Chicken and Mushroom Rice
A comforting one-pan dinner with juicy chicken, earthy mushrooms, and fluffy rice, all cooked together in a savory broth. Simple enough for a weeknight, yet satisfying enough for a Sunday supper.
- Total time
- 40 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 1.5 lb chicken thighs, boneless skinless
- 8 oz mushrooms, sliced
- 1 medium onion, chopped
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Season the 1.5 lb chicken thighs with 1 tsp salt and 0.5 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- 2
Add the chicken and cook until golden brown on both sides, about 5-7 minutes total. Transfer to a plate; it will finish cooking later.
- 3
In the same skillet, add the 1 chopped onion and 8 oz sliced mushrooms. Cook over medium heat until softened and browned, about 5-7 minutes.
- 4
Stir in the 1 cup rice and cook for 1 minute, stirring to coat the grains with the pan juices.
- 5
Pour in the 2 cups chicken broth and scrape up any browned bits from the bottom. Return the chicken to the skillet, nestling it into the rice.
- 6
Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and the chicken is cooked through, about 20-25 minutes.
- 7
Let rest, covered, for 5 minutes before fluffing the rice with a fork and serving.
Tools you’ll need
- Large skillet with lid
- Cutting board
- Knife
- Measuring cups and spoons
- Fork
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