec 8, 2021 at 3:54 pm

      That’s great to hear! I’m very happy you loved it! Thank YOU! 🙂

  • Jordan
    Mar 4, 2022 at 8:51 pm

    I love this recipe!! We have been eating it once a week for about a year now and still aren’t sick of it. Thank you so much for sharing!!

    Question – it seems like my chicken is always dry, what can I do to prevent that? Am I just browning it at too high of a temperature?

    Thank you!

    • Katerina
      Mar 6, 2022 at 8:25 am

      So glad you like it! 🙌 Thank you!
      I would suggest to cook the chicken pieces for as long as it takes just to brown the outsides – you don’t want to cook through the chicken because it will continue to cook in the oven.

  • Carlita
    Mar 16, 2022 at 2:22 pm

    5 stars
    Yummy! I made this last night and we loved it. I used boneless skinless chicken thighs since that’s what I had. I also added a splash of white wine to the broth. Definitely will make this again. Thanks for posting!

    • Katerina Petrovska
      Mar 17, 2022 at 12:27 pm

      That’s great! I’m very happy everyone loved it! Thank you for chiming in! 🙂

  • Courtney
    May 5, 2022 at 4:04 pm

    5 stars
    I am out of long grain rice. Could I use instant rice?

    • Katerina
      May 6, 2022 at 7:16 am

      No, you can’t use instant rice for this recipe.

  • Michael
    May 17, 2022 at 10:33 am

    I have everything on hand EXCEPT an oven proof skillet. Any suggestions for another baking method?


Leave a Reply

Recipe Rating