This One Pot Pumpkin Mushroom Chicken Rice combines tender pieces of chicken, sweet chunks of pumpkin, and fragrant jasmine rice all simmered together in a savory sauce. The pumpkin melts slightly into the rice, creating a creamy, golden base that’s both hearty and light.

one pot pumpkin mushroom chicken rice

A Little Story From My Kitchen

As soon as pumpkins show up at the supermarket, I can’t resist bringing a few home. This pumpkin mushroom chicken rice recipe was born on one of those cool fall evenings when I wanted something cozy but also quick and nourishing.

Growing up, chicken and rice dishes were a staple in my family — like this Hainanese Chicken Rice with Scallion Oil and Taiwanese Chicken Rice. One night, I decided to combine Asian comfort flavors with my love of one-pot meals, tossing everything together in a single pan: chicken, pumpkin, rice, and Chinese seasonings. The result was magic — a dish that tasted like fall, home, and comfort all in one bite.

Hit The Easy Button – Ingredients You’ll Need

This pumpkin chicken and rice stir-fry comes together in one large pot or skillet, making cleanup a breeze. You can use fresh pumpkin or butternut squash, and any rice you love — jasmine or basmati, and any mushroom you can find.

easy one pot pumpkin mushroom chicken rice
  • Chicken Thigh
  • Kabocha Pumkin
  • Jasmine Rice
  • Chicken Broth
  • Garlic and Shallots

See recipe card below for a full list of ingredients and measurements.

Let’s Make One Pot Pumpkin Mushroom Chicken Rice!

easy one pot pumpkin mushroom chicken rice
  1. Sauté the Aromatics: In a pot or cooking pan, heat a tablespoon of cooking oil over medium heat. Sauté garlic, shallot, and green onion until fragrant.
one pot pumpkin mushroom chicken rice
  1. Add Chicken & Mushroom: Add mushroom and chicken. Stir-fry until chicken is browned and cooked through.
one pot pumpkin mushroom chicken rice
  1. Add Rice, Pumpkin & Sauce: Stir in rice, diced pumpkin, chicken stock, soy sauce, oyster sauce, salt, and white pepper.
one pot pumpkin mushroom chicken rice
  1. Mix & Steam: Bring it to a boil, then reduce to a simmer. Cover with a lid and simmer on low heat for about 20 minutes, until the rice is cooked.

Garnish & Serve: Fluff the rice gently, then top it with more green onions. Serve warm and enjoy!

one pot pumpkin mushroom chicken rice

How to Serve Pumpkin Mushroom Chicken Rice

These are my favorite dishes to serve with one pot pumpkin chicken rice:

Substitutions & Variations

  • Pumpkin: I used kabocha pumpkin, but you can use any pumpkin like butternut squash or acorn quash.
  • Rice: I used jasmine rice in this recipe, but you can use any rice of your choice. Cooking time may vary based on the rice you use.
  • Chicken Thigh: You can swap out for chicken breast, pork, steak, or shrimp.
  • Mushroom: I used shimeji mushroom but you can use any mushroom of your choice. Shiitake mushroom is a good alternative.
  • Chicken Stock: I used high protein chicken broth, but you can use any stock or broth of your choice.
  • Vegetarian: Use tofu as protein sour and vegetable stock for vegetarian option.
  • Spice lovers: Add a spoonful of chili oil or sriracha before serving.

Equipment

Large Cooking Pan

How to Storage and Reheat

To Store: Leftover pumpkin mushroom chicken rice can be stored in an airtight container in the refrigerator for up to 4 days.

To Reheat: To reheat, transfer the rice to a microwave safe bowl and microwave until warm.

If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram so I can see your creations!

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one pot pumpkin mushroom chicken rice
5 from 2 reviews

One Pot Pumpkin Mushroom Chicken Rice

This One Pot Pumpkin Mushroom Chicken Rice combines tender pieces of chicken, sweet chunks of pumpkin, and fragrant jasmine rice all simmered together in a savory sauce. The pumpkin melts slightly into the rice, creating a creamy, golden base that’s both hearty and light.
Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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Ingredients
 

Pumpkin Mushroom Chicken Rice

  • 1 tbsp cooking oil
  • 5 clove garlic, minced
  • 1 shallot, chopped
  • 2 green onion, chopped, separate white and green parts
  • 1 cup mushroom, sliced, I used shimeji mushrooms but you can use any mushroom of your choice
  • 1 lb chicken thigh, cut into bite-sized pieces, marinated
  • 2 cup uncooked rice, I used Jasmine rice
  • 2 cup pumpkin , cubed, I used kabocha pumpkin but you can also use butternut squash or acorn squash
  • 2 cup chicken stock, or any stock of your choice
  • 2 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • ½ tsp salt
  • 1 tsp white pepper

Marinade

Equipment

Instructions
 

  • Cut chicken thigh into bite sized pieces. In a bowl, combine chicken with the marinade ingredients (light soy sauce, dark soy sauce, Shaoxing wine, and cornstarch). Mix until well combined and set it aside.
  • In a large skillet or cooking pan, heat cooking oil over medium heat. Add garlic, shallots, and white parts of green onion. Saute until fragrant.
  • Add mushroom and marinated chicken, stir-fry until chicken is browned and cooked through.
  • Add rice, pumpkin chicken stock, soy sauce, oyster sauce, salt, and white pepper. Give it a gentle mix.
  • Bring it to a boil, then reduce to a simmer. Cover with a lid and let it simmer for about 20 minutes. After 20 minutes, turn the heat off and leave for 10 minutes with the lid on.
  • Once the rice has absorbed all the flavor, fluff it gently with a fork. Top the rice with green parts of scallion. Serve warm and enjoy!
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