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One Pot Chicken and Mushroom Rice with Thyme

One pot chicken and mushroom rice with thyme cooks tender chicken thighs and fluffy long-grain rice together in a 5-quart Dutch oven. Cremini mushrooms, garlic, and dried thyme bring savory flavor to this easy stovetop dinner.
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Prep Time 10 minutes
Cook Time 37 minutes
resting 10 minutes
Total Time 57 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken thighs boneless, skinless; about 4
  • 1 tsp kosher salt divided
  • 0.5 tsp black pepper divided
  • 2 tbsp olive oil
  • 8 oz cremini mushrooms sliced
  • 1 yellow onion small, finely chopped
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • 1.5 cups long-grain white rice
  • 2.25 cups chicken broth

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Pat the chicken dry and season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
  2. Heat the olive oil in a 5-quart Dutch oven over medium-high heat.
  3. Sear the chicken for 3 to 4 minutes per side until browned, then transfer it to a plate.
  4. Add the mushrooms, onion, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper to the pot; cook for 6 to 8 minutes, stirring occasionally, until the mushrooms release their liquid and it evaporates.
  5. Stir in the garlic and thyme and cook for 30 seconds.
  6. Add the rice and stir for 1 minute to coat the grains.
  7. Pour in the chicken broth and bring to a boil, scraping up any browned bits.
  8. Nestle the chicken into the rice, cover, and cook over low heat for 18 to 22 minutes, until the rice is tender and the chicken reaches 165°F in the thickest part.
  9. Remove the pot from the heat and let it stand, covered, for 10 minutes.
  10. Fluff the rice and serve.

Notes

For the best rice texture, let the pot stand covered for the full 10 minutes before fluffing. Refrigerate leftovers for 3 to 4 days; this dish can be frozen. Use low-sodium chicken broth if you want to reduce the sodium.