So Easy Chicken and Rice with Mushroom
Discover the ultimate comfort food with this "So Easy Chicken and Rice with Mushroom" recipe—a one-pan wonder that's as simple as it is satisfying. Tender, golden-seared chicken breasts are nestled into a fragrant medley of seasoned rice, button mushrooms, and aromatic onions, all simmered to perfection in rich chicken broth. With just 10 minutes of prep time and a handful of pantry staples like dried thyme, paprika, and garlic, this hearty dish delivers bold flavors and a satisfying texture in every bite. Perfect for busy weeknights or cozy family dinners, this easy chicken and rice recipe is a stress-free way to elevate everyday ingredients into a wholesome, home-cooked meal. Garnish with fresh parsley for a vibrant, herbaceous finish, and enjoy!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup white or brown rice
- 2 cups chicken broth
- 8 ounces button mushrooms (sliced)
- 1 medium yellow onion (diced)
- 2 cloves garlic cloves (minced)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Season the chicken breasts with paprika, salt, and black pepper on both sides. Set aside.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
Add the chicken breasts to the skillet and sear for 2-3 minutes per side until golden brown. Remove and set aside.
In the same skillet, reduce the heat to medium and melt the butter.
Add the diced onion and cook for 2-3 minutes until softened. Then, add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the sliced mushrooms and sauté for 4-5 minutes until they release their moisture and start to brown.
Add the rice to the skillet and stir to coat it in the oils and juices from the mushrooms. Cook for 1-2 minutes to toast slightly.
Pour in the chicken broth and sprinkle in the dried thyme. Stir well to combine.
Return the seared chicken breasts to the skillet, nestling them into the rice and mushroom mixture.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover with a lid and cook for 25-30 minutes, or until the rice is tender and has absorbed the liquid and the chicken is cooked through.
Remove the skillet from the heat and let it rest, covered, for 5 minutes.
Garnish with freshly chopped parsley before serving. Enjoy your comforting Chicken and Rice with Mushroom!
Nutrition Facts
Calories |
1373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 3832 mg | 167% | |
| Total Carbohydrate | 89.2 g | 32% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 14.6 g | ||
| Protein | 130.3 g | 261% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 184 mg | 14% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2512 mg | 53% | |
*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.
