One Pot Chicken and Mushroom Rice
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 since it’s so easy, and also super filling! In one pot, you get protein, vegetables, AND carbs. Plus, it is a super affordable meal that’s quick to make at home.
Chicken Mushroom Rice
Easy Chicken Dinner with Mushroom and Rice
One Pot Chicken and Mushroom Rice was one of my go-to meals as a student. It’s the perfect recipe for people new to cooking. You don’t need any fancy ingredients or equipment, plus you can also enjoy the leftovers for lunch and dinner the next day. All you need are ingredients you can easily find at the supermarket, like chicken thighs, mushrooms, and herbs!
One Pot Chicken and Mushroom Rice Ingredients
- 6 pieces 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 mushroom sliced
- 2 tablespoon Butter optional
- 1.5 cup uncooked white rice
- 2.5 cups Chicken Stock or Water
- 3 tablespoon lemon juice
Best Rice For Chicken Mushroom Rice
When it comes to making One-Pot dishes with 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. You won’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. Or, if you are using brown rice, soak the rice for 1 hour before cooking.
Buttered Mushrooms & Onions
Another part of the dish that makes it so satisfying is the buttered mushrooms and onions. This step makes the whole kitchen smell so good every time! I used baby bella mushrooms today, but any of your favorite mushrooms work. After pan-frying the chicken, we add in mushrooms and garlic to soak up all the flavors and oils released from the chicken skin.
Marinated Garlic Herb Chicken Thigh
This one-pot rice keeps things simple with bone-in, skin-on Chicken Thighs. This is just one of those proteins I always have in the fridge. To marinade the chicken, you will need a simple blend of herbs and seasoning that I know you have: oregano, thyme, paprika, salt and pepper, and lemon zest. The lemon zest and juice gives the chicken a refreshing flavour, which makes it super addicting.
With this recipe, you can actually use any herb or spice in your pantry and customize it to your liking. For example, you can add spiciness with chili powder or red chili flakes, or keep things simple by using a pre-mixed Italian seasoning instead.
How To make One Pot Chicken and Mushroom Rice
- 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.
Here are more Go-To ONE-POT DINNERS 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
One Pot Chicken and Mushroom Rice
By Tiffy Cooks
Ingredients
- 6 pieces 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 mushroom sliced
- 2 tablespoon Butter optional
- 1.5 cup uncooked white rice
- 2.5 cups 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 juice.
- Turn the heat to medium; cover and cook for 20-25 minutes or until all the liquids are absorbed into the rice.
I have made this like 6 times since I saw the video for this recipe awhile ago. Absolutely delicious!
so flavorful, simple to make and delicious! Everyone in the family loved it. Perfect for a weeknight meal