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    Chicken Thighs with Mushroom Rice

    Published: Jul 15, 2016 / 63 Comments

    57.5K shares
    • Facebook1.4K
    Recipe Print

    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.

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    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!

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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.  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.

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    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
    chicken thighs mushroom rice
    4.75 from 31 votes

    Chicken Thighs with Mushroom 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. 
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Main Course
    Cuisine American
    Servings 5 servings
    Calories per serving 432 kcal
    Author: Julia

    Ingredients

    Chicken Thighs

    • 1 tablespoon olive oil
    • 5 chicken thighs bone-in, skin-on
    • salt and pepper

    Mushroom Rice

    • 1 pound white mushrooms thinly sliced
    • 2 cups chicken broth or vegetable broth
    • ½ cup water
    • 1 cup Jasmine rice uncooked or use any rice that says on the package that it takes 15 minutes to cook it
    • ¼ teaspoon salt
    • ¼ cup fresh cilantro or parsley, chopped

    Instructions 

    How to cook chicken thighs on stove-top in a skillet

    • 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).

    How to cook mushroom rice

    • 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, ¼ 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.

    Nutrition

    Nutrition Information
    Chicken Thighs with Mushroom Rice
    Amount per Serving
    Calories
    432
    % Daily Value*
    Fat
     
    22
    g
    34
    %
    Saturated Fat
     
    5
    g
    31
    %
    Cholesterol
     
    110
    mg
    37
    %
    Sodium
     
    555
    mg
    24
    %
    Potassium
     
    637
    mg
    18
    %
    Carbohydrates
     
    33
    g
    11
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    24
    g
    48
    %
    Vitamin A
     
    140
    IU
    3
    %
    Vitamin C
     
    8.7
    mg
    11
    %
    Calcium
     
    28
    mg
    3
    %
    Iron
     
    1.7
    mg
    9
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword chicken and mushrooms, chicken rice, mushroom rice
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    Reader Interactions

    Comments

    1. Pam

      December 12, 2021 at 8:06 pm

      Am sure I followed directions correctly, but mine didn’t turn out as the picture, there was too much liquid and I don’t like mushy rice….. I did go ahead and my own seasonings to slice it up a bit, but should not have affected the outcome.

      Very disappointed.

      Reply
      • Julia

        December 14, 2021 at 5:57 pm

        Sorry to hear about that. What rice did you use? The recipe mentions using the Jasmine rice or any rice that says on the package that it takes 15 or 20 minutes to cook it. Otherwise, if rice takes quicker to cook, it would be mushy.

        Reply
        • Nita

          January 16, 2022 at 8:35 pm

          I love thus recipe and it cooked just fine in a SS skillet. But it dies NOT cook well at all in my Ballerini cookware. Rice dies nit absorb and takes forever to get it all to thicken

          Reply
          • Julia

            February 11, 2022 at 10:06 pm

            I've made this recipe in a stainless steel skillet as well and it worked really well!

            Reply
    2. Mo

      February 18, 2021 at 6:46 pm

      This was so easy and very delicious! Definitely an add to the rotation recipe. Thank you!

      Reply
    3. Eri

      November 16, 2020 at 12:26 am

      This is a very easy, very customizable meal that is great for a no-stress dinner. I added my own blend of spices to the thigh meat and sautéed fresh garlic and shallots in the pan as well before the addition of the rice and chicken stock, along with some white wine. Delicious- thanks very much.

      Reply
      • Julia

        November 16, 2020 at 1:36 pm

        You are very welcome! So glad you enjoyed the dish! Love your addition of spices and sauteed garlic and shallots + white wine!

        Reply
    4. Tony Colleluori

      November 12, 2020 at 4:26 pm

      I used Cauliflower which I riced with a box grater on the large openings. I added onions and garlic and a 1/4 cup of White wine (because I am Italian) and reduced water by 1/4 cup. Sea salt and course black pepper and fresh parsley. It was very good, Chronic Kidney Disease friendly and less calories! A winner oh and easy to make and clean up.

      Reply
      • Julia

        November 14, 2020 at 7:07 pm

        Thank you, Tony, for such a helpful and detailed comment! So glad you enjoyed the recipe. Love the addition of white wine - very Italian! 🙂

        Reply
    5. Patricia Bodine

      November 05, 2020 at 4:04 pm

      I tried this recipe today. The rice was mushy and the chicken was very bland. I would not recommend this recipe.

      Reply
      • Katy C

        November 12, 2020 at 7:37 pm

        I agree, there is no seasoning at all!
        When I made it, I added tomato bouillon with chicken when I added the broth, and sautéed the mushrooms with chopped asparagus, minced onion, and fresh chopped garlic plus Italian seasoning, paprika, salt, and pepper. I added 1/3 c Parmesan cheese at the very end. There is about 1/2c too much liquid so I siphoned it out to thicken.

        Reply
        • Julia

          November 14, 2020 at 7:06 pm

          Love your addition of chopped asparagus, minced onion, chopped garlic, and Italian seasoning with paprika!

          Reply
      • K S

        January 31, 2021 at 5:56 pm

        Rinsing rice before cooking helps remove excess starch which can cause the rice to become mushy.

        Reply
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