Chicken and Rice with Mushrooms

If you’re looking for a hearty, wholesome, and satisfying one-pot dinner, Chicken and Rice with Mushrooms hits all the right notes. Tender chicken thighs are seared and simmered with earthy mushrooms, fragrant herbs, and hearty brown rice, creating a comforting dish that’s both nutritious and full of flavor. With the addition of green peas, this meal is a well-rounded blend of protein, veggies, and grains, all cooked together in a rich, savory broth.

What makes this dish so appealing is its simplicity and depth of flavor. The paprika, garlic powder, rosemary, and thyme infuse the chicken with a savory warmth, while the mushrooms add umami and the brown rice provides a satisfying chew. It’s the kind of meal that feels rustic and cozy—perfect for weeknight dinners, meal prep, or feeding a hungry family.

And the best part? Everything cooks in one pot, making cleanup a breeze.

Why You’ll Love This Recipe

1. One-Pot Simplicity – Less cleanup with all the flavor packed into one pan.
2. Nutritious and Balanced – Protein, whole grains, and vegetables in every bite.
3. Comforting and Hearty – A cozy, satisfying meal that fills you up.
4. Customizable – Easy to adapt with your favorite herbs or veggies.
5. Meal-Prep Friendly – Stores and reheats well for days of easy meals.

Ingredients

• Canola oil
• Paprika
• Garlic powder
• Salt
• Pepper
• Skinless, boneless chicken thighs (cut into 1-inch pieces)
• Yellow onion (chopped)
• Button mushrooms (sliced)
• Chicken broth
• Brown rice (uncooked)
• Frozen green peas (thawed)
• Dried rosemary
• Dried thyme
• Garlic (diced)
• Additional salt and pepper to taste

Variations

• Use Chicken Breast: Sub thighs for breast if you prefer a leaner cut.
• Swap the Veggies: Try adding spinach, kale, or bell peppers instead of peas.
• Make It Creamy: Stir in a splash of cream or sprinkle with Parmesan at the end.
• Add Heat: Toss in a pinch of red pepper flakes for a spicy kick.
• Different Grains: Use quinoa or white rice—adjust cooking time as needed.

How to Make the Recipe

Step 1: Season the Chicken

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

Step 2: Sear the Chicken

Heat 1 tablespoon of canola oil in a large pot or Dutch oven over medium heat. Add the seasoned chicken and cook until browned on all sides. Remove and set aside.

Step 3: Sauté the Veggies

In the same pot, add the remaining tablespoon of oil. Sauté chopped onion and mushrooms until soft and golden, about 5–7 minutes. Add diced garlic, rosemary, and thyme; cook for another 1–2 minutes until fragrant.

Step 4: Add Rice and Broth

Stir in the brown rice, then pour in the chicken broth. Scrape up any browned bits from the bottom of the pot.

Step 5: Simmer

Return the chicken to the pot. Bring everything to a boil, then reduce heat to low. Cover and simmer for about 40–45 minutes, or until the rice is tender and the liquid is mostly absorbed.

Step 6: Add Peas and Season

Stir in the thawed green peas and cook for another 5 minutes, just until heated through. Taste and adjust seasoning with salt and pepper.

Step 7: Serve

Serve hot, garnished with fresh herbs if desired.

Tips for Making the Recipe

• Cut chicken into even pieces for consistent cooking.
• Brown the chicken well to build flavor at the start.
• Use low-sodium broth to better control salt levels.
• Let the rice sit covered off the heat for a few minutes to finish steaming.
• Add a squeeze of lemon before serving for brightness.

How to Serve

Serve Chicken and Rice with Mushrooms on its own for a complete meal. It also pairs well with a fresh green salad or a slice of crusty bread to soak up the savory broth.

Make Ahead and Storage

Storing Leftovers

Cool completely and store in an airtight container in the fridge for up to 4 days.

Freezing

Freeze in portioned containers for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat on the stovetop or in the microwave with a splash of broth or water to keep it moist.

FAQs

1. Can I use white rice instead of brown rice?

Yes, but reduce the cooking time to about 20–25 minutes and use slightly less broth.

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

Yes, this recipe adapts well to both. Use the sauté function first in the Instant Pot, then cook under high pressure for 22 minutes with brown rice.

3. Do I have to use mushrooms?

No, but they add great umami flavor. You can substitute with zucchini or omit them.

4. Can I make this dish vegetarian?

Absolutely—just omit the chicken and use vegetable broth. Add chickpeas or tofu for protein.

5. Why is my rice still undercooked?

Brown rice takes longer—make sure you simmer it covered and don’t peek too often.

6. What kind of mushrooms work best?

Button or cremini mushrooms are great, but shiitake or portobello work too.

7. Can I add cheese?

Sure! Stir in shredded Parmesan at the end for extra richness.

8. Can I use fresh peas instead of frozen?

Yes, just cook them a little longer at the end.

9. Is this dish gluten-free?

Yes, just be sure your broth and seasonings are certified gluten-free.

10. Can I double the recipe?

Yes—just use a larger pot and extend the cooking time slightly if needed.

Conclusion

Chicken and Rice with Mushrooms is a wholesome, comforting one-pot meal that delivers on both flavor and nutrition. With tender chicken, hearty brown rice, and savory mushrooms all simmered in aromatic broth and herbs, it’s a no-fuss dinner that’s as nourishing as it is delicious. Ideal for busy weeknights, meal prep, or just when you want something simple and satisfying, this dish is a go-to you’ll make over and over again.

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