Baked Chicken Thighs With Mushroom Brown Rice Recipes

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BAKED CHICKEN THIGHS WITH MUSHROOM BROWN RICE



Baked Chicken Thighs With Mushroom Brown Rice image

This easy and delicious one-pan meal that's easy on the budget can also be made with white rice.

Provided by trishthedish617

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h45m

Yield 4

Number Of Ingredients 12

1 (4 ounce) can sliced mushrooms, drained and liquid reserved
1 rib celery, sliced
¼ cup chopped onion
⅓ cup brown rice
2 teaspoons minced garlic
¼ teaspoon dried thyme
¼ teaspoon poultry seasoning
¼ teaspoon salt
⅛ teaspoon ground black pepper
4 chicken thighs with skin and bones
1 tablespoon olive oil
salt and pepper to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine mushrooms, celery, onion, rice, and garlic in an ungreased 10-inch baking dish. Sprinkle thyme, poultry seasoning, salt, and pepper on top.
  • Add enough water to reserved mushroom liquid to measure 3/4 cup and pour over rice mixture in the baking dish. Place chicken on top, skin-side up. Brush with olive oil and season with salt and pepper to taste. Cover baking dish tightly with aluminum foil.
  • Bake in the preheated oven for 1 hour. Remove aluminum foil and bake until skin is browned to your preference, 30 to 45 minutes more.

Nutrition Facts : Calories 303.3 calories, Carbohydrate 18 g, Cholesterol 74 mg, Fat 15.4 g, Fiber 1.8 g, Protein 22.4 g, SaturatedFat 3.7 g, Sodium 386.1 mg, Sugar 1.4 g

BAKED CHICKEN THIGHS WITH MUSHROOMS AND ONIONS



Baked Chicken Thighs with Mushrooms and Onions image

Chicken thighs are so versatile and healthy. This delicious main dish can be ready in just about 35 minutes. To complete the menu, serve with roasted potatoes and green beans, or a salad.

Provided by Bibi

Time 35m

Yield 4

Number Of Ingredients 11

1 ½ pounds boneless, skinless chicken thighs
1 teaspoon garlic powder
1 teaspoon onion powder
salt and freshly ground black pepper to taste
2 tablespoons olive oil, divided
8 ounces white mushrooms, sliced
4 cloves garlic, smashed
1 teaspoon herbes de Provence
1 medium onion, sliced horizontally into 6 slices
½ cup dry white wine
snipped fresh chives or parsley for garnish (optional)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pat thighs dry with paper towels. Combine garlic powder, onion powder, salt, and pepper in a small bowl. Sprinkle seasoning on both sides of the chicken thighs.
  • Heat 1 tablespoon olive oil in a 12-inch nonstick oven-safe skillet over medium heat. Swirl the pan to coat the bottom with the hot oil. Place seasoned thighs in the skillet and cook until browned, about 3 minutes. Turn thighs and brown the other side, about 2 minutes. Transfer browned thighs to a plate and keep warm.
  • Add remaining 1 tablespoon olive oil to the same skillet. Add mushrooms; cook and stir for about 2 minutes. Add smashed garlic cloves and herbes de Provence; cook and stir for 1 more minute.
  • Move mushrooms to one side of the skillet and place 3 onion slices into the skillet. Place a browned chicken thigh on top of each onion slice. Move mushrooms to create an empty space in the skillet, and place the remaining onion slices and chicken thighs in the skillet.
  • When all the onion slices and chicken thighs are placed, redistribute the mushrooms evenly around the skillet. Pour white wine over all and cover.
  • Transfer skillet to the preheated oven and bake until chicken thighs are no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Serve each chicken piece with a slice of the cooked onion and some mushrooms. Garnish with snipped chives or parsley.

Nutrition Facts : Calories 381.7 calories, Carbohydrate 7.1 g, Cholesterol 95.8 mg, Fat 23.8 g, Fiber 1.2 g, Protein 28.9 g, SaturatedFat 5.7 g, Sodium 87.5 mg, Sugar 2.8 g

CHICKEN, MUSHROOMS AND RICE



Chicken, Mushrooms and Rice image

Provided by Food Network Kitchen

Categories     main-dish

Yield 4 servings

Number Of Ingredients 9

Unsalted butter, for the casserole dish
1 tablespoon olive oil
1/2 cup finely chopped onions
2 cups sliced mushrooms
4 bone-in, skin-on chicken breasts or thighs (or a combination)
Kosher salt and freshly ground black pepper
1 1/2 cups rice
1 cup white wine
One 10.5-ounce can cream of mushroom soup

Steps:

  • Preheat the oven to 350 degrees F. Butter a casserole dish and set aside.
  • Heat the oil in a large skillet over medium-high heat. Add the onions and cook until beginning to soften, 2 to 3 minutes. Add the mushrooms and cook until golden, about 4 minutes.
  • Sprinkle the chicken liberally with salt and pepper. Push the onions and mushrooms to the side of the skillet, add the chicken skin-side down and and cook until the skin is browned, about 4 minutes. Remove the chicken to a plate.
  • Stir the rice into the onion and mushroom mixture and cook for 1 minute. Stir in the wine, bring to simmer and simmer for 1 minute. Stir in the soup and 1 1/2 cans of water and bring to a simmer.
  • Pour the rice mixture into the buttered casserole dish. Place the chicken on top skin-side up and cover with a lid or foil. Bake, stirring in more water 1/2 cup at a time if the casserole starts to dry out, until the rice is tender, about 30 minutes.

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