Delicious one-pan Chicken Thighs with Mushroom Rice takes only 40 minutes to make, and it will become one of your favorite ways to eat chicken thighs. Easy to make, the clean up is minimal.
What I love about this recipe is the delicious dark chicken meat on top of a really flavorful mushroom rice! This was so good!
The recipe is ridiculously easy to make. First, the skin-on, bone-in chicken thighs are seared in a large skillet to brown the skins. Then, jasmine 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!
MY OTHER VIDEOSIf 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. I used bone-in, skin-on chicken thighs, but you can remove the skins if you like and just proceed with the recipe as is. You can also use skinless, boneless chicken thighs, too.
For rice, I recommend Jasmine rice (that’s what I used) or any kind of rice that takes about 2o minutes to cook. Do not use instant rice: you will want to use the rice that cooks for about 20 minutes in chicken broth and with mushrooms mixed in to absorb all the flavors.
If you’re a fan of one-pan chicken and rice dishes, check out these chicken recipes that use the same cooking method:
- One-Pan Chicken Thighs with Sun-Dried Tomato Basil Rice
- One-Pan Chicken Thighs with Cilantro-Lime Black Bean Rice
One-pan bone-in, skin-on Chicken Thighs with Mushroom Rice take only 40 minutes to make. Easy to make, the clean up is minimal, only one pan is used - a large skillet. Great recipe to make flavorful rice from scratch along with the chicken.
- 1 tablespoon olive oil
- 5 chicken thighs bone-in, skin-on
- salt and pepper
- 1 pound white mushrooms thinly sliced
- 2 cups chicken broth or vegetable broth
- 1/2 cup water
- 1 cup Jasmine rice uncooked 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
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).
- 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.
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).
- 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.
How many pounds of chicken is this? Im making one pound should I halve the recipe?
This was about 1.5 pounds of chicken thighs.
This is a great recipe. I’ve mostly followed the recipe the first time and it was great. Except I probably didn’t fry the chicken long enough, so it wasn’t finished with the rice and I had to pit it into the oven for a moment.
The second time I kept the instructions, but changed the ingredients, so it wasn’t mushroom, but carrot, onion and garlic + some random spices I like, and instead of stock+water I used water+wine. It was great, but I failed to cook the chicken again. I will do it next time with boneless skinless chicken and who knows what other ingredients.
Thanks for the recipe!
Thank you! I am glad you’ve enjoyed this recipe! Great additions: carrots, onions, garlic, and using water + wine.
can I add a can of crème of mushroom soup?
Yes, you can, for a more creamy version of this rice dish. If you add the cream of mushroom soup before the rice is cooked, reduce the amounts of other liquids a little bit so that the rice is not mushy in the end.
Delicious! This was stress free and easy to make. Little clean up and a big hit at the table. I am making it tonight for the second time as the requests for an encore have been coming since the first time we had it!!
This recipe was delicious! I used boneless, skinless chicken thighs. I seasoned them with McCormicks Grill Mates Chicken Seasoning, which gave the chicken a nice little zing. I added some minced garlic while sautéing the mushrooms. I also sautéed 1 cup of Kale, some fresh French green beans and some shredded carrots to increase my veggie intake. I used wild rice instead of Jasmine rice because that’s all I had on hand. I garnished this with fresh parsley. I am quite intimidated in the kitchen, but this recipe was so easy and turned out wonderful! So delicious! I’m single, so this recipe made enough for dinner tonight and a couple of lunches during the work week. I’m going to try and cook more in 2018, so I’ll be following your board. Thanks Julia!
I’m planning to make this tonight or tomorrow. It looks delicious. Looking at pictures I’m assuming you used skin on bone in thighs…I hope I’m right.
Yes, those are skin-on, bone-in chicken thighs. I hope you like it!
This is a fabulous recipe that my family loves… even my picky-mushroom-loving 10yo. People have difference palates. There’s no way that 1/2 tsp of salt is going to penetrate and flavor 5-6 chicken thighs AND a cup of rice… not for my family. This is where cooks have to do what works for them and their tastes, which is how its suppose to be. I’m all about Himalayan pink salt, coarse black pepper, paprika (for color), garlic powder, and onion powder… all at a ratio of 1tsp per lb of meat. I also added 1/2 tsp pink salt to the rice. Folks can go nuts and make this a spicy dish and even add a green veggie, like peas or broccoli. That’s the beauty of cooking: creative license! Thank you for an awesome recipe!
Thank you, Paula! I am glad you liked the recipe! Totally agree with you that everybody is different. Also, in the recipe I have salt listed twice. I list the salt first time (without the amount – use as much as you want) for sprinkling the chicken thighs and cooking them, and then the second amount of salt (1/4 teaspoon salt) is for flavoring the rice. So yes, the recipe definitely requires much more table salt than 1/4 teaspoon that is used for flavoring just rice alone. But then, all salts are different too. Table salt vs. sea salt. Lots of variables. 🙂
Do i need instant rice or will regular rice work
This recipe definitely needs uncooked rice, such as Jasmine rice.
Just made it, took me 25 minutes at most. Only had skinless boneless thighs but it was absolutely yummy. Used a splash of white wine to deglaze the cast iron pan before adding the mushrooms to cook. So simple and so yummy thanks.