One-pan meals are a lifesaver on busy evenings, and this One Pot Mushroom Chicken and Rice is one of my favorites. Tender chicken thighs seasoned with a homemade chicken spice blend are seared, then baked with mushrooms and long-grain rice in a savory broth. The result is a comforting, flavorful dinner that comes together with minimal cleanup.
This recipe uses a simple homemade chicken seasoning to build flavor, white wine to deglaze the pan, and chicken broth to cook the rice so every bite is rich and satisfying. It’s ideal for weeknight dinners and makes great leftovers for meal prep.
A skillet dinner like this relies on good prep: chop the vegetables, season and sear the chicken, and then let the oven finish the work. Use an oven-safe skillet so you can go straight from stovetop to oven; if you don’t have one, simply transfer to a baking dish before baking.
What’s in One-Pot Mushroom Chicken and Rice
- Chicken thighs: Bone-in, skin-on thighs deliver the best flavor and crispy skin.
- Homemade chicken seasoning: A pantry-friendly mix of spices that seasons the chicken.
- White wine: A splash of white wine (sauvignon blanc recommended) to deglaze the pan and add depth.
- Butter: Adds richness and helps coat the mushrooms.
- White mushrooms: Chopped mushrooms add an earthy note that pairs perfectly with chicken and rice.
- Long-grain white rice: Basmati or jasmine work well; they stay fluffy and don’t become mushy.
- Chicken broth: The liquid used to cook the rice and infuse flavor into the dish.
- Worcestershire sauce: Provides a tangy, savory umami boost.
- Shredded parmesan cheese: Stirred in at the end for a creamy, salty finish.
Ingredient Swaps and Variations
- Protein: Swap bone-in thighs for boneless, skinless thighs or chicken breasts if you prefer leaner cuts. Adjust searing time accordingly.
- Rice: Long-grain white rice such as basmati or jasmine yields the best texture for this method.
- Wine: If you prefer not to cook with wine, you can omit it or use a small splash of apple cider vinegar instead.
- Vegetables: Not a mushroom fan? Replace mushrooms with bell peppers, zucchini, or another vegetable you enjoy.
Add some heat: For a spicier version, stir in a diced jalapeño with the onions or sprinkle red pepper flakes over the chicken before baking.
Tips for Success
- Sear the chicken well: When using skin-on thighs, allow ample time for the skin to render and become golden. Pat the skin dry for the best sear.
- Use an oven-safe skillet: If you don’t have one, transfer the rice mixture and seared chicken to a baking dish before placing in the oven.
- Check the rice and liquid: After baking, the broth should be absorbed. If the rice still seems wet, bake an additional 5–10 minutes until the liquid is absorbed and the rice is tender.
- Let it rest: Rest the chicken for about 10 minutes after baking so the juices redistribute, keeping the meat moist.
Storage and Reheating
This dish keeps well for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions or warm gently in a skillet over medium heat until heated through.
Freezer Instructions
You can freeze this recipe for longer storage. Cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the microwave or on the stove.
More One-Pot Chicken Ideas
- One-Pot Pappardelle Pasta with Chicken Thighs
- One-Pot Chicken and Rice
- One-Pot Coconut Curry Chicken and Rice
- One-Pot Chicken Enchilada Skillet
- One-Pot Golden Chicken Curry Soup
One Pot Mushroom Chicken and Rice
Summary: A comforting, flavorful one-pot meal with seared chicken thighs, mushrooms, long-grain rice, and parmesan. Perfect for busy weeknights and meal prep.
Author: Emily Richter
Prep: 20 mins · Cook: 45 mins · Total: 1 hr 5 mins · Servings: 6
Ingredients
- 2 lbs chicken thighs, bone-in and skin-on
- 1/3 cup homemade chicken seasoning
- 1.5 tablespoons olive oil
- 1/3 cup white wine (sauvignon blanc recommended)
- 3 tablespoons butter
- 16 oz white mushrooms, chopped
- 1 teaspoon salt, divided
- 1/2 medium white onion, minced
- 5 large cloves garlic, minced (or 4 medium)
- 1 cup long-grain white rice
- 2 1/4 cups chicken broth
- 1.5 tablespoons Worcestershire sauce
- 1/4 teaspoon ground pepper
- 1/2 teaspoon onion powder
- 2 teaspoons fresh thyme
- 1/4 cup shredded parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C). Pat the chicken thighs dry with paper towels. Generously season both sides with the homemade chicken seasoning and set aside.
- Heat 1.5 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. When the oil is shimmering, sear the chicken thighs skin-side down until golden, about 3–4 minutes per side. Remove the chicken from the pan and set aside.
- Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan.
- Add the butter to the pan. When melted, add the chopped mushrooms and 1/2 teaspoon of the salt. Sauté the mushrooms for 3–4 minutes until they begin to soften and release moisture.
- Add the minced onion and garlic and cook for 2–3 minutes until fragrant and translucent.
- Stir in the rice, chicken broth, Worcestershire sauce, ground pepper, onion powder, remaining salt, and fresh thyme. Mix to combine and bring the liquid to a boil over high heat. As soon as it starts to bubble, remove the pan from the heat.
- Arrange the seared chicken thighs on top of the rice mixture. Cover the skillet with a lid or tightly with foil.
- Bake in the preheated oven for 35 minutes. Check that the liquid has been absorbed and the rice is tender; if needed, bake an additional 5–10 minutes. The chicken internal temperature should reach at least 165°F (74°C).
- For extra color, broil on high for 1–2 minutes until the chicken skin deepens in color—watch carefully to avoid burning.
- Remove from the oven, sprinkle with shredded parmesan and additional fresh thyme, and let the dish rest for about 10 minutes. Serve warm.
Tips & Notes
- Bone-in, skin-on thighs give the best flavor, but boneless or chicken breasts can be substituted. Adjust cooking times to ensure doneness without drying the meat.
- Long-grain white rice (basmati or jasmine) yields a fluffy texture. Avoid short-grain rice to prevent a gummy result.
- Any mushroom variety can be used; shiitake, cremini, or baby bella are all excellent choices.
- When searing skin-on thighs, allow enough time for the skin to crisp. Pat the skin dry beforehand to improve browning.
Nutrition (per serving, approximate)
Calories: 593 kcal · Carbohydrates: 33 g · Protein: 31 g · Fat: 36 g · Fiber: 2 g · Sugar: 3 g
Nutrition information is automatically calculated and should be used as an approximation.