This easy, oven-baked chicken and rice recipe is cozy and packed with mushrooms and bright lemon flavour. Not to mention it’s a one-pot meal!
Why This Recipe Works
This baked chicken and rice recipe is so good because flavours are built in layers.
- The chicken thighs are crisped up to a beautiful golden brown first. This adds amazing depth to the final dish.
- The onions and garlic are cooked down with the mushrooms to concentrate their flavours.
- As the rice is simmering away in the oven, it absorbs all the delicious juices of the chicken and mushrooms.
Why You’re going to Love This Lemony One-Pot Mushroom Chicken and Rice:
This easy baked chicken and rice recipe is so cozy and hearty, it’s like a hug in dutch oven. Packed with mushrooms and bright lemon flavour, you’re going to want to make it on repeat. Not to mention only one pot to clean up. HELLO! Such a simple, hands-off, oven-baked, one-pan meal.
- Chicken thighs: I love skin-on bone-in chicken thighs for this because of all the beautiful, rich flavour it gives the recipe. Skip chicken breasts, as they will dry out by the time the rice is cooked. You can choose to eat or discard the skin. It doesn’t stay perfectly crispy after baking (because it must be baked covered and the trapped steam softens it) but it still adds tons of browned-chicken flavour.
- Mushroom: use button or shitake or substitute any of your favourite varieties
- Lemon: for extra lemon flavour, add the lemon zest too
- Onions and garlic: important flavour builders
- Flavourful liquids: broth, wine and lemon juice – yum!
- Rice: I love to use basmati rice but you could use any long-grain rice for this recipe, or use converted brown rice (which is parboiled and cooks faster)
How to Make it:
Although the majority of the cooking time is totally hands-off, there are a few important steps to do first to build up all the yummy lemony, rich flavours.
- First, crisp up the chicken thighs in the dutch oven to give them golden brown colour and render the fat.
- Then, saute the aromatics to release their flavour.
- Cook the mushrooms to concentrate that umami and release some moisture.
- Deglaze all those delicious brown bits with a bit of flavour-boosting white wine, then add the rice and bake it all.
- The key is to keep it covered, then treat it to a quick last-minute broil to re-crisp up the skin a bit before serving.
Other Weeknight Chicken Recipes You Won’t Want to Miss:
Oven-Baked Chicken and Rice with Lemon and Mushrooms
- 5 bone-in skin-on chicken thighs
- 1 ½ tsp kosher salt
- ¼ tsp pepper
- 1 tsp garlic powder
- 2 tbsp avocado oil
- 1 onion chopped
- 3 cloves garlic minced
- ½ lb 8 oz mushrooms, sliced (white button and/or shiitake)
- ¼ tsp kosher salt
- ¼ cup white wine (or more broth)
- 3 cups regular chicken broth (not low sodium or unsalted)
- 2 tbsp fresh lemon juice
- 1 cup rice
- ½ tsp kosher salt
- ½ tsp black pepper
- ¼ cup fresh parsley
- Preheat oven to 375°F (190°C). Season chicken all over with 1 ½ tsp salt , pepper and garlic powder. Heat oil in a large oven-safe dutch oven over medium heat until oil is shimmering hot, about 2 minutes. Place chicken thighs, skin side down, in the heated skillet and cook for 7 minutes or until skin is crispy and golden brown. Transfer to a plate.
- Add onions, garlic, mushrooms and ¼ tsp more salt to the same dutch oven and cook for 5 minutes or until soft.
- Add white wine to deglaze the pan, scraping up all the brown bits. Cook for 30 seconds. Mix in chicken broth, lemon juice, rice, remaining 1/2 tsp salt, and pepper (1/2 tsp).
- Place chicken thighs on top of the rice, skin facing up. Cover and bake for 1 hour 20 minutes or until the chicken is cooked through and rice is tender.
- Turn oven to broil setting, position the dutch oven on the rack closest to the element, and broil for a few minutes to re-crisp the skin. Garnish with fresh parsley and enjoy!