This is my go-to “Ugh, I don’t know what to make for dinner” recipe. This one pan mushroom chicken rice has a minimal ingredient list, easy prep, and one pan action, you’ll have this on repeat during the week. The best part is that it doesn’t lack in flavor. Its umami savory goodness will make you want to eat the entire dish in one night — but save some for lunch the next day, it’s so yummy!
Why I love this recipe
The rice is really the star here, simmering in the browned bits left behind from searing the chicken, soaking up all that deep savory flavor along with the mushrooms, shallot, and thyme. No chicken stock needed because the pan does that work for you. Each bite is full of umami while being light and healthy.
Ingredients you’ll need
- Chicken, breast, thighs, or both
- Mushrooms (I love crimini and shiitake)
- Lemon
- Shallot
- Rice
- Thyme (preferably fresh)
- Wine (marsala or sherry. substitute additional lemon juice if you don’t have wine)
- Water
- Cooking fat, butter, ghee, or olive oil
- Kosher salt
- Ground black pepper
How to make one pan chicken and mushroom rice
- Heat the pan and add fat. Warm a stainless pan or cast iron pan over medium-high heat — avoid nonstick so the chicken can build a fond. Add a tablespoon of cooking fat. Ghee is a favorite here for its higher smoke point, but olive oil works great and butter is fine too, just watch it so it doesn’t burn.
- Season and sear the chicken. Pat chicken dry, trim, and salt with 2 teaspoons of salt. Sear about 5 minutes per side until golden brown, working in batches if needed so the meat doesn’t steam. Set aside on a plate and lower the heat to medium.
- Build the base. Add the mushrooms and another tablespoon of cooking fat, stirring to lift the browned bits from the pan. Add the shallot and cook until softened, stirring often. Pour in the wine and scrape all the browned bits off the bottom of the pan.
- Add the rice. Stir in the remaining cooking fat, rice, lemon zest, lemon juice, thyme, pepper, and 1 teaspoon of salt, then pour in the water and bring to a simmer.
- Cover and cook. Lower the heat, cover, and cook for 25 minutes. While the dish cooks, try grilling or broiling a lemon half to squeeze over the finished rice for an extra layer of flavor.
Tips for the best dirty mushroom rice
- Use a stainless pan or cast iron pan, not nonstick, so the chicken builds a proper fond — that’s where all the flavor comes from
- Don’t skip patting the chicken dry; it’s the key to a good sear
- If using dried thyme, add it a little earlier so it has time to bloom in the fat
- Grill or broil a lemon half while the rice cooks and squeeze it over the finished dish for extra brightness
Make it acid reflux friendly or dairy-free + add-ins
This recipe adapts easily for anyone managing acid reflux without sacrificing flavor.
- Swap any cooking fat for olive oil
- Skip the wine, lemon juice, and shallot entirely
- Double up on lemon zest to keep that brightness without the acidity
- The mushrooms and thyme carry the dish beautifully on their own
- Add cooked peas or green beans after it’s finished cooking
- Make it dairy-free but sticking to olive oil
Other quick weeknight meals:
Parmigiano Cream Pasta & Grilled Shrimp
One Pan Mushroom Chicken Rice
Description
The umami-packed one pan dinner that earns a permanent spot in your weekly rotation. Savory mushroom and shallots, fragrant thyme, and rice simmered in chicken fond make this so addicting.
Ingredients
Instructions
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Heat a stainless pan over med-high heat. You need a non-stick pan to create fond.
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Pat chicken dry, trim and salt with 2 teaspoons of salt.
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Lightly coat the heated pan with 1 tbsp of cooking fat.
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Sear chicken about 5 mins per side until golden brown. Work in batches if needed so you don’t steam the meat from overcrowding.
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When finished browning the chicken, set aside on a plate and lower heat to medium.
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Add the chopped mushroom and another tablespoon of cooking fat. Stir to release brown bits from the bottom of the pan.
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Add shallot and cook for a few minutes until softened. Stirring often.
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Add wine and deglaze the pan. Scrap all the browned bits off the bottom of the pan.
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Add the rest of the cooking fat, rice, lemon zest thyme, pepper, and 1 tsp of salt.
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Add water and bring to a simmer.
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Lower heat to low, cover, and cook for 25 mins.Tip: you can grill or broil you a lemon for extra flavor to squeeze over the cooked dish while it is cooking.
