I love using my cast iron skillet for chicken thighs. In fact, I just love chicken thighs. They’re hard to mess up because they contain a lot of moisture and there are so many ways to make them. One of my favorites is this recipe for lemon artichoke chicken thighs, and this recipe for skillet chicken with mushrooms and rice is too. It couldn’t be easier to brown chicken thighs in a skillet, add some white wine, mushrooms, and rice, and throw the whole thing in the oven for a one-pot meal that the whole family will love.
Easton is in a phase where he loves chicken. When we shop at Costco we always buy a rotisserie chicken and because the skin is roasted and brown, he refers to it as “hot brown chicken.” Now, he will eat just about any form of chicken for dinner so I find myself making a lot of chicken for dinner! Since this recipe uses chicken thighs, it’s budget friendly. I’m thankful to finally have rice in my pantry again after a month of it being sold out in stores. White wine and a squeeze of fresh lemon juice adds so much flavor. In fact, this entire recipe uses just ten ingredients! If that’s not a win for a weeknight meal, I don’t know what is.
I hope you add this skillet chicken with mushrooms and rice to your meal plan! So easy, so delicious, and just ten ingredients for a meal that the whole family will love.
- 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
- 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.
- Remove all but 2 tbsp. of the oil and released chicken fat from the skillet. Add onions, garlic, and mushrooms and cook until tender.
- Add white wine to deglaze the pan, scraping up all the brown bits.
- 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.
- Bake for 40-45 minutes until the chicken internal temperature reaches 165 degrees.
- Squeeze lemon juice from the remaining half of the lemon all over the chicken and rice.
- Serve immediately, enjoy!
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