One-Pot American Chicken and Mushroom Rice Casserole
This hearty one-pot casserole features tender chicken thighs, mushrooms, and rice simmered together in a creamy sauce for a comforting American dinner. Easy to make with minimal cleanup, it blends savory flavors and a satisfying texture.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Seasonings
- Creamy Sauce
- Garnish
Let’s make it
Main Cooking
Heat olive oil in a large deep skillet or pot over medium heat. Add the chicken thighs and cook until browned on both sides, about 4 minutes per side. Remove chicken from the pan and set aside.
Main Cooking
In the same pot, add chopped onion and sauté until translucent, about 3 minutes. Add the minced garlic and cook for another minute until fragrant.
Main Cooking
Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 6 minutes.
Main Cooking
Stir in the rinsed rice, dried thyme, smoked paprika, salt, and black pepper. Cook for 1 minute to toast the rice and spices.
Main Cooking
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, return the chicken thighs to the pot, cover, and simmer for 20 minutes or until the rice is tender and the chicken is cooked through.
Creamy Sauce
Remove the chicken thighs again and stir softened cream cheese into the rice mixture until creamy and well combined. Adjust the seasoning with salt and pepper to taste.
Resting
Return the chicken thighs to the top of the casserole, cover, and let rest off heat for 5 minutes. This allows flavors to meld and the rice to finish steaming.
Garnish
Garnish the casserole with chopped fresh parsley before serving warm.
Tips & notes
Use boneless skinless chicken thighs for quicker cooking and easier serving. Stir the cream cheese in off the heat to prevent curdling. Rinse rice beforehand to remove excess starch and prevent clumping. Cover tightly to ensure the rice cooks evenly.
Saving it for later
Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to cool to room temperature before refrigerating.
Reheating
Reheat gently in a microwave or on the stovetop with a splash of chicken broth or water to restore moisture. Heat until hot throughout, about 3-4 minutes on medium heat.
