One Skillet Chicken and Rice with Mushrooms! If you make this once, you will make it over and over again!  Simple wholesome ingredients, with lots of that earthy mushroom flavor. This is a dish that come together in one skillet, for a perfect weeknight meal your whole family will love.
Easy One Pan Chicken & Rice Recipe
With just a few ingredients and your favorite skillet, you can whip up this dinner in a flash and feel good about what you’re serving! The chicken is seared perfectly with little or no splatter.  The mushrooms add a super big kick to the rice, and  just a touch of cream to make it all come together with fresh thyme for aromatics.Â
Making One Pan Chicken and Rice with Mushrooms
- STEP 1: Heat your non-stick or cast iron skillet to medium high heat or until a drop of water skids across the pan.
- STEP 2:  Rub your chicken with a thin coating of vegetable, canola or light olive oil.  Sprinkle liberally with  salt and pepper. This adds a nice crust. DO NOT add oil to your hot pan. You won’t need it with this method.
- STEP 3: Â Place the oiled chicken in the hot, dry pan and don’t touch it for at least 3 minutes before turning. Â If the chicken breast does not release, let it cook a little longer. Â It will release easily when it is seared perfectly.
- STEP 4: Â Flip and repeat. Â In this case it isn’t necessary to cook the entire chicken breast through. Â It will continue to cook with the rice. Â Chicken is fully cooked once it reaches 165 degrees.
Searing Mushrooms
To get a perfect caramelization DO NOT salt them until they are nice and brown. Â Salt can keep mushrooms from reaching their full browning potential. Brown the mushrooms on medium heat. This is where so much of this dish gets its flavor!Â
Cooking Rice & Mushrooms in One Pan
After removing the seared chicken breasts, and browning the mushrooms, add the uncooked rice, thyme and garlic to the mushrooms and let the rice brown just a bit in the hot pan while stirring.
By sauteeing the rice and mushrooms together, the earthy mushroom flavor infuses into the rice, along with the thyme and garlic.Â
Chicken Mushroom Rice
Add the chicken stock to the mushroom and rice mixture. Nestle the seared chicken breasts on top, cover and cook on low until the rice is tender and no moisture is left in the pan.
Resist the urge to stir the rice too often. This will activate the starch and result in gluey rice.Â
Serving, Storing & Tips for this Recipe
- You can make this with 2-4 chicken breasts without altering the recipe. Â You can see my chicken breasts were large so I only used two!
- When searing the chicken it is best to use vegetable, canola or peanut oil as it has a higher smoking point. Â Olive oil will work in a pinch.Â
- You can omit the cream if you like and still get a great rice.Â
- Serve with a simple steamed vegetable like broccoli or cauliflower for a complete meal!
- If you have leftovers, simply store them in a lidded container for up to 3 days.
More One Pan Chicken Dinners:Â
- One Pot Southwest ChickenÂ
- Easy Baked Chicken and Rice
- Chicken in Tomato Sauce
- Honey Garlic Roasted Chicken ThighsÂ
- Chicken Breasts with Mushroom Sauce
- Sheet Pan Chicken BreastsÂ
Clink!
Kathi
 What do you think about this recipe?Have questions?Comment below!Don’t forget to like us on Facebook, and connect with us on Instagram and  tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!Â
One Pot Chicken, Rice and Mushrooms
Ingredients
- 4 boneless chicken breasts
- 2 tablespoons vegetable canola or light olive oil
- 8 oz cremini mushrooms sliced
- 1 cup uncooked white rice
- 3 cloves garlic chopped
- 2 teaspoons dried oregano
- 2 1/4 cup chicken stock
- 1/4 cup heavy cream optional
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Sliced onions for garnish
Instructions
- Heat pan to medium high heat. Rub the chicken breasts with the oil and place in hot pan. (not putting any oil into the pan itself). Let cook for 3-4 minutes and turn. Chicken will release easily from the pan once it is at a perfect sear. Turn and cook another 3-4 minutes.
- Remove seared chicken from skillet (chicken will not be fully cooked but will continue to cook with rice).
- Add mushrooms to hot pan. Cook until caramelized and brown. About 4-5 minutes. Do not salt. Salting the mushrooms before will keep them from getting perfectly brown.
- Add uncooked rice, garlic and oregano.
- Saute until garlic is fragrant, about 2-3 minutes.
- Add chicken stock, cream. salt and pepper to rice mixture.
- Nestle chicken on top of rice and reduce heat to medium.
- Cover pan. Continue to cook on the stove top for 20-25 minutes or until liquid is absorbed and chicken is cooked though to 165 degrees internally.
- Garnish with sliced green onions if desired. Serve with simple veggie like steamed broccoli or cauliflower.
Nutrition
Mary Elizabeth Hansen says
My husband would not let me share this food with our kids!
Kathi & Rachel says
Well thats about the best compliment ever! :). Love it, thank you! Kathi
John Daix Leipold says
Very good but I kicked it up a bit. First, I brined the chicken breasts in cold water and kosher salt in the fridge for an hour. I added chopped celery and a bit of white wine when I sautéed the onions. After the entire dish had cooked I added peas and chopped raw broccoli for 3 or 4 more minutes of cooking. Came out great. Thanks. I’ll try variations on this… maybe diced tomatoes and green olives.
Phyllis says
Delicious- chicken was soooo tender and mushrooms and oregano added depth. Will become a regular for me!
Kerry O'Brien says
Hi I want to make this recipe this week but I want to make the rice separately so what are your suggestions?
Don Whitman says
Where is the wine used?
Kathi & Rachel says
Hi Don – there is no wine in this recipe.
Kerry says
Can you freeze this recipe?
Kathi & Rachel says
Yes. Store for 3 days in the refrigerator and up to 3 months in the freezer.
Amanda says
This recipe was so easy and delicious! Will be putting it in regular rotation. Thanks’
Kathi & Rachel says
Thank you Amanda – really appreciate the nice note!
Michelle Westlake says
hooray for a chicken dish out of the US that doesn’t require a can of condensed cream of chicken soup <3
Tony says
I love this recipe! After making it numerous times now I find the chicken can become a little dry being cooked for so long. Now I tend to remove the chicken breasts after about 15 minutes. I cover them in foil to keep them warm while the rice finishes cooking. The chicken is perfectly tender and juicy.
CarolT says
I was looking for an easy yet yummy dish to make with the ingredients I had in the fridge … OMG … we all loved this dish! Thank you so much. So easy yet so flavourful. Made exactly like the recipe though I was tempted to add white wine! Put it in the cook instead!!! 🙂
Jennie says
Hi, if I double the rice should I just double the liquids? I’ve had issues sometimes when doing this!
LaughingSpatula.com says
Hi Jennie, I find doubling the liquid and reducing by 1/4 cup works. example: 2 cups rice, 3 3/4 cups water.
Mandy says
I am wondering if I can use brown rice or brown basmati rice for this recipe? I don’t have white rice on hand. Thanks!
Mlishka says
Thank you soo much for this recipe. I had a hard time finding a real homemade chicken, mushroom and rice pot dish without can soup as an ingredient. :-/
This was an easy to follow recipe that tasted soo good! 😀
LaughingSpatula.com says
I am so gad you liked it! It’s one of my favorite recipes to make on a sunday!
Tracey says
Tried this exactly as written and it came out great! My kids had to fend for themselves eating around the mushrooms but i was in mushroom heaven! The chicken came out so juicy! I served with flaky biscuits and broccoli. Im interested in adding peas or a red pepper to the rice… anyone try this? Thanks! I will make this again when my husbands not working, he missed out!