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creamy mushroom chicken and rice

Creamy Mushroom Chicken and Rice

This hearty one-pan meal combines chicken thighs, mushrooms, and perfectly seasoned rice in a creamy, flavorful sauce. The convenience of cooking everything in one skillet means easy cleanup and creates a comforting dish that’s perfect for weeknight dinners.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Serving Size 4 people

Ingredients

  • 2 ½ pounds bone-in, skin on chicken thighs
  • 1 cup yellow onion diced
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 2 cups baby bella mushrooms sliced
  • 2 cups long grain white rice
  • 2 ½ cups chicken broth
  • ½ cup heavy cream
  • 1 8oz can cream of mushroom
  • 2 teaspoons onion powder divided
  • 2 teaspoons garlic powder divided
  • 2 teaspoons thyme divided
  • 2 teaspoons oregano divided
  • 2 teaspoons parsley divided
  • 2 teaspoons salt divided
  • ½ teaspoon black pepper

Instructions

  • Preheat oven to 350℉.
  • Pat chicken dry with paper towel and place on a large plate or platter
  • Combine 1 teaspoon of salt, ½ teaspoon of pepper,1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of thyme,1 teaspoon of oregano, and 1 teaspoon of parsley. Rub this mixture on both sides of the chicken.
  • Heat olive oil and butter over medium heat in a large oven-safe skillet. Once the oil is hot, sear chicken thighs skin-side down for 5 minutes, until golden brown. Flip and cook another 5 minutes. Remove the chicken and set aside.
  • In the same pan, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook another 1-2minutes, until fragrant. Next, add the sliced mushrooms and sauté until they release moisture and brown.
  • Stir in the rice and toast for 1-2 minutes.
  • Pour in chicken broth, cream of mushroom soup, heavy cream, the remaining onion powder, garlic powder, thyme, oregano, parsley, and salt. Stir until well combined.
  • Nestle the seared chicken thighs into the rice mixture, skin side up. Make sure they’re partially submerged in the creamy broth.
  • Place the skillet in the oven and bake for 1hour, until the rice is tender, and the chicken is fully cooked.
  • Remove from oven and rest for 10 minutes before serving. Fluff rice with a fork. Garnish with fresh parsley, if desired.