If you're searching for a comforting, easy one-pot meal, this One Pot Creamy Chicken and Mushroom Rice is the perfect recipe to try. Made with juicy chicken thighs, earthy mushrooms, and creamy rice, it's the ultimate quick dinner recipe that delivers big flavor with minimal effort. This one-pot chicken and rice recipe is perfect for busy weeknights when you crave a satisfying meal that's both hearty and simple. With staple ingredients and a hands-off cooking method, this creamy chicken and mushroom rice will become a go-to in your weeknight dinner rotation.

Keep reading to learn how to make this savory chicken and rice recipe!

What ingredients do I need to make this One Pot Creamy Chicken and Mushroom Rice recipe?

• 1 tbsp Avocado Oil, or neutral oil of choice
• 1.25 lbs Chicken Thighs, boneless skinless
• 1 tsp Garlic Powder
• 1 tsp Paprika
• 1/2 tsp Umami Seasoning Blend, optional (from Trader Joe's)
• Kosher Salt & Black Pepper, to taste
• 8 oz Baby Bella Mushrooms, sliced
• 1/2 tsp Dried Thyme
• 1 Yellow Onion, chopped
• 4 cloves Garlic, minced
• 1 cup Jasmine Rice, uncooked
• 2 cups Chicken Broth
• 1/2 cup Half & Half, can use heavy cream for a richer flavor
• 1/4 cup Parmesan Cheese, grated
• 2 cups Spinach & Arugula Mix, can use all spinach or all arugula
• 1/4 cup Fresh Parsley, roughly chopped
• 1 Lemon

How do I make this one-pot recipe?

In a small bowl, combine garlic powder, paprika, umami seasoning blend, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. If you’re skipping the umami seasoning blend, increase the kosher salt to 1/2 teaspoon. Season the chicken on both sides with the seasoning blend.

Heat the avocado oil in a large, high-sided sauté pan over medium heat. Place the seasoned chicken thighs in a single layer and cook for 3 minutes on one side. Flip the chicken and cook for another 3 minutes on the other side, until nicely browned but not fully cooked. Transfer the chicken to a plate and set aside.

In the same pan, spread the sliced mushrooms in an even layer and cook undisturbed for 4 minutes to let them release their liquid. After 4 minutes, sprinkle with dried thyme and stir to combine.

Add the chopped onion to the mushrooms and cook for 4 minutes, stirring occasionally, until the onions soften and start to brown. Season with kosher salt and black pepper to taste. If the pan begins to brown too much, add a splash of water and use a wooden spoon to scrape up any browned bits.

Stir in the minced garlic and uncooked rice, cooking for 1 minute to toast the rice. Pour in the chicken broth, half & half, and Parmesan cheese, stirring until the Parmesan melts. Add the spinach and arugula, mixing until well combined.

Nestle the chicken thighs, along with any juices from the plate, back into the pan. Bring the mixture to a simmer, then reduce the heat to low. Cover with a lid and cook for 20-25 minutes, keeping the lid on, until the rice is tender and the chicken is fully cooked.

Once the chicken is cooked, remove it from the pan. Stir in the fresh parsley and add lemon juice to taste. Adjust the seasoning with kosher salt and black pepper as needed.

Spoon the rice into bowls and top each with an equal portion of chicken. Serve with extra lemon juice, fresh parsley, and Parmesan cheese, if desired.

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