One Pot Mushroom Chicken and Rice

 

Imagine tender, golden-brown chicken thighs resting on a bed of fluffy, herb-infused rice with savory mushrooms. This all-in-one pan meal is the definition of comfort food and effortless elegance.

Yields: 4-6 servings
Prep time: 15 minutes
Cook time: 55 minutes

Ingredients

For the Chicken:

• 5-6 bone-in, skin-on chicken thighs

• 1 teaspoon paprika

• 1 teaspoon granulated garlic (or garlic powder)

• 1 teaspoon salt

• ½ teaspoon black pepper

• 2 teaspoons olive oil

For the Rice:

• 6 ounces button mushrooms, sliced (about 6 large)

• 1 cup yellow onion, diced

• 5 cloves garlic, minced

• 1 ½ cups long-grain white rice (like Jasmine or Basmati), rinsed

• 1 ¾ cups low-sodium chicken stock

• ¼ cup heavy cream

• 2 teaspoons fresh thyme leaves

• 2 teaspoons fresh parsley, chopped, plus more for garnish

Instructions:

1. Preheat and Season: Preheat your oven to 350°F (175°C). Pat the chicken thighs dry with a paper towel. In a small bowl, mix the paprika, granulated garlic, salt, and pepper. Rub this seasoning blend evenly all over the chicken thighs.

2. Sear the Chicken: Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Carefully place the chicken thighs in the hot pan, skin-side down. Sear without moving for 4-5 minutes, until the skin is deeply golden and crispy. Flip and sear for another 3-4 minutes. The chicken will not be fully cooked through. Transfer the thighs to a clean plate.

3. Sauté Aromatics: Reduce the heat to medium. In the same skillet with the rendered chicken fat, add the sliced mushrooms and diced onion. Cook for 3-4 minutes, until the onions are soft and the mushrooms have released their water. Add the minced garlic and cook for one more minute until fragrant.

4. Toast the Rice: Add the rinsed rice to the skillet and stir constantly for about 1 minute, allowing the grains to toast slightly and absorb all the flavorful oils.

5. Combine Liquids and Herbs: Pour in the chicken stock and heavy cream, scraping the bottom of the pan to lift any browned bits (that’s flavor!). Stir in the fresh thyme and parsley. Bring the mixture to a gentle simmer.

6. Assemble and Bake: Turn off the heat. Nestle the partially cooked chicken thighs into the simmering rice mixture, skin-side up. Cover the skillet tightly with its lid or foil.

7. Bake: Transfer the covered skillet to the preheated oven. Bake for 35 minutes. Remove the lid and continue baking for 5-10 more minutes, or until the liquid is fully absorbed and the rice is tender.

8. Rest and Serve: Carefully remove the skillet from the oven (remember the handle is hot!). Let it rest, uncovered, for 5-10 minutes. This allows the rice to finish steaming and become perfectly fluffy. Garnish with additional fresh parsley before serving.

Chef’s Tip: For an extra crispy skin on the chicken, you can place the uncovered skillet under the broiler for the final 2-3 minutes of cooking. Keep a close eye on it to prevent burning