Baked Chicken Thighs With Mushroom Brown Rice

This easy and delicious one-pan meal that's easy on the budget can also be made with white rice.


Recipes · Meat and Poultry · Chicken · Chicken Thigh Recipes


Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Servings: 4
Total Time: 1 hrs 45 mins
Yield: 4 servings

Ingredients

Ingredients List

  • 1 (4 ounce) can sliced mushrooms, drained and liquid reserved

  • 1 rib celery, sliced

  • ¼ cup chopped onion

  • ⅓ cup brown rice

  • 2 teaspoons minced garlic

  • ¼ teaspoon dried thyme

  • ¼ teaspoon poultry seasoning

  • ¼ teaspoon salt

  • ⅛ teaspoon ground black pepper

  • 4 chicken thighs with skin and bones

  • 1 tablespoon olive oil

  • salt and pepper to taste


Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Combine mushrooms, celery, onion, rice, and garlic in an ungreased 10-inch baking dish. Sprinkle thyme, poultry seasoning, salt, and pepper on top.

  3. Add enough water to reserved mushroom liquid to measure 3/4 cup and pour over rice mixture in the baking dish. Place chicken on top, skin-side up. Brush with olive oil and season with salt and pepper to taste. Cover baking dish tightly with aluminum foil.

  4. Bake in the preheated oven for 1 hour. Remove aluminum foil and bake until skin is browned to your preference, 30 to 45 minutes more.


Nutrition Facts (per serving)

Nutrition Facts
303 Calories
15g Fat
18g Carbs
22g Protein


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