Description

A hearty, one-pan comfort meal featuring tender chicken thighs, earthy mushrooms, and wholesome brown rice, all simmered together in a savory broth. Perfect for busy weeknights or cozy weekends.

Ingredients

2 tablespoons canola oil, divided
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
1 medium yellow onion, chopped
8 ounces button mushrooms, sliced
3 cups chicken broth
1½ cups uncooked brown rice
2 cups frozen green peas, thawed
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 cloves garlic, diced

Additional salt and pepper to taste

Instructions

Heat 1 tablespoon of canola oil in a large skillet over medium-high heat.
In a zip-lock bag, combine paprika, garlic powder, salt, and pepper.
Add chicken pieces to the bag and shake to coat evenly.
Add the seasoned chicken to the skillet and sauté for 5 minutes until browned.
Remove chicken from the skillet and set aside.
In the same skillet, add the remaining canola oil.
Add chopped onion and sliced mushrooms, sprinkle with salt and pepper, and sauté for 5 minutes until the onion is lightly browned.
Stir in chicken broth and brown rice, bringing the mixture to a boil.
Cover, reduce heat to low, and simmer for 35 minutes.
Add the cooked chicken, thawed peas, dried rosemary, dried thyme, and diced garlic.
Cover and cook for an additional 10 minutes until the rice is tender and the chicken is cooked through.

Season with additional salt and pepper to taste

Notes

For added depth of flavor, consider using a mix of button and cremini mushrooms.

This dish can be stored in the refrigerator for 3–5 days in an airtight container.

Reheat gently on the stovetop, adding a splash of water or chicken broth to loosen the mixture if needed

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: chicken and rice, mushrooms, one-pan meal, comfort food, weeknight dinner, gluten-free