One-Pan Savory Chicken & Mushroom Rice (Boneless Thighs)

Ingredients:

• 1.5 lbs Boneless, skinless chicken thighs (left whole or cut into large pieces)

• 1.5 cups Long-grain white rice (Jasmine or Basmati)

• 8 oz Cremini or white button mushrooms, sliced

• 2.5 cups Low-sodium chicken broth

• 1 Small yellow onion, finely diced

• 3 cloves Garlic, minced

• 1 tsp Dried thyme (or rosemary)

• 1 tsp Paprika

• 2 tbsp Olive oil or butter

• Salt and black pepper to taste

• Optional: 2 cups fresh baby spinach and chopped parsley for garnish

Instructions:

1. Sear the Chicken

Season the chicken thighs on both sides with salt, pepper, and the paprika. Heat the oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and sear for 3–4 minutes per side until golden brown. Remove the chicken from the pan and set it aside on a plate.

2. Sauté the Mushrooms & Aromatics

In the same pan, add the sliced mushrooms. Cook for 5 minutes until they are browned and have released their moisture. Stir in the diced onion and cook for 2–3 minutes until translucent. Add the garlic and thyme, cooking for just 30 seconds until fragrant.

3. Toast the Rice

Add the dry rice to the skillet. Stir well for 1–2 minutes to ensure the grains are coated in the pan drippings and slightly toasted. This adds a nutty flavor and keeps the rice from getting mushy.

4. The Simmer

Pour in the chicken broth and use a wooden spoon to scrape up any brown bits from the bottom of the pan (that's the flavor!). Bring the liquid to a boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer for 8 minutes.

5. Combine and Finish

Lift the lid and nestle the seared chicken thighs (and any juices from the plate) into the rice. Replace the lid and continue to simmer for another 10–12 minutes, or until the liquid is fully absorbed and the rice is tender.

6. Rest and Serve

Remove the pan from the heat. If using spinach, stir it in now—the residual heat will wilt it perfectly. Let the dish sit, covered, for 5 minutes. Fluff the rice with a fork, garnish with fresh parsley, and enjoy!

Top Tips for Success

• Don't rush the mushrooms: Let them get a deep brown color; this provides the "umami" that makes the rice taste rich.

• The Liquid Ratio: If you prefer your rice "al dente," use 2.25 cups of broth instead of 2.5.

• The Rest is Best: Letting the pan sit for 5 minutes at the end allows the moisture to redistribute, ensuring the chicken is juicy, and the rice is fluffy.