Our simple chicken and rice recipes are super delicious Thanks to the mushrooms, garlic rice and the perfect spice mixture. The chicken tastes incredible and the rice becomes so fluffy! This is the goalkeeper!
My family loves this salted chicken and rice made with mushrooms. Chicken and rice are a classic dish and we have seen many changes in flavor. It’s so versatile that we might just start a whole new category for chicken and rice recipes! This stove version is made with garlic butter, mushrooms, onions and savory herbs and spices, and is one of my favorites. I think you’ll like it too.
99% of this recipe is made in a potthis keeps the dishes and makes me happy! We ask you to heat the soup before adding the soup to the pot, so technically this is another dish. If you use a microwave to heat it up (I do it often), it is still as easy as a real one-pot meal. For more rice recipes, check out our Mexican Rice, Coriander Lemon Rice or this coconut Rice, then you can use it in one of the other easy chicken recipes!
Key Ingredients
- chicken: I use chicken thighs in this recipe and I highly recommend that you do this too! They are much better than the chicken breasts here as they are not too easy to cook and remain incredibly tender. I used boneless chicken thighs in the photo, but you can also use thigh bones or skin. If using skin, let the skin appear slightly at the beginning, add flavor to the pan and help the skin turn golden. Please note that with the help of the following method, the skin will not remain crispy, but will soften a little as the rice cooks.
- rice: For the best chicken and rice, use long grain white rice to cook a light fluffy. I love the aromatic basmati rice in this recipe, but the regular long crystal white rice works well. Rinse and drain the rice several times before cooking to remove excess starch. Rinse make sure our rice ends up being nice and fluffy. I followed the same approach when making Mexican rice.
- vegetable: We wanted to make this dish very simple but full of flavor, so we used yellow onions, cremini mushrooms and garlic. This combination makes the rice incredibly salty and delicious.
- Herbs and spices: Herbs and spices really make this dish unique. You will mix with thyme (I like fresh thyme but dry works), dried oregano, sweet chili powder, smoked paprika and salt. Then, use it for chicken and rice.
- broth: Use your favorite chicken broth or stock in this recipe. I like homemade stock, but when I don’t have a store purchase, it works well.
How to make chicken and rice
I am a big fan of the way to make this chicken and rice. Each step is built on the last step, which is why the dish tastes so incredible. The first layer is chicken, which you will wipe with our simple spice mixture and brown with olive oil. When it turns brown, transfer it to a dish and throw it away with butter, onion, garlic and mushrooms.
When the mushrooms are smaller in size, you will add rice and more spice mixture. Then move the rice on the pan for a minute or two to bake a little.
From there, add some warm broth, paste the chicken on top, cover it, and cook on low for 15 minutes. After that, turn off the heat, let it sit, still cover, and cover for another 10 minutes to finish the steaming.
You can serve immediately, or just a little color, add some parsley to mix with melted butter and drizzle the top. That’s it, my current chicken and rice obsession. Hope you try it as soon as possible!
Serious chicken and rice
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My family loves this chicken and rice recipe, which is only 99% in one pot. The chicken is very tender and the rice is rich in herbs, spices and mushrooms, full of flavor. I usually use skinless boneless chicken thighs, but bones, bones on the thighs can work as well.
If you are using skin chicken, make sure to make the skin appear golden and almost crispy, then remove it from the pan and move it to the vegetables. While the skin won’t stay crispy (because the dishes are cooked), it correctly adds a delicious flavor and a beautiful golden brown color.
4 servings
You will need
1¾ lb (790g) boneless, skinless chicken thighs
1¼ cup (275 g) long-grain white rice, such as basmati rice
Half yellow onion
6 garlic cloves
8 oz (226G) Cremini Mushrooms
1½ tablespoons fresh thyme leaves, chopped
1½ teaspoon dried oregano
1 teaspoon sweet chili powder
1/2 teaspoon smoked paprika
1½ tablespoons olive oil
2 tablespoons butter
2¼ cups (530 ml) low-sodium chicken stock
1 teaspoon fine sea salt, plus more
direction
1Rinse rice: In a fine mesh filter, rinse 1¼ cup of long-grain white rice with cold water to remove excess starch that sticks to the rice. This will make your rice more fluffy. Set aside to drain.
2Prepare vegetables: Chop half of the medium onion and chop 6 garlic cloves and set aside. Wipe 8 ounces of Cremini mushrooms with a wet tissue, trim the stems, and chop the mushrooms (about ½ inch).
3Caloric stock: Add 2¼ cup chicken broth to a small pot and cook on medium until boiling. Taste and season with salt (depending on your stock, you may need 1/2 to 3/4 teaspoon). Cover with a lid and close the heat. Or, use a microwave to heat the stock.
4Make spice mixture: Stir 1½ tablespoons chopped thyme leaves, 1½ teaspoon dried oregano, 1 teaspoon sweet chili powder and ½ teaspoon smoked chili powder in a small bowl.
5Prepare the chicken: Rub the chicken thighs with ½ teaspoon salt and 3 teaspoon spice mixture, and the rest can be saved. Heat 1½ tablespoons of olive oil in a wide stew pot and cover over heat. Place the seasoned chicken thighs on the side of the skin and place them in hot oil. Cook until about 5 minutes, until it is slightly browned on that side. Transfer partially cooked chicken to a plate.
6Prepare mushrooms: Still over medium heat, add 2 tablespoons butter. Stir onion and garlic. Scrape a piece of chicken off the bottom of the pan with a wooden spoon and add the mushrooms. Stir well and cover. Cook, check them occasionally, until the mushrooms are reduced by about half, about 5 minutes.
7Add rice: Relax the pan, add the rinse rice and toast for one minute, stirring on the toast. Add the remaining spice mixture and add the hot chicken broth. Stir well and place the chicken thigh skin side upwards on top of the rice.
8Finish: Convert the heat to low and cover the pan with a lid. Cook for 15 minutes, turn off the heat, and then stand on the lid for 10 minutes. The chicken should be cooked. Transfer the chicken to the plate, flatten the rice with a fork, and return the chicken with any juice collected on the plate and serve home style.
Adam and Joanne’s Tips
- storage: Store the remaining chicken and rice in an airtight container and refrigerate for up to 4 days. Freeze for up to 3 months and then melt in the refrigerator overnight before heating.
- Dried thyme: Use 1 teaspoon of dried thyme instead of the fresh thyme requested above.
- Optional toppings: Melt 2 tablespoons butter, then stir 2 tablespoons chopped fresh parsley.
- Nutritional facts are estimates.
Nutrition per serving
Service size
1/4 of the recipe
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Calories
439
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Total fat
15.1g
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Saturated fat
5.4 grams
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cholesterol
76.5mg
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sodium
693.2mg
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carbohydrate
54.6 grams
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Dietary fiber
2.1g
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Total sugar
2.2g
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protein
21.8 grams
