One-Pan Baked Chicken Thighs with Rice, Mushrooms, and Onions
When it comes to weeknight dinners, nothing beats a one-pan chicken thighs and rice recipe with mushrooms and onions. Tender, juicy chicken thighs are baked with mushrooms, caramelized onions, and perfectly cooked rice in a single dish, creating a cozy, flavorful meal with minimal cleanup.
This baked chicken and rice recipe is an easy one-pan dinner made with simple pantry ingredients and is perfect for busy weeknights when you need a filling, family-friendly meal.
If you need more easy and flavorful meal ideas, check out this Goat Cheese Quiche with Spinach, Caramelized Onions, and Bacon, or my recipe for Old Fashioned Chicken and Dumplings.
This recipe holds a special place in our rotation of go-to dinners. As a busy homeschooling and work-at-home mom and wife, I often look for meals that don’t require a lot of fuss but still deliver on flavor. I’ve tested several versions of one-pan chicken and rice, and this method consistently produces tender chicken, creamy rice, and balanced flavor in every bite.
Cooking everything in one pan makes cleanup a breeze, and the combination of juicy, tender chicken thighs with perfectly seasoned rice makes it a winner every time. Chicken thighs work especially well in baked chicken and rice recipes because their natural fat content helps keep the meat juicy while also adding flavor to the rice as it cooks.
Ingredients
- Chicken- this recipe calls for bone-in, skin-on. You can use boneless thighs if preferred. * See FAQs
- Rice– long-grain white rice or jasmine rice works best for this recipe.
- Cream of Mushroom Soup – I typically don’t use canned soup in any of my recipes, but it really works well in this recipe. Plus, I have found one that I don’t mind using on occasion. I used the Pacific Foods brand because their label doesn’t list any “gross” ingredients. You could also use cream of chicken or make your own!
- Chicken Broth– this recipe calls for regular chicken broth. Feel free to use reduced-sodium chicken broth if preferred. You could also use chicken stock.
- Cream– heavy cream is best, but use half & half or milk if needed. Just note that the rice won’t be as creamy.
- Onion- yellow onion caramelizes nicely, but use whatever you have!
- Garlic– I prefer to mince fresh garlic for this, but you can use jarred garlic to save time if you’d like.
- Mushrooms- use your favorite mushrooms. I used baby Bella mushrooms, but white button mushrooms would be a great choice as well.
- Spices- thyme, oregano, parsley, onion powder, garlic powder. (Replace the herbs with Italian seasoning if you need to) Use fresh thyme, parsley, and oregano if you have it! You will need to triple the amount needed when using dried herbs.
- Oil– I use olive oil; feel free to switch this out with another oil, like avocado or coconut oil.
- Butter- I used unsalted, but salted butter works fine too. Just be mindful of the sodium content in the soup and chicken broth that you use.
- Salt & Pepper- I’ve listed measured amounts in the recipe, but you may need to adjust the salt to suit your taste.
Tools & Equipment
- Skillet/Pan – Use an oven-safe skillet for this recipe, preferably a cast-iron pan. A heavy cast-iron pan will give you a better sear on your chicken thighs!
- Knife & Cutting Board – You’ll need a sharp knife and cutting board to slice your mushrooms, dice your onion, and mince your garlic.
- Measuring cups and spoons– Accurate measurements are key to getting the rice texture and seasoning just right. Using proper measuring cups ensures your rice isn’t too mushy or dry, and your spices are balanced.
- Wooden spoon or spatula– A wooden spoon is ideal for gently mixing in the mushrooms, rice, and seasonings without breaking up the chicken.
- Meat Thermometer – Essential for perfectly cooked chicken thighs. Chicken is safe at 165°F, but checking with a thermometer ensures you don’t overcook the meat, keeping it juicy and tender every time.
Step-by-Step Instructions with Images
1. Preheat oven to 350 degrees F.
2. In a small mixing bowl, combine 1 teaspoon of salt, ½ teaspoon of pepper,1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of thyme,1 teaspoon of oregano, and 1 teaspoon of parsley.
3. Pat the chicken thighs completely dry with paper towels and place them onto a large plate or platter.
4. Rub the seasoning mixture on both sides of the chicken thighs and underneath the skin as well.
5. Heat olive oil and butter over medium heat in a large cast-iron skillet. Once the oil is hot and shimmering, sear chicken thighs skin-side down for 5 minutes, until golden brown.
6. Flip the chicken thighs and cook another 5 minutes. Remove the chicken thighs and set them aside. Do not drain the grease from the pan.
7. In the same pan, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook another 1-2minutes, until fragrant.
8. Add the sliced mushrooms and sauté until they release moisture and brown.
9. Stir in the rice and sauté for 1-2 minutes to toast.
10. Pour in chicken broth, cream of mushroom soup, heavy cream, the remaining onion powder, garlic powder, thyme, oregano, parsley, and salt. Stir until well combined.
11. Nestle the seared chicken thighs into the rice mixture, skin side up. Make sure they’re partially submerged in the creamy broth.
Place the skillet in the oven and bake for 1 hour, until the rice is tender and the chicken is fully cooked, with an internal temperature of 165℉.
Remove from oven and rest for 10 minutes before serving. Fluff rice with a fork. Garnish with fresh parsley, if desired.
Tips for the Best One Pan Chicken Thighs and Rice
- Pat the Chicken Dry Before Seasoning– Removing excess moisture helps the chicken skin crisp better and gives you a deeper golden sear.
- Don’t Skip Searing the Chicken– Searing adds flavor and helps lock in juices. It also creates browned bits in the pan that flavor the rice as it bakes.
- Toast the Rice Before Adding Liquid– Cooking the rice in the pan for 1–2 minutes adds a slightly nutty flavor and helps prevent mushy rice.
- Use Long Grain Rice for Best Texture– Long-grain white rice or jasmine rice cooks evenly and stays fluffy. Short-grain rice can become sticky or gummy in one-pan chicken and rice recipes.
- Check Chicken Temperature, Not Just Time– Chicken thighs are fully cooked when they reach an internal temperature of 165°F, but many people prefer thighs closer to 175°F for extra tenderness.
- Let the Dish Rest Before Serving- Resting for about 10 minutes allows the rice to finish absorbing liquid and helps the chicken stay juicy.
One Pan Chicken Thighs and Rice Variations
One of the best things about this one-pan chicken and rice recipe is how easy it is to customize based on what you have on hand. This baked chicken thighs and rice recipe is flexible enough to work with a variety of flavors and ingredients.
Try one of these variations:
- Creamy Garlic Chicken and Rice– Add extra garlic and a little parmesan cheese to the rice mixture for a creamy garlic butter chicken and rice flavor.
- Italian Chicken and Rice Bake– Replace the thyme and oregano with Italian seasoning and add a spoonful of tomato paste for a baked chicken and rice casserole-style dish.
- Mushroom Lover’s Chicken and Rice– Double the mushrooms for a richer mushroom chicken and rice flavor.
What to Serve With Chicken Thighs and Rice
This one-pan chicken and rice is a complete meal on its own, but pairing it with a simple side can round out dinner perfectly.
- Fresh Green Salad – A light salad with vinaigrette balances the creaminess of the rice.
- Roasted Vegetables – Try broccoli, carrots, or green beans.
- Garlic Bread – The perfect option, especially if you’re serving picky kids.
- Steamed Green Beans – Simple, fresh, and quick for weeknight dinners.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
You can freeze this dish for up to 2-3 months. I recommend storing it in small portions.
F.A.Q’s
Yes. Boneless thighs work great in this chicken and rice recipe. Since they cook faster, start checking for doneness about 10–15 minutes earlier.
You can, but chicken breasts are leaner and can dry out more easily. If using breasts, reduce bake time and watch the internal temperature closely.
Long-grain white rice or jasmine rice works best because it stays fluffy and cooks evenly.
Recipe Troubleshooting
Why Is My Rice Mushy?
This usually happens from too much liquid or overcooking. Measure broth carefully and avoid adding extra liquid unless needed.
Fix:
Bake uncovered for 5–10 minutes to help remove excess moisture.
Why Is My Rice Still Hard or Undercooked?
This can happen if:
- Not enough liquid was used
- Oven temperature runs low
- Pan was uncovered too long
Fix:
Add 2–4 tablespoons warm broth, cover loosely, and bake another 10–15 minutes.
Why Didn’t My Chicken Skin Get Crispy?
Chicken skin can soften if fully submerged in liquid.
Fix:
Keep skin mostly above the liquid and broil for 2–3 minutes at the end if needed.
Why Is My Chicken Dry?
Overcooking is the most common cause.
Tip:
Chicken thighs are safe at 165°F, but are often most tender around 170–175°F.
One Pan Chicken Thighs and Rice with Mushrooms and Onions
Ingredients
Directions
- Preheat oven to 350℉.
- In a small mixing bowl, combine 1 teaspoon of salt, ½ teaspoon of pepper, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of thyme,1 teaspoon of oregano, and 1 teaspoon of parsley.
- Pat the chicken thighs completely dry with paper towels, then place them on a large plate or platter.
- Rub the seasoning mixture on both sides of the chicken thighs and underneath the skin as well.
- Heat olive oil and butter over medium heat in a large cast-iron skillet. Once the oil is hot and shimmering, sear chicken thighs skin-side down for 5 minutes, until golden brown.
- Flip the chicken thighs and cook another 5 minutes. Remove the chicken thighs and set them aside. Do not drain the grease from the pan.
- In the same pan, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook another 1-2 minutes, until fragrant.
- Add the sliced mushrooms and sauté until they release moisture and brown.
- Stir in the rice and sauté for 1-2 minutes to toast.
- Pour in chicken broth, cream of mushroom soup, heavy cream, salt, pepper, onion powder, garlic powder, thyme, oregano, and parsley. Stir until well combined.
- Nestle the seared chicken thighs into the rice mixture, skin side up. Make sure they’re partially submerged in the creamy broth.
- Place the skillet in the oven and bake for 1 hour, until the rice is tender and the chicken is fully cooked, with an internal temperature of 165℉. Rest for 10 minutes before serving. Fluff rice with a fork. Garnish with fresh parsley, if desired.
