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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 looks delicious! Can I make with boneless chicken thighs? How does that change the cook time?
Thanks! Boneless chicken thighs cook somewhat faster than bone-in chicken thighs, so you might have to reduce the cooking times.
I followed the recipe (mostly) but used brown rice (par cooked) instead of jasmine and baby bella mushrooms instead of white. I also added: chopped fresh asparagus, garlic, minced onion, Italian seasoning, and a small spoonful of tomato bouillon with chicken. I seasoned at each step but left out the cilantro garnish. Ended up having too much liquid due to the rice being par-cooked so I strained it out but I’m saving for broth in case I want to try the leftovers as a soup! Super flavorful and delicious!
I made this last night for the third time and each time it gets better. I did follow the suggestions of adding onions, celery, garlic and carrots (only because I had them and their time was quickly expiring). Great recipe on its own and the personal touches add the cook's creativity. Thanks
I just made this for dinner tonight, great recipe and used some of the hints from others. Thank you! The rice is fantastic!
I added onion and garlic, celery and carrots and also sautéed the rice with the pan drippings before adding the liquids. I also seasoned the chicken with garlic and onion powder and the salt and pepper. Again, great recipe with rave reviews from my dinner guests
So glad you tried this recipe and enjoyed it! Thank you for sharing your feedback! Adding onion, garlic, celery, and carrots sounds delicious!
Great recipe!
I always read others comments, added onions and garlic & sautés with mushrooms. A keeper!! Thanks for sharing.
Glad you liked the recipe!
Add a 1/2 cup of white wine as well (reduce broth to 1 1/2 cup), it is delicious (I grew up on a recipe very very similar to this). Works with chicken breasts as well.
I just made this because I needed a quick and easy meal and didn't want to go to the store. It was a hit with my wife. The only thing I changed was I sautéed onion and garlic then added the dry rice to the pan for a minute or so to toast it like a pilaf.
This is definitely going in the weeknight rotation.
So glad you enjoyed this recipe! Thank you for your comment! Sauteeing onion and garlic is a great idea!
Made this today & it was delicious. I sear the thighs with garlic first tho. Thank you for the recipe❤️❤️
So glad you enjoyed this recipe! Searing the chicken with garlic sounds delicious!
Loved this recipe! Next time I'll try it with chicken breasts.
Did you try with chicken breasts?
Hi I am going to cook this tonight I have a question. Do I use stock pots it mention two cup of chicken stock i'm not sure if I should use both or just one?
Use 2 cups of chicken broth or vegetable broth. Add it to the same pan in which you cooked the chicken. Everything is cooked in one pan.
Have you tried doubling this recipe?
This is an easy recipe to double! Either use a bigger pan, or use a pan of a similar size and do 2 batches at the same time.
Recipe sounds good but the amount of chicken seems far too little.
* Chicken thighs vary a lot in size, but four typical store brand, bone-in, skin-on thighs weigh about 1 1/2 lb (680g). But each thigh will only yield about 2 1/2 oz (70g) of meat after the bone has been removed. So I generally figure on two thighs per person.
And I think 1/3 of a cup of rice would be a minimum and I'm not a big eater.
Yes, everything depends on your appetite. On some nights I would eat 2 chicken thighs with rice, on other nights it's just 1 chicken thigh with rice and a salad. So, yes, you make really good points!
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!!