Chicken and Rice with Mushrooms

4.85 from 20 votes
Pin RecipeJump to RecipeComments

This post may contain affiliate links. Please read our disclosure policy.

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. 

Want to save this recipe?
Enter your email below and we’ll send the recipe straight to your inbox!
Please enable JavaScript in your browser to complete this form.
Chicken, mushrooms, and rice in a pan being stirred

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!
Mushrooms sauteing in a pan

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!

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

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. 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.
  4. 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.
  5. 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.
  6. Rest: Remove the skillet from the oven and let it stand for 5 minutes. Garnish with parmesan and fresh herbs and enjoy!
Chicken and mushrooms sauteing in a pan with rice

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!

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

More Easy Chicken Breast Recipes

4.85 from 20 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 Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings

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
  • cups long grain white rice
  • 3 cups low sodium chicken broth
  • grated Parmesan,, for garnish
  • chopped fresh parsley,, for garnish
Want to save this recipe?
Enter your email below and we’ll send the recipe straight to your inbox!
Please enable JavaScript in your browser to complete this form.

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

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

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.

Did you make a recipe? Leave a rating

Explore More

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




71 Comments

  1. Maureen G says:

    Has anyone tried this with beef and beef broth?

  2. Serena Tillman says:

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

    1. Katerina Petrovska says:

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

  3. Heather says:

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

    1. Katerina Petrovska says:

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

  4. Brenda J Tinerella says:

    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!

    1. Katerina Petrovska says:

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

  5. Max d'Erembourg says:

    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.

    1. Katerina Petrovska says:

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

  6. Jill Irwin says:

    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!

    1. Katerina Petrovska says:

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

  7. Jordan says:

    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!

    1. Katerina says:

      Hi!
      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.

  8. Carlita says:

    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!

    1. Katerina Petrovska says:

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

    2. Stephanie says:

      Did you still dice up the chicken or just leave them whole?

  9. Courtney says:

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

    1. Katerina says:

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

  10. Michael says:

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