One Skillet Chicken and Rice with Mushrooms! Even the rice goes in uncooked! If you make this once, you will make it over and over again! Simple wholesome ingredients that come together in ONE SKILLET for a dish your whole family will love!
SEE THE VIDEO BELOW!
With just a few ingredients and your favorite skillet, you can whip up this dinner in a flash and feel good about what your 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.
HOW TO SEAR CHICKEN BREASTs PERFECTLY TO MAKE THIS CREAMY CHICKEN RICE AND MUSHROOM SKILLET :
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: Place the oiled chicken in the hot, dry pan and don’t touch it for at least 3 minutes before turning. If the chicken breast does not release, let it cook a little longer. It will release easily when it is seared perfectly. Those chicken breasts…they are so smart.
STEP 4: Flip and repeat. In this case it isn’t necessary to cook the entire chicken breast through. It will continue to cook with the rice. But if you are not cooking rice, simply increase the cooking time on each side until the chicken is cooked through and at 165 degrees.
Now lets chat about mushrooms. To get a perfect caramelization DO NOT salt them until they are nice and brown. Salt can keep them from reaching their full browning potential.
Giving up all my cooking secrets today friends!
After removing the seared chicken breasts, and browning the mushrooms, add the UNCOOKED RICE to the mushrooms and let the rice brown just a bit in the hot pan while stirring.
Add the stock and seasonings. Nestle the seared breasts on top, cover and cook until the rice is tender and no moisture is left in the pan.
We like to serve this with a simple side of steamed broccoli or asparagus.
Notes:
- You can make this with 2-4 chicken breasts without altering the recipe. You can see my chicken was a big one 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. But if all you have is olive oil, that will work too.
- You can omit the cream if you like and still get a great rice. I like the bit of cream with the mushrooms. And a 1/4 cup won’t clog my arteries.
- Serve with a simple steamed veggie like broccoli or cauliflower for a complete meal!
A FEW OTHER CHICKEN DINNERS YOU MIGHT LOVE!
One Pot Southwest Chicken when you want your chicken and rice to have a little kick!
Easy Baked Chicken and Rice – When you have bone in chicken to use and don’t feel like cooking on the stove top. This is all done in the oven!
To Chicken and Rice…you really are so nice :).
Clink!
Kathi
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A one pan creamy chicken and rice dish the whole family will love! Cook the rice and chicken all in the same pan. Add just a touch of cream along with the chicken stock for a creamy chicken and rice dish!
- 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
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.
Notes:
- You can make this with 2-4 chicken breasts without altering the recipe. You can see my chicken was a big one 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. But if all you have is olive oil, that will work too.
- You can omit the cream if you like and still get a great rice. I like the bit of cream with the mushrooms. And a 1/4 cup won't clog my arteries.
- Serve with a simple steamed veggie like broccoli or cauliflower for a complete meal!
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! 😀
I am so gad you liked it! It’s one of my favorite recipes to make on a sunday!
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!
I thought this was so yummy, I used coconut cream instead of heavy cream so it’s whole30 approved and loved it. However, I’m wondering if you can give any pointers as to why the rice stuck to the bottom of my skillet during the last cooking and it’s SO HARD to get off. I’m really wanting to try this again and perfect it but not if it’s such a pain to get off the skillet- I followed your directions perfectly! Thank you in advance. 🙂
Came across this post while looking for something quick for dinner with ingredients I had at home.
Used thin-cut pork chops instead of chicken.
Cut the oregano by half because I used fresh (from the garden).
Similarly, upped the garlic a little because I use fresh garlic which is milder.
Also cut back a little on the broth because I used jasmine rice.
The addition of the cream is wonderful! And you’re right – a quarter cup of cream for a whole pot is really not a big deal, and it certainly makes a difference.
Served with lightly stir fried fresh snow peas.
Wow!
Amazing dinner in forty minutes!
Thank you so much for sharing this wonderful recipe!
What about bone in chicken thighs? Would they work? That’s all o have and I really want to make this tonightt!
Hi Amy! You have two options. 1.) debone the thighs. It doesnt take a lot of skill. 2.) Sear the chicken longer. I’d say about 8 minutes on each side. That way it will be cooked through when the rice is done. Personally, I’d go with option one because I don’t like standing at the stove searing chicken!
Would there be any issue making this with boneless, skinless chicken thighs instead of breasts?
Chicken thighs would work great in this recipe!
I made this recipe with pork chops, and found it utterly delicious, with tender meat, tasty rice and yummy mushrooms. Thanks for sharing.
Hi Lauren! So glad you liked it!
Only problem I had was that the chicken itself was bland. Then I saw that I should have sprinkled it with salt and pepper before I seared it (blush). Will do that next time. Will be making this again!
You don’t list an oven temp. What temp am I to cook this at to get to an internal temp of 165 in 20-25 minutes?
Hi Christine – it cooks on the stove top, not in the oven. I’ll clarify it a bit better in the recipe. Thanks for the note!
Oh gosh. I guess I didn’t read it very well. Haha. Trying to cook dinner at 9 in the morning with a toddler running around is not great for concentration, I guess. Thanks for your quick reply. Looking forward to this recipe. 🙂
This was so easy and delicious! I mixed up the seasoning a tad and subbed the cream with a bit of skim. Just discovered this blog and so many easy and yummy things to try – thank you 😊
Hi Kathi,
Just checking, it says “2 1/4 cup chicken stock” is that a typo? Is it a quarter cup or half cup of stock?
Thanks
Hi Mary – Not a typo. 2 1/4 cups. It’s the perfect rice to broth ratio for this dish! Hope you love it!
Made this recipe with basmati rice and white mushrooms and it came out great. Thanks for the recipe!
Thanks, Dylan! So glad you liked it. 🙂
I used Basmati too – yum!
This recipe was amazing! It is simple yet packed with flavor. My husband is a picky eater and throroughly enjoyed it. Thank you! I also have the problem of rubbery mushrooms because I do salt them, and when I didn’t do that this time they were crispy and delcious. Yum!!
Hi Kathi,
Just made this dish tonight, absolutely gorgeous, particularly pleased with the rice, it tasted lovely. Looking forward to trying your other one pot meals, like the sound of the Mexican chicken one!
Best wishes for 2018 from Ireland.
What a fabulous base recipe! I followed but used Paprika instead of Oregano (1-2 tbs depending on your taste). I also used Himalayan Basmati rice which is beautifully delicate and was perfect for this dish. sprinkled with Dill also to serve as excellent with Paprika. 20 min is the exact perfect cooking time. I removed the chicken breasts at 15 min to keep moist then put back at end. Lemon wedges and green beans on the side and extra sour cream, yes I used sour cream not cream too.
Next time I”m going to totally follow the original recipe but add one cup of white wine after sauteing the garlic and rice for 2 minutes. Stir for 2 minutes then add the rest, reducing the stock by 1 cup. I’ll use cream next ti.me too.
Brilliant recipe! Easy, delicious, quick, versatile – 5 Stars! Thank you! My guy loved it and he’s not a great fan of chicken nor rice
Hi Kathi,
I wold love to make this for a friend who is recovering from surgery. I’m wondering if I could transfer everything to a baking dish after step 6, nestle the chicken on top, and cover tightly with foil. I would like to then take it to her to pop in the oven at her convenience. Would this work, and if so do you have any suggestions as to to temp and time? Thanks!
You are a good friend Kathy! Yes, this would reheat really well! 350 degrees is a good reheat temp. Maybe slice the chicken before putting on top of the rice. It will heat up much faster. I’d say about 30 minutes should do it!
This looks so yummy. I’m going to make it tonight for dinner. I love love chicken and rice. This looks amazing.
Well this was easy. Thanks for a tasty recipe. Paired with some steamed peas and a tasty Pinot Grigio, it was perfect for a Wednesday night.
I am so glad you like it Paul! Thanks for the nice note! Clink!
HI. Kathi,
I would like to make this with 5 cups of jasmine rice, so I just multiply the portion x 5? Do you think it will work in my rice cooker?
Hi Jessy from San Jose! 5 times is a lot to increase a recipe. Usually, things start to go amuck around times 3. I worry about the rice to liquid ratio working (dry rice or over wet rice), so I can’t recommend. I do not have a rice cooker and have never used one, so no help there either…ugh! So sorry! I can tell you that times 5 would make a TON of rice. Maybe you could consider reducing to three?
Do you use skin on or skinless chicken?
Hi Trudi – either would work. I opted for skinless.
I just found your blog doing a google search for one pot chicken recipes. So glad I did!! We made this last night, and followed the directions with DELICIOUS results. We subbed the heavy cream for sour cream as someone else commented having done, and ….. YUMMMM! Chicken was moist, rice was cooked to perfection. I’ll definitely be frequenting your blog from now on for regular rotation!
Hi Allison! Make our day! Thank you so much for taking the time to write such a nice note! We appreciate it so much!
I would like to add a vegetable such as broccoli, green beans, please, carrots. Will any of there over power the dish and do you think I should cook them first and then add them? Thanks any help would be appreciated!
Barb
Hi Barbara! Love all those veggies for this recipe! Just saute them up with the mushrooms (or in place of the mushrooms) and it will work great!
Could I use brown rice instead of white rice?
Yes. Let the rice cook 20 additional minutes before adding the chicken back to the pan! great question!
I tried this recipe just now and it was absolutely delicious!!! I messed up a little with the portions since I wanted less rice – turns out halving the stock isn’t a good idea (but I fixed it with a dash of water). Thank you so much for this one! I can’t wait to make it again with improvements and to try more of your recipes. Lots of love <3
Thanks for this! I added peas at the last moment and prepped almost everything on Sunday night so Monday night’s dinner was an absolute breeze, Just like my grandma used to make!
I am so glad you like it! Thanks for taking the time to write such a nice note Dee!
We made this just like the recipe it was delicious!!
I’m so glad you liked it! Thank you so much for taking the time to send a note! Makes this bloggers heart so happy!
My kid is a chicken fanatic so we tried this tonight. It pairs well with our Naples weather since it’s too warm to eat really heavy. Thanks for the recipe!!!
Hi Shannon, I am so glad you liked it! Thank you so much for the nice note and 5 star rating!
Can I use wild rice or quinoa instead of white rice?
Quinoa yes! Wild rice is a bit different. It has a much longer cooking time. You would need to par cook it.
Did you try it with the wild rice? How did it go? Any tips?
Wow. Just wow! I am not really the type to do a lot of cooking but I gave this a try and I’m so glad I did. So easy and so so so yummy.
I am so glad you liked it Kelsey! Thank you for taking the time to leave such a nice note!
I’m making this dish tonight. .Unfortunately, I don’t have any cream (or Half & Half) in the fridge right now. What can I use instead? (Plain Greek yogurt, sour cream, or (eek) milk!?)
Thanks very much for the ‘no splatter tip’, I’ll try it out this evening..
As always, thanks for your very easy, yet incredibly delicious recipes. Have a terrific weekend!.
Oh my gosh how did I miss this comment! I’d use the sour cream, but you could go cream free and it would be fine! Apologies a year late…ugh!
No problem Kathi, since I know how crazy busy things can get. I ended up using light sour cream, b/c that’s what I had in the fridge. This dish is super delicious, so it’s now in my ‘recipe rotation’. We’re lovin’ it! Thanks.
Beautiful, full of flavor and easily covers a nice dinner. What’s not to love? Thanks!
Thank you! Hope you get a chance to give it a try!
One pot recipes save me on weeknights! This chicken and rice with mushrooms looks delicious!
LOOOOVVVEEEE this dish!! Creamy mushrooms and rice with chicken is always a winner in my house! Haven’t made this in ages, so thanks for the reminder!! YUM!
Now this is my kind of meal. Everything you need in one pot, and it looks absolutely delicious. Can not wait to try it! Loved all your secret tips too!
Thank you Susan! I love little cooking tips…I think I watch the food network too much :). Thanks for your note!
Always so super nummy Kathi! Thanks!
Thanks Jen! I hope you get a chance to try it!
Hi! I just wanted to clarify.. you add the rice, garlic and oregano to pan and sauté without any water? I was just worried about burning the rice!
Yes thats correct! You sauté, browning the rice in the yummy stuff the chicken left behind giving it a nice flavor boost! You can add a pat of butter as well if your chicken didn’t give off all that much broth.
Hi thank you for making an easy to follow simple recipe I never seem to have all the right ingredients but I did for this. I may have been abit La De dar throwing it all in and it’s a little on the sloppy side do you think I’ve put too much water in or over/under cooked it? Thanks in advance, Sam x
Hi Samantha, boy it’s hard to say. I would think too much liquid could be the culprit? You have to be careful with rice and grains. They are not too forgiving if you over stir or add too much water.
Hi Samantha
Yes , extra liquid is probably the culprit. My remedy to any rice dishes is to add less liquids because you can always add more when testing you’re recipe.
Hi Cathy
I will be trying this recipe today, I will be adding changes though. I am going to use my homemade veggie stock and onions and red peepers too the sauté. I’ll try to remember to post the results. Sounds yummy