Description
A comforting and flavorful one-pan meal featuring tender seared chicken thighs simmered with mushrooms, fragrant shallots, and garlic, cooked together with white rice in a savory chicken broth and finished with a touch of cream, Parmesan, and fresh herbs.
Ingredients
Scale
Chicken
- 1 ¼ – 1 ½ lbs boneless skinless chicken thighs
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- Kosher salt and black pepper, to taste
- 2 tablespoons olive oil
Vegetables & Aromatics
- 8 ounces sliced mushrooms
- 1 shallot, chopped
- 2 large garlic cloves, minced
Rice & Broth
- 3 cups lower-sodium chicken broth
- 1 cup white rice
- Juice of ½ a lemon
- 4 sprigs fresh thyme, leaves removed
Finishing Ingredients
- ½ cup cream (heavy cream or half-and-half)
- A few sprigs parsley, chopped (optional)
- ½ cup grated Parmesan cheese (for serving)
Instructions
- Season the Chicken: Season the boneless skinless chicken thighs evenly with Italian seasoning, garlic powder, kosher salt, and black pepper to infuse flavor.
- Sear the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken thighs and sear for 4–5 minutes per side until golden brown. Remove chicken from the pan and set aside.
- Cook Mushrooms and Aromatics: In the same skillet, add the sliced mushrooms and cook for 5–6 minutes until they brown and release their moisture. Add the chopped shallot and minced garlic, sautéing for another 1–2 minutes until fragrant.
- Toast the Rice and Add Liquids: Stir in the white rice, toasting it for about 1 minute to enhance its nutty flavor. Pour in the chicken broth, fresh lemon juice, and add in the thyme leaves. Bring the mixture to a boil.
- Simmer with Chicken: Return the seared chicken thighs to the skillet, reduce heat to low, cover, and let everything simmer gently for 20–25 minutes, or until the rice is tender and chicken is fully cooked through.
- Finish with Cream and Seasoning: Remove the skillet from heat and stir in the cream to add richness. Taste and adjust seasoning with additional salt and pepper if needed.
- Garnish and Serve: Before serving, sprinkle the dish with grated Parmesan cheese and chopped fresh parsley for a burst of color and extra flavor.
Notes
- Use lower-sodium chicken broth to better control the salt level in the dish.
- You can substitute chicken thighs with chicken breasts, but thighs remain juicier and more flavorful.
- For a lighter option, use half-and-half instead of heavy cream.
- Make sure to toast the rice for best texture and flavor before adding broth.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.
