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One-Pot Chicken, Mushroom & Pea Rice Skillet Recipe

Grab your cast iron and make this one-pot crispy, juicy chicken thighs with mushrooms, onions, and pea rice tonight!

Grab your cast iron and make this one pot crispy and juicy chicken thighs with mushroom, onions, and pea rice tonight!

One Pot Chicken and Rice with Mushrooms and Peas

One-pot meals are a favourite because they maximize flavor and minimize cleanup. In this recipe, the rice absorbs the juices from the chicken and mushrooms while cooking in chicken broth and a splash of cream, resulting in a rich, comforting dish. Use a cast-iron or oven-safe skillet so you can move easily from stovetop to oven for best results.

Ingredients

  • 2 tablespoons olive oil
  • 7 to 8 chicken thighs, skin on, bone in (adjust to fit your skillet)
  • 2 tablespoons seasoning of choice (suggestions: tomato/basil/oregano mix, or a blend of onion powder, garlic powder, and paprika)
  • 227 grams mushrooms, sliced
  • ½ large sweet onion (or one small onion), thinly sliced
  • 2 cloves garlic, minced
  • 1 cup basmati rice
  • 2 cups chicken broth
  • ¼ cup heavy cream
  • 1 to 2 tablespoons dried basil
  • 1 cup frozen peas

You will need a cast-iron skillet or another oven-safe pan.

Instructions

  • Preheat the oven to 325°F.
  • In a zip-top bag or bowl, combine the olive oil with the chicken thighs and your chosen seasoning. Toss to coat the chicken evenly.
  • Heat the cast-iron skillet over medium heat with a little olive oil. Place the thighs skin-side down and cook for about 4 minutes, then flip and cook another 4 minutes. Remove the chicken with tongs and set aside.

one pot chicken and rice: In a cast iron (or oven safe pan) on medium heat, add in olive oil, and the chicken thighs, skin side down. Cook for 4 minutes before flipping them and letting them cook for another 4 minutes. using tongs, carefully remove the chicken and set aside.

  • Return the skillet to the heat and sauté the mushrooms, onions, and garlic in the pan juices for about 5 minutes, until the onions are softened and the mushrooms begin to brown.

one pot chicken thighs and rice: Back in the cast iron, sauté the mushrooms, onions, and garlic, using the liquid from the olive oil and chicken, for 5 minutes.

  • Add the rice, chicken broth, heavy cream, and dried basil to the skillet. Stir to combine and distribute the rice evenly.

one pot chicken and rice in cast iron: Add in the rice, chicken broth, heavy cream, and dried basil. Stir.

  • Bring the mixture up to a gentle simmer (do not boil), then turn off the heat. Stir in the peas and nestle the chicken thighs on top of the rice mixture.
  • Cover the skillet with a lid or foil and bake for 35 minutes. Remove the lid and bake an additional 10 minutes to finish the rice and brown the chicken. If you prefer extra-crispy skin, broil for a few minutes at the end—watch closely so it doesn’t burn.

Place a lid (or tin foil) onto the cast iron and bake for 35 minutes. After, remove the lid (or tin foil) and bake for 10 more minutes. Broiling near the end if you prefer extra crispy skin.

  • When the dish is done, let it rest, covered, for about 5 minutes to allow the rice to finish steaming and the juices to settle.
  • Serve warm, spooning rice alongside the chicken thighs.

one pot chicken thighs with rice, mushrooms, peas, and onion

Tips, Notes, and Substitutions

  • This recipe is written for white rice (basmati). If you try it with brown rice or another variety, expect longer cooking time and adjust liquid accordingly.
  • Frozen vegetables such as corn or a mixed vegetable blend can replace the peas.
  • You can make this in a Dutch oven, but if it’s deep you may not be able to broil the skin as effectively—transfer to a shallow pan to broil if needed.
  • The recipe was developed using a 10″ Lodge cast iron skillet; scale quantities for larger or smaller pans.

Recipe

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One Pot Chicken and Rice with Mushrooms and Peas

Grab your cast iron and make this one-pot crispy and juicy chicken thighs with mushroom, onions, and pea rice tonight!
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4

Equipment

  • Cast-iron skillet or oven-safe pan (10″ recommended)

Ingredients

  • 2 tablespoons olive oil
  • 7 to 8 chicken thighs, skin on, bone in
  • 2 tablespoons seasoning of choice
  • 227 grams mushrooms, sliced
  • ½ large sweet onion, sliced
  • 2 cloves garlic, minced
  • 1 cup basmati rice
  • 2 cups chicken broth
  • ¼ cup heavy cream
  • 1 to 2 tablespoons dried basil
  • 1 cup frozen peas

Instructions

  1. Heat oven to 325°F.
  2. Toss chicken thighs with olive oil and seasoning in a bag or bowl until evenly coated.
  3. Sear chicken skin-side down in the skillet over medium heat for about 4 minutes, flip and cook 4 more minutes. Remove and set aside.
  4. Sauté mushrooms, onions, and garlic in the skillet using the pan juices for about 5 minutes.
  5. Add rice, chicken broth, heavy cream, and dried basil. Stir to combine.
  6. Bring to a gentle simmer (do not boil), turn off heat, stir in peas, and arrange chicken on top.
  7. Cover and bake for 35 minutes. Remove cover and bake 10 more minutes; broil briefly if you want extra-crispy skin.
  8. Let rest covered for 5 minutes, then serve.

Nutrition

Calories: 801 kcal | Carbohydrates: 55 g | Protein: 42 g | Fat: 47 g | Saturated Fat: 14 g | Sodium: 605 mg

Course: One Pot | Cuisine: Comfort | Author: Carmy

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