This comforting one-pan chicken and rice dish is a simple yet satisfying meal that delivers big flavor with minimal cleanup. Tender chicken breasts are lightly seasoned and browned before simmering with mushrooms, garlic, shallots, and fragrant herbs. As everything cooks together, the rice absorbs the savory broth and cooking juices, creating a rich, flavorful base that pairs perfectly with the juicy chicken.
The addition of green peas adds a touch of sweetness and color, while fresh parsley brightens the dish just before serving. It’s an easy, family-friendly dinner that feels hearty and homemade without requiring a sink full of dishes. Serve it with a crisp green salad or warm crusty bread to complete a cozy meal.
Ingredients
- 1 teaspoon Italian herb seasoning blend
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 5 boneless, skinless chicken breasts (about 8 ounces each)
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, divided
- 1 shallot, finely diced
- 8 ounces sliced mushrooms
- 4 cloves garlic, minced
- 1/2 cup dry sherry
- 1 1/2 cups chicken stock
- 1 cup uncooked long-grain white rice
- 3 sprigs fresh thyme
- 1/4 cup fresh parsley, minced and divided
- 2 cups frozen green peas, thawed
Directions
- In a small bowl, combine the Italian herb seasoning, garlic powder, salt, and black pepper. Sprinkle the mixture evenly over the chicken breasts and set aside.
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium heat.
- Once the butter melts and the oil is hot, add the diced shallot and sliced mushrooms. Cook for about 3 minutes until they begin to soften.
- Stir in the minced garlic and cook for about 30 seconds until fragrant. Transfer the mushroom mixture to a plate and keep warm.
- In the same skillet, add the remaining olive oil and butter. When the butter melts, place the seasoned chicken in the pan and cook for 3 to 5 minutes until the bottom side is nicely browned.
- Turn the chicken over and slowly pour in the dry sherry. Allow it to simmer for about 2 minutes so the alcohol cooks off.
- Add the chicken stock, the cooked mushroom mixture, thyme sprigs, and 2 tablespoons of the parsley. Bring the liquid to a gentle boil.
- Stir the uncooked rice into the skillet, then position the chicken breasts so they rest on top of the rice mixture.
- Cover the pan, reduce the heat to low, and cook for about 15 minutes.
- Stir in the green peas, gently mixing the rice from the edges toward the center. Taste and adjust seasoning with additional salt and pepper if needed.
- Continue cooking for about 5 minutes, until the rice is tender and the chicken is fully cooked through with an internal temperature of 165°F (74°C).
- Remove the skillet from heat, cover, and let the dish rest for about 5 minutes.
- Discard the thyme sprigs, fluff the rice with a fork, and sprinkle the remaining fresh parsley over the top before serving.