Go Back
–+ servings
Chicken, rice, and mushrooms in a white pot with a handle.
Print Recipe
5 from 2 votes

Stove-top Chicken, Rice, and Mushrooms

Quick, one pot, stove top, chicken and rice dinner.  Similar to chicken pot pie flavors, using brown rice instead of potatoes.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Canadian
Servings: 4
Calories: 507kcal
Author: Jacqueline Piper

Equipment

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
US Customary - Metric

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.

Notes

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.

Nutrition

Calories: 507kcal | Carbohydrates: 58g | Protein: 36g | Fat: 14g | Fiber: 3g | Sugar: 6g | Calcium: 51mg | Iron: 3mg