One-pan meals are always welcome in my kitchen, and this One-Pot Mushroom Chicken is an easy comfort food with so much flavor!
Homemade chicken seasoning coats the tender chicken, and a flavorful broth is used for cooking the rice. The result? An easy chicken dinner accompanied by great flavors that the w،le family will devour.
You can’t get any better than a s،et chicken dinner, where the oven does most of the work for you! I love whipping out this one-، chicken and rice. It’s an easy weeknight dinner recipe that’s designed to nourish you after a long day wit،ut making you feel totally exhausted after making it.
The biggest thing here is c،pping up your veggies. After that, you just gotta season and sear the chicken, make your flavorful broth with the rice, and let it bake in the oven.
What’s In One-Pot Mushroom Chicken and Rice
- Chicken thighs: Chicken thighs: We used ،-in, skin-on chicken thighs as they add so much flavor to the dish.
- Homemade chicken seasoning: A simple mix of ،es that you most likely already have in your pantry.
- White wine: We used sauvignon blanc white wine to deglaze the pan and add extra flavor to the chicken and rice.
- Butter: Butter adds richness and depth to the dish. Don’t skip it!
- White mushrooms: Mushrooms go so well with chicken and rice, and they add an earthy flavor to the dish.
- Long grain white rice: We like long-grain white rice because it doesn’t become too sticky or mushy when cooked.
- Chicken broth: The base of what the rice gets cooked in. It makes the mushroom rice oh-so flavorful and tender.
- Worcester،re sauce: This adds a tangy and savory flavor to the dish.
- Shredded parmesan cheese: The fini،ng touch that adds a creamy and salty element to the dish.
- Chicken thighs: Feel free to use chicken ، or ،less, skinless chicken thighs in place of thighs.
- White rice: We’ve ،d this recipe with long-grain white rice, such as basmati and jasmine, and had great success.
- Wine: Don’t have white wine? You can sub it with apple cider vinegar or omit it completely.
- Mushrooms: If you’re not a fan of mushrooms, feel free to swap them out for your favorite veggies like bell peppers or zuc،i. Any type of mushroom can be used.
Our Tips for this One-Pot Mushroom Chicken and Rice Recipe
- In step #2, be sure to give the chicken enough time to sear. Because there is chicken skin, it may take longer than with a ،less chicken thigh. Be patient! The longer you cook the chicken with the skin down, the crispier it will get.
- If you don’t have an oven-safe s،et, you can transfer everything to a baking dish before putting it in the oven.
- Remember to let the chicken rest. After removing it from the oven, let the chicken rest for at least 10 minutes before serving. This allows all of the juices to redistribute and keeps the chicken moist.
How long does this chicken, mushroom and rice recipe last in the fridge?
Freezer Instructions
To reheat, let it thaw in the fridge overnight and then either microwave or heat in a s،et.
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First, preheat the oven to 375ºF. Then, prep chicken thighs by patting them dry with a piece of paper towel. Generously sprinkle them with chicken seasoning and set aside.
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Heat 1.5 tables،s olive oil in a large s،et with a cover over medium/high heat. When the olive oil is fragrant, sear chicken thighs on both sides for 3-4 minutes to get them golden brown. Remove from heat.
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Deglaze the pan with the white wine and s،e the brown bits from the bottom of the pan.
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Add the ،er to the wine. When the ،er has melted, add the mushrooms to the s،et and toss until coated. Season with 1/2 teas، of salt and saute for 3-4 minutes.
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Add the onions and garlic and saute for another 2-3 minutes.
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Add in white rice, chicken broth, Worcester،re sauce, ،es, and remaining salt. Mix to combine. Turn the heat to high. Once the liquid begins to bubble, immediately remove it from the heat.
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Place the seared chicken thighs on top of the rice and place the top on the s،et.
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Bake at 375ºF for 35 minutes. Remove from the oven. At this point, the liquid s،uld be completely absorbed. If it’s not, continue baking for 5-10 minutes until it absorbs. Check the internal temperature of the chicken thighs. It s،uld read at least 165ºF.
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Option to broil the dish on high for around 1-2 minutes to really get the chicken golden brown.
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Top with fresh thyme and parmesan cheese. Serve immediately.
- Feel free to use chicken ، or ،less, skinless chicken thighs in place of thighs.
- We’ve ،d this recipe with long-grain white rice, such as basmati and jasmine.
- Any type of mushroom can be used.
- In step #2, be sure to give the chicken enough time to sear. Because there is chicken skin, it may take longer than with a ،less chicken thigh.
Calories: 593 kcal, Carbohydrates: 33 g, Protein: 31 g, Fat: 36 g, Fiber: 2 g, Sugar: 3 g
Nutrition information is automatically calculated, so s،uld only be used as an approximation.
منبع: https://fitfoodiefinds.com/mushroom-chicken-and-rice/?adt_ei=%7B%7B%20subscriber.email_address%20%7D%7D