Description
A reliable, comforting weeknight dinner featuring tender chicken thighs and creamy rice cooked in a savory mushroom gravy, all made in a single skillet for minimal cleanup.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 cup long-grain white rice (unrinsed)
- 2 cups low-sodium chicken broth
- 2 tablespoons butter (divided)
- 8 oz cremini mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- ½ cup heavy cream (optional)
- ½ cup frozen peas (optional)
- 1 medium carrot, diced (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prep ingredients: Dice onion, mince garlic, slice mushrooms, and pat chicken thighs dry. Season chicken generously with salt and pepper.
- Brown the chicken: Heat 1 tablespoon butter in a large skillet over medium-high heat. Add chicken in a single layer and cook 4-5 minutes per side until golden. Remove to a plate.
- Sauté aromatics: Reduce heat to medium. Add remaining 1 tablespoon butter. Add onions and cook until softened (2-3 mins). Add mushrooms and cook until browned (3-4 mins). Add garlic and thyme, cook for 1 minute.
- Make the roux: Sprinkle flour over the mushroom mixture. Stir constantly for 1-2 minutes to cook out the raw flour taste.
- Add liquid and rice: Pour in chicken broth and Worcestershire sauce, scraping up browned bits from the pan. Stir in uncooked rice and bring to a simmer.
- Simmer: Return chicken and any juices to the skillet, nestling into the rice. Cover with a tight-fitting lid. Reduce heat to low and simmer for 18-20 minutes without lifting the lid.
- Finish: Remove from heat. Stir in heavy cream (if using). Taste and adjust seasoning. Let rest for 5 minutes before serving.
- Serve: Garnish with fresh parsley and black pepper.
Notes
Do not lift the lid during simmering to ensure proper steaming. Use low-sodium broth to control salt levels. Let the dish rest for 5 minutes after cooking to allow rice to absorb liquid. For a gluten-free version, use GF flour or cornstarch. For dairy-free, use olive oil and coconut cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 450
- Sugar: 3
- Sodium: 650
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 45
- Fiber: 2
- Protein: 30
Keywords: one-pan dinner, chicken rice, mushroom gravy, weeknight dinner, easy recipe, comfort food, skillet meal