This One-Pan Creamy Mushroom Chicken and Rice is the cozy weeknight dinner you’ll want on repeat all fall and winter. One pan meals follow an easy formula that incorporates a carb, protein, and veggie source making them the perfect budget meal that also requires minimal tools and cleanup. It’s hearty, flavorful, and comforting in the best possible way, perfect for when you want a homemade meal that still feels simple and doable. This recipe is part of my November 2025 Budget Grocery Series.

One-Pan Creamy Mushroom Chicken and Rice ingredient notes:

Baby Bella Mushrooms: Baby bella mushrooms (also known as cremini mushrooms) add rich, earthy flavor and a meaty texture that makes this dish extra satisfying. They also bring a subtle nuttiness that balances the herbs and spices in the sauce. Plus, they cook quickly making them the ideal low-effort veggie for one-pan meals.

Bone-in, Skin-on Chicken Thighs: Using bone-in, skin-on thighs helps keep costs low and is very forgiving if it’s cooked a bit longer thanks to the higher fat content. Searing the thighs before baking keeps the outside crispy and locks in a richer flavor.

Full-Fat Coconut Milk: Coconut milk gives this chicken and rice dish its luxuriously creamy texture without needing any dairy. It’s a great way to keep the meal rich and flavorful while staying lighter than a traditional cream sauce. Shake the can well before using to ensure you’re getting all the creaminess out of it.

Chicken Broth: Using chicken broth adds depth to the rice and pulls together all the savory components of this dish. For a boost of protein, you can swap for chicken bone broth.

One-Pan Creamy Mushroom Chicken and Rice

Recipe by Jenn Lueke

4.5 from 83 votes

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

1 1/2 teaspoons dried thyme
1 1/2 teaspoons kosher salt
1 teaspoon dried rosemary
1 teaspoon ground black pepper
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1 tablespoon olive oil
3 pounds bone-in skin-on chicken thighs
1/2 large yellow onion, diced
10 ounces baby bella mushrooms, sliced
4 garlic cloves, minced
1 cup jasmine rice, rinsed
2 cups low-sodium chicken or vegetable broth
3/4 cup full-fat coconut milk (about half of a well-shaken 13.5-ounce can)

Directions

Preheat the oven to 375ºF.
In a small bowl, combine the thyme, salt, rosemary, black pepper, chili powder, and smoked paprika. Pat the chicken thighs dry with a paper towel and season both sides evenly with the spice mix.
Heat the oil in a 12-inch ovenproof saute pan or large Dutch oven over medium-high heat. Working in batches to avoid overcrowding, carefully add the chicken in a single layer and cook until the outsides are browned and crisp, 5 to 7 minutes per side. Transfer to a plate and set aside.
In the same pan, add the onion and cook over medium heat, stirring occasionally, until softened, about 3 minutes. Add the mushrooms and garlic and cook, stirring frequently, until the onions are translucent and mushrooms are softened, 3 to 5 minutes.
Add the rice, and toast, stirring frequently, until golden brown, 1 to 2 minutes. Stir in a pinch of salt. Add the broth, coconut milk, and a big pinch of salt and stir to combine. Bring to a simmer over medium heat. Once simmering, remove from the heat, place the chicken on top and transfer the pan or dutch oven to the oven to bake, uncovered, until all the liquid is absorbed and the rice is fluffy, 15 to 20 minutes.
To serve, evenly divide the chicken thighs and rice among four plates or shallow bowls.

Notes

Store it: Refrigerate in a sealed container for up to 4 days.
Reheat it: Microwave until warm, about 3 minutes or return to a small saucepan over medium-low heat and cook, stirring often to prevent sticking, until warm, about 10 minutes.
Chicken thighs: Swap for boneless, skinless chicken thighs or chicken breast. Adjust the cook times accordingly to ensure the chicken reaches 165ºF internally. This meal would also be delicious with roasted pork tenderloin (cook separate and plate together to serve).
Coconut milk: Swap for light cream
Baby bella mushrooms: Swap for broccoli, carrots, or cauliflower. Dice into very small pieces and cook for up to 10 minutes to soften (mushrooms quick much quicker than all of these veggies!).

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20 Comments

Looks so good

Dianne says:
November 2025 at 9:58 pm
My daughter had given the recipe to me with a “must make” on text yesterday.
The spice combination is excellent – we like it a bit spicy so used Trader Joes Hot and Smokey paprika. The coconut milk makes it rich and creamy and the rice tender and succulent. She mentioned that cooking in oven without lid made the top rice uncooked. I elected to cook in heavy skillet with lid on stove top burner. It was so delicious that at my husband’s requested making it for this Sunday’s company!
Reply
Susan says:
February 2026 at 2:06 am
This is a delicious meal in our regular rotation, especially in the cooler months when oven meals are so homey.
Some crusty bread and white wine, it’s the best.
Reply

This was so delicious!! The entire family loved it, even my super picky 4 year old!!

We loved this! Such a quick and easy dinner to throw together and the flavor is amazing! Will definitely be in our regular rotation!

We love this recipe ❤️❤️❤️❤️ I used beef bone broth and the combination of all the flavors is just perfect! We love the garlic and sage chicken thighs pretty much weekly but this one might be even better!

This came out SO flavorful. I’m not a huge fan of chicken thighs but I was so impressed with how good this was and how easy it was to make. I’m currently eating the leftovers from a few days ago and it’s just as good! Highly recommend!

I absolutely loved this recipe! Adding to the rotation 🙂

This was delicious. I used skin on chicken breasts, because it’s what I had. The flavors of the spice mix, with mushrooms, garlic and onions were outstanding. This will definitely go into the rotation. Thanks for another excellent recipe!!

Loved this recipe. Flavorful and comforting.

Absolutely delicious! Have made this on repeat already & it was recently released.

We liked this a lot! The only thing I did differently was to bake with the lid on because I didn’t want to risk any of the rice getting crispy. Turned out delicious and it whipped up so quickly!

Love this recipe, thank you. I used brown basmati and it took twice the time, but worth it…also added leftover leeks–delish!

Can’t wait to try! The mushrooms in pic look sliced not diced

I don’t know what happened. I followed the recipe except did swap out the coconut for heavy cream and after a full 35 min in the oven all I got was a risotto like consistency. Not the worst thing I guess lol. The flavor was spot on though! I may try 1 cup of broth next time 🤩

Cozy and delicious

12/10 this is now in my regular rotation! It is soooo good. I didn’t realize I was out of thyme until I was cooking so just left it out. I also added kalettes with the mushrooms for some greens and it turned out great! Baked 20 minutes and there was a little liquid which will be gone in a few minutes out of the oven I’m sure.

My husband doesn’t love coconut milk, so I was skeptical when I first decided to try it, but we LOVED it. The chicken was so tender, everything was so flavorful & delicious. We will definitely be making this again!

This recipe was so flavorful and so fast!! I don’t usually leave reviews on recipes but I can’t find enough people to rave about this recipe to.

So so yummy! We added spinach for a little bit of a fiber and micronutrient boost as well as freshly grated parm on top before putting in the oven! Definitely adding to the rotation! Very comforting and flavorful- reminds me a lot of the viral TikTok recipe, stick of butter chicken, but more nourishing!!