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5 from 1 vote
Overhead shoot of a white plate with baked chicken with rice and mushrooms and a cucumber salad on the side. Another pan with baked chicken with rice and mushrooms in the background
One-Pot Chicken with Rice and Mushrooms
Prep Time
5 mins
Cook Time
1 hr 15 mins
Resting Time
5 mins
Total Time
1 hr 20 mins

One-Pot Chicken with Rice and Mushrooms and a refreshing cucumber salad on the side, a complete dinner recipe to be enjoyed by the whole family. Healthy, filling, gluten free, this dish is absolutely delicious.

Course: Main Course
Cuisine: International
Keyword: chicken dinner recipe
Servings: 2 people
Calories: 905 kcal
Author: Daniela Apostol
  • 1 cup long grain rice
  • 2 large bone-in skin off chicken thighs
  • 1/2 quartered mushrooms
  • 1 onion
  • 3 cloves of garlic
  • 2 cups chicken stock (broth)
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp Italian herbs
  • 30 g butter
  • 1 tbsp olive oil
  • 2 tbsp chopped parsley
  • 1 tbsp chopped spring onions
To serve
  • 1/2 cucumber
  • 1/2 tsp soy sauce
  • 1/2 tsp sesame oil
  • 1/2 tsp rice vinegar
  • 1/2 tsp sesame seeds
  1. Pre-heat the oven to 200 degrees Celsius (392 Fahrenheit).

  2. Peel and chop the onions and garlic, add the butter and oil to an oven-safe dish, and let them cook for about 15-20 minutes until soft, but not brown.

  3. Rinse the rice, and add it to the dish together with the chicken thighs and mushrooms, then pour the stock over and cover the dish with a kitchen foil.

  4. Bake for 30 minutes, then remove the oil and cook for a further 30 to 40 minutes, or until the chicken is cooked through, the rice is fluffy, and all the liquid has been absorbed.

  5. Garnish with parsley and spring onions.

  6. To make the cucumber salad, slice the cucumber finely, add the soy sauce, sesame oil and rice vinegar, and toss well.

  7. Top with sesame seeds.

  8. Serve immediately!

Recipe Notes
  • Click on the US Customary link (under the ingredient list) to see the measurements displayed in cups and ounces.
  • The servings can be adjusted by clicking the number next to Servings.
  • If you use a larger baking dish, you might be able to fit 2-3 more chicken thighs, depending on their size. I used large ones, so I could only fit two, but the rice should be more than enough for 2 large portions.
  • Check the dish after 30 minutes without foil, depending on your oven, you might need to leave it for another 5-10 minutes if the liquid is not absorbed.
  • You can add any other vegetables to the rice, carrots, peppers, peas work particularly well.
  • Use no-salt or low-salt chicken stock (broth) if the meal is to be shared with little ones.
Nutrition Facts
One-Pot Chicken with Rice and Mushrooms
Amount Per Serving
Calories 905 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 14g70%
Cholesterol 150mg50%
Sodium 635mg26%
Potassium 856mg24%
Carbohydrates 93g31%
Fiber 3g12%
Sugar 7g8%
Protein 33g66%
Vitamin A 1435IU29%
Vitamin C 13.9mg17%
Calcium 86mg9%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.