This Easy One Pan Cream of Mushroom Chicken and Rice Casserole is an easy weeknight meal with crispy chicken, creamy rice, mushrooms & parmesan!
This Cream of Mushroom Chicken and Rice Casserole made in one Pan is the perfect super easy weeknight dinner with crispy chicken and creamy mushroom rice with Parmesan cheese!
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! It’s family-friendly and on the table in 45 minutes or less!
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, right? If you’ve been around here for awhile you’ll already know we love serving meals that are both delicious and easy to make…especially on busy weeknights! There’s no standing at the stove for hours with this Easy Cream of Mushroom Chicken and Rice casserole 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!
We love making this One Pan Cream of mushroom Chicken and Rice Bake in our 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 our most loved kitchen tools, and if you don’t have one you should definitely think about adding one to your kitchen!!
You will also need these items on hand to make this one pan recipe (affiliate links):
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You will need these ingredients:
- olive oil
- bone-in-skin-on chicken thighs
- salt
- pepper
- onions
- garlic cloves
- mushrooms
- thyme
- oregano
- long grain white rice
- parmesan cheese
- low sodium chicken stock
- half and half cream
- fresh parsley
Time needed: 40 minutes
Follow these steps to make this chicken and rice casserole in a cast iron pan!
- Heat.
Preheat oven and a large oven safe skillet over medium-high heat on stove top with olive oil.
- Season and brown the sides.
Season the thighs on both sides and place in the heated skillet. Place skin-side down to caramelize. They don’t need to be cooked through yet. 4-6 min each side. Remove and place on plate.
- Saute.
Add olive oil, onions, garlic, mushrooms, thyme and oregano to the pan and saute for about 5 minutes.
- Stir.
Stir the parmesan cheese and rice into the mixture.
- Pour in liquids.
Add the chicken stock and the cream and stir well.
- Nestle in the chicken.
Place the chicken on top of the rice mixture in the skillet. Browned sides up, not in the liquid.
- Bake.
Place the skillet in the oven. Bake for 20-25 minutes. Make sure the chicken is cooked through and the rice is done.
Can this chicken and rice casserole be made dairy-free?
Yes, to make this recipe dairy-free you can leave out the parmesan cheese and substitute the cream for canned coconut milk.
How best to store this chicken and rice casserole?
This recipe can be stored in an airtight container in the fridge for up to three days.
We hope you love this easy chicken and rice casserole recipe as much as we do! Let us know in the comments below, what’s your favourite one-pan oven-to-table weeknight meal? We’d LOVE to know!
Looking for even more delicious recipes? You’ll LOVE these!
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Buy 2, save 20%!
Buy 3, save 30%!
Buy 4 or more, save 40%!
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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!🙂