This easy one pot meal is so flavorful and comforting! Chicken mushroom rice is a simple dish that your family will love.
If you’re like me, when there is a little chill in the air, you start craving cozy dinner recipes. I love to keep things simple make easy dinners like sheet pan sausage and peppers, or chicken thighs with asparagus, or chicken fried rice, because the fewer dishes there are to wash, the better!
One pot meals like this chicken mushroom rice are also a favorite over here. It’s easy to make this main dish in a Dutch oven. Chicken, rice, mushrooms, garlic, and broth combine to make a cozy meal that I think you’ll love!
Ingredient Notes
- Chicken – Boneless, skinless, chicken thighs are a great choice for this recipe. The dark meat adds flavor and moisture to this dish. If you use chicken breasts, it will likely be a little less flavorful.
- Rice – I used Lundberg Jasmine rice, which is a long grain white rice. You could also use Basmati rice if you like. I don’t recommend brown rice for this recipe as it will take a little longer to cook.
- Mushrooms – I used white button mushrooms. You could use Baby Bella mushrooms if you prefer.
- Broth – Beef broth gives this dish a richer flavor. Chicken broth will also be fine, but the flavor will be a little different.
- Onions – Onions add a lot of flavor to this dish, but if you can’t have onions, you can leave them out. Try adding some herbs at the end of the cooking time to boost the flavor instead.
Step by Step Instructions
- Place the olive oil, onions, garlic, and chicken thighs in the dutch oven, and cook over medium heat.
- After about 5 minutes, add the mushrooms, spices, and vegan buttery spread.
- Add the broth and rice, and bring to a boil. Reduce the heat to a simmer, then place the lid on the pot.
- Simmer for about 25 minutes, until the rice is tender.
- Fluff with a fork, and then serve! Enjoy.
Serving Suggestions
Serve this dish with:
Storage
Store leftovers in the refrigerator in an airtight container. They should stay fresh for about 3 days.
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Recipe
One Pot Chicken Mushroom Rice (Dairy Free, Gluten Free).
Ingredients
- 2 Tablespoons olive oil
- 1 medium onion
- 3 garlic cloves minced
- 6 boneless, skinless, chicken thighs cut into pieces
- 12 ounces white button mushrooms you could also use baby bella mushrooms
- â…“ cup vegan buttery spread
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 ½ cups long grain white rice I used Jasmine rice
- 32 ounces beef broth or chicken broth
Instructions
- Put the olive oil, garlic, and chicken thigh pieces in a 6 quart dutch oven. Cook over medium heat for about 5 minutes.
- Add the vegan buttery spread, salt, pepper, and spices. Cook for about 5-7 minutes, until the mushrooms start to get browned.
- Add the rice and broth, and bring to a boil. Stir to make sure the rice isn't sticking to the bottom of the pan. Reduce heat to low. Simmer for about 25 minutes, until the rice is tender.
- Fluff the rice with a fork, and serve! You can top this with hot sauce or nutritional yeast if you want to add a little more flavor.
D
This was really easy! We loved it, thank you!