Mushroom Chicken and Rice

Recipe from

This one-pot meal is a savory delight. Mushrooms and chicken make a natural pair, and peas add texture and provide a good source of vitamins A, C and fiber.

Prep Time

35 minutes

Cook Time

25 minutes


5 Servings


2 tablespoons canola oil (divided)
1 teaspoon paprika
1⁄2 teaspoon garlic powder
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1 pound chicken thigh (skinless, boneless cut into 1-inch pieces)
1 onion, yellow (diced)
8 ounces mushrooms, button (sliced)
3 cups chicken broth
1 1⁄2 cups rice, brown (uncooked)
2 cups green peas (frozen and thawed)
1 teaspoon rosemary, dried
1 teaspoon thyme, dried
2 cloves garlic (peeled and diced)
  salt (to taste)
  pepper (to taste)


Heat a large skillet over medium-high heat. Add 1 tablespoon of canola oil to pan. Mix paprika, garlic powder, salt and pepper together by shaking in a zip-lock plastic bag. Add chicken pieces to bag and shake to coat evenly with dry spice mixture. Add chicken to pan and sauté for 5 minutes or until chicken is browned, stirring occasionally. Remove chicken from pan and set aside.

Return pan to medium-high heat. Add remaining canola oil to pan. Add onion and mushrooms; sprinkle with salt and pepper, sauté for 5 minutes or until onion is lightly browned, stirring occasionally. Stir in chicken broth and rice and bring to a boil. Cover, reduce heat to low, and simmer for 35 minutes. Stir in the chicken, peas, thyme, rosemary and garlic. Cover and cook 10 minutes or until rice is tender and chicken is done. Season with additional salt and pepper to taste.



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