Easy Stovetop Chicken and Rice

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.

mixing Chicken and Rice in a pot

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.

ingredients in bowls to make Chicken and Rice

How to Make Chicken and Rice

Making this recipe is super easy, it comes together in just a few steps:

  1. Cook mushrooms and set aside.
  2. Soften onions, add chicken & brown. Add wine and reduce.

process of adding ingredients to pot to make Chicken and Rice

  1. Add mushrooms, broth, rice, & bay leaf to the pan. Cover & simmer.
  2. Remove from the heat, discard bay leaf. Stir in butter, peas and cream.

Top with Parm & serve immediately.

cooked Chicken and Rice in the pot

 

Rice Favorites

Did you make this Chicken & Rice? Be sure to leave a rating and a comment below! 

Chicken and Rice in bowls

Easy Chicken and Rice

This Chicken & Rice dish is super flavorful & budget-friendly, it's the perfect weekday meal!
Course Chicken, Dinner, Entree, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 462
Author Holly Nilsson

Ingredients

  • 1 tablespoon olive oil
  • 8 ounces mushrooms sliced and divided
  • 1 small onion diced
  • 1 pound chicken breasts or thighs, diced
  • ½ teaspoon poultry seasoning
  • ¼ teaspoon 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 parmesan cheese for garnish, optional
  • 2/3 cup light cream

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

Serving: 1.5cups | Calories: 462 | Carbohydrates: 48g | Protein: 33g | Fat: 14g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 768mg | Potassium: 911mg | Fiber: 3g | Sugar: 4g | Vitamin A: 522IU | Vitamin C: 30mg | Calcium: 82mg | Iron: 2mg
Chicken and Rice in a pot with a spoon and a title
Chicken and Rice in a pot with writing
Chicken and Rice in a white bowl with a title
Chicken and Rice in the pot and plated with a title

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