Chicken and Mushroom Rice
Transform your weeknight dinners with this hearty and flavorful Chicken and Mushroom Rice recipe—a one-pot wonder that's as comforting as it is simple to prepare! Tender pieces of seasoned chicken thighs are seared to perfection, then simmered with aromatic garlic, earthy mushrooms, and fluffy white rice in a rich chicken stock. A touch of paprika and dried thyme adds a subtle depth of flavor, while the buttery, herb-infused rice creates the perfect base. With minimal prep and a cooking time of just 35 minutes, this family-friendly dish delivers a restaurant-worthy meal without the hassle. Garnish with fresh parsley for a pop of color and freshness, and serve this wholesome, satisfying dish straight from the skillet for an effortless, crowd-pleasing dinner. Perfect for lovers of easy chicken and rice recipes, this dish will surely become a household favorite!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 250 grams white button mushrooms
- 1.5 cups white rice
- 3 cups chicken stock
- 1 medium yellow onion
- 2 pieces garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Clean and pat dry the chicken thighs. Cut them into bite-sized pieces and season with a pinch of salt, paprika, and pepper. Set aside.
Rinse the white rice under cold water until the water runs clear, then drain well. Set aside.
Slice the mushrooms and dice the onion. Mince the garlic cloves.
In a large skillet or Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
Add the seasoned chicken pieces and sauté for 5-7 minutes until they are golden brown on the outside. Remove the chicken from the skillet and set it aside.
Add the remaining olive oil and butter to the same skillet. Sauté the onions until they are soft and translucent, about 3 minutes.
Stir in the garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 5 minutes, stirring occasionally, until the mushrooms release their liquid and start to brown.
Stir in the dried thyme, paprika, and rice, ensuring the rice is well coated with the aromatics and butter mixture.
Pour in the chicken stock and stir to combine. Bring the mixture to a simmer.
Return the browned chicken pieces to the skillet, nestling them into the rice mixture.
Reduce the heat to low, cover the skillet with a lid, and let it cook for about 20 minutes, or until the rice is tender and has absorbed the liquid.
Turn off the heat and let the dish rest for 5 minutes with the lid on. Fluff the rice gently with a fork and adjust seasoning with salt and pepper, if needed.
Garnish with chopped fresh parsley if desired and serve warm.
Nutrition Facts
Calories |
2195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.4 g | 153% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 751 mg | 250% | |
| Sodium | 3199 mg | 139% | |
| Total Carbohydrate | 93.9 g | 34% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 13.1 g | ||
| Protein | 185.5 g | 371% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 219 mg | 17% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2345 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
