Description
The ultimate one-pot wonder that transforms ordinary chicken and rice into a restaurant-worthy meal without the fuss! Savory, creamy, and ready faster than takeout.
Ingredients
Scale
- 1½ lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 8 oz (225g) cremini mushrooms, sliced
- 1½ cups (300g) long-grain white rice, rinsed and drained
- 3 cups (720ml) chicken broth, preferably low-sodium
- 2 tablespoons olive oil
- 1 medium onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then brown for 4-5 minutes. Transfer to a plate.
- Add remaining oil to the pan. Sauté onions for 2-3 minutes, then add mushrooms and cook for 5-7 minutes until browned.
- Add garlic, thyme, and dried parsley. Sauté for 30 seconds until fragrant.
- Stir in rinsed rice and toast for 1-2 minutes, coating with the flavored oil.
- Pour in chicken broth, scraping up any browned bits from the pan. Return chicken and any juices to the pan.
- Bring to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes until rice is tender.
- Remove from heat and let rest, covered, for 10 minutes.
- Fluff rice with a fork and stir in butter. Garnish with fresh parsley before serving.