One-Pot Chicken and Mushroom Rice
A comforting one-pan meal with tender chicken, earthy mushrooms, and fluffy rice simmered in a savory herb-infused broth. This american-inspired one pot ready in about 40 minutes pairs cut into 1-inch cubes chicken breasts, olive oil, large, diced onion 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
- 1.5 lbs, cut into 1-inch cubes chicken breasts
- 2 tbsp olive oil
- 1 large, diced onion
- 8 oz, sliced cremini mushrooms
- 3 cloves, minced garlic
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1.5 lbs chicken breast cubes and cook for 6-8 minutes, stirring occasionally, until golden brown on all sides. Remove chicken and set aside.
- Step 2: Add 1 diced onion and 8 oz sliced cremini mushrooms to the pot. Cook for 5 minutes, stirring occasionally, until onions are translucent and mushrooms are golden.
- Step 3: Stir in 3 minced garlic cloves, 1 cup long-grain rice, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until fragrant.
- Step 4: Return cooked chicken to the pot. Add 2 cups chicken broth, stir to combine, and bring to a simmer. Cover and reduce heat to low. Cook for 18-20 minutes, or until rice is tender and liquid is absorbed.
- Step 5: Remove from heat, let rest 5 minutes, then garnish with 2 tbsp chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Chicken and Mushroom Rice take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Chicken and Mushroom Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in One-Pot Chicken and Mushroom Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Chicken and Mushroom Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Chicken and Mushroom Rice?
American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
