Description
A simple and delicious one-pot chicken and mushroom rice dish. Perfect for a quick weeknight dinner.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add chicken pieces and cook until browned on all sides. Remove chicken from the pot and set aside.
- Add chopped onion to the pot and cook until softened, about 5 minutes.
- Stir in minced garlic and sliced mushrooms. Cook for another 5 minutes, until mushrooms are tender.
- Add uncooked rice, chicken broth, and dried thyme to the pot. Stir to combine.
- Return the browned chicken to the pot.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked and liquid is absorbed.
- Season with salt and black pepper to taste.
Notes
- For a richer flavor, use chicken thighs instead of breasts.
- Feel free to add other vegetables like peas or carrots.
- Ensure the lid is tightly sealed to prevent steam from escaping.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: American