Easy One Pan Creamy Chicken and Mushroom Rice Bake

5 from 4 votes

Easy One Pan Creamy Chicken and Mushroom Rice Bake

This Easy One Pan Creamy Chicken and Mushroom Rice Bake is an easy weeknight meal with crispy chicken, creamy rice, mushrooms & Parmesan!

Course Main Course, Main Dish

Cuisine Easy, Family Meal, North American, Weeknight Meal

Keyword Creamy Chicken and Rice Casserole, Easy One Pan Creamy Chicken and Rice Bake

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 631kcal

Author Chrissie

Ingredients

1 tablespoon olive oil
6 bone-in skin-on chicken thighs
a few pinches each of salt and pepper
1 tablespoon olive oil
2 medium onions diced
4 cloves garlic minced
2 cups fresh mushrooms sliced
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1 1/4 cup long grain white rice
1/2 cup grated Parmesan cheese (to make dairy-free, leave out the Parmesan cheese)
3 cups low-sodium chicken stock
1 cup half and half cream (to make dairy-free, substitute with canned coconut milk)
fresh parsley (chopped) and shaved parmesan for serving (optional)

US Customary - Metric

Instructions

Preheat the oven to 375 degrees Fahrenheit.
Heat a large oven-safe skillet over medium-high heat on the stove top and add 1 tablespoon of olive oil.
Season the chicken thighs on both sides and place them skin side down in the hot skillet to brown.
Let the chicken brown for about 4-5 minutes before turning them to brown on the other side. Don't worry about cooking the chicken through at this stage - the idea is just to get a nice caramelization on the outside (they'll finish cooking in the oven).
Remove the chicken to a plate when the thighs have been browned on both sides.
Add another 1 tablespoon of olive oil to the pan along with the onions, garlic, mushrooms, thyme and oregano. Saute over medium-high heat until the onions and mushrooms soften and get a bit of colour on them (about 5 minutes).
Add the rice and Parmesan and stir it into the mushroom mixture.
Add the chicken stock and cream and stir well to combine.
Nestle the browned chicken thighs into the liquid-y rice mixture, making sure the browned skin is facing up and isn't in the liquid.
Place the skillet in the oven and bake for about 20-25 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 Celsius) and the rice is cooked.
Remove the skillet from the oven and serve hot.

Notes

Each serving consists of one chicken thigh and 3/4 cup of mushroom rice.

Store leftovers in an airtight container in the fridge for up to 3 days (great for meal prep!).

To make this meal dairy-free, substitute the half and half cream for canned coconut milk and replace the Parmesan cheese with dairy-free plant-based Parmesan or leave it out completely.

Nutrition