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Skillet Chicken with Mushrooms, Peas & Creamy Rice

Grab your cast iron and make this one-pot crispy, juicy chicken thighs with mushrooms, onions, and pea rice tonight!

Grab your cast iron and make this one pot crispy and juicy chicken thighs with mushroom, onions, and pea rice tonight!

One Pot Chicken and Rice with Mushrooms and Peas

One-pot recipes are perfect for flavorful, fuss-free dinners with minimal cleanup. In this version, the rice absorbs the rich juices from the chicken while cooking in chicken broth and a splash of cream, resulting in a creamy, savory base that complements the mushrooms and peas. This cast-iron method lets you sear on the stovetop and finish in the oven for perfectly crisp skin and tender meat.

Ingredients

  • 2 tablespoons olive oil
  • 7–8 chicken thighs, skin-on, bone-in (a 10″ cast iron fits about 7 thighs; larger skillets can fit 8)
  • 2 tablespoons seasoning of choice (tomato, basil, and oregano mix suggested; or use garlic powder, onion powder, and paprika)
  • 227 grams mushrooms, sliced
  • ½ large sweet onion (or one smaller onion), thinly sliced
  • 2 cloves garlic, minced
  • 1 cup basmati rice
  • 2 cups chicken broth
  • ¼ cup heavy cream
  • 1–2 tablespoons dried basil
  • 1 cup frozen peas

You will also need a cast iron skillet or other oven-safe pan.

Instructions

  • Preheat oven to 325°F (163°C).
  • In a bowl or resealable bag, toss the chicken thighs with olive oil and your seasoning until evenly coated.
  • Heat the cast iron over medium heat and add a little olive oil. Place the thighs skin-side down and cook about 4 minutes, then flip and cook another 4 minutes. Remove the chicken with tongs and set aside.

one pot chicken and rice: In a cast iron (or oven safe pan) on medium heat, add in olive oil, and the chicken thighs, skin side down. Cook for 4 minutes before flipping them and letting them cook for another 4 minutes. using tongs, carefully remove the chicken and set aside.

  • Using the same skillet and the rendered juices, sauté the mushrooms, onions, and garlic for about 5 minutes until softened and fragrant.

one pot chicken thighs and rice: Back in the cast iron, sauté the mushrooms, onions, and garlic, using the liquid from the olive oil and chicken, for 5 minutes.

  • Add the rice, chicken broth, heavy cream, and dried basil to the skillet and stir to combine.

one pot chicken and rice in cast iron: Add in the rice, chicken broth, heavy cream, and dried basil. Stir.

  • Bring the mixture up to a gentle simmer (avoid a rolling boil). Turn off the heat, stir in the peas, and arrange the chicken thighs on top of the rice.
  • Cover the skillet with a lid or foil and bake for 35 minutes. Remove the lid or foil and bake for an additional 10 minutes. If you prefer extra-crispy skin, broil briefly at the end—watch closely to prevent burning.

Place a lid (or tin foil) onto the cast iron and bake for 35 minutes. After, remove the lid (or tin foil) and bake for 10 more minutes. Broiling near the end if you prefer extra crispy skin.

  • Once cooked, let the skillet rest for 5 minutes with the lid or foil on to allow the rice to finish steaming and flavors to meld.
  • Serve warm, spooning rice and vegetables alongside the crispy chicken thighs.

one pot chicken thighs with rice, mushrooms, peas, and onion

Tips, Notes, and Substitutions

  • This recipe was tested with basmati rice; cooking times may vary with other rice types such as brown rice.
  • Frozen corn or a mixed vegetable blend can easily replace the peas.
  • A Dutch oven will work in place of a cast iron skillet, though broiling for extra-crispy skin can be trickier in a deep pot.
  • Recipe testing was done in a 10″ Lodge cast iron skillet.

Recipe

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One Pot Chicken and Rice with Mushrooms and Peas

A simple one-pot dinner: crispy chicken thighs over creamy rice with mushrooms and peas.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4

Equipment

  • Cast iron skillet or oven-safe pan (10″ recommended)

Ingredients

  • 2 tablespoons olive oil
  • 7–8 chicken thighs, skin-on, bone-in
  • 2 tablespoons seasoning of choice
  • 227 grams mushrooms, sliced
  • ½ large sweet onion, sliced
  • 2 cloves garlic, minced
  • 1 cup basmati rice
  • 2 cups chicken broth
  • ¼ cup heavy cream
  • 1–2 tablespoons dried basil
  • 1 cup frozen peas

Instructions

  1. Preheat oven to 325°F (163°C).
  2. Toss chicken with olive oil and seasoning until evenly coated.
  3. Sear chicken in a hot cast iron skillet, skin-side down, 4 minutes per side. Remove and set aside.
  4. Sauté mushrooms, onions, and garlic in the skillet for about 5 minutes using the rendered juices.
  5. Add rice, chicken broth, heavy cream, and dried basil; stir to combine.
  6. Bring to a gentle simmer, then turn off heat. Stir in peas and arrange chicken on top.
  7. Cover and bake 35 minutes, uncover and bake 10 more minutes. Broil briefly for extra-crispy skin if desired.
  8. Let rest 5 minutes with lid on, then serve.

Nutrition (per recipe)

Calories: 801 kcal | Carbohydrates: 55 g | Protein: 42 g | Fat: 47 g

Course: One Pot | Cuisine: Comfort | Author: Carmy

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