Description

Chicken and Rice with Mushrooms is a hearty, one-pan comfort meal that’s full of flavor and easy to make. Juicy chicken thighs are seared and simmered with earthy mushrooms, garlic, herbs, and white rice in a savory chicken broth, then finished with a touch of cream and lemon juice for brightness. Topped with Parmesan and fresh parsley, this dish is the perfect balance of creamy, herby, and satisfying—ideal for busy weeknights or a cozy family dinner.

Ingredients

Scale

1 ¼ – 1 ½ lbs boneless skinless chicken thighs
1 teaspoon Italian seasoning
1 teaspoon garlic powder
Kosher salt and black pepper, to taste
2 tablespoons olive oil
8 ounces sliced mushrooms
1 shallot, chopped
2 large garlic cloves, minced
3 cups lower-sodium chicken broth
1 cup white rice
Juice of ½ a lemon
4 sprigs fresh thyme, leaves removed
½ cup cream (heavy cream or half-and-half)
A few sprigs parsley, chopped (optional)

½ cup grated Parmesan cheese (for serving)

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Instructions

Season chicken thighs with Italian seasoning, garlic powder, salt, and pepper.
In a large skillet or Dutch oven, heat olive oil over medium-high heat. Sear chicken thighs for 4–5 minutes per side until golden brown. Remove and set aside.
In the same pan, add mushrooms and cook for 5–6 minutes until browned. Add shallot and garlic and sauté for 1–2 minutes until fragrant.
Stir in the rice and toast for 1 minute. Pour in chicken broth, lemon juice, and thyme. Bring to a boil.
Return the chicken to the pan, reduce heat to low, cover, and simmer for 20–25 minutes, or until rice is tender and chicken is cooked through.
Remove from heat, stir in cream, and adjust seasoning to taste.
Top with Parmesan and parsley before serving.

Notes

You can use full-sodium chicken broth, but reduce added salt accordingly.
Use heavy cream for a richer finish, or half-and-half for a lighter option.
This recipe works well with long-grain white rice; avoid quick-cooking varieties.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American