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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!
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.
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 with Mushroom Rice
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 Disclaimer:
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.
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!
Made this for the 2nd time and passed it on to my adult kids. I’m going to use wild rice next time. Definitely a good “go to” recipe...it’s in my “favorite folder”!! Thanks!!
So happy to hear that! Your comment made my day!
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.
Made this today. Nice & filling. I agree with some of the other comments about it being a little bland. Next time, I'm going to add some garlic and used the chicken rub that I use when I BBQ chicken, and see how it turns out.
As another comment said, my dish was very soupy when it finished. I found that letting it sit for 15 minutes caused the rice to absorb the remaining liquid.
Thanks for the recipe!
Made this tonight and it was so good. It was easy to make and I had all the ingtrdients on hand. The only change I made was I used white wine in place of the water.
Made this tonight and quite liked it. A couple of additions - sautéed half a chopped onions, 2 celery stalks and garlic prior to cooking the fresh mushrooms. Also, since I had some dried wild mushrooms on hand I added a handful (after soaking of course) Also a couple pinches of thyme. Otherwise followed recipe. Enjoyable meal, would make it again. Thanks for the recipe.
Thank you, Anne, for stopping by! So glad you enjoyed the recipe, and thank you for sharing the changes you made - they should delicious! 🙂
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!
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)?
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. 🙂
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!!
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!!!
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!
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!
This looks lovely! I love mushroom rice, I think the combination of textures works so well together.
Can't wait to try the recipe.