One-Pot Chicken and Rice Recipe -

This elegant yet comforting one-pot meal combines juicy pan-seared chicken breasts, earthy mushrooms, aromatic shallots, and tender white rice, all simmered together in a rich, savory broth infused with dry sherry and fresh herbs.

Sweet green peas are folded in at the end for a pop of color and freshness.

Prep Time: 20 minutes
Cook Time: 30 minutes
Resting Time: 5 minutes
Total Time: 55 minutes
Yield: 4 generous servings

Ingredients You’ll Need

For the Seasoning Blend:

1 tsp dried Italian herb blend
½ tsp garlic powder
Fine sea salt and freshly cracked black pepper, to taste

For the Main Dish:

5 boneless, skinless chicken breasts (approximately 8 ounces each), gently pounded to even thickness
2 tbsp extra-virgin olive oil, divided
2 tbsp unsalted butter, divided
8 oz earthy mushrooms (cremini or button), wiped clean and sliced
1 large shallot, finely diced
4 plump garlic cloves, minced
½ cup dry sherry (or a crisp dry white wine)
1 ½ cups high-quality low-sodium chicken stock
1 cup long-grain white rice, rinsed well
3 sprigs of fresh thyme
¼ cup fresh Italian flat-leaf parsley, finely minced (divided)
2 cups frozen sweet peas, completely thawed

Step-by-Step Cooking Instructions

Step 1: Season the Protein

In a small ramekin, stir together the Italian seasoning, garlic powder, salt, and black pepper. Generously dust both sides of the pounded chicken breasts with this spice mixture and set aside to marinate at room temperature briefly.

Step 2: Sauté the Aromatics and Mushrooms

Place a large, deep skillet or Dutch oven over medium heat. Melt 1 tablespoon of butter into 1 tablespoon of olive oil. Once the fat is hot and shimmering, toss in the diced shallots and sliced mushrooms.

Cook for about 3 minutes until the mushrooms begin to brown and release their moisture.

Stir in the minced garlic and cook for just 30 seconds until highly fragrant. Transfer everything from the skillet onto a clean plate and cover loosely to keep warm.

Step 3: Sear the Chicken and Deglaze

Add the remaining tablespoon each of olive oil and butter to the same hot skillet. Once the butter melts, arrange the seasoned chicken breasts in a single layer.

Sear without moving for 3 to 5 minutes until a beautiful golden crust forms on the bottom. Flip the chicken over and immediately pour in the dry sherry.

Let it bubble rapidly for 2 minutes to cook off the harsh alcohol taste and scrape up any flavorful browned bits stuck to the bottom of the pan.

Step 4: Simmer the Rice and Simmer

Pour the chicken stock into the skillet, then return the sautéed mushroom and shallot mixture back to the pan. Add the fresh thyme sprigs and half of the minced parsley (2 tablespoons). Bring the liquid to a rolling boil, then stir in the uncooked white rice.

Carefully lift the chicken breasts so they rest neatly on top of the bed of rice and veggies. Cover tightly with a lid, reduce the heat to low, and let it simmer gently for 15 minutes.

Step 5: Incorporate the Peas and Rest

Uncover the pan and gently fold in the thawed green peas, stirring the rice from the outer edges into the center to ensure even cooking.

If the pan looks a bit dry, you can splash in a tablespoon of extra broth. Cover again and cook for an additional 5 minutes, or until the rice is perfectly tender and the chicken reaches an internal temperature of 165°F (74°C).

Remove the pan from the heat source and let it stand, completely covered, for 5 minutes to steam.

Step 6: Fluff and Serve

Discard the woody thyme sprigs. Use a fork to gently fluff the savory rice. Scatter the remaining 2 tablespoons of fresh minced parsley over the top for a vibrant finish. Serve directly from the skillet alongside a crisp Caesar salad and warm, crusty bread.

Recipe Pro-Tips for Success

Poultry Perfection

Pounding your chicken breasts to an even thickness before cooking ensures that the thinner ends don’t dry out while waiting for the thickest parts to cook through.

Perfect Rice Texture

Be sure to thoroughly rinse your long-grain white rice in a fine-mesh strainer under cold water until the water runs clear. This removes excess surface starches and keeps your rice light and fluffy rather than sticky or gummy.

Sherry Substitutions

If you prefer not to use dry sherry, you can easily substitute it with an equal amount of dry white wine (like Pinot Grigio or Sauvignon Blanc), or use an extra ½ cup of chicken stock mixed with a squeeze of fresh lemon juice for brightness.

Nutrition Facts (Per Serving)

Nutrient	Amount Per Serving	% Daily Value*
Calories	566 kcal	—
Total Fat	20 g	25%
Saturated Fat	7 g	33%
Cholesterol	145 mg	48%
Sodium	438 mg	19%
Total Carbohydrate	38 g	14%
Dietary Fiber	8 g	27%
Total Sugars	10 g	—
Protein	57 g	113%
Vitamin C	22 mg	25%
Calcium	93 mg	7%
Iron	6 mg	31%
Potassium	1067 mg	23%