PREP TIME: 15 mins | COOK TIME: 1 hr | TOTAL TIME: 1 hr 15 mins | YIELD: 6 Serves
Another one-pot dish that swept me off my feet. All cooked in a crockpot, flavourful chicken and mushrooms with creamy rice, outrageously delicious and will leave you satisfied every time! I love one-pot meals, they are the best, most convenient, and this dish is a complete meal, no side dishes required.
Ingredients
2 tsp olive oil
6-8 bone-in, skin-on, chicken thighs
6-8 medium button mushrooms, sliced
1 medium onion, diced
5-6 cloves garlic, minced
1 tbsp dried parsley
1 tsp dried thyme
1/2 tsp salt
1/2 tsp pepper
2 c low sodium chicken broth
1/4 c heavy cream (35%, whipping cream)
1 c long-grain white rice
How to make One Pot Mushroom Chicken
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Heat the olive oil in a large oven-safe skillet with a lid over medium heat.
Step 3: With salt and pepper, season the entire chicken thighs. Add to the hot oil and cook for about 4 to 5 minutes on each side until brown.
Step 4: When done, take the chicken out of the skillet. Drain excess grease but leave a tsp or two in the pan.
Step 5: Into the pan, add the mushrooms, onions, and garlic. Saute for about 4 to 5 minutes or until tender.
Step 6: Stir in the parsley, thyme, salt, and pepper.
Step 7: Pour in the chicken broth, then add in the cream, and rice. Stir well to incorporate. Simmer.
Step 8: On top of the rice, add the chicken. Cover the skillet and place in the preheated oven. Bake for about 35 minutes. Uncover and bake further for 10 minutes or until the rice is tender.
Nutrition Facts:
YIELD: 6 servings, SERVING SIZE: 1/6 recipe
Amount Per Serving: CALORIES: 400 | TOTAL FAT: 22.5g | SATURATED FAT: 8.2g | CHOLESTEROL: 105mg | SODIUM: 293mg | CARBOHYDRATES: 28.5g | FIBER: 1.2g | SUGAR: 1.2g | PROTEIN: 20.8g
Ingredients
- 2 tsp olive oil
- 6-8 bone-in, skin-on, chicken thighs
- 6-8 medium button mushrooms, sliced
- 1 medium onion, diced
- 5-6 cloves garlic, minced
- 1 tbsp dried parsley
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 c low sodium chicken broth
- 1/4 c heavy cream (35%, whipping cream)
- 1 c long-grain white rice
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Heat the olive oil in a large oven-safe skillet with a lid over medium heat.
Step 3: With salt and pepper, season the entire chicken thighs. Add to the hot oil and cook for about 4 to 5 minutes on each side until brown.
Step 4: When done, take the chicken out of the skillet. Drain excess grease but leave a tsp or two in the pan.
Step 5: Into the pan, add the mushrooms, onions, and garlic. Saute for about 4 to 5 minutes or until tender.
Step 6: Stir in the parsley, thyme, salt, and pepper.
Step 7: Pour in the chicken broth, then add in the cream, and rice. Stir well to incorporate. Simmer.
Step 8: On top of the rice, add the chicken. Cover the skillet and place in the preheated oven. Bake for about 35 minutes. Uncover and bake further for 10 minutes or until the rice is tender.
