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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 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
- Tips and Tricks
- What to Serve With Chicken and Rice
- How to Store and Reheat Leftovers
- More Easy Chicken Breast Recipes
- Chicken and Rice with Mushrooms Recipe
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!
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
- 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!
- Seasonings: We’ll be using garlic powder, onion powder, sweet paprika, salt, and pepper.
- Long Grain Rice
- Chicken Broth: You can use a veggie broth or bone broth if you’d like.
- Garnishes: I love using parmesan and fresh parsley on top!
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
- Preheat: Set your oven to preheat to 375˚F.
- Combine: Set a large oven-safe skillet over medium high heat and melt your butter and olive oil.
- Saute: Add your onions to skillet and cook for 2 minutes. Add the chicken and sprinkle the seasoning over it all. Continue to cook the chicken for about 5 minutes until they’re golden brown on all sides. Stir in the mushrooms and cook for another 4 minutes stirring frequently. Add the garlic last and stir constantly until it smells amazing.
- Rice and Broth: Add the rice and cook for 1 more minute. Add the chicken broth and increase the heat to high, bringing 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 with parmesan and fresh herbs and enjoy!
Tips and Tricks
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. It won’t be nearly as good.
- 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. If you’re wanting something green to go along, you could saute up some sauteed garlic butter 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! Riced cauliflower or zoodles would also be super yummy!
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.
More Easy Chicken Breast Recipes
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
- 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.
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.
Would it be possible to use cauliflower in place of rice and if so, how? Thanks!
Hi!
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: https://diethood.com/chicken-cauliflower-rice-casserole/
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
Hi!
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.
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!
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 ๐
Made this tonight and it came out perfectly!! Plus it made the house smell Amazing!
That’s great! I am very glad you enjoyed it! Thank YOU! ๐
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.
I donโt 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?
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.
Could I do this in a crockpot using wild rice?
Hi!
I honestly can’t give you an answer to that because I have not tested this recipe with wild rice in the crock pot.
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.
Hey! Just wanted to ask a very silly question, the calorie count is for the entire dish or per serving?
Hi!
That’s per serving.