| |

Chicken and Rice with Mushrooms Recipe

If you’ve been searching for a comforting yet elegant weeknight dinner, this Chicken and Rice with Mushrooms Recipe is an absolute game changer. It combines tender, flavorful chicken thighs with earthy mushrooms and creamy, perfectly cooked rice, all infused with delicate herb and garlic notes that make every bite a delight. This dish feels like a warm hug on a plate—simple to make, but impressive enough to share with family or friends. Whether you’re a busy home cook or just craving something hearty and satisfying, this recipe is a must-try that brings a perfect balance of savory richness and homey comfort.

Chicken and Rice with Mushrooms Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for this recipe are straightforward but essential for building layers of flavor and delivering a satisfying texture. Each element, from the juicy chicken thighs to the creamy finish, plays a crucial role in bringing this dish to life.

  • Boneless skinless chicken thighs: These provide juicy, tender meat that stays moist even after cooking with the rice.
  • Italian seasoning: A blend of herbs that adds warmth and a subtle Mediterranean touch.
  • Garlic powder: Enhances the savory flavor with an easy garlic kick.
  • Kosher salt and black pepper: Essential for seasoning and balancing flavors throughout the recipe.
  • Olive oil: Perfect for searing the chicken and cooking the mushrooms to golden perfection.
  • Sliced mushrooms: Bring an earthy depth and meaty texture that complements the chicken beautifully.
  • Shallot, chopped: Adds sweetness and subtle onion undertones.
  • Garlic cloves, minced: Fresh garlic boosts aroma and taste in every mouthful.
  • Lower-sodium chicken broth: Provides a flavorful liquid base to cook the rice and meld the ingredients.
  • White rice: Acts as a tender, fluffy bed soaking up all the delicious flavors.
  • Lemon juice: Adds brightness and acidity to balance the richness.
  • Fresh thyme leaves: Infuses a woodsy, herbal note that lifts the dish.
  • Cream (heavy cream or half-and-half): Gives a luscious, silky finish that makes the rice irresistibly creamy.
  • Chopped parsley (optional): Adds a fresh pop of color and a mild herbal note.
  • Grated Parmesan cheese: Sprinkled on top for a savory, nutty accent that ties everything together.

How to Make Chicken and Rice with Mushrooms Recipe

Step 1: Season and Sear the Chicken

Start by seasoning the chicken thighs generously with Italian seasoning, garlic powder, salt, and pepper. This ensures that the chicken has a flavorful crust once seared. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and sear it for 4 to 5 minutes per side until it’s golden brown. This step locks in the juices and builds a depth of flavor. Once seared, remove the chicken and set it aside to make room for the mushrooms.

Step 2: Cook the Mushrooms and Aromatics

In the same pan, toss in the sliced mushrooms. Let them cook for about 5 to 6 minutes until they develop a lovely browned color, which adds an earthy richness. Then add the chopped shallot and minced garlic, cooking for 1 to 2 minutes until fragrant and softened. This layering technique creates a beautiful base for the rice and broth, filling your kitchen with an incredible aroma.

Step 3: Toast the Rice and Add Liquids

Next, stir in the white rice, toasting it for about a minute. Toasting not only enhances the rice’s flavor but also helps keep the grains separate as they cook. Pour in the chicken broth, lemon juice, and fresh thyme leaves. Bring everything to a vigorous boil so the rice starts absorbing the liquid and herbs right away.

Step 4: Combine and Simmer

Return the seared chicken thighs to the pan, nestling them gently into the rice mixture. Lower the heat to a gentle simmer, cover the pan, and let it all cook together for 20 to 25 minutes. This slow simmer allows the rice to become tender and absorb all those incredible flavors while the chicken finishes cooking through.

Step 5: Add Cream and Finish

Once the rice is tender and the chicken is cooked, remove the pan from heat and stir in the cream. This final step transforms the dish into a rich and velvety meal, perfect for spooning onto plates. Taste and adjust the seasoning with salt and pepper as needed, preparing it for serving.

Step 6: Serve with Parmesan and Parsley

Before plating, sprinkle freshly grated Parmesan cheese over the top and scatter some chopped parsley. The Parmesan adds a savory punch while the parsley brings brightness and fresh color, rounding out the dish beautifully.

How to Serve Chicken and Rice with Mushrooms Recipe

Chicken and Rice with Mushrooms Recipe - Recipe Image

Garnishes

Simple garnishes like freshly chopped parsley and a generous sprinkle of grated Parmesan make a world of difference. They add layers of flavor and a vibrant look, turning this humble dish into something truly special. You can also try a squeeze of fresh lemon on top for an extra zing that heightens the dish’s brightness.

Side Dishes

This Chicken and Rice with Mushrooms Recipe is pretty much a one-pan wonder, but pairing it with a crisp green salad or roasted vegetables adds contrast in both flavor and texture. Lightly sautéed asparagus or a crunchy cucumber salad with a vinaigrette would be perfect for balancing the creamy richness.

Creative Ways to Present

For a cozy dinner, serve it straight from the pan family-style, encouraging everyone to help themselves. If you want to impress guests, spoon the chicken and rice onto individual plates and top with extra Parmesan, fresh herbs, and perhaps a drizzle of high-quality olive oil or truffle oil for a gourmet touch.

Make Ahead and Storage

Storing Leftovers

You can store any leftover Chicken and Rice with Mushrooms Recipe in an airtight container in the refrigerator for up to 3 days. The flavors meld even more after a day, making it a tasty option for next-day lunches or quick dinners.

Freezing

Freeze the leftovers in a freezer-safe container for up to 2 months. Make sure to cool the dish completely before freezing to preserve its creamy texture. Thaw in the refrigerator overnight before reheating to keep the consistency just right.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of chicken broth or cream to loosen the rice as needed. You can also microwave portions with a cover to trap moisture, ensuring that the chicken stays tender and the rice stays creamy.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely, though chicken thighs tend to stay juicier and more flavorful in this recipe. If using breasts, watch the cooking time closely to avoid drying them out.

What kind of mushrooms work best?

Button or cremini mushrooms are great choices because they hold their shape and add rich flavor. You can mix in more exotic mushrooms for extra depth if you like.

Is it possible to make this recipe dairy-free?

Yes, simply omit the cream and Parmesan or substitute with dairy-free alternatives. Coconut cream or cashew cream can provide a similar richness if you want to keep that creamy element.

Can I use brown rice instead of white rice?

You can, but keep in mind brown rice requires a longer cooking time and more liquid. Adjust accordingly, and consider pre-cooking the brown rice for best results.

How do I know when the chicken is fully cooked?

The chicken is done when the internal temperature reaches 165°F (74°C). Also, the meat should be opaque and easily pull apart with a fork when it’s tender.

Final Thoughts

Making this Chicken and Rice with Mushrooms Recipe brings so much joy to the table with its comforting flavors and satisfying textures. It’s a dish that warms both the heart and the belly, perfect for sharing with loved ones or simply treating yourself to a deliciously cozy meal. Give it a try—you’ll be amazed at how a handful of simple ingredients come together to create something truly memorable!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken and Rice with Mushrooms Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 39 reviews

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

A comforting and hearty one-pan meal featuring tender chicken thighs cooked with fragrant mushrooms, aromatic herbs, and creamy rice. This easy recipe combines seared chicken and sautéed vegetables simmered together with rice in chicken broth, finished with a touch of cream and Parmesan cheese for a rich and satisfying dish perfect for weeknight dinners.


Ingredients

Scale

Chicken

  • 1 ¼ – 1 ½ lbs boneless skinless chicken thighs
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • Kosher salt and black pepper, to taste
  • 2 tablespoons olive oil

Vegetables & Aromatics

  • 8 ounces sliced mushrooms
  • 1 shallot, chopped
  • 2 large garlic cloves, minced

Liquid & Grain

  • 3 cups lower-sodium chicken broth
  • 1 cup white rice
  • Juice of ½ a lemon
  • 4 sprigs fresh thyme, leaves removed

Finishing Ingredients

  • ½ cup cream (heavy cream or half-and-half)
  • A few sprigs parsley, chopped (optional)
  • ½ cup grated Parmesan cheese (for serving)

Instructions

  1. Season the chicken: Generously season the chicken thighs with Italian seasoning, garlic powder, kosher salt, and black pepper to infuse flavor into the meat before cooking.
  2. Sear the chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken thighs and cook for 4 to 5 minutes per side until they develop a golden brown crust. Remove the chicken and set aside to keep warm.
  3. Sauté mushrooms and aromatics: In the same skillet, add the sliced mushrooms and cook for 5 to 6 minutes until browned and their moisture has evaporated. Then add the chopped shallot and minced garlic, cooking for another 1 to 2 minutes until fragrant.
  4. Toast the rice and add liquids: Stir the white rice into the mushroom mixture and toast it for about 1 minute to enhance its nutty flavor. Pour in the lower-sodium chicken broth, lemon juice, and add the thyme leaves. Bring the mixture to a boil to start cooking the rice.
  5. Simmer chicken and rice: Return the seared chicken thighs to the skillet. Reduce the heat to low, cover the pan, and simmer gently for 20 to 25 minutes, or until the rice is tender and the chicken is cooked through.
  6. Finish with cream and seasoning: Remove the skillet from heat and stir in the cream to add richness. Taste and adjust seasoning with additional salt and pepper if necessary.
  7. Serve: Garnish with chopped parsley and sprinkle grated Parmesan cheese over the top before serving to add an extra layer of flavor and freshness.

Notes

  • Use lower-sodium chicken broth to control salt levels in the dish.
  • If you prefer a lighter texture, substitute half-and-half for heavy cream.
  • For a gluten-free version, ensure your chicken broth is certified gluten-free.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
  • Adding a splash of white wine during cooking can deepen the flavor.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Similar Posts