One Pot Mushroom Chicken and Rice

Chicken thighs in a mushroom rice with a spoon scooping some out.

One Pot Mushroom Chicken and Rice

One Pot Mushroom Chicken and Rice is a budget-friendly meal using simple ingredients with savory chicken, earthy mushrooms, and aromatic herbs in this hearty, comforting dish.

Course Entrees

Cuisine American

Keyword chicken thighs, mexican rice casserole, mushrooms, one pan

Prep Time 10

Cook Time 55

Servings people

Calories 591kcal

Author Wendie

Equipment

1 Cast Iron Casserole Dish

Ingredients

2 teaspoons olive oil
5-6 bone-in skin-on chicken thighs
1 teaspoon paprika
1 teaspoon granulated garlic garlic powder also works
1 teaspoon salt
1/2 teaspoon black pepper
6 ounces button mushrooms, sliced about 6 large mushrooms
1 cup onion, diced
5 cloves garlic ,minced
1 1/2 cups long grain white rice
1 3/4 cups low sodium chicken stock
1/4 cup heavy cream
2 teaspoon fresh thyme
2 teaspoons fresh parsley, chopped

Instructions

Preheat oven to 350 degrees.
Season the chicken thighs evenly with the paprika, granulated garlic, salt and pepper and set aside.
In a large oven safe skillet with a lid heat the olive oil on medium high heat, add in the chicken thighs.
Sear the thighs for 3-4 minutes then flip and sear another 3-4 minutes, then remove them to a plate. The chicken will not be cooked all the way through at this point.
Add the mushrooms, onions and garlic to the pan and cook for 2-3 minutes just until soft and fragrant.
Add in the uncooked rice and stir for about 30 seconds.
Pour in the chicken stock, cream, thyme and parsley and mix. Let the liquid come to a low simmer.
Place the partially cooked chicken thighs on top of the rice.
Cover and bake for 35 minutes. Remove the lid and bake another 5-10 minutes or until the liquid is absorbed and rice is tender.
Remove from the oven let it rest for 5 minutes before serving.

Notes

You can remove the skin from the chicken thighs if you like.

I use button mushrooms but shiitake mushrooms or Cremini mushrooms will also work.

You can substitute the heavy cream with more chicken stock if you prefer.

Store leftovers in an airtight container in the refrigerator for 3 days.

Nutrition