One Pan Chicken and Mushroom Rice
Chicken thighs browned in the pan, then rice cooks right in the same juices with mushrooms and thyme.
- Time50 min
- LevelEasy
- Costabout £4.76 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Season the chicken with pepper. Heat the oil in a large lidded frying pan over a medium high heat and brown the thighs for 4 minutes on each side. Lift them onto a plate.
8 min - 2
In the same pan, cook the onion and mushrooms for 8 minutes, until the mushrooms are golden and the liquid has gone.
8 min - 3
Stir in the garlic and thyme for 1 minute, then add the rice and stir so every grain is coated.
- 4
Pour in the hot stock and bring to a simmer. Nestle the chicken back on top.
- 5
Cover with a tight lid, turn the heat right down and cook for 20 minutes without lifting the lid.
20 min - 6
Scatter the peas over, put the lid back on and leave off the heat for 5 minutes. The rice should be tender and the chicken cooked through.
5 min - 7
Fluff the rice with a fork, scatter with parsley and serve from the pan.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.