Chicken and Rice is a deliciously simple comforting dish made in just one pot on the stovetop!
In this recipe, a very simple blend of chicken, mushrooms, rice, and peas simmer to make a quick cozy meal without being overly heavy.
Ingredients
This is a light simple stovetop version of a chicken rice casserole with a handful of veggies.
CHICKEN Chicken breasts or thighs work well in this dish. If you have leftover chicken, it can be added in the last few minutes of cooking so it doesn’t overcook.
VEGETABLES Thick slices of mushrooms & green peas are a great combination! If you’ve got other veggies like broccoli or asparagus, they work in this recipe too!
RICE Basmati rice is fragrant and cooks perfectly in this recipe. You can use your favorite type of rice but depending on the variety, cook time may need to be adjusted.
How to Make Chicken and Rice
Making this recipe is super easy, it comes together in just a few steps:
- Cook mushrooms and set aside.
- Soften onions, add chicken & brown. Add wine and reduce.
- Add mushrooms, broth, rice, & bay leaf to the pan. Cover & simmer.
- Remove from the heat, discard bay leaf. Stir in butter, peas and cream.
Top with Parm & serve immediately.
Rice Favorites
- Instant Pot Chicken and Rice
- Chicken Rice Soup
- Ground Beef and Rice Casserole
- 4 Ingredient Chicken Rice Casserole
- Stuffed Peppers
- Easy Fried Rice Recipe
- Easy Cabbage Rolls
- Quick Broccoli Rice
- Chicken and Wild Rice Casserole
Did you make this Chicken & Rice? Be sure to leave a rating and a comment below!
Stovetop Chicken and Rice
Ingredients
- 1 tablespoon olive oil
- 8 ounces mushrooms sliced and divided
- 1 small onion diced
- 1 pound boneless skinless chicken breasts or thighs, diced
- ½ teaspoon poultry seasoning
- ¼ teaspoon dried thyme leaves
- salt and pepper to taste
- 3 cloves garlic minced
- ¼ cup white wine optional
- 2 ½ cups chicken broth not low sodium
- 1 cup basmati rice uncooked
- 1 bay leaf
- 1 cup peas
- 2 tablespoons butter
- 2 tablespoons shredded Parmesan cheese for garnish, optional
- ⅔ cup half and half
Instructions
- Cook mushrooms over medium heat with olive oil until tender, about 6 minutes. Remove from pan and set aside.
- Cook onions (use same pan as mushrooms) until softened, about 5 minutes. Season the chicken with poultry seasoning, thyme, and salt and pepper. Add chicken and garlic, cook 2-3 minutes or until chicken is lightly browned on the outside.
- Add wine and cook 3-5 minutes or until wine is reduced to half.
- Stir in the mushrooms, broth, rice, and bay leaf. Cover and simmer 18-20 or until rice is tender.
- Remove from heat and discard bay leaf. Stir in peas, butter and cream. Cover and let rest 5 minutes.
- Top with Parmesan cheese if using.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Main Course
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I really like this recipe; I made it as written the first time and then the second time, I improvised a bit. I left out the cream and added a piece of Parmesan rind instead (added it right after adding the liquid; let it simmer with the rice). It added depth of flavor without having to add cream.
I can see this being a go-to recipe and switching out the vegetables to whatever we have at home…
Absolutely Scrumptious! We used basmati brown rice & added LOTSA extra vegetables. So easy, so yummy.
I am so glad you enjoyed this recipe Martha!
Can I use brown rice with this recipe?
That should work just fine Sheila, but the cooking time may need to be adjusted.
What can I substitute for the cream?
I haven’t only tried the recipe as written Ted, but you could try evaporated milk.
Surely this doesn’t cook in 18-20 minutes? Please confrm the cook time, because the recipe looks terrfific. Instructions
Cook mushrooms over medium heat with olive oil until tender, about 6 minutes. Remove from pan and set aside.
Cook onions (use same pan as mushrooms) until softened, about 5 minutes. Season the chicken with poultry seasoning, thyme, and salt and pepper. Add chicken and garlic, cook 2-3 minutes or until chicken is lightly browned on the outside.
Add wine and cook 3-5 minutes or until wine is reduced to half.
Stir in the mushrooms, broth, rice, and bay leaf. Cover and simmer 18-20 or until rice is tender.
Remove from heat and discard bay leaf. Stir in peas, butter and cream. Cover and let rest 5 minutes.
Top with Parmesan cheese if using.
The recipe (and cooking time) is correct as written. The final 18-20 minutes of cooking time is to cook the rice and the small chicken pieces.
My husband and I just love this recipe ! I make it twice a month . I use extra chicken broth in place of the white wine. 1 tsp. of salt and freshly ground pepper . I highly recomend freshly grated parmesan cheese over each dish. We use more parmesan then just the 2 Tbsp. Listed in the recipe Lol.
Thank You
So happy you enjoy it, Kat!
Yummy but made so much. How do you reheat the stovetop easy chicken and rice since we used light cream so it doesn’t curdle?
On medium low on the stove, it should be fine. You might need to add a touch of liquid. Enjoy Lorraine!
Why do you say not to use low sodium chicken broth? I frequently make my own and, due to sodium restrictions, don’t add salt. Can I use my own broth?
We find the flavor of the low sodium to be different and prefer the regular sodium. If you cannot have sodium, definitely use your own broth. Enjoy the chicken and rice Dianne!
This recipe was fabulous. I diced the mushrooms so that my 6 year old could not detect them, and it worked perfectly. He gobbled it up. I’m basically working my way through your website – I’ve been shopping around for a site that I can trust for good recipes, and after being failed by sites – even by Food Network, I’m so pleased to have your recipes to trust!
My family really enjoyed this dish, even my husband who isn’t fond of mushrooms……. but he is crazy about rice so I gave this a try. I love one pot dinners, and this is one we’ll be having often! You have so many great recipes!!
Not my favorite. I followed the recipe to the letter and it lacked flavor and was very mushy. If I make it again I will reduce the amount of chicken stock and add more seasoning.
Hello Holly, I have been following your recipes for a couple of years now and I have made a few of them with enjoyable success. Thank you so much. I would like to ask you for help. Now that my wife is unable to stand for long periods of time, I am doing all the cooking.. She cannot stand to have any kind of peppers in our meals and I love them, please when do you suggest for suitable replacement vegetables? I have used celery in the past but it would be nice to have others.
You are very welcome Bryan. In place of peppers, you can often use celery, zucchini slices, and thinly sliced carrots (especially to replace red or yellow peppers). Hope that helps Bryan!