Description
A comforting dish that combines seasoned chicken, tender rice, and earthy mushrooms all in one skillet, creating a creamy texture that absorbs all the flavors.
Ingredients
Scale
- 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 the oven to 350 degrees F.
- Heat the olive oil in a large oven-safe skillet over medium heat until shimmering.
- Season the chicken thighs with salt and pepper, then add them to the pan. Brown for about 4-5 minutes per side.
- Remove the chicken from the pan and drain any excess grease, keeping just a teaspoon in the pan.
- Add the mushrooms, onions, and garlic. Sauté for 4-5 minutes until softened and fragrant.
- Stir in the parsley, thyme, salt, and pepper.
- Add the chicken broth, heavy cream, and rice to the pan. Stir until well combined and bring to a simmer.
- Place the chicken on top of the rice, cover with a lid.
- Transfer to the oven and bake for 35 minutes. Remove the lid and bake for another 10 minutes or until rice is tender and has absorbed most of the liquid.
- Check that the chicken is cooked through and serve.
Notes
Serve with a simple green salad or crusty bread. Leftovers can be transformed into soup or served with a fried egg for breakfast.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 460
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg