Delicious One Pot Mushroom Chicken and Rice - An Easy Dinner Recipe!
The chicken, mushrooms, and rice in this dish are all cooked in the same pot, making cleanup a breeze!
6 Servings
Ingredients
- 6-8 bone-in skin on, chicken thighs
- 1 medium onion diced
- 5-6 cloves garlic minced
- 6-8 medium button mushrooms sliced
- 1 tbsp dried parsley
- 1 tsp dried thyme
- 2 tsp olive oil
- 2 c. low sodium chicken broth
- 1/4 c. heavy cream 35%, whipping cream
- 1 c. long grain white rice
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Make sure your oven is at least halfway up to temperature (at least 350 degrees F).
- Heat the olive oil in a big, covered oven-safe pan over medium heat.
- Add some salt and pepper to the chicken thighs before throwing them in the pan. Chicken has to be seared for roughly 4 to 5 minutes per side.
- Take the chicken out of the pan and let most of the fat drain off, but keep a teaspoon or two.
- Mushrooms, onions, and garlic should be added to the pan and cooked for 4-5 minutes while turning often, or until tender.
- Mix in the parsley, thyme, salt, and pepper.
- Stir in the rice, cream, and chicken broth. Bring the liquid to a low boil (steaming with small bubbles forming along the edges of the pot, but not quite boiling).
- Put the chicken over the rice and cover the skillet.
- Bake the skillet for 35 minutes in a preheated oven. Remove the lid and bake for a further 10 minutes, or until the rice is cooked.