One-Pot Garlic Butter Chicken and Mushroom Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs cooked in a garlic butter sauce with earthy mushrooms and fluffy rice all in one pot for an easy weeknight dinner. This american-inspired chicken ready in about 45 minutes pairs pounds boneless skinless chicken thighs, tablespoons unsalted butter, garlic cloves, minced 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.

Prep: 10 min Cook: 35 min Serves 4 American cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons unsalted butter in a large deep skillet over medium-high heat until melted and shimmering. Season 1.5 pounds boneless skinless chicken thighs with 1 teaspoon salt and 1/2 teaspoon black pepper, then add to the skillet and sear for 4 minutes per side until golden brown; remove and set aside.
  2. Step 2: Reduce heat to medium, add the remaining 2 tablespoons unsalted butter and 5 minced garlic cloves, sautéing for 1 minute until fragrant but not browned.
  3. Step 3: Stir in 8 ounces sliced white mushrooms and cook for 5 minutes until softened and edges are slightly caramelized.
  4. Step 4: Add 1 cup long grain white rice to the skillet and stir to coat it in the butter and mushroom mixture, cooking for 2 minutes to toast lightly.
  5. Step 5: Pour in 2 cups chicken broth and sprinkle with 1 tablespoon fresh thyme leaves, stirring gently.
  6. Step 6: Return the chicken thighs to the skillet, nestling them on top of the rice. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the chicken is cooked through.
  7. Step 7: Remove from heat and let rest covered for 5 minutes. Garnish with 2 tablespoons chopped fresh parsley before serving.

Frequently asked questions

How long does One-Pot Garlic Butter Chicken and Mushroom Rice take to make?

Total time is about 45 minutes (10 min prep + 35 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 Garlic Butter 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 tablespoons unsalted butter from drying out.

Can I substitute ingredients in One-Pot Garlic Butter 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 Garlic Butter 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 Garlic Butter Chicken and Mushroom Rice?

American chicken 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.

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