This Easy One Pan Creamy Chicken and Mushroom Rice Bake is the perfect super easy weeknight dinner with crispy chicken and creamy mushroom rice with Parmesan cheese! It’s family-friendly and on the table in 45 minutes or less! 
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There’s nothing like prepping dinner in minutes, throwing it in the oven, and walking away for awhile so you can get other things done, am I right? If you’ve been around here for awhile you’ll already know I love serving meals to my family that are both delicious and easy to make…especially on busy weeknights! There’s no standing at the stove for hours with this Easy One Pan Creamy Chicken and Mushroom Rice Bake recipe – just a few minutes to brown the chicken and then into the oven it goes for just enough time to throw together a side salad, set the table and tell the kids to wash their hands for dinner! 
Making rice in a cast iron pan
I love making this Easy One Pan Creamy Chicken and Mushroom Rice Bake in my favourite tried and true Cast Iron Pan (affiliate link)! It sears the chicken just perfectly on medium-high heat and has such even heat distribution, which cooks the rice in the oven evenly. And it’s easy on the budget too, which any busy family would love. It’s one of my most loved kitchen tools, and if you don’t have one you should definitely think about adding one to your kitchen!! 
How to cook rice in the oven
Cooking rice in the oven, especially in a cast iron pan, can seem intimidating. But it’s truly so easy – just build some flavour by frying some onions, bell peppers, mushrooms, garlic or other veggies until slightly softened, add a bit of butter or oil (for flavour!), some spices or herbs, toast the rice just a bit on the stovetop, add the liquid and throw it in the oven! It’s that’s simple and you can prepare it in just minutes!
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Looking for MORE family meals? You’ll love this One Pan Spanish Style Chicken and Rice, this Easy One Pan Chicken and Turmeric Rice, or this French Onion Stuffed Chicken! 
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I hope you love this easy chicken and rice bake recipe as much as we do! Let me know in the comments below, what’s your favourite one-pan oven-to-table weeknight meal? I’d LOVE to know!
Kitchen Products I recommend:
Looking for even more delicious recipes? You’ll LOVE these ones I’ve linked below!
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Creamy One Pot Chicken Enchilada Pasta
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Thai Chicken Spiralized Zucchini Salad
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Ginger Soy Grilled Chicken
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White Wine and Herb Marinated Chicken
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Crispy Oven Fried Chicken
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Skillet Pesto Caprese Stuffed Chicken
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Honey Garlic and Lime Chicken
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Easy One Pan Creamy Chicken and Mushroom Rice Bake
Recipe: Ingredients
- 1 tablespoon olive oil
- 6 bone-in skin-on chicken thighs
- a few pinches each of salt and pepper
- 1 tablespoon olive oil
- 2 medium onions diced
- 4 cloves garlic minced
- 2 cups fresh mushrooms sliced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1 1/4 cup long grain white rice
- 1/2 cup grated Parmesan cheese (to make dairy-free, leave out the Parmesan cheese)
- 3 cups low-sodium chicken stock
- 1 cup half and half cream (to make dairy-free, substitute with canned coconut milk)
- fresh parsley (chopped) and shaved parmesan for serving (optional)
Recipe: Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Heat a large oven-safe skillet over medium-high heat on the stove top and add 1 tablespoon of olive oil.
- Season the chicken thighs on both sides and place them skin side down in the hot skillet to brown.
- Let the chicken brown for about 4-5 minutes before turning them to brown on the other side. Don't worry about cooking the chicken through at this stage - the idea is just to get a nice caramelization on the outside (they'll finish cooking in the oven).
- Remove the chicken to a plate when the thighs have been browned on both sides.
- Add another 1 tablespoon of olive oil to the pan along with the onions, garlic, mushrooms, thyme and oregano. Saute over medium-high heat until the onions and mushrooms soften and get a bit of colour on them (about 5 minutes).
- Add the rice and Parmesan and stir it into the mushroom mixture.
- Add the chicken stock and cream and stir well to combine.
- Nestle the browned chicken thighs into the liquid-y rice mixture, making sure the browned skin is facing up and isn't in the liquid.
- Place the skillet in the oven and bake for about 20-25 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 Celsius) and the rice is cooked.
- Remove the skillet from the oven and serve hot.
Recipe: Notes
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
omg the Creamy Chicken and mushroom is sooo good . Thank you.
You’re welcome Don!!
Verrrry good !
Thank you Don!🙂
I’m going to try this tonight, do you think I can do a can of cream of mushroom soup instead of the heavy cream
I have never tried that myself, but it sounds delicious. If you do try it, let us know.
So easy and very delicious. The spices and mushrooms really add flavor to this dish
Thanks so much Linda!!
Thanks so much for this easy and wonderful one pot dish.
I made it yesterday early in the afternoon, then cooled and reheated on plates for supper, because there are only two of us.
So glad you enjoyed it Lois! Thanks for the positive feedback!🙂