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.
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 🙂
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! 🙂
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 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?
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.