This one-pot mushroom chicken and rice recipe is a simple yet flavorful meal, with tender chicken, mushrooms, and rice all cooked together in a single pot!
INGREDIENTS
- 2 teaspoons olive oil
- 6-8 bone-in, skin-on chicken thighs
- 6-8 medium button mushrooms, sliced
- 1 medium onion, diced
- 5-6 cloves garlic, minced
- 1 tablespoon dried parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups low-sodium chicken broth
- 1/4 cup heavy cream (35%, whipping cream)
- 1 cup long-grain white rice
INSTRUCTIONS
- Preheat your oven to 350°F (175°C).
- In a large oven-safe skillet with a lid, heat the olive oil over medium heat on the stove.
- Season the chicken thighs with salt and pepper. Add them to the pan and brown for about 4-5 minutes per side, until golden. The chicken won’t be fully cooked at this stage.
- Remove the chicken from the skillet and drain any excess grease, leaving about 1-2 teaspoons in the pan.
- Add the mushrooms, onions, and garlic to the skillet, cooking and stirring for 4-5 minutes until softened.
- Stir in the parsley, thyme, salt, and pepper until well combined.
- Add the chicken broth, heavy cream, and rice, stirring to combine. Bring the mixture to a simmer—small bubbles will form around the edges, but it shouldn’t boil.
- Place the chicken thighs on top of the rice and cover the skillet with a lid.
- Transfer the skillet to the preheated oven and bake for 35 minutes. Remove the lid and continue baking for an additional 10 minutes, or until the rice is tender and the chicken is fully cooked.
