Creamy One-Pot Chicken Mushroom Rice Bake

This creamy one-pot chicken mushroom rice bake is a delightful twist on classic chicken mushroom and rice recipes. Featuring tender chicken, earthy mushrooms, and caramelized onions, this dish is perfect for cozy fall dinners or family meal preps.

With its rich flavors and easy preparation, this recipe allows you to enjoy a comforting meal without the hassle of multiple pots and pans. You can also substitute brown rice for a healthier option while still achieving a delicious result.

Easy One-Pot Chicken Mushroom Rice Bake Recipe

This one-pot dish combines sautéed chicken and mushrooms with rice and caramelized onions, all baked to perfection. It takes about 50 minutes from start to finish and serves 4-6 people, making it an ideal choice for family gatherings or weeknight dinners.

Ingredients

• 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 cup mushrooms, sliced (button or cremini work well)
• 1 large onion, thinly sliced
• 2 cups long-grain white rice (or brown rice, adjust cooking time accordingly)
• 4 cups chicken broth
• 1 cup heavy cream or half-and-half
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Caramelize the Onions: In a large oven-safe pot or Dutch oven, heat olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are golden brown and caramelized, about 10-15 minutes. Remove the onions and set aside.
3. Sauté the Chicken: In the same pot, add the chicken pieces and season with salt, pepper, garlic powder, and thyme. Cook until the chicken is browned on all sides, about 5-7 minutes.
4. Add Mushrooms: Stir in the sliced mushrooms and cook for an additional 3-4 minutes until they are tender.
5. Combine Ingredients: Add the rice, chicken broth, and heavy cream to the pot. Stir well to combine all ingredients. Bring to a gentle simmer.
6. Bake: Cover the pot with a lid or aluminum foil and transfer it to the preheated oven. Bake for 25-30 minutes, or until the rice is cooked and has absorbed most of the liquid.
7. Finish: Remove from the oven, fluff the rice with a fork, and stir in the caramelized onions. Adjust seasoning if necessary.
8. Serve: Garnish with fresh parsley if desired and serve hot.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes

Nutrition Information

• Servings: 4-6 servings
• Calories: 450kcal
• Fat: 20g
• Protein: 30g
• Carbohydrates: 40g