Skillet Chicken with Mushrooms and Rice
Cuisine: One-pot meal
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 2 tbsp. olive oil
  • 6 bone-in, skin-on, chicken thighs
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 8 oz. mushrooms, chopped (I like baby Portobello but any kind will work)
  • ⅓ cup white wine
  • 2 cups chicken broth
  • ¾ cup brown rice
  • 1 tsp. salt
  • ½ tsp. freshly ground black pepper
  • 1 lemon
Instructions
  1. Preheat oven to 375 degrees Fahreheit. Heat olive oil in a large skillet over medium heat on the stove. Place the chicken thighs, skin side down, in the heated skillet and cook until skin is crispy and golden brown. Transfer to a plate.
  2. Remove all but 2 tbsp. of the oil and released chicken fat from the skillet. Add onions, garlic, and mushrooms and cook until tender.
  3. Add white wine to deglaze the pan, scraping up all the brown bits.
  4. Add chicken broth, rice, salt, and pepper. Place the chicken thigh on top of the rice. Slice half the lemon and place around the chicken.
  5. Bake for 40-45 minutes until the chicken internal temperature reaches 165 degrees.
  6. Squeeze lemon juice from the remaining half of the lemon all over the chicken and rice.
  7. Serve immediately, enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/skillet-chicken-with-mushrooms-and-rice/