It’s a satisfying all‑in‑one meal — no separate side dishes needed
Creamy texture with deep mushroom and chicken flavor
Easily adaptable to what you have on hand
Great for weeknight dinners or when you want something warm and cozy
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Main Ingredients
Boneless chicken (breast or thigh), cut into pieces
Fresh mushrooms, sliced
Long‑grain white rice (or a rice suited for one‑pot cooking)
Aromatics & Seasonings
Onion (or shallots), diced
Garlic, minced
Salt & black pepper
Paprika, onion powder (optional)
Herbs such as thyme, rosemary, or parsley
Liquids & Creaminess
Chicken broth (or stock)
Butter and/or oil
Cream or milk (for a creamy version)
(Optional) Grated Parmesan or other melting cheese
Directions
In a heavy skillet or oven‑safe pan over medium heat, heat butter and/or oil.
Season chicken pieces with salt, pepper, and optional paprika or onion powder. Sear the chicken until golden on all sides (it may not be fully cooked yet). Remove and set aside.
In the same pan, add onions and sauté until translucent. Then add mushrooms and cook until they begin to brown and release moisture.
Add garlic and stir until fragrant.
Return the chicken to the pan. Stir in the rice and let it toast for a minute or two, coating in the flavors.
Pour in the chicken broth (use enough to cook the rice — typically about 2½ to 3 times the rice volume, adjusting for your pan and rice type).
Bring to a gentle boil, then reduce heat to low, cover, and let simmer until rice is tender and liquid is absorbed (about 15–20 minutes, depending on rice).
If using cream or milk and/or cheese, stir them in toward the end, then adjust seasoning.
Let the dish rest for a few minutes with the lid on before fluffing with a fork.
If your version is a baked or casserole style (rather than stovetop), you might combine the rice, mushrooms, broth, and partially cooked chicken in a baking dish, cover, and bake until rice is done and chicken is cooked through.
Servings and timing
Servings: 4 (can be adjusted by scaling ingredients)
Prep time: ~10–15 minutes
Cook time: ~20–25 minutes (stovetop)
Total time: ~30–40 minutes
If you plan a baked version, total time may increase (e.g. up to 45–60 minutes).
Variations
Use brown rice or a rice blend — note this will need more liquid and more cooking time
Swap in different mushrooms — cremini, shiitake, button, or wild mushrooms all work
Add vegetables like peas, spinach, bell pepper, or zucchini
Use herbs like rosemary, tarragon, or sage for a flavor twist
Make it dairy‑free by omitting cream/cheese and using more broth
For extra richness, stir in cream cheese, mascarpone, or sour cream at the end
Add a shrimp cook separately and fold in before serving
Storage/Reheating
Storage: Let cool, then transfer leftovers to an airtight container. Keep in the refrigerator up to 3–4 days.
Freezing: You can freeze portions, though texture may change slightly. Reheat gently.
Reheating: Warm in a skillet over low heat, adding a splash of broth or water to loosen. Microwaving also works; cover and rehydrate if dry.
FAQs
What kind of rice is best for this dish?
Long‑grain white rice (e.g. basmati, jasmine) is a good choice for one‑pot chicken & mushroom rice because it cooks relatively evenly and absorbs flavors well. If using short‑grain or specialty rice, you may need to adjust liquid and cooking time.
Can I use brown rice?
Yes, but expect to use more liquid and extend the cooking time. It may also benefit from a pre‑soak or partially cooking before combining with chicken.
Do I have to pre‑cook the chicken?
You don’t have to fully cook it before combining with rice, but searing it first builds flavor and helps the pieces maintain texture. The final simmering will finish cooking the chicken.
What mushrooms work best?
Cremini (baby bella), button, shiitake, or mixed wild mushrooms are all good. Choose mushrooms that are firm and fresh.
Can I make it vegetarian?
Yes — skip the chicken and substitute a plant protein (tofu, seitan) and use vegetable broth instead of chicken broth.
How creamy should it be?
That depends on your preference. You can keep it more brothy or stir in cream, milk, or cheese toward the end for a richer texture.
Why is my rice undercooked or too firm?
You likely didn’t have enough liquid, or the heat was too low. Also, lifting the lid too often lets out steam. Adjust and allow a little extra simmering time.
Why is my dish too soupy or watery?
Either you added too much liquid, or the rice hasn’t absorbed it yet. Let it cook uncovered for a few minutes to reduce, or use a slightly firmer rice-to-liquid ratio next time.
Can I bake this dish instead of cooking it on the stove?
Yes — combine ingredients in a baking dish, cover tightly, and bake until rice is tender and chicken is cooked through. This method is common in baked chicken & rice casseroles.
Conclusion
Chicken & Mushroom Rice is a comforting, versatile recipe that delivers in flavor and ease. Whether you prepare it stovetop in one pan or in the oven as a casserole, the combination of tender chicken, earthy mushrooms, and seasoned rice brings warmth and satisfaction. Use the variations above to make it suit your taste or whatever you have in your pantry. Let me know if you have a particular version or ingredients you’d like me to tailor this for you!
A comforting one‑pot dish marrying tender chicken, earthy mushrooms, and fluffy rice in a creamy, savory sauce.
Author:Catherine
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 servings
Category:Main Dish
Method:Stovetop
Cuisine:American
Diet:Halal
Ingredients
1 lb boneless chicken breast or thighs, cut into bite-sized pieces
8 oz fresh mushrooms, sliced
1 cup long-grain white rice (e.g. jasmine or basmati)
1 small onion or 2 shallots, diced
2–3 cloves garlic, minced
Salt and black pepper to taste
1/2 teaspoon paprika (optional)
1/2 teaspoon onion powder (optional)
1/2 teaspoon dried thyme or 1 tsp fresh
1/2 teaspoon dried rosemary or parsley
2 1/2 cups chicken broth or stock
2 tablespoons butter and/or olive oil
1/4 to 1/2 cup cream or milk (optional, for creaminess)
1/4 cup grated Parmesan cheese (optional)
Instructions
Heat butter and/or oil in a large skillet or pot over medium heat.
Season chicken pieces with salt, pepper, paprika, and onion powder (if using). Sear until golden on all sides. Remove and set aside.
In the same pan, sauté diced onion until translucent.
Add sliced mushrooms and cook until browned and their moisture is released.
Add minced garlic and cook until fragrant, about 30 seconds.
Return chicken to the pan. Stir in the rice and toast for 1–2 minutes.
Pour in chicken broth and add herbs. Bring to a gentle boil.
Reduce heat to low, cover, and simmer for 15–20 minutes or until rice is cooked and liquid is absorbed.
Stir in cream or milk and Parmesan (if using), and adjust seasoning to taste.
Cover and let rest for 5 minutes before serving. Fluff with a fork and garnish with fresh herbs if desired.
Notes
Use brown rice for more fiber, but increase liquid and cooking time.Add veggies like peas, spinach, or zucchini for extra nutrition.Make it dairy-free by skipping cream and cheese and using more broth.
You can also bake this in a 9×13-inch dish covered at 375°F for 45–50 minutes.Add shrimp at the end for a surf-and-turf variation.
