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.
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 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).