Chicken and Rice with Mushrooms

This hearty Chicken and Rice with Mushrooms dish is a satisfying one-pot meal that combines tender chicken, earthy mushrooms, and wholesome brown rice into a delicious, comforting dinner. Infused with fragrant herbs like rosemary and thyme and brought together with a savory chicken broth base, this recipe is perfect for cozy weeknights or meal prep. The inclusion of green peas adds a fresh burst of color and texture, while garlic and onion bring depth to every bite.

What sets this dish apart is its balance of nutrition and flavor. Using brown rice adds fiber and a nutty note that complements the umami of mushrooms and richness of chicken thighs. It’s a complete, family-friendly meal made in a single pan—minimizing cleanup and maximizing convenience. Whether you’re looking for a meal that feels homey and rustic or something that’s both satisfying and nourishing, this dish delivers every time. It’s also highly adaptable—great for using up leftover veggies or switching up proteins. Ideal for weeknight dinners, make-ahead lunches, or even casual entertaining, Chicken and Rice with Mushrooms is the kind of meal you’ll want to add to your regular rotation.

Why You’ll Love This Recipe

1. One-Pot Wonder – Everything cooks in a single pan, making cleanup a breeze.
2. Flavor-Packed – Herbs, garlic, and sautéed mushrooms create deep, savory flavor.
3. Nutritious and Hearty – Brown rice and veggies offer fiber, vitamins, and satisfying bulk.
4. Great for Meal Prep – Reheats beautifully and stores well for later meals.
5. Customizable – Easy to adapt with different vegetables or proteins.

Ingredients

• Canola oil
• Paprika
• Garlic powder
• Salt
• Pepper
• Boneless, skinless chicken thighs
• Yellow onion
• Button mushrooms
• Chicken broth
• Brown rice
• Frozen green peas
• Dried rosemary
• Dried thyme
• Garlic
• Additional salt and pepper

Variations

• Swap the Protein: Use chicken breast, turkey, or even tofu for a different take.
• Add More Veggies: Stir in spinach, kale, or bell peppers for extra nutrition.
• Make it Creamy: Add a splash of cream or a dollop of sour cream at the end.
• Spice it Up: Toss in red pepper flakes or a splash of hot sauce for a kick.
• Change the Grain: Try it with quinoa, farro, or white rice (adjusting cook time).

How to Make the Recipe

Step 1: Season the Chicken

In a bowl, combine chicken pieces with paprika, garlic powder, salt, and pepper. Toss to coat evenly.

Step 2: Brown the Chicken

Heat 1 tablespoon of canola oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned (but not fully cooked through). Remove and set aside.

Step 3: Sauté the Vegetables

Add the remaining oil to the pan. Sauté the chopped onion and mushrooms until softened and golden brown. Stir in the diced garlic and cook for another 1–2 minutes.

Step 4: Add Rice and Broth

Pour in the chicken broth and stir in the uncooked brown rice, rosemary, and thyme. Bring to a boil.

Step 5: Simmer with Chicken

Return the chicken to the pan, reduce heat to low, cover, and simmer for about 40–45 minutes, or until the rice is tender and liquid is mostly absorbed.

Step 6: Add Peas and Season

Stir in the thawed green peas. Cook for another 5 minutes until heated through. Taste and adjust with additional salt and pepper if needed.

Tips for Making the Recipe

• Use a heavy-bottomed pan or Dutch oven to prevent sticking and promote even cooking.
• Don’t skip browning the chicken—it adds essential flavor to the dish.
• Rinse the rice briefly before cooking to remove excess starch and prevent clumping.
• Let the dish sit covered for 5 minutes after cooking to let flavors meld.
• Stir occasionally during simmering if the rice starts to stick.

How to Serve

Serve hot, straight from the pot, garnished with fresh herbs like parsley or thyme. It pairs well with a simple green salad, crusty bread, or a light side of roasted vegetables.

Make Ahead and Storage

Storing Leftovers

Let the dish cool completely, then store in an airtight container in the refrigerator for up to 4 days.

Freezing

Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat in a covered skillet over medium heat with a splash of broth or water to loosen. Microwave in intervals, stirring between each, until heated through.

FAQs

1. Can I use white rice instead of brown?

Yes, but reduce the cooking time by 15–20 minutes and adjust the liquid if necessary.

2. Can I make this recipe in a rice cooker or Instant Pot?

Yes—use the sauté function for the first steps and follow your device’s manual for rice settings.

3. Is it okay to use chicken breast?

Yes, though thighs are juicier. Adjust cooking time as breasts cook faster and can dry out.

4. Can I prep this in advance?

Yes, you can chop vegetables and season the chicken ahead of time to speed up cooking.

5. Can I use fresh peas instead of frozen?

Absolutely. Add them a few minutes earlier since they take longer to cook than thawed peas.

6. What if I don’t have rosemary or thyme?

You can use Italian seasoning, oregano, or any preferred dried herbs.

7. How do I avoid mushy rice?

Don’t overcook and make sure the rice-to-liquid ratio is accurate. Keep it covered while simmering.

8. Can I make this dairy-free?

Yes, this recipe is naturally dairy-free.

9. Will wild rice work in this recipe?

It can, but wild rice requires a longer cook time and more liquid.

10. What’s the best pan to use?

A heavy-bottomed pot or large skillet with a lid works best to retain moisture and heat evenly.

Conclusion

Chicken and Rice with Mushrooms is a nourishing, full-flavored meal that’s easy to make and endlessly comforting. With simple ingredients and one-pot convenience, it’s perfect for busy nights, family dinners, or make-ahead lunches. The combination of savory chicken, earthy mushrooms, and aromatic herbs makes every bite satisfying and delicious. Try it once, and you’ll understand why it deserves a spot in your weekly dinner rotation.

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