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+ servings
chicken thighs mushroom rice

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. 
Course Main Course
Cuisine American
Keyword chicken and mushrooms, chicken rice, mushroom rice
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5 servings
Calories 432kcal
Author Julia


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


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.


Calories: 432kcal | Carbohydrates: 33g | Protein: 24g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 555mg | Potassium: 637mg | Fiber: 1g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 8.7mg | Calcium: 28mg | Iron: 1.7mg