Chicken and Rice with Mushrooms
Mar 23, 2020, Updated Oct 07, 2025
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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 Parmesan and fresh herbs and full of earthy flavor.
Jump To
- Why You’ll Love This Chicken and Rice Recipe
- What You’ll Need
- What Are the Best Mushrooms to Use in this Recipe?
- How to Make Chicken and Rice With Mushrooms
- Katerina’s Recipe Tips
- What to Serve With Chicken and Rice
- How to Store and Reheat Leftovers
- Chicken and Rice with Mushrooms Recipe
- More Easy Chicken Breast Recipes
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, and the only thing that makes them better together is… mushrooms! My husband’s obsessed with them, so you’ll find them sneaking into plenty of my recipes, like my beef tips with mushroom gravy and creamy mushroom chicken.
Why You’ll Love This Chicken and Rice Recipe
- Pantry 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!
- Classic Flavors: 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?
- One Pot Wonder: I absolutely love easy chicken breast recipes that take place in a single pan. It’s easy to cook and it’s easier to clean up!
What You’ll Need
- Butter and Olive Oil: I like using both because butter adds rich flavor, while olive oil keeps it from burning as everything sautés.
- Veggies: We’ll be using aromatics like onion and fresh garlic along with tons of mushrooms!
- Chicken Breast: This is a great recipe to use up any boneless, skinless breasts in your freezer, but boneless chicken thighs are also okay to use.
- Seasonings: I like to use garlic powder, onion powder, sweet paprika, salt, and black pepper.
- Long Grain Rice: This is the best option because it stays fluffy and separate after cooking, perfect for soaking up all those savory chicken and mushroom flavors.
- Chicken Broth: You can also use a vegetable broth or beef broth if you’d like. Bone broth also works but the flavor is much more intense.
- Garnishes: I love using parmesan and fresh parsley on top!
What Are the Best Mushrooms to Use in this Recipe?
For this chicken and rice with mushrooms dinner, you can use your personal favorite mushroom, but I like baby bellas. They are 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. Other great alternatives include portobellos or button mushrooms.
How to Make Chicken and Rice With Mushrooms
- Prep: Set your oven to preheat to 375˚F. Set a large oven-safe skillet over medium high heat and melt your butter and olive oil.
- Saute: Add your onions to the skillet and cook for 2 minutes. Add the chicken and seasonings, and continue to cook until the chicken is golden brown on all sides. Stir in the mushrooms and cook for another 4 minutes, stirring frequently. Add the garlic last and stir constantly for about 15 seconds.
- Rice and Broth: Add the rice and cook for 1 more minute. Stir in the chicken broth and increase the heat to high to bring the mixture to a boil.
- 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.
- Rest: Remove the skillet from the oven and let it stand for 5 minutes. Garnish the chicken and rice with Parmesan and fresh herbs and enjoy!
Katerina’s Recipe Tips
It doesn’t get much better than a one pot chicken and rice dish! Here are a few tips and tricks to make sure it comes out perfectly every time.
- Rice. 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; keep that for my shrimp risotto recipe!
- Stock. For extra flavor, use a chicken stock instead of a broth.
- Mushrooms. Since it cooks for quite a long time, choose the firmest mushrooms you can find. I’m quite partial to baby bellas.
- Add Cream. For a creamier dish, stir some heavy cream into your sauce right at the end.
What to Serve With Chicken and Rice
Really, this chicken and rice recipe is a complete meal in one pan, but a piece of cheesy garlic bread should always be an option! If you’re wanting something green to go along, make my sauteed green beans or roast some broccoli. I like to serve a fresh side salad or Caesar 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! Riced cauliflower or zoodles will also work!
How to Store and Reheat Leftovers
- Fridge. Chicken and rice with mushrooms should be stored in an airtight container and kept in the refrigerator for 3-4 days.
- Freezer. Store it in freezer-safe bags or airtight containers. Label with the date and freeze for up to 3 months. Thaw overnight in the fridge,
- Reheat. 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, drizzle in a bit of water or chicken stock to loosen it up.
Chicken and Rice with Mushrooms
Ingredients
- 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
- 1¼ cups long grain white rice
- 3 cups low sodium chicken broth
- grated Parmesan, for garnish
- chopped fresh parsley, for garnish
Instructions
- Prep. Preheat the oven to 375˚F.
- Prepare the chicken. Season the diced chicken with garlic powder, paprika, and onion powder.
- Sauté the aromatics. Combine the butter and olive oil in a large oven-safe skillet and set over medium-high heat; melt the butter. Add the onions to the skillet and cook for 2 minutes.
- Brown the chicken and add the mushrooms. Add the chicken pieces to the skillet and cook for 5 minutes, or until golden brown on all sides. Stir in the mushrooms; season with salt and pepper, stir, and cook for 4 minutes, stirring frequently, until the mushrooms are tender.
- Add garlic, rice, and broth. Stir in the garlic and cook for 15 seconds. Add rice and cook for 1 minute. Stir in the chicken broth and increase the heat to high; bring the mixture to a boil. Remove from heat.
- Bake. Cover the skillet with a lid and bake in the oven for 30 minutes. Remove the lid and continue to bake for 3 to 4 more minutes, or until all the liquid is absorbed.
- Rest and serve. Remove the chicken and rice from the oven and let stand for 5 minutes. Garnish with Parmesan cheese and parsley. Fluff and serve.
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Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I am loving all of the mushrooms in this! Looks like a must-add to my weekly dinner rotation. 🙂
I hope you enjoy it! Thank YOU! 🙂
I am adding this hearty dish to my menu this week. I love when I have all the ingredients ready to go!
That’s great! I hope you enjoy it! 🙂 Thank YOU!
This looks like such an awesome meal!
I could eat this for dinner every night and never get tired of it! It was so good!!
I am very happy you enjoyed it!! Thank YOU! 🙂
Can I leave the chicken out?? This looks AMAZING!!
This looks amazing; definitely adding to my dinner line up for the week; my kids love anything with mushrooms!
I hope you and your family enjoy it! 🙂 Thank YOU! 🙂
I am sure this Chicken and Rice with Mushrooms will be our new favorite dish! Yum
I hope you enjoy it! 🙂 Thank YOU! 🙂
Great taste! Easy directions! My family loved it!
I’m glad you enjoyed it! Thank YOU! 🙂
Do you cook the rice before adding it to the dish?
No, you want to use uncooked rice because it will cook together with the chicken and in the oven.
But recipe says add rice (and cook for 1 minute) before any liquid is added ?
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.
Hi, I am wondering if the amount of fluid you use is what is recommended by the rice makers, or are you using a different amount? I want to make this for a large party so about 20 servings, and I wonder exactly how much liquid to add.
The rice to water ratio is to use 1½ cups water for every 1 cup white rice. But, that ratio doesn’t work for this recipe.
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.
I am very glad you enjoyed it! Thank YOU! 🙂