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A close-up of a plate with seasoned, crispy baked chicken and a serving of rice, both garnished with chopped fresh herbs.

One Pan Wonder Chicken and Mushroom Rice

Melissa Jo
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Ingredients
  

  • 4-5 chicken thighs skin-on bone-in
  • 1 cup of rice long grain white rice
  • 1½ cups of water & 1 tsp of Better than Bouillon Base Beef
  • OR- 1 & ½ cups of beef stock
  • 8 oz. of sliced white mushrooms
  • 1/2 glass of white wine
  • 4-5 tbsp. of Pecorino Romano grated
  • 10 chives for garnish chopped
  • 1 large yellow onion chopped
  • 4-5 cloves of garlic chopped
  • 1 tbsp. of Complete seasoning
  • 1 tbsp. of Lawry's All purpose seasoning
  • 1 tsp of onion powder
  • 1 tsp of garlic powder
  • Salt & pepper to taste

Instructions
 

  • Preheat oven to 400 degrees
  • Chicken thighs should be room temperature and patted dry of any moisture. Season your chicken with the seasonings. Let them settle into the chicken about 10 minutes before browning.
  • Chop the onion. Slice the mushrooms. Mince your garlic.
  • Add canola or vegetable oil to a skillet with high sides (oven safe skillet) and brown the chicken starting with the skin side down first. Brown about 5 minutes per side and don’t mess with it! Leave it to get nice and crispy.
  • Remove the chicken once browned and add all of the vegetables into the same skillet. Add the garlic once the other vegetables are about half way through cooking (once the onions are translucent) sauté all of the veggies until they are golden.
  • Deglaze the pan while it’s hot with the wine. Let it simmer for 2-4 minutes.
  • Add the Better than Bouillon and sauté another minute. Then add the water and the rice. Bring to a boil. (If you don’t have Better than bouillon then substitute 1 & ½ cups of beef stock in place of the bouillon and water)
  • Once the dish is boiling add the chicken on top of the mixture and all of the juices (drippings)that settled into the plate.
  • Cover with an oven safe lid and pop into the oven and bake at 400 degrees for 35-40 minutes.
  • Remove from the oven and fluff up the rice with a fork and sprinkle the pecorino cheese
  • Pop back into the oven for 4-5 minutes. Remove fluff up and BOOOM!
  • Serve and enjoy the most delicious dinner!

Notes

  • DO NOT replace the chicken thighs with chicken breasts. The cooking time is different and breasts just do not offer enough delicious fats to cook your vegetables that this dish deserves! 
  • Do NOT use minute rice for this recipe. The cooking times are different and it will not work. 
  • In my video I added all of the vegetables to sauté at once. It turned out so DELICIOUS, BUT you can also add all of the vegetables in except the garlic and sauté them together. Once they are almost golden, add the garlic in and sauté until they are golden as well then add the rest of the ingredients. 
  • Wine: I used pinot grigio in my dish. But, any white wine will do! Just make sure it’s something you would drink.
Oils and Fats: When browning the chicken the pan will fill with more fats from the chicken. Dump out a little bit of the oils from the pan so you have about a tbsp. Or so of fats to sauté your vegetables in.
Tried this recipe?Let us know how it was!