Published 9/5/2024 Homemade chicken seasoning coats the tender chicken, and a flavorful broth is used for cooking the rice. The result? An easy chicken dinner accompanied by great flavors that the whole family will devour. You can’t get any better than a skillet chicken dinner, where the oven does most of the work for you! I love whipping out this one-pot chicken and rice. It’s an easy weeknight dinner recipe that’s designed to nourish you after a long day without making you feel totally exhausted after making it.The biggest thing here is chopping up your veggies. After that, you just gotta season and sear the chicken, make your flavorful broth with the rice, and let it bake in the oven.
What’s In One-Pot Mushroom Chicken and Rice
Chicken thighs: Chicken thighs: We used bone-in, skin-on chicken thighs as they add so much flavor to the dish. Homemade chicken seasoning: A simple mix of spices that you most likely already have in your pantry. White wine: We used sauvignon blanc white wine to deglaze the pan and add extra flavor to the chicken and rice. Butter: Butter adds richness and depth to the dish. Don’t skip it! White mushrooms: Mushrooms go so well with chicken and rice, and they add an earthy flavor to the dish. Long grain white rice: We like long-grain white rice because it doesn’t become too sticky or mushy when cooked. Chicken broth: The base of what the rice gets cooked in. It makes the mushroom rice oh-so flavorful and tender. Worcestershire sauce: This adds a tangy and savory flavor to the dish. Shredded parmesan cheese: The finishing touch that adds a creamy and salty element to the dish.
Ingredient Swaps
Chicken thighs: Feel free to use chicken breast or boneless, skinless chicken thighs in place of thighs. White rice: We’ve tested this recipe with long-grain white rice, such as basmati and jasmine, and had great success. Wine: Don’t have white wine? You can sub it with apple cider vinegar or omit it completely. Mushrooms: If you’re not a fan of mushrooms, feel free to swap them out for your favorite veggies like bell peppers or zucchini. Any type of mushroom can be used.
Add some heat: add in a diced jalapeño or sprinkle some red pepper flakes over the chicken before baking.
How long does this chicken, mushroom and rice recipe last in the fridge?
This one-pot mushroom chicken and rice recipe is perfect for meal prep! Simply store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, either microwave them or place them in a skillet and heat over medium heat until warmed through.
Freezer Instructions
You can also freeze this dish by letting it cool completely before transferring it to a freezer-safe container. It will stay good for up to 3 months in the freezer. To reheat, let it thaw in the fridge overnight and then either microwave or heat in a skillet.
One-Pot Chicken Recipes
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