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This cozy one pot chicken and rice recipe is made with bone-in thighs, mushrooms, and basmati rice. Simple, flavorful, and perfect for busy weeknights.
If there is one meal that always feels like home, it is chicken and rice.
Growing up in the Balkans, we cooked simple, hearty food that did not require fancy ingredients or complicated steps.
This one pot chicken and rice with mushrooms is exactly that: inexpensive, foolproof, and satisfying for the whole family.
Made with juicy bone in chicken thighs and/or drumsticks, fluffy basmati rice, and a few vegetables, everything comes together in one pot.
You do not need to spend hours in the kitchen or eat out when dinner like this is so easy.
It is the kind of recipe busy moms like me rely on. Cozy, comforting, and always a crowd pleaser.
I usually like to make this kind of meal in an oven safe skillet, but this time I made it in a cast iron braiser, which worked out great. Another favorite of mine is this Oven Baked Honey Mustard Chicken Thighs Recipe. So easy to make and tasted delicious!
Why You Will Love This Chicken and Rice
- Authentic and approachable, inspired by Balkan style meals but tailored for busy families today
- One pot only, less effort and less cleanup
- Budget friendly, made with everyday ingredients you probably already have
- Family tested, kids love the tender chicken and flavorful rice
- Versatile, works with thighs, drumsticks, or even boneless chicken
What Ingredient You’ll Need:
Ingredients
- 2 tbsp olive oil
- 6 bone in chicken thighs or drumsticks, skin on preferred
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/2 tsp dried parsley
- 1 small onion, diced
- 2 carrots, diced
- 2 cups mushrooms, sliced
- 2 cloves garlic, minced, optional
- 2 cups basmati rice or jasmine
- 4 cups unsalted chicken stock
- Fresh parsley, for garnish
How to Make Chicken and Rice in One Pot
- Preheat oven to 400 F (200 C). Heat olive oil in a Dutch oven or oven safe skillet over medium high. Season chicken on both sides with salt, pepper, paprika, and parsley. Place skin side down and sear 2 to 3 minutes per side until golden. Remove to a plate.
2. In the same pot, sauté onion, carrots, mushrooms, and garlic if using until softened.
3. Stir in basmati rice and pour in chicken stock, scraping up the browned bits from the bottom.
4. Nestle the chicken back into the pot, skin side up. Cover and bake for 40 to 45 minutes until the rice is tender and the chicken is cooked through. Uncover for the last 5 minutes to crisp the skin.
5. Fluff the rice, sprinkle with fresh parsley, and serve warm.
Recipe Tips
- Stores in the fridge for 4 to 5 days and reheats best with a splash of stock or water
- Use basmati or jasmine rice for the best texture, they cook up fluffy without turning sticky
- Use unsalted stock so you can adjust the seasoning at the end
- Add peas, spinach, or bell peppers toward the end for more color and vegetables
More Family Friendly Meals You Will Love
Frequently Asked Questions
Yes, boneless skinless thighs work very well in this recipe. They cook a little faster than bone in thighs, so check for doneness after about 25 to 30 minutes.
Basmati or jasmine rice give the best results because they stay fluffy and separate. Long grain white rice also works, but short grain tends to get sticky.
No, the recipe is flexible. You can leave out the mushrooms or swap them for peas, spinach, bell peppers, or another quick cooking vegetable.
You can store it in the refrigerator for up to 4 days. Reheat with a splash of broth or water to keep the rice soft and the chicken moist.
One Pot Chicken And Rice
Ingredients
- 2 tablespoons olive oil
- 6 bone in chicken thighs or drumsticks, skin on if possible
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried parsley
- 1 small onion, diced
- 2 carrots, diced
- 2 cups mushrooms, sliced
- 2 garlic cloves, minced (optional)
- 2 cups basmati or jasmine rice
- 4 cups unsalted chicken stock
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 400 F (200 C). Warm the olive oil in a Dutch oven or deep oven safe skillet over medium high heat. Season the chicken on both sides with salt, pepper, paprika, and parsley. Place the chicken skin side down and sear for 2 to 3 minutes, then flip and cook for another 2 to 3 minutes until golden. Transfer to a plate.
- In the same pot, add the onion, carrots, mushrooms, and garlic if using. Cook for 4 to 5 minutes until the vegetables soften and smell fragrant.
- Stir in the rice, then pour in the chicken stock. Scrape the bottom of the pot to release all the browned bits.
- Nestle the chicken pieces on top, skin side up. Cover and bake for 40 to 45 minutes, or until the rice is fluffy and the chicken is cooked through. For crispier skin, remove the lid for the last 5 minutes.
- Fluff the rice with a fork, sprinkle with fresh parsley, and serve warm.
Video
Notes
- This chicken and rice is a forgiving recipe that you can easily adapt to what you have at home. Bone in thighs or drumsticks give the most flavor, but boneless skinless thighs also work and cook a little quicker, so begin checking them after about 25 to 30 minutes.
- For the rice, basmati or jasmine make the fluffiest texture. Long grain white rice is another good option, but I don’t recommend short grain rice as it tends to be sticky.
- If you are not a fan of mushrooms, feel free to leave them out or replace them with vegetables your family enjoys. Peas, spinach, or bell peppers are all great additions.
- Leftovers keep well in the fridge for up to four days. Reheat gently with a splash of stock or water so the rice stays soft and the chicken moist.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So good too, well done. Looks fantastic