Description
A comforting one-pot meal featuring tender chicken thighs, earthy mushrooms, and hearty brown rice simmered in flavorful chicken broth and aromatic herbs. This Chicken and Rice with Mushrooms recipe is an easy, wholesome dinner perfect for any night of the week!
Ingredients
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2 tablespoons canola oil, divided
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1 teaspoon paprika
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½ teaspoon garlic powder
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½ teaspoon salt
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½ teaspoon pepper
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1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
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1 medium yellow onion, chopped
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8 ounces button mushrooms, sliced
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3 cups chicken broth
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1½ cups uncooked brown rice
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2 cups frozen green peas, thawed
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1 teaspoon dried rosemary
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1 teaspoon dried thyme
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2 cloves garlic, diced
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Additional salt and pepper, to taste
Instructions
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Season Chicken:
In a bowl, toss chicken pieces with paprika, garlic powder, salt, and pepper. -
Cook Chicken:
Heat 1 tablespoon canola oil in a large skillet or pot over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside. -
Sauté Vegetables:
Add remaining 1 tablespoon oil to the pot. Add onion, mushrooms, and garlic. Cook until softened and fragrant, about 5 minutes. -
Add Rice and Herbs:
Stir in brown rice, rosemary, and thyme. Cook for 1-2 minutes, letting the rice toast slightly. -
Add Liquids and Chicken:
Pour in chicken broth and return the chicken to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes until rice is tender and liquid is absorbed. -
Add Peas and Finish:
Stir in thawed peas and cook for another 5 minutes. Adjust salt and pepper to taste.
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Serve:
Serve warm as a complete and comforting meal.
Notes
Add fresh herbs like parsley for garnish if desired.
For extra flavor, deglaze the pan with a splash of white wine before adding broth.
Use white rice for quicker cooking, adjusting liquid and time accordingly.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner, One-Pot Meal
- Method: Stovetop
- Cuisine: American