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Chicken Thighs with Rice, Mushrooms, and Broccoli

Chicken Thighs with Rice, Mushrooms, and Broccoli

It’s been cold, windy, and rainy for the past couple of days which always has me craving comfort food. Chicken and rice sounded good and I threw in some mushrooms, shallot, and broccoli to make it heartier. I decided to cook it all in one large Dutch oven because I can’t resist a one-pot meal. I love minimal dirty dishes and everything cooking together at the same time. The rice, mushrooms, and broccoli all pick up the flavors from the roasting chicken while they bake together and the meal turned out delicious. This meal paired nicely with our house salad and some dinner rolls.

Chicken Thighs with Rice, Mushrooms, and Broccoli

How to Make Chicken Thighs with Rice, Mushrooms, and Broccoli

Preheat the oven to 350 degrees.

Heat the olive oil in a large Dutch oven over medium-high heat.

Season both sides of the chicken thighs well with garlic powder, sea salt, and freshly cracked pepper, to taste. Place skin side down into the HOT Dutch oven and cook undisturbed for 4-5 minutes or until the skin is golden brown, flip over and cook for 2 minutes. Remove the chicken thighs from the Dutch oven and place them on a plate with a loose tin foil tent.

Add the butter to the now-empty Dutch oven over medium-high heat. Add the mushrooms and cook, for 2-3 minutes, or until golden. Add the shallots and cook, stirring often for 1 minute. Add the minced garlic and cook, stirring constantly, for 1 minute.

Add the rice to the pan and cook, stirring often, for 1-2 minutes. Add the chicken stock, water, broccoli; mix well and season with sea salt and freshly cracked pepper, to taste.

Nestle the chicken thighs back into the Dutch oven skin side up. Place a lid on the Dutch oven and put it into the oven to bake for 20-25 minutes, or until the chicken is cooked through and the rice is done. Remove the lid and allow to cook for another 5 minutes to crisp up the skin.

Remove from the oven and sprinkle with fresh chopped parsley on top. Serve and enjoy.

Chicken Thighs with Rice, Mushrooms, and Broccoli

Chicken Thighs with Rice, Mushrooms, and Broccoli

Chicken Thighs with Rice, Mushrooms, and Broccoli

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Main
Cuisine: American
Servings: 5 - 6
Author: Pam - For the Love of Cooking

Ingredients

  • ½ tbsp olive oil
  • 6 skin-on and bone-in chicken thighs patted dry
  • Garlic powder to taste
  • Sea salt and freshly cracked pepper to taste
  • 1 tbsp butter
  • 4-5 large button mushrooms sliced thickly
  • 1 shallot diced
  • 2 cloves of garlic minced
  • 1 cup uncooked jasmine rice
  • 2 cups chicken broth
  • ½ cup water
  • 1 cup broccoli florets
  • Fresh parsley chopped

Instructions

  • Preheat the oven to 350 degrees.
  • Heat the olive oil in a large Dutch oven over medium-high heat.
  • Season both sides of the chicken thighs well with garlic powder, sea salt, and freshly cracked pepper, to taste.
  • Place skin side down into the HOT Dutch oven and cook undisturbed for 4-5 minutes or until the skin is golden brown, flip over and cook for 2 minutes.
  • Remove the chicken thighs from the Dutch oven and place them on a plate with a loose tin foil tent.
  • Add the butter to the now-empty Dutch oven over medium-high heat.
  • Add the mushrooms and cook, for 2-3 minutes, or until golden.
  • Add the shallots and cook, stirring often for 1 minute.
  • Add the minced garlic and cook, stirring constantly, for 1 minute.
  • Add the rice to the pan and cook, stirring often, for 1-2 minutes.
  • Add the chicken stock, water, broccoli; mix well and season with sea salt and freshly cracked pepper, to taste.
  • Nestle the chicken thighs back into the Dutch oven skin side up.
  • Place a lid on the Dutch oven and put it into the oven to bake for 20-25 minutes, or until the chicken is cooked through and the rice is done.
  • Remove the lid and allow to cook for another 5 minutes to crisp up the skin.
  • Remove from the oven and sprinkle with fresh chopped parsley on top. Serve and enjoy.
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Recipe Rating




22 Comments

  1. Looks and sounds really good Pam, but no oven meals with our near 90* temps. Wish I was out there or in the CO foothills with snow.

  2. This recipe looks and sounds so yummy! Thanks for sharing it 🙂 Since my oven is broken, I’d have to prepare it on the stovetop 🙁 Do you think it would work; might you have any pointers as to time, etc?

    1. Elizabeth,

      I would cover and cook it on the stove top on low . Check at 20 minutes.

      I hope this helps!

      -Pam

  3. Today’s the first day it’s been 80 in a while, but it’s supposed to get colder this weekend. You know I love chicken thighs, too, and this looks like a great meal!

  4. 5 stars
    This was the best recipe ever!!!! I substituted for a red pepper instead of mushrooms and did 2 cups of broccoli. It was epic. Went into my special recipe book. Thank You!!!

    1. I think they both would be delicious in this recipe. Brown rice normally takes much longer to cook than white rice, so I would check on that before you attempt it. Hopefully, the longer cooking time won’t result in dry and overcooked chicken.

      Pam

    2. Wow! This is great! I️ just changed a few things to make it slightly more healthy. I️ used white wine instead of water and reduced it. Used bone in skin on chicken breasts and brown basmati rice instead. I️ took the chicken out after about 40 minutes and tented it and gave the rice another 5 to cook. I️ then stuck the chicken under the broiler for about 5 minutes and served it in the rice and broccoli. The chicken was so moist and the rice was tender! It take a bit longer than your recipe but we were so happy! Thank you for the inspiration. And thanks for reminding me about the longer brown rice cooking time.

    3. I used instant brown rice. It has almost the same nutrition profile as regular brown rice. I omitted the extra water and kept everything else the same.

  5. 5 stars
    This was yummy! Definitely don’t be shy on the salt and pepper. I doubled the recipe and it didn’t need as much liquid as called for. I also added extra broccoli for nutrition. Seems like you could add as much broccoli and mushrooms as you like. I’ll be making this again!

  6. 5 stars
    This was outstanding. The rice soaked up all of the flavor from the chicken and mushrooms. Even my pickiest kid ate it up!

  7. I have made this many times without mushrooms. Today I took the skin off the thighs, we shall see. Thanks for a lovely tasty dinner. Chicken, rice and broccoli are fantastic together.

  8. Thanks for answering, Pam. I am still using this recipe, still without mushrooms. It gets better and better. I use more and more broccoli and have used chicken bone broth as the liquid for the rice. I also soak the rice before adding it to the pot. Delicious and economic with chicken thighs. Thanks again. Stay safe.
    DeVera

    1. Lena,

      I’ve never tried it that way but I assume it would work just fine. Please let me know how it turns out.

      -Pam

  9. This is such a delicious and nutritious dish. I have made it countless times. My dearest friend does not eat chicken. I am thinking of making this, exactly the same, without chicken, just rice and veggies baked in the oven. What do you think and liwould you add anything to the dish, now vegetarian but not vegan because of the butter.

    1. Devera,

      Thank you for your kind words. I’m so glad you enjoy this recipe.

      Vegetarian additions that might be tasty are cauliflower, artichoke hearts, bell peppers, asparagus, and/or kale. Throw in some grape tomatoes in the last 5-10 minutes of cooking (also spinach if using & the asparagus if they are really thin spears). Tomatoes will give the dish a nice pop of color and flavor. I hope this helps.

      Please let me know how it turns out.

      -Pam