Description
A creamy one-pot chicken and mushroom rice dinner made with juicy chicken thighs, golden mushrooms, and a rich finish of cream and Parmesan.
Ingredients
1 ¼ to 1 ½ pounds boneless, skinless chicken thighs
1 teaspoon Italian seasoning
1 teaspoon garlic powder
Salt and black pepper to taste
2 tablespoons olive oil
8 ounces mushrooms, sliced
1 shallot, finely chopped
2 large garlic cloves, minced
3 cups low-sodium chicken broth
1 cup uncooked white rice
Juice of half a lemon
4 sprigs fresh thyme, stems removed
½ cup heavy cream (add more for extra creaminess)
A few sprigs fresh parsley (optional)
½ cup grated Parmesan cheese (for serving)
Instructions
1. Season chicken thighs with Italian seasoning, garlic powder, salt, and pepper on both sides.
2. In a large deep skillet or Dutch oven, heat olive oil over medium heat. Add the chicken and brown for about 2–4 minutes per side. Once browned, transfer the chicken to a plate.
3. In the same pan, add mushrooms and chopped shallot. Sauté until mushrooms are golden brown, about 3–4 minutes. Stir in the minced garlic and a pinch of salt, cooking for another minute.
4. Pour in a small amount of broth to deglaze the pan, scraping up any browned bits with a wooden spoon. Add the rest of the broth, rice, lemon juice, thyme, and return the chicken (with any juices) to the pan.
5. Bring everything to a gentle simmer, cover, and cook over low heat for 18–20 minutes, or until the rice is tender and most of the liquid has absorbed.
6. Slowly stir in the cream. Start with ¼ cup, adding more if desired for extra creaminess.
7. Garnish with parsley if using, and serve with grated Parmesan on top.
Notes
Use chicken breasts if preferred, but reduce cook time slightly to avoid drying out.
Add spinach or peas at the end for extra veggies.
To reheat, stir in a splash of broth or cream to restore texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: One-Pot & Easy Meals
- Method: Stovetop
- Cuisine: American