You’re going to love this one-pot chicken and rice with mushrooms recipe! It’s flavorful, quick, and easy to make, all in one pot. The garlic butter-infused rice pairs perfectly with tender chicken and savory mushrooms, creating a delicious meal that’s sure to become a staple in your dinner rotation. Simple yet elegant, it’s the perfect combination of convenience and taste!
Ingredients
- 2 cups raw basmati golden sella rice (washed)
- 6 bone-in chicken thighs (trimmed)
- ½ lb mushrooms (more if desired)
- ½ cup finely chopped onions
- 2 tablespoons butter
- 1 teaspoon minced garlic
- 1 tablespoon chopped fresh parsley
- 2 tablespoons olive oil
- 2 teaspoons Herbes de Provence
- 3 cups low-sodium chicken stock
- Salt and black pepper
Instructions
- Pat the chicken thighs dry with a paper towel and season with salt, pepper, and half of the Herbes de Provence.
- Heat olive oil in a pan over medium-high heat. Add the chicken thighs, skin-side down, and cook without moving them for 4-6 minutes until they’re seared and crispy. Flip the chicken and cook for another 2-3 minutes.
- Remove the chicken from the pan and set it aside on a plate.
- In the same pan, add garlic, butter, parsley, and mushrooms. Cook until the mushrooms brown, then add the chopped onions and cook for another 1-2 minutes, or until the onions are soft and translucent.
- Stir in the washed rice and cook for 60 seconds to toast it slightly. Add the chicken stock, stirring to combine. Deglaze the pan while mixing, then season with salt and the remaining Herbes de Provence.
- Arrange the seared chicken thighs on top of the rice, along with any resting juices. Cover the pan, reduce the heat, and cook for 15-20 minutes, or until the rice is tender and fluffy.
- Once done, sprinkle with fresh parsley and stir to combine. Let it sit for another minute or two before serving. Enjoy!
