One-Pot Chicken and Mushroom Creamy Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Tender chicken thighs and mushrooms simmered with rice in a creamy sauce, all cooked in one pot for a comforting and easy dinner. This american-inspired chicken ready in about 40 minutes pairs boneless skinless chicken thighs, white long-grain rice, button mushrooms, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless skinless chicken thighs
• 1 cup white long-grain rice
• 8 oz button mushrooms, sliced
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 1/2 cups chicken broth
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 1 tbsp butter
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Season 1 lb chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then sear for 4-5 minutes per side until golden brown; remove and set aside.
2. Step 2: Reduce heat to medium, add 1 tbsp butter, then sauté 1 diced medium onion and 3 minced garlic cloves for 3-4 minutes until translucent and fragrant.
3. Step 3: Add 8 oz sliced button mushrooms and 1 tsp dried thyme, cook for 5 minutes until mushrooms release moisture and soften.
4. Step 4: Stir in 1 cup white long-grain rice, coating it with the mushroom and onion mixture for 1 minute.
5. Step 5: Pour in 2 1/2 cups chicken broth and 1/2 cup heavy cream, stirring to combine. Nestle the seared chicken thighs back into the pot.
6. Step 6: Bring to a gentle simmer, cover, and cook for 18-20 minutes until rice is tender and liquid is absorbed.
7. Step 7: Remove from heat, let sit covered for 5 minutes, then sprinkle 2 tbsp chopped fresh parsley before serving.