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Chicken Thighs with Mushroom Rice

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Chicken Thighs with Mushroom Rice – delicious dark chicken meat on top of a really flavorful mushroom rice. This was so good! Rice is cooked in chicken broth with sauteed mushrooms, and the chicken thighs are cooked right on top of the rice, releasing their juices into the rice, making it even more flavorful. YUM!

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If you’re a fan of chicken thighs and if you like rice, you’ll love this recipe! It’s so easy too: only one pan is used to cook everything together.

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Chicken Thighs with Mushroom Rice

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 5 servings

Chicken Thighs with Mushroom Rice


  • 1 tablespoon olive oil
  • 5 chicken thighs
  • salt and pepper
  • 1 pound white mushrooms, thinly sliced
  • 2 cups chicken broth or vegetable broth
  • 1/2 cup water
  • 1 cup uncooked Jasmine rice (or use any rice that says on the package that it takes 15 minutes to cook it)
  • 1/4 teaspoon salt
  • 1/4 cup fresh cilantro or parsley, chopped


  1. Heat a large skillet on medium-high heat until hot. Add olive oil - it should run easily because the skillet is hot, but not sizzle or smoke. Season skin side of chicken thighs with salt and pepper. Sear them on high-medium heat in the skillet, skin-side down, for 5 minutes, until skins get golden brown color but don't get burned. Skillet should not be burned on the bottom. Flip the chicken thighs to the other side and sear for 2 more minutes on medium heat. Remove the chicken from the skillet (it will not be cooked through - you'll continue cooking it in the next steps).
  2. To the same (now empty) skillet, add thinly sliced mushrooms, sprinkle lightly with a pinch of salt, and cook on medium heat for about 1-2 minutes, until mushrooms soften.
  3. To the same skillet (with mushrooms), add chicken broth, water, uncooked rice, 1/4 teaspoon salt. Bring to boil. Mix everything well. Put chicken thighs on top, skin-side up, making wells for them in the rice. Reduce the heat to low boil simmer. Cover the skillet with the lid. Simmer for 15-20 minutes, covered, until the rice is cooked through, and the chicken is completely cooked (no longer pink in the center).
  4. Remove the chicken from the skillet. Stir the rice really well, taste and season with more salt and pepper if desired. Put chicken thighs back to the skillet. Sprinkle with chopped fresh cilantro or parsley before serving.



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{ 8 comments… add one }
  • Amy Fulwood July 16, 2016, 7:13 am

    This looks lovely! I love mushroom rice, I think the combination of textures works so well together.
    Can’t wait to try the recipe.

  • Av August 5, 2016, 9:18 am

    Very tasty and easy! I used boneless skinless chicken thighs. Also added spinach in with the mushrooms and left out the waterm for the rice because of the added moisture. I will definitely make this recipe again!

  • Rachel August 15, 2016, 9:26 pm

    Made this for supper this evening. I seasoned the thighs with Mrs. Dash Original Blend & Club House Smouldering Smoked Applewood seasoning. We still found the dish to be on the bland side (perhaps because I used vegetable broth?) but otherwise it came together quickly & was a very nice one pan meal! Thanks!

  • Murray August 20, 2016, 10:04 pm

    Just cooked this and it is awesome. I oversalted it and was short in rice (my fault)it was saucy but still good. I’m following you on Instagram now for more recipes!!! Thank you!!!

  • Bill K August 31, 2016, 2:28 am

    I can’t comment on this exact recipe because I made changes. I did use this as a base though, and it came out incredible! Thank you! Things I changed: Used crimini (baby bella) mushrooms, browned then removed; added a diced small-med. onion to pan, sautéed, added 1 lg. clove minced garlic, sautéed, then deglazed pan with 1/4 c white wine, let cook for a minute, added back mushrooms, cooked for a minute then proceeded with the rest of your recipe. Try it this way! You will love it! I used cilantro instead of Italian parsley. Cilantro was good, but I think parsley would have complimented the flavors better and I will try with that next time. Also thinking a grated carrot added in when cooking onion might be a nice addition too…
    Delicious!! Thanks again!!

  • anita September 2, 2016, 8:25 pm

    Hmmm, yummy. I made this tonight for our dinner, used some onions, garlic, spring onions along with the mushrooms, 2.5 cups of chicken stock and it was spot on. Very moist and tasty. Thank you. 🙂

  • Margret February 17, 2017, 6:30 pm

    This chicken was not done in 20 minutes, I had to take it our if the skillet and put it in the oven for 20 more minutes. Otherwise this recipe was great!

    • Julia March 12, 2017, 11:08 pm

      Thank you! I am glad you liked it! About chicken not being done in 20 minutes – did you keep the pan covered and had it on low boil simmer setting (where the liquid gently boils, while covered)?

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