One Pan Chicken Mushroom Rice Recipe
This one pan chicken mushroom rice recipe is an easy and comforting dinner made with juicy chicken thighs, dried shiitake mushrooms, fluffy rice, garlic, and onion.
The chicken is marinated in soy sauce, oyster sauce, and a little sugar before being seared until golden. The shiitake mushrooms are then browned in the same pan to bring out their deep savory flavor before everything cooks together with the rice and chicken broth.
The result is tender chicken, flavorful mushrooms, and fluffy rice in every bite.
This easy chicken and rice recipe is perfect for a weeknight dinner when you want something filling and flavorful without spending hours in the kitchen!
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Why You'll Love This One Pan Chicken Mushroom Rice
Easy one pan dinner:
- Everything cooks in the same pan, making cleanup simple. No more juggling between two or three pans and woks for a meal.
Full of savory flavor:
- Soy sauce, oyster sauce, chicken broth, and dried shiitake mushrooms give the rice plenty of umami. Cooking in the same pan also means you are not wasting any of the flavorful bits. All the deliciousness is kept within the pan!
Juicy chicken thighs:
- Chicken thighs stay tender and flavorful as they finish cooking with the rice. They are also much more forgiving than chicken breast
Simple ingredients:
- Most of the ingredients are easy to find and may already be in your kitchen.
Great weeknight meal:
- Once everything is in the pan, the rice cooks while you prepare your vegetables or other sides!
Tips for Making the Best Chicken Mushroom Rice
Take Your Time With the Mushrooms
- The mushrooms are one of the main sources of flavor for this chicken rice
- Let them cook until they are nicely browned before adding the onion and garlic. This gives the finished rice a deeper and more savory flavor!
Use Chicken Thighs
- Chicken thighs are my favorite for this recipe because they stay juicy and tender as they cook with the rice!
- Boneless chicken thighs also make the preparation quick because there is no need to deal with bones or skin
Soak the Shiitak Mushrooms Ahead of Time
- 30 minutes is enough to soften the dried mushrooms, but soaking them overnight gives you an even better texture
- If you know you are making this recipe the next day, soak the mushrooms the night before and keep them refrigerated
Wash the Rice Before Cooking
- Rinse the rice under cold water until the water becomes mostly clear, just like how you would when cooking rice normally
- This removes excess surface starch and helps the cooked rice have a better texture.
Let the Rice Rest Before Serving
- Once the rice is cooked, keep the lid on and let it rest for a few minutes before serving.
- This allows the remaining moisture to distribute throughout the rice.
Ingredient Notes: Dried Shiitake Mushrooms
Why dried, not fresh?
- Fresh shiitake mushrooms will work if that is all you have, but dried shiitake are a different ingredient. The drying process concentrates all of the mushroom’s savory compounds, so when you rehydrate them, they bring a much deeper umami flavor than fresh ones cooked the same way. Many Chinese households have a bag of these dried mushrooms stored in their pantry. For a rice dish like this where the mushroom flavor needs to carry through an entire pot of liquid, dried shiitake are more appropriate.
Don’t throw out the soaking liquid.
- Once you have soaked your dried shiitake, take a look at the water. It will have turned a deep brown color from all the mushroom flavor that has leached into it. This is especially true if you soak it overnight. That liquid is full of concentrated umami and it would be a waste to pour it down the drain. Swap the 1 cup of water in this recipe for that strained soaking liquid instead. The rice will taste noticeably richer without changing anything else about the dish. Just strain it through a fine mesh strainer or paper towel first to catch any grit.
How long to soak.
- Thirty minutes in warm water is enough to soften the mushrooms for slicing. If you have more time, soaking them overnight in cold water in the fridge gives you a softer texture and an even more flavorful soaking liquid. If you know you are making this tomorrow, just put the mushrooms in a bowl of water tonight and leave them in the fridge!
How to Store Leftover Chicken Mushroom Rice
Refrigerator: Store in an airtight container for up to 3 days. The rice continues absorbing moisture overnight. Feel free to add a splash of water or chicken broth when reheating to bring it back.
Freezer: Freezes well for up to 1 month in individual portions. Thaw overnight in the fridge and reheat with a splash of water. The chicken stays tender but the rice texture changes slightly. It still tastes good, just slightly softer.
Reheating: Stovetop over medium-low with a splash of water, lid on, 3-4 minutes. Microwave works and you can cover loosely and heat in 30-second intervals with a damp paper towel on top.
More Easy Weeknight Dinners
Frequently Asked Questions
Is chicken mushroom rice easy to make?
- Yes. This recipe uses one pan and simple ingredients, making it a great option for an easy weeknight dinner.
Can I use chicken breast instead of chicken thighs?
Yes. Chicken breast can be used in this recipe. Cut it into similar sized pieces and avoid overcooking it so the chicken stays tender.
Can I use fresh shiitake mushrooms?
Yes. Fresh shiitake mushrooms work well, although dried shiitake mushrooms provide a more concentrated savory flavor.
Why are my mushrooms not browning?
Make sure your pan is hot and avoid adding too many mushrooms at once. Give them enough space to cook so their moisture can evaporate and the mushrooms have a chance to brown.
What if my rice is still uncooked?
If the rice is still firm after 20 minutes, add 1/2 cup of water, stir gently, cover the pan, and continue cooking for another 10 minutes.
Ingredients
For the Chicken
- 2 boneless chicken thighs, cut into bite sized pieces
- 1 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 1/2 tsp sugar
For the Mushroom Rice
- 1/2 medium onion, diced
- 3 cloves garlic, minced
- 6 to 8 small dried shiitake mushrooms
- 1 cup white rice, washed
- 1 cup chicken broth
- 1 cup water
- Sesame oil, for serving
For Serving
- Your favorite vegetables
- Green onions or fresh herbs, optional
Step by step instructions
1. Marinate the Chicken
Add the cubed chicken thighs to a bowl with the soy sauce, oyster sauce, and sugar.
Mix until the chicken is evenly coated and let it marinate for about 10 minutes.
The short marinade gives the chicken a savory, slightly sweet flavor that carries through the finished dish.
2. Soak the Dried Shiitake Mushrooms
Place the dried shiitake mushrooms in a bowl and cover them with warm water.
Let them soak for about 30 minutes until they are soft enough to slice.
If you have time, soak the mushrooms overnight. This gives them a softer texture and allows them to fully rehydrate. Drain the mushrooms and slice them thinly.
3. Sear the Chicken
Heat a pan over medium heat. Add the marinated chicken and sear for about 3 minutes on each side until nicely browned and about halfway cooked. Remove the chicken from the pan and set it aside. The chicken will finish cooking later with the rice.
4. Brown the Shiitake Mushrooms
Add the sliced shiitake mushrooms to the same pan. Cook for about 4 to 5 minutes until the mushrooms are deeply browned. Be patient during this step. Letting the mushrooms cook until nicely browned develops a deeper savory flavor and gives the rice more flavor later.
5. Add the Onion, Garlic, Rice, and Chicken
Add the diced onion and garlic to the pan with the mushrooms. Add the washed rice and return the chicken to the pan.
Stir everything together for about 30 seconds. This allows the rice to pick up the flavor from the mushrooms, chicken, garlic, and onion before adding the liquid.
6. Cook the Chicken and Rice
Pour in the chicken broth and water. Give everything a quick stir, then cover the pan with a lid. Reduce the heat to low and let everything simmer for about 20 minutes, or until the rice is tender and the liquid has been absorbed. If the rice is still undercooked after 20 minutes, add another 1/2 cup of water. Stir gently, cover the pan again, and cook for another 10 minutes or until the rice is tender.
7. Finish and Serve
Once the rice is cooked, spoon the chicken mushroom rice into bowls. Drizzle with sesame oil and serve with your favorite vegetables. You can also finish the dish with sliced green onions or fresh herbs for some freshness.
One Pan Chicken Mushroom Rice (Easy Shiitake Rice Bowl)
Ingredients
For the Chicken
- 2 boneless chicken thighs cut into bite sized pieces
- 1 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 1/2 tsp sugar
For the Mushroom Rice
- 1/2 medium onion diced
- 3 cloves garlic minced
- 6 to 8 small dried shiitake mushrooms
- 1 cup white rice washed
- 1 cup chicken broth
- 1 cup water
- Sesame oil for serving
For Serving
- Your favorite vegetables
- Green onions or fresh herbs optional
Instructions
Marinate the Chicken
- Add the cubed chicken thighs to a bowl with the soy sauce, oyster sauce, and sugar.
- Mix until the chicken is evenly coated and let it marinate for about 10 minutes.
- The short marinade gives the chicken a savory, slightly sweet flavor that carries through the finished dish.
Soak the Dried Shiitake Mushrooms
- Place the dried shiitake mushrooms in a bowl and cover them with warm water.
- Let them soak for about 30 minutes until they are soft enough to slice.
- If you have time, soak the mushrooms overnight. This gives them a softer texture and allows them to fully rehydrate. Drain the mushrooms and slice them thinly.
Sear the Chicken
- Heat a pan over medium heat. Add the marinated chicken and sear for about 3 minutes on each side until nicely browned and about halfway cooked. Remove the chicken from the pan and set it aside. The chicken will finish cooking later with the rice.
Brown the Shiitake Mushrooms
- Add the sliced shiitake mushrooms to the same pan. Cook for about 4 to 5 minutes until the mushrooms are deeply browned. Be patient during this step. Letting the mushrooms cook until nicely browned develops a deeper savory flavor and gives the rice more flavor later.
Add the Onion, Garlic, Rice, and Chicken
- Add the diced onion and garlic to the pan with the mushrooms. Add the washed rice and return the chicken to the pan.
- Stir everything together for about 30 seconds. This allows the rice to pick up the flavor from the mushrooms, chicken, garlic, and onion before adding the liquid.
Cook the Chicken and Rice
- Pour in the chicken broth and water. Give everything a quick stir, then cover the pan with a lid. Reduce the heat to low and let everything simmer for about 20 minutes, or until the rice is tender and the liquid has been absorbed. If the rice is still undercooked after 20 minutes, add another 1/2 cup of water. Stir gently, cover the pan again, and cook for another 10 minutes or until the rice is tender.
Finish and Serve
- Once the rice is cooked, spoon the chicken mushroom rice into bowls. Drizzle with sesame oil and serve with your favorite vegetables. You can also finish the dish with sliced green onions or fresh herbs for some freshness.
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