Chicken and Rice with Mushrooms is a comforting and delicious dish that brings together tender chicken, flavorful rice, and savory mushrooms. This one-pan meal is perfect for busy weeknights, as it combines protein and carbohydrates in a hearty way. Plus, it’s easy to prepare and requires minimal cleanup.
Why Make This Recipe
This recipe is not only simple to make, but it also delivers on taste and nutrition. You get a good balance of protein from the chicken, fiber from the mushrooms, and carbohydrates from the rice. It’s a filling meal that the whole family will enjoy. Plus, it only takes about an hour to prepare and cook, making it a great choice for dinner on a hectic day.
How to Make Chicken and Rice with Mushrooms
Ingredients:
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 12 ounces chicken breasts (diced)
- ½ teaspoon garlic powder
- ½ teaspoon sweet paprika
- ¼ teaspoon onion powder
- 8 ounces sliced mushrooms
- Salt (to taste)
- Fresh ground pepper (to taste)
- 3 cloves garlic (minced)
- 1¼ cups long grain white rice
- 3 cups low sodium chicken broth
- Grated Parmesan (for garnish)
- Chopped fresh parsley (for garnish)
Directions:
- Prep: Preheat the oven to 375˚F.
- Prepare the chicken: Season the diced chicken with garlic powder, paprika, and onion powder.
- Sauté the aromatics: In a large oven-safe skillet, combine the butter and olive oil over medium-high heat until the butter melts. Add the onions and cook for 2 minutes.
- Brown the chicken and add the mushrooms: Add the chicken to the skillet and cook for about 5 minutes or until it’s golden brown on all sides. Stir in mushrooms, season with salt and pepper, and cook for 4 more minutes, stirring frequently until the mushrooms are tender.
- Add garlic, rice, and broth: Stir in minced garlic and cook for 15 seconds. Then add the rice and cook for 1 minute. Pour in the chicken broth, increase the heat to high, and bring to a boil. Once it boils, remove from heat.
- Bake: Cover the skillet with a lid and place it in the oven. Bake for 30 minutes, then remove the lid and bake for an additional 3 to 4 minutes or until all the liquid is absorbed.
- Rest and serve: Take the chicken and rice out of the oven and let it rest for 5 minutes. Garnish with Parmesan cheese and parsley. Fluff the rice and serve.
How to Serve Chicken and Rice with Mushrooms
Serve this dish warm, straight from the oven. It pairs well with a simple green salad or steamed vegetables for a complete meal. You can also offer extra Parmesan cheese on the side for those who want a bit more flavor.
How to Store Chicken and Rice with Mushrooms
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or on the stovetop with a splash of chicken broth to keep the rice moist.
Tips to Make Chicken and Rice with Mushrooms
- Use fresh ingredients: Fresh chicken and mushrooms will enhance the flavor of the dish.
- Adjust the seasonings: Feel free to add your favorite herbs or spices to suit your taste.
- Try different rice types: While long-grain rice works well, you can also use basmati or jasmine for a unique flavor.
Variation
You can add vegetables like peas or spinach to this dish for extra color and nutrition. For a spicier version, add a pinch of red pepper flakes when sautéing the onions.
FAQs
- Can I use brown rice instead of white rice?
Yes, but keep in mind that brown rice takes longer to cook, so you may need to adjust the cooking time and liquid. - Is this recipe suitable for meal prep?
Absolutely! This dish holds up well in the fridge and can be easily reheated. - Can I make this recipe without mushrooms?
Yes, if you’re not a fan of mushrooms, you can simply omit them or substitute them with another vegetable like bell peppers or zucchini.
Chicken and Rice with Mushrooms
Ingredients
Main Ingredients
- 12 ounces chicken breasts (diced)
- 1 small yellow onion (diced)
- 8 ounces sliced mushrooms
- 3 cloves garlic (minced)
- 1.25 cups long grain white rice
- 3 cups low sodium chicken broth
Seasonings and Fats
- 3 tablespoons butter
- 1 tablespoon olive oil
- 0.5 teaspoon garlic powder
- 0.5 teaspoon sweet paprika
- 0.25 teaspoon onion powder
- Salt (to taste)
- Fresh ground pepper (to taste)
Garnishes
- Grated Parmesan for garnish
- Chopped fresh parsley for garnish
Instructions
Preparation
- Preheat the oven to 375˚F.
- Season the diced chicken with garlic powder, paprika, and onion powder.
Cooking
- In a large oven-safe skillet, combine the butter and olive oil over medium-high heat until the butter melts.
- Add the onions and cook for 2 minutes.
- Add the chicken to the skillet and cook for about 5 minutes or until it’s golden brown on all sides.
- Stir in mushrooms, season with salt and pepper, and cook for 4 more minutes, stirring frequently until the mushrooms are tender.
- Stir in minced garlic and cook for 15 seconds.
- Add the rice and cook for 1 minute.
- Pour in the chicken broth, increase heat to high, and bring to a boil. Once it boils, remove from heat.
- Cover the skillet with a lid and place it in the oven. Bake for 30 minutes.
- Remove the lid and bake for an additional 3 to 4 minutes or until all the liquid is absorbed.
- Take the chicken and rice out of the oven and let it rest for 5 minutes.
- Garnish with Parmesan cheese and parsley, then fluff the rice and serve.
