This is about to be on rotation on your dinner menus! It is simple, yet so fancy and delicious. Love mushrooms? check out my easy mushroom gravy and garlic mushroom chicken thighs recipe. It only takes about 35 minutes to prepare this super easy meal, what is not to love and the mushrooms just take it to another delicious level. This recipe is super easy and I hope you’ll like it as much as we do!
How to make stovetop chicken and rice with mushrooms
Pat the chicken thighs dry with a kitchen paper towel, season with salt, black pepper, and ½ of the Herbs de Provence. A sharp knife and chopping board Mixing bowl Bone-in chicken thighs: substitute with skinless bone-in chicken thighs, boneless skinless chicken thighs, or chicken breast Mushrooms: I used cremini mushrooms but any type would work here Onions Garlic butter: this is homemade garlic butter and it is a combination of butter, parsley, and garlic Olive oil Herb de Provence: substitute with Italian seasoning or any other herbs of choice. Salt and black pepper Low sodium chicken stock Heat olive oil on medium-high heat, add the chicken thighs to the hot oil, place the chicken thighs skin-side down, and leave untouched to sear for about 4-6 minutes. You should be able to lift the chicken without it sticking to the pan if properly seared. Flip and continue to sear on the other side for another 2-3 minutes. Remove the chicken from the pan and transfer it to a plate then set aside Add garlic, butter, parsley, and mushrooms to the hot oil and cook until brown, add chopped onions and continue to cook for another 1-2 minutes just until the onions are soft and translucent. Add washed rice and stir to combine, toast the rice for about 60 seconds, pour chicken stock into the rice, and stir to combine. Deglaze the pan whilst stirring, add salt and the remaining herb de Provence to the rice, and give it a gentle mix. Arrange the seared chicken thighs on the rice along with its resting juice, place a lid on the pan, reduce the heat and cook the rice for 15-20 minutes or until it is soft and fluffy. Sprinkle some fresh parsley on the rice, stir to combine, leave the rice undisturbed for another minute or two. Serve and enjoy!
More veggie sides to serve it with
Sauteed green peas Boiled broccoli Sauteed broccolini Garlic sauteed spinach Steamed asparagus
How to store
Fridge: leftover chicken, rice, and mushrooms can be kept in the fridge for 3-5 days in an airtight container. Freezer, I wouldn’t really recommend freezing this recipe, because of the bone-in chicken, it would not defrost at the same time with the rice. That said, if you did freeze it, make sure it is in an airtight container or Ziploc bag. Thaw in the fridge overnight as that would give the chicken enough time to have defrosted. To reheat, simply reheat in the microwave or on the stovetop over medium-low heat. Add a splash of water to aid reheating on the stovetop. If you made this easy weeknight dinner recipe, don’t forget to leave me feedback and rate it 5 stars. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox
