This one-pot, stove-top chicken, rice, and mushrooms recipe is an easy weeknight dinner recipe with the comfort food vibes of chicken pot pie.
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This one-pot chicken, rice, and mushroom recipe will please the whole family with its cozy chicken pot pie flavors - but we're using brown rice instead of potatoes.
The best part? This dish is a one-pot meal, so even the rice cooks in the same pot. Yay for fewer dishes.
I love that this flavorful dish is made from scratch, with simple ingredients, and no cream of mushroom soup because I prefer making things from scratch, using flavorful mushrooms and dried herbs.
The mushrooms, dried rosemary, and dried thyme all provide savory and delicious flavors while the tender chicken and the brown rice soak up all the flavor while everything bubbles away.
Love chicken pot pie flavors? Try my chicken pot pie soup or vegan jackfruit pot pie with biscuits.
Ingredients
See the recipe card for exact amounts.
- onion + celery: for base flavors
- mushrooms: I use cremini mushrooms, you can use a different kind of mushrooms, like white mushrooms if you prefer. Use fresh mushrooms.
- chicken: I use boneless skinless chicken breasts, you could also try chicken things instead.
- all-purpose flour: for thickening
- rice: I use brown Jasmine rice. If you use white rice, the cooking time will be much shorter and you'll have to watch it and check it often.
- herbs: dried rosemary and dried thyme for savory chicken pot pie like flavors
- stock: chicken stock for cooking the rice. You can try water instead but you'll miss out on a bit of flavor.
Instructions
Prep Tips
Heat the olive oil and butter and fry the onions.
Add the celery and then the chicken and cook it through.
Add the dried herbs, uncooked rice, flour, and garlic, and cook for a minute or so, until you don't see any raw flour and the garlic is fragrant.
Add the chicken broth, and bring to a boil over medium-high heat. Once at a boil, switch the heat to low heat or medium-low heat to maintain a simmer.
Add the lid and cook until the rice is done.
I used brown jasmine and it takes 20 - 25. If you use white rice, check it sooner.
The dish is done when the rice is done. Season with salt and black pepper, and serve with fresh crusty bread and a simple side salad.
Optionally, you can top with fresh herbs and grated Parmesan cheese.
Tips for making one-pot chicken and rice
- rice: rinse the rice well before using it in the recipe to get rid of extra starch that can make the sauce overly thick and not as pleasing to eat.
- prep all ingredients before you begin to cook, even measuring out the herbs, flour, and stock. This helps prevent anything in the pot from burning while you take time out to measure the next ingredients.
What to serve with one-pot chicken and rice
For a weeknight meal, serve this chicken and rice recipe with a big chunk of fresh focaccia bread and roasted sesame broccoli or a simple side salad.
Storage
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat by microwaving for 30 seconds at a time, until heated through.
FAQs
Yes, you can add some ground cayenne powder or red pepper flakes.
Recipe
Stove-top Chicken, Rice, and Mushrooms
Ingredients
- 1 tablespoon oil
- 1 tablespoon butter
- 1 onion diced
- 2 celery stalks chopped
- ½ lb cremini mushrooms chopped
- 2 chicken breasts cut into bite-sized pieces
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 1 cup brown jasmine rice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme leaves
- 900 ml chicken stock
Instructions
- Heat oil and butter in a large Dutch oven or heavy-bottomed pot, over medium-high. Add the onions and cook for about 5 minutes, or until softened.
- Add the celery and mushrooms and cook another 3 minutes or so, until softening.
- Add the diced chicken and fry, stirring, about 6 minutes, or until cooked through.
- Add the spices, garlic, rice and flour. Cook for about a minute or until the garlic is fragrant and there is no sign of raw flour.
- Add the broth and turn the heat to high to bring it to a boil.
- Once boiling, turn the heat back down to medium-low. Simmer for about 20-25 minutes, until the dish has thickened and the rice is cooked through.
- Serve immediately.
Equipment
- Cuisinart 7 Quart Cast Iron Dutch Oven or similar
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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