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Chicken Thighs with Rice, Mushrooms, and Broccoli
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5 from 3 votes

Chicken Thighs with Rice, Mushrooms, and Broccoli

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main
Servings: 5 -6
Author: Pam - For the Love of Cooking

Ingredients

  • ½ tbsp olive oil
  • 6 skin on 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 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 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.