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creamy mushroom chicken and rice

One Pan Chicken Thighs and Rice with Mushrooms and Onions

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This hearty one-pan meal combines chicken thighs, mushrooms, onions, and perfectly seasoned rice in a creamy, flavorful sauce. The convenience of cooking everything in one skillet makes cleanup easy and creates a comforting dish perfect for weeknight dinners.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 -6 people
Course: Main Course
Cuisine: American
Calories: 624
Ingredients Method Nutrition

Ingredients
  

For the Chicken
  • 2 ½ pounds bone-in, skin on chicken thighs
  • 1 teaspoon fine sea salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
For the Rice Mixture
  • 1 cup yellow onion diced
  • 3 cloves garlic minced
  • 2 cups baby bella mushrooms sliced
  • 2 cups long grain white rice
  • 2 ½ cups chicken broth
  • ½ cup heavy cream
  • 1 8oz can cream of mushroom
  • 1 teaspoons onion powder
  • 1 teaspoons garlic powder
  • 1 teaspoons thyme
  • 1 teaspoons oregano
  • 1 teaspoons parsley
  • 1 teaspoons fine sea salt
  • ½ teaspoon black pepper

Directions
 

For the Chicken
  1. Preheat oven to 350℉.
  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, then place them on 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.
For the Rice Mixture
  1. 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. 
  2. Add the sliced mushrooms and sauté until they release moisture and brown.
  3. Stir in the rice and sauté for 1-2 minutes to toast.
  4. Pour in chicken broth, cream of mushroom soup, heavy cream, salt, pepper, onion powder, garlic powder, thyme, oregano, and parsley.  Stir until well combined.
  5.  Nestle the seared chicken thighs into the rice mixture, skin side up. Make sure they’re partially submerged in the creamy broth.
  6. 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.

Nutrition

Calories: 624kcalCarbohydrates: 84gProtein: 10gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 59mgSodium: 1730mgPotassium: 440mgFiber: 3gSugar: 4gVitamin A: 751IUVitamin C: 5mgCalcium: 97mgIron: 2mg

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