Healthy & Versatile Chicken and Rice with Mushrooms
A creamy and satisfying one-pot meal with juicy chicken, earthy mushrooms, and fluffy rice, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup sliced mushrooms (such as cremini or button)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup uncooked long-grain rice
- 2 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add the chicken pieces, seasoning them with salt and pepper. Sauté until they turn golden brown, approximately 5–7 minutes. Remove and set aside.
- In the same pot, add the diced onion and sliced mushrooms. Cook them until they soften, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle the uncooked rice into the pot and stir to combine it with the veggies. Let it toast for about 1-2 minutes.
- Pour in the chicken broth and toss in the dried thyme. Stir well and let the mixture come to a gentle boil.
- Carefully add the chicken back to the pot. Lower the heat, cover, and let simmer for about 20 minutes, or until the rice is tender and has absorbed the liquid.
- Once done, remove the pot from the heat and let it sit for a few minutes. Fluff the rice before serving. Garnish with fresh parsley for a burst of flavor!
Notes
For substitutions, consider using turkey or tofu for a vegetarian option. If using brown rice, increase the cooking time to approximately 45-50 minutes. Store leftovers in an airtight container in the refrigerator for 3-4 days; reheat gently with a splash of chicken broth. Avoid freezing as rice may become mushy.