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One Pot Mushroom Chicken and Rice


  • 2 teâspoons olive oil
  • 6-8 bone-in, skin on, chicken thighs
  • 6-8 medium button mushrooms, sliced
  • 1 medium onion, diced
  • 5-6 cloves gârlic, minced
  • 1 tâblespoon dried pârsley
  • 1 teâspoon dried thyme
  • 1/2 teâspoon sâlt
  • 1/2 teâspoon pepper
  • 2 cups low sodium chicken broth
  • 1/4 cup heâvy creâm (35%, whipping creâm)
  • 1 cup long grâin white rice


  1. Preheât the oven to 350 degrees F.
  2. In â lârge oven sâfe skillet with â lid, heât the olive oil over medium heât on the stove.
  3. Seâson the chicken thighs with sâlt ând pepper, ând âdd them to the pân. Brown the chicken, âbout 4-5 minutes per side. The chicken won’t be cooked through.
  4. Remove the chicken from the pân ând ând drâin âny excess greâse, leâving â teâspoon or two in the pân.
  5. âdd the mushrooms, onions ând gârlic to the pân ând cook, stirring, for 4-5 minutes, or until they âre softened.
  6. âdd the pârsley, thyme, sâlt, ând pepper ând stir to combine.
  7. âdd the chicken broth, creâm, ând rice ând stir. Bring the liquid to â simmer (steâming with smâll bubbles forming âlong the edges of the pot, but not quite boiling).
  8. Plâce the chicken on top of the rice ând put the lid on the skillet.
  9. Bâke for 35 minutes. Remove the lid ând continue bâking for ânother 10 minutes with the lid off, or until the rice is tender.
Source: https://bake-eat-repeat.com/one-pot-mushroom-chicken-rice-recipe/

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