Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Yield: 6 Servings
This is a complete meal that is perfect for lunch or dinner! All you need is one pot and these simple ingredients! In just about an hour, you can enjoy this One Pot Mushroom Chicken and Rice!
Ingredients:
5-6 cloves garlic, minced
1 tbsp dried parsley
6-8 bone-in, skin on, chicken thighs
2 c low sodium chicken broth
1/4 c heavy cream (35% whipping cream)
1 medium onion, diced
6-8 medium button mushrooms, sliced
1 tsp dried thyme
1 c long grain white rice
2 tsp olive oil
1/2 tsp salt
1/2 tsp pepper
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Place an oven-proof skillet on the stove and turn the heat to medium.
Add olive oil and allow it to become hot. Make sure to evenly spread the oil around the skillet.
Sprinkle salt and pepper over the chicken thighs, then rub each until all sides are well coated.
Add the chicken thighs into the hot skillet, then cook each side for about 5 minutes or until brown.
Transfer the chicken thighs onto a clean plate. Leave about 2 tsp of the grease in the skillet.
Add garlic, onions, and mushrooms into the same skillet, then sauté for about 5 minutes or until aromatic and soft.
Add salt, pepper, parsley, and thyme. Stir until well blended.
Add rice, cream, and chicken broth. Stir again until well incorporated. Allow the mixture to simmer.
Lay the chicken thighs over the rice, then cover the skillet with the lid.
Transfer the skillet to the preheated oven and bake for about 35 minutes.
Remove the lid, then bake for 10 more minutes or until done.
Remove from the oven and let it rest for a few minutes at room temperature.
Serve and enjoy!
Nutrition Facts:
Amount Per Serving: CALORIES: 400 | TOTAL FAT: 22.5g | SATURATED FAT: 8.2g | CHOLESTEROL: 105mg | SODIUM: 293mg | CARBOHYDRATES: 28.5g | FIBER: 1.2g | SUGAR: 1.2g | PROTEIN: 20.8g
Ingredients
- 5-6 cloves garlic, minced
- 1 tbsp dried parsley
- 6-8 bone-in, skin on, chicken thighs
- 2 c low sodium chicken broth
- 1/4 c heavy cream (35% whipping cream)
- 1 medium onion, diced
- 6-8 medium button mushrooms, sliced
- 1 tsp dried thyme
- 1 c long grain white rice
- 2 tsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Place an oven-proof skillet on the stove and turn the heat to medium.
Add olive oil and allow it to become hot. Make sure to evenly spread the oil around the skillet.
Sprinkle salt and pepper over the chicken thighs, then rub each until all sides are well coated.
Add the chicken thighs into the hot skillet, then cook each side for about 5 minutes or until brown.
Transfer the chicken thighs onto a clean plate. Leave about 2 tsp of the grease in the skillet.
Add garlic, onions, and mushrooms into the same skillet, then sauté for about 5 minutes or until aromatic and soft.
Add salt, pepper, parsley, and thyme. Stir until well blended.
Add rice, cream, and chicken broth. Stir again until well incorporated. Allow the mixture to simmer.
Lay the chicken thighs over the rice, then cover the skillet with the lid.
Transfer the skillet to the preheated oven and bake for about 35 minutes.
Remove the lid, then bake for 10 more minutes or until done.
Remove from the oven and let it rest for a few minutes at room temperature.
Serve and enjoy!
Notes
Nutrition Facts: Amount Per Serving: CALORIES: 400 | TOTAL FAT: 22.5g | SATURATED FAT: 8.2g | CHOLESTEROL: 105mg | SODIUM: 293mg | CARBOHYDRATES: 28.5g | FIBER: 1.2g | SUGAR: 1.2g | PROTEIN: 20.8g
