Description

A comforting and hearty one-pan meal featuring tender chicken thighs cooked with fragrant mushrooms, aromatic herbs, and creamy rice. This easy recipe combines seared chicken and sautéed vegetables simmered together with rice in chicken broth, finished with a touch of cream and Parmesan cheese for a rich and satisfying dish perfect for weeknight dinners.

Ingredients

Scale

Chicken

1 ¼ – 1 ½ lbs boneless skinless chicken thighs
1 teaspoon Italian seasoning
1 teaspoon garlic powder
Kosher salt and black pepper, to taste
2 tablespoons olive oil

Vegetables & Aromatics

8 ounces sliced mushrooms
1 shallot, chopped
2 large garlic cloves, minced

Liquid & Grain

3 cups lower-sodium chicken broth
1 cup white rice
Juice of ½ a lemon
4 sprigs fresh thyme, leaves removed

Finishing Ingredients

½ cup cream (heavy cream or half-and-half)
A few sprigs parsley, chopped (optional)
½ cup grated Parmesan cheese (for serving)

Cook Mode Prevent your screen from going dark

Instructions

Season the chicken: Generously season the chicken thighs with Italian seasoning, garlic powder, kosher salt, and black pepper to infuse flavor into the meat before cooking.
Sear the chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken thighs and cook for 4 to 5 minutes per side until they develop a golden brown crust. Remove the chicken and set aside to keep warm.
Sauté mushrooms and aromatics: In the same skillet, add the sliced mushrooms and cook for 5 to 6 minutes until browned and their moisture has evaporated. Then add the chopped shallot and minced garlic, cooking for another 1 to 2 minutes until fragrant.
Toast the rice and add liquids: Stir the white rice into the mushroom mixture and toast it for about 1 minute to enhance its nutty flavor. Pour in the lower-sodium chicken broth, lemon juice, and add the thyme leaves. Bring the mixture to a boil to start cooking the rice.
Simmer chicken and rice: Return the seared chicken thighs to the skillet. Reduce the heat to low, cover the pan, and simmer gently for 20 to 25 minutes, or until the rice is tender and the chicken is cooked through.
Finish with cream and seasoning: Remove the skillet from heat and stir in the cream to add richness. Taste and adjust seasoning with additional salt and pepper if necessary.
Serve: Garnish with chopped parsley and sprinkle grated Parmesan cheese over the top before serving to add an extra layer of flavor and freshness.

Notes

Use lower-sodium chicken broth to control salt levels in the dish.
If you prefer a lighter texture, substitute half-and-half for heavy cream.
For a gluten-free version, ensure your chicken broth is certified gluten-free.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
Adding a splash of white wine during cooking can deepen the flavor.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American