We all hate doing dishes, so here is an EASY One Pot Chicken and Mushroom Rice that will blow your mind!
When I was a student, I LIVED off One Pot Chicken and Mushroom Rice. Affordable, easy, and also super filling!
In one pot, you get protein, vegetables, AND carbs; plus, it is also affordable and quick to make at home.
One Pot Chicken and Mushroom Rice was one of my go-to meals as a student.
You don’t need any fancy ingredients or equipment, plus you can also enjoy the leftovers for lunch and dinner the next day.
This One Pot Chicken and Mushroom Rice is also perfect for those that are new to cooking. If you are looking for more one-pot dinners, I also have other variations of Chicken and Rice on my website.
When it comes to One Pot Chicken and Mushroom Rice, I find that basmati rice is the most beginner friendly and fail-proof.
Compared to Sushi Rice and short grain rice, Basmati rice cooks quickly, and the grains don’t break as easily.
Therefore, you don’t need to soak the rice to achieve fluffy and flavorful rice. If you are using short grain sushi rice, soak the rice for 20 minutes before cooking, and if you are using brown rice, soak the rice for 1 hour before cooking.
To make One Pot Chicken and Mushroom Rice, you will need chicken, mushroom, rice, lemon, onion, garlic, butter, and seasoning.
I am seasoning the chicken with oregano, thyme, paprika, salt and pepper, and lemon zest. The lemon gives the chicken a refreshing flavourful, which makes it super addicting.
You can add other spices such as chili powder, cumin, and Italian seasoning. With this recipe, you can utilize any herb in your pantry and customize it to your liking.
Do you want more ONE-POT DINNERS? Here are some of my go-to recipes that you will LOVE!
- Creamy Coconut Chicken (One-Pot Dinner)
- Sweet and Sour Garlic Short Ribs (One-Pot Dinner)
- Chicken Adobo (One-Pot Dinner)
- Mushroom and Basil Udon – 15 Minutes
Ingredients
- 6 pieces of Chicken Thigh (bone-in, skin on)
- 0.5 tablespoon oregano
- 0.25 tablespoon thyme
- 0.25 tablespoon paprika
- Salt and pepper
- 1.5 tablespoon garlic powder
- 0.5 tablespoon lemon zest
- 3 tablespoon olive oil
- 1 large onion, chopped
- 1.5 cup of mushroom, sliced
- 2 tablespoon butter (optional)
- 1.5 cup uncooked white rice
- 2.5 cups of Chicken Stock or Water
- 3 tablespoon lemon juice
- Season the chicken with oregano, thyme, paprika, garlic powder, lemon zest, olive oil, and salt and pepper. Massage well and set it aside for 15 minutes while you prepare the rest of the ingredients
- In a large pan, turn the heat to medium-high, and add the chicken, skin side facing down. Pan-fry the chicken for 3 minutes on each side or until the chicken skin is crispy. Remove and set aside.
- Add in onion and mushroom. Saute for 2-3 minutes.
- Once the onion is translucent, mix in rice and butter.
- Finally, add back in the chicken, and pour in chicken stock and lemon zest.
- Turn the heat to medium; cover and cook for 20-25 minutes or until all the liquids are absorbed into the rice.
One Pot Chicken and Mushroom Rice
Materials
- 6 pieces of Chicken Thigh bone-in, skin on
- 0.5 tablespoon oregano
- 0.25 tablespoon thyme
- 0.25 tablespoon paprika
- Salt and pepper
- 1.5 tablespoon garlic powder
- 0.5 tablespoon lemon zest
- 3 tablespoon olive oil
- 1 large onion chopped
- 1.5 cup of mushroom sliced
- 2 tablespoon butter optional
- 1.5 cup uncooked white rice
- 2.5 cups of Chicken Stock or Water
- 3 tablespoon lemon juice
Instructions
- Season the chicken with oregano, thyme, paprika, garlic powder, lemon zest, olive oil, and salt and pepper. Massage well and set it aside for 15 minutes while you prepare the rest of the ingredients
- In a large pan, turn the heat to medium-high, and add the chicken, skin side facing down. Pan-fry the chicken for 3 minutes on each side or until the chicken skin is crispy. Remove and set aside.
- Add in onion and mushroom. Saute for 2-3 minutes.
- Once the onion is translucent, mix in rice and butter.
- Finally, add back in the chicken, and pour in chicken stock and lemon zest.
- Turn the heat to medium; cover and cook for 20-25 minutes or until all the liquids are absorbed into the rice.
