This One Pot Mushroom Chicken and Rice is a comforting and savory dish that combines tender chicken, earthy mushrooms, and fluffy rice in a creamy sauce, all cooked together in one pot for ease and convenience. Here’s a straightforward way to bring this delicious meal to your table:
Ingredients:
- 2 teaspoons olive oil
- 6-8 bone-in, skin-on chicken thighs: The bone and skin add flavor and moisture.
- 6-8 medium button mushrooms, sliced: For a savory, earthy element.
- 1 medium onion, diced
- 5-6 cloves garlic, minced: Adds aromatic depth.
- 1 tablespoon dried parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups low sodium chicken broth: The cooking liquid for the rice and chicken.
- 1/4 cup heavy cream (35%, whipping cream): Adds richness to the dish.
- 1 cup long grain white rice: The starch component that absorbs all the delicious flavors.
Instructions:
- Brown the Chicken:
- Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Season the chicken thighs with salt and pepper. Place them skin-side down in the pot and cook until the skin is golden and crispy, about 5-7 minutes. Flip and cook for an additional 3-4 minutes on the other side. Remove chicken and set aside.
- Sauté the Vegetables:
- In the same pot, add the sliced mushrooms and diced onion. Sauté until the onions are translucent and the mushrooms have browned, about 5 minutes. Add the minced garlic, dried parsley, and dried thyme, cooking until fragrant, about 1 minute.
- Combine and Cook:
- Stir in the rice, making sure it’s well mixed with the mushrooms and onions. Pour in the chicken broth and heavy cream, and bring the mixture to a simmer.
- Return the chicken thighs to the pot, nestling them on top of the rice. Cover the pot with a tight-fitting lid and reduce the heat to low.
- Let everything simmer gently for 20-25 minutes, or until the rice is tender and the chicken is cooked through (reaching an internal temperature of 165°F or 74°C).
- Finish and Serve:
- Once the chicken and rice are cooked, remove the pot from heat. Let it stand covered for 5 minutes to allow the rice to absorb any remaining liquid.
- Adjust the seasoning with additional salt and pepper if needed. Serve hot directly from the pot.
Tips:
- Rice Cooking: Keep an eye on the rice as it cooks. If it seems to be drying out before it’s tender, you can add a bit more broth or water.
- Serving Suggestions: This dish is quite hearty on its own but can be served with a side of steamed vegetables or a simple green salad for a complete meal.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed to keep the rice moist.
Enjoy your One Pot Mushroom Chicken and Rice, a delicious and easy-to-make dinner that’s perfect for busy weeknights or a cozy meal in!
