Description
This one-pan chicken and rice with mushrooms is a hearty, easy-to-make meal perfect for a weeknight dinner. Juicy chicken thighs, tender rice, and earthy mushrooms come together in a flavorful broth with garlic, onions, and herbs. It’s a fuss-free dish with minimal cleanup!
Ingredients
Units
Scale
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
For the Rice and Mushrooms:
- 1 tablespoon butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced (button or cremini)
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
For Garnish:
- 2 tablespoons fresh parsley, chopped
- 1/4 cup grated Parmesan (optional)
Instructions
- Season the Chicken: Pat the chicken thighs dry with a paper towel. Season with salt, pepper, and paprika.
- Sear the Chicken: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Sear the chicken thighs, skin-side down, for about 5 minutes until golden brown. Flip and cook for another 3 minutes. Remove and set aside.
- Sauté the Aromatics: In the same pan, melt the butter. Add the onions and cook until soft, about 2 minutes. Stir in the garlic and mushrooms and cook for another 3 minutes.
- Toast the Rice: Add the rice and stir for 1-2 minutes until lightly toasted.
- Add Liquid & Simmer: Pour in the chicken broth, salt, thyme, black pepper, and red pepper flakes. Stir to combine.
- Cook the Chicken & Rice: Nestle the seared chicken thighs on top of the rice, skin-side up. Reduce heat to low, cover, and simmer for 20-25 minutes until the rice is tender and the chicken is cooked through (internal temp: 165°F).
- Rest & Serve: Remove from heat and let sit for 5 minutes. Fluff the rice with a fork, garnish with parsley and Parmesan (if using), and serve warm!
Notes
- Swap chicken thighs for chicken breasts (adjust cooking time to prevent drying out).
- Use brown rice instead of white—just add an extra ½ cup of broth and cook for 35-40 minutes.
- Want a creamier dish? Stir in ¼ cup of heavy cream before serving.