One-Pan Baked Chicken Thighs with Mushroom Brown Rice: A Complete & Delicious Meal
Are you looking for a simple, flavorful, and healthy weeknight dinner that requires minimal cleanup? Look no further! This one-pan baked chicken thighs with mushroom brown rice recipe is a game-changer. Juicy, crispy-skinned chicken thighs are baked alongside perfectly cooked, savory mushroom brown rice, creating a complete and satisfying meal in a single dish.
This recipe is perfect for busy weeknights because it minimizes prep time and cleanup. Everything cooks together in one pan, infusing the rice with the delicious chicken juices and mushroom flavor. It’s also a great way to use up leftover vegetables you might have in your fridge. Plus, brown rice is a healthier alternative to white rice, providing more fiber and nutrients.
## Why You’ll Love This Recipe:
* **Easy One-Pan Meal:** Minimal cleanup! Everything cooks together.
* **Flavorful and Delicious:** The chicken thighs are juicy and the rice is packed with savory mushroom flavor.
* **Healthy and Nutritious:** Brown rice provides fiber and nutrients.
* **Customizable:** Easily adapt the recipe to your taste preferences and dietary needs.
* **Perfect for Weeknights:** Quick to prepare and requires minimal effort.
## Ingredients:
* **Chicken Thighs:** 8 bone-in, skin-on chicken thighs (about 2.5-3 pounds). Bone-in, skin-on thighs offer the most flavor and moisture. You can use boneless, skinless thighs, but reduce the cooking time slightly.
* **Brown Rice:** 1.5 cups uncooked brown rice. Long-grain or short-grain brown rice works well. Make sure to rinse the rice before cooking to remove excess starch.
* **Mushrooms:** 1 pound cremini mushrooms, sliced. Cremini mushrooms (also known as baby bellas) have a richer flavor than white button mushrooms. You can use any type of mushroom you like, such as shiitake or oyster mushrooms.
* **Onion:** 1 medium yellow onion, chopped. Yellow onions provide a good base flavor for the rice.
* **Garlic:** 4 cloves garlic, minced. Freshly minced garlic is best for flavor.
* **Chicken Broth:** 3 cups low-sodium chicken broth. Low-sodium broth allows you to control the saltiness of the dish.
* **Olive Oil:** 2 tablespoons olive oil. Olive oil is used to sauté the vegetables and prevent the rice from sticking to the pan.
* **Dried Thyme:** 1 teaspoon dried thyme. Thyme complements the chicken and mushrooms perfectly. You can also use other herbs, such as rosemary or oregano.
* **Dried Sage:** 1/2 teaspoon dried sage. Adds an earthy flavor.
* **Salt and Pepper:** To taste. Season generously to enhance the flavors.
* **Optional Garnishes:** Fresh parsley, chopped; lemon wedges.
## Equipment:
* **Large Oven-Safe Skillet or Baking Dish:** A 12-inch cast iron skillet or a 9×13 inch baking dish works well.
* **Cutting Board:** For chopping vegetables.
* **Knife:** For slicing mushrooms and chopping onions and garlic.
* **Measuring Cups and Spoons:** For measuring ingredients.
* **Mixing Bowl (Optional):** For tossing the chicken thighs with seasonings.
## Instructions:
**Step 1: Prepare the Chicken Thighs**
1. Preheat your oven to 400°F (200°C). Make sure your oven rack is positioned in the middle of the oven.
2. Pat the chicken thighs dry with paper towels. This helps the skin crisp up during baking.
3. In a small bowl (optional), combine salt, pepper, thyme, and sage. Rub the mixture all over the chicken thighs, making sure to season both sides.
**Step 2: Sauté the Vegetables**
1. Heat 1 tablespoon of olive oil in your oven-safe skillet or baking dish over medium heat on the stovetop.
2. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
3. Add the minced garlic and cook for another minute, until fragrant.
4. Add the sliced mushrooms and cook until they release their moisture and become tender, about 8-10 minutes. Stir occasionally. Season with salt and pepper to taste.
**Step 3: Add the Rice and Broth**
1. Rinse the brown rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
2. Add the rinsed brown rice to the skillet with the sautéed vegetables. Stir to combine.
3. Pour in the chicken broth and bring to a simmer. Stir to ensure the rice is evenly distributed in the broth.
**Step 4: Arrange the Chicken Thighs**
1. Carefully arrange the seasoned chicken thighs on top of the rice mixture, skin-side up. Make sure the thighs are not overcrowded, allowing the skin to crisp up properly. If needed, use a larger skillet or baking dish.
2. Drizzle the remaining 1 tablespoon of olive oil over the chicken thighs. This helps the skin get extra crispy.
**Step 5: Bake the Chicken and Rice**
1. Transfer the skillet or baking dish to the preheated oven.
2. Bake for 45-55 minutes, or until the chicken thighs are cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to check the internal temperature by inserting it into the thickest part of the thigh, avoiding the bone.
3. The rice should be tender and have absorbed most of the broth. If the rice is still too firm, add a little more broth and continue baking for a few more minutes.
4. If the chicken skin is not crispy enough, you can broil it for the last 2-3 minutes of cooking. Watch carefully to prevent burning.
**Step 6: Rest and Serve**
1. Remove the skillet or baking dish from the oven and let it rest for 10 minutes before serving. This allows the juices to redistribute in the chicken, making it more tender and flavorful.
2. Garnish with fresh parsley and serve with lemon wedges, if desired.
## Tips and Variations:
* **Use Different Vegetables:** Feel free to add other vegetables to the rice, such as carrots, celery, bell peppers, or peas. Add them along with the onions and mushrooms.
* **Add Herbs and Spices:** Experiment with different herbs and spices to customize the flavor of the dish. Rosemary, oregano, paprika, and garlic powder are all great options.
* **Make it Spicy:** Add a pinch of red pepper flakes to the rice for a touch of heat.
* **Use Different Types of Rice:** While brown rice is the healthiest option, you can also use white rice, wild rice, or a rice blend. Keep in mind that cooking times may vary depending on the type of rice you use.
* **Add Wine:** Deglaze the pan with a splash of white wine after sautéing the vegetables for added flavor. Allow the wine to reduce slightly before adding the rice and broth.
* **Make it Creamy:** Stir in a dollop of cream cheese or sour cream to the rice after baking for a richer, creamier dish.
* **Boneless, Skinless Chicken Thighs:** If using boneless, skinless chicken thighs, reduce the baking time to 30-40 minutes, or until the chicken is cooked through.
* **Make it Ahead:** You can prepare the rice and vegetable mixture ahead of time and store it in the refrigerator. When ready to bake, add the chicken thighs and bake as directed. This is a great way to save time on busy weeknights.
* **Ensure Even Cooking:** Use a large enough skillet or baking dish to prevent overcrowding. Overcrowding can steam the chicken and rice, resulting in uneven cooking.
* **Adjust Broth as Needed:** Keep an eye on the rice while it’s baking. If it seems dry, add a little more broth. If it seems too wet, remove the lid for the last few minutes of baking to allow the excess liquid to evaporate.
* **Crispy Skin Secrets:** Patting the chicken thighs dry and drizzling them with olive oil are crucial for achieving crispy skin. Broiling the chicken for the last few minutes of baking can also help. Make sure to watch it carefully to prevent burning.
## Serving Suggestions:
This one-pan baked chicken thighs with mushroom brown rice is a complete meal on its own. However, you can also serve it with:
* **A simple salad:** A green salad with a light vinaigrette dressing.
* **Steamed vegetables:** Broccoli, asparagus, or green beans.
* **Crusty bread:** For soaking up the delicious pan juices.
## Storage and Reheating:
* **Storage:** Store leftover chicken and rice in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat in the microwave or oven until heated through. To prevent the chicken from drying out, add a splash of broth or water before reheating.
## Nutritional Information (Approximate):
(Per serving, based on 8 servings)
* Calories: 450-550
* Protein: 35-45g
* Fat: 20-30g
* Carbohydrates: 30-40g
* Fiber: 5-7g
*Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.*
## Conclusion:
This one-pan baked chicken thighs with mushroom brown rice is a delicious, healthy, and easy meal that’s perfect for busy weeknights. With minimal prep time and cleanup, you can enjoy a flavorful and satisfying dinner without spending hours in the kitchen. So, give this recipe a try and let us know what you think in the comments below! Enjoy!