One Pot Chicken and Mushroom Rice

Main Dish

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- Four chicken thighs

- Two (2) tbsp. olive oil

- One (1) cup white onion, chopped

- One (1) cup of baby portabella mushrooms, sliced

- One (1) lemon (use the juice of 1/2 and slice the other half into rounds)

- 1 tsp fresh rosemary, chopped

- 1/2 tsp. fresh thyme, chopped

- Three (3) garlic cloves, minced

- One (1) cup of long grain rice

- Three (3) cups chicken broth

- Salt, to taste

- Pepper, to taste

- Garlic, to taste




- Preheat oven to 350 degrees

- Cut excess fat off the chicken thighs and season both sides with salt, pepper and garlic.

- In a large cast iron skillet, heat oil on medium heat.  Add chicken thighs (skin side down) and cook until golden brown (approx. 5-6 min.)  Flip the chicken to brown the other side until golden brown.  Set aside.


- With a paper towel, soak up some of the excess oil, leaving the brown bits stuck to the skillet.


- Add to the skillet onion, mushrooms, juice of 1/2 lemon, thyme, rosemary and garlic.  with a flat head utensil, scrape the browned chicken bits from the bottom of the pan. Stir well and add salt and pepper, to taste.


- Add rice to mixture and toast for approximately one minute - continually stirring.


- Add chicken broth.  Once it comes to a simmer, add chicken breasts back into the skilled (on top of the mushroom rice) and three or four slices of lemon.


- Put lid on skillet and place in oven to bake for 30 minutes.


- Remove lid and bake another 10 minutes.


- Garnish with parsley.


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