One Pot Mushroom Chicken and Rice : Creamy. Hearty. Unforgettable.

A Cozy Weeknight Favorite Straight from the Skillet

There’s something magical about comfort food that comes together in a single pot — especially when it includes golden-seared chicken thighs, tender mushrooms, aromatic garlic, and perfectly fluffy rice. This One Pot Mushroom Chicken and Rice recipe has become a go-to in our kitchen for its rich flavors, creamy texture, and total ease.

It all started on a rainy weeknight when time was short but cravings were high. I wanted something satisfying but low effort — and this dish delivered in spades. The scent of garlic and thyme filled the air as the chicken browned, and the rice soaked up every drop of savory goodness from the pan. One bite and it was clear — this recipe was going to be a keeper.

Why You’ll Love This

• One pot, zero stress – Less cleanup, more flavor.

• Deep, savory flavor – Garlic, onions, mushrooms, and herbs make every bite taste like it’s been simmering all day.

• Comforting and hearty – Creamy rice and juicy chicken thighs bring ultimate satisfaction.

• Customizable – Easy to adapt for dietary needs or what you have on hand.

• Kid + in-law approved – You’ll impress everyone, even the picky eaters.

The Surprise Rave Review

My cousin — the self-proclaimed rice hater — once showed up unannounced right as this dish came out of the oven. I offered a plate anyway, certain he’d take a bite and move on. But something about the buttery rice, savory mushroom sauce, and crispy-skinned chicken won him over. He cleaned the plate, went for seconds, and texted me that night for the recipe. Now he’s the one making it for dinner parties.

What Makes It Special

• Chicken Thighs – Juicy, flavorful, and crisp up beautifully in the pan.

• Fresh Garlic + Onion – The flavor base that transforms the whole dish.

• Mushrooms – Earthy and tender, they soak up the rich, creamy sauce.

• Long Grain White Rice – Fluffy, not mushy, and soaks in all the goodness.

• Chicken Stock & Heavy Cream – For a velvety texture and deep flavor.

• Fresh Herbs (Thyme & Parsley) – Brightens and balances the richness.

Making It Happen

Start by preheating your oven to 350°F and seasoning your chicken thighs with paprika, garlic, salt, and pepper. In a large, oven-safe skillet with a lid, sear the thighs in olive oil until both sides are golden — don’t worry about fully cooking them yet.

Remove the chicken and sauté mushrooms, onions, and garlic in the same pan, letting the flavors build. Stir in the uncooked rice to toast it slightly, then pour in chicken stock, cream, thyme, and parsley. Let it gently simmer, allowing the aromas to deepen.

Place your seared chicken back on top of the rice, cover, and bake for 35 minutes. Then remove the lid and bake another 5–10 minutes until the rice is tender and the liquid is absorbed. Let it rest before serving to allow all the flavors to settle in beautifully.

You Must Know (Tips for Success)

• Don’t skip the sear – That golden crust adds unbeatable flavor.

• Use an oven-safe skillet with a tight lid – Locks in steam and ensures even cooking.

• Let it rest after baking – The rice continues to absorb flavor and firms up a bit.

• Slice larger mushrooms – So they don’t disappear while cooking.

• Fresh herbs = brighter taste – Dried works in a pinch, but fresh is best.

Serving Ideas

Serve this One Pot Mushroom Chicken and Rice with a crisp green salad or roasted green beans for color and crunch. Want to make it fancy? Pair with a chilled glass of Chardonnay or a cozy glass of Pinot Noir.

Make It Different

• Low dairy? Swap the heavy cream for coconut cream or extra chicken broth.

• No thighs? Boneless chicken breasts work — just reduce cooking time slightly.

• Go vegetarian – Omit chicken and use veggie stock, adding chickpeas or tofu instead.

• Add spice – A pinch of red pepper flakes adds a gentle heat.

• Switch grains – Try it with quinoa or brown rice (adjust liquid & time accordingly).

Storage & Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to revive the creaminess. Avoid microwaving too long to keep the chicken juicy.

One Pot Dinner Success Tips

• Layer your flavors – Sear, sauté, simmer — don’t rush it.

• Let your nose guide you – If it smells incredible, you’re doing it right.

• Rice texture tip – Use long-grain white rice for fluffier, separate grains.

• Use the resting time wisely – It makes a difference in texture and taste.

Frequently Asked Questions

1. Can I make this without an oven-safe skillet?
Yes! Sear and sauté in a pan, then transfer everything to a covered casserole dish before baking.

2. Is brown rice okay to use?
Yes, but it needs more liquid and a longer baking time — about 15-20 minutes more.

3. Can I make it ahead of time?
Definitely. Prep everything, refrigerate, and bake when ready — just add 5 extra minutes if cooking straight from the fridge.

4. What mushrooms work best?
Button, cremini, or even shiitake — just make sure they’re sliced evenly.

5. Can I freeze this dish?
It freezes okay, but the texture of the rice may change. For best results, freeze the chicken and sauce separately, then add fresh rice when reheating.

Recipe Card

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Category: One Pot Dinner
Difficulty: Easy
Cuisine: American Comfort
Yield: 4–5 servings

Ingredients:
Main

• 2 teaspoons olive oil

• 5–6 bone-in, skin-on chicken thighs

• 1 teaspoon paprika

• 1 teaspoon granulated garlic (or garlic powder)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

Veggies & Flavor Base

• 6 oz button mushrooms, sliced (about 6 large)

• 1 cup diced onion

• 5 cloves garlic, minced

Rice & Sauce

• 1 1/2 cups long grain white rice

• 1 3/4 cups low sodium chicken stock

• 1/4 cup heavy cream

• 2 teaspoons fresh thyme

• 2 teaspoons fresh parsley, chopped

Instructions:

1. Preheat oven to 350°F.

2. Season chicken with paprika, garlic, salt, and pepper.

3. In an oven-safe skillet, heat olive oil over medium-high. Sear chicken 3–4 mins per side. Remove and set aside.

4. Add mushrooms, onion, and garlic. Cook 2–3 minutes until soft and fragrant.

5. Stir in uncooked rice for 30 seconds. Add chicken stock, cream, thyme, and parsley. Bring to a low simmer.

6. Return chicken to pan, nestling it over the rice.

7. Cover and bake for 35 minutes. Uncover and bake 5–10 minutes more until liquid is absorbed and rice is tender.

8. Let rest 5 minutes before serving.

Tools You’ll Need

• Oven-safe skillet with lid

• Wooden spoon

• Measuring cups/spoons

• Sharp knife and cutting board

Allergy Info

Contains: Dairy (heavy cream)
Gluten-Free: Yes (check your stock label)
Nut-Free: Yes

Nutrition Disclaimer

Nutritional values are approximate and may vary based on ingredient brands and substitutions. Please consult with a nutritionist for specific dietary needs.

Save this hearty One Pot Mushroom Chicken and Rice recipe for busy nights when you want a dish that delivers big flavor with minimal effort. Pin it, share it, and don’t forget to leave a review if you try it!