One Pot Creamy Mushroom Chicken and Rice Skillet

This creamy mushroom chicken and rice is a one pot meal that is perfect for a weeknight dinner. Made in one pot, and balanced with protein, carbs, and veggies, it’s the perfect meal for comfort in a bowl!

I made this for a quick dinner last week and it was huge hit. This is part of my good on grains series, where I share 15 easy recipes made with 15 ingredients or less.

I’m calling this my one pot creamy mushroom chicken and rice skillet – the flavor mainly comes from the boneless skinless chicken thighs, as well as the mushrooms and shallots. I also add lots of Dino kale to pack in leafy greens.

As for the grain, I use a 3:1 ratio of white rice and quinoa. This is flexible, but I’m a firm believer that you can’t tell the difference, and the mix of some quinoa into the rice reduces the glucose spike associated with eating rice.

I’m still in the process of really trying this out and comparing my glucose levels with eating just white rice vs rice + quinoa, and I’ll keep you all posted on my results!

In the meantime, hope you all enjoy this recipe as much as I do.

Chef Tips:

On Ingredients

• Note how much sodium is in your chicken broth if you are using broth instead of water. I call for 1 teaspoon of kosher salt if using water, but reduce this to 1/2 teaspoon if you’re using chicken broth.
• Use boneless skinless chicken thighs to keep the cooking time short. If you’re using bone-in chicken thighs or legs, you can finish the pot in the oven for an additional 15 minutes to ensure that the rice isn’t overcooked.
• I use a combination of white rice (3/4 cup) and quinoa (1/4) to add a bit more fiber and protein into the grains for this dish. You can use all white rice, or 1/2 rice 1/2 quinoa, or even substitute brown rice or farro.
• Use a tougher leafy green like kale, chard, or bokchoy, and avoid using softer leafy greens like spinach since it will be cooking for 20+ minutes.

On cooking

• Don’t worry about the brown bits at the bottom of your pan after browning. This is called fond and will add flavor to the dish. Once you add the mushrooms and shallots, this brown fond will come off easily.
• Toast the rice and quinoa for 1-2 minutes before adding the broth. This helps release the starches of the rice and prevents it from becoming clumpy near the end. 

Ingredients for the Creamy Mushroom Chicken And Rice:

• 8 ounces sliced mushrooms
• 1 shallot
• 1 bunch Dino kale
• 1 lb boneless skinless chicken thighs
• Kosher salt
• 1/2 bunch chives, chopped
• 3/4 cup white rice 
• 1/4 cup quinoa 
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 2 cups water or chicken broth
• 1 cup shredded mozzarella or provolone cheese

High Level Directions

Prep the vegetables.

Brown the chicken thighs, then remove from the pan.

Add the mushrooms, shallots, and olive oil. Cook for 5 minutes, then add the rice, quinoa, and garlic. Toast for a couple minutes, then add the kale, salt, and broth.

Bring up to a simmer, then add the chicken and reduce the heat to low. Cover, and cook for 20 minutes. 

Turn off the heat and add the shredded cheese.

Once the cheese is slightly melted and the rice is tender, uncover. You can broil for 3 minutes to get some color, or just top with chives, and serve.

Other easy weeknight dinner recipes:

• Creamy Mushroom Gnocchi
• Vietnamese Inspired Shaking Beef Bowl
• Bulgogi Beef Rice Bowl