One Skillet Herbed Chicken & Rice
f you’re looking for the perfect weeknight dinner that feels cozy, homemade, and completely stress-free, this one-pan chicken and basmati rice is about to become your go-to. It’s a true dump-and-bake recipe, which means no complicated steps, no pre-cooking, and minimal cleanup—just mix everything together, pop it in the oven, and let it do the work for you!
This dish is packed with simple, pantry-friendly ingredients like tender chicken (breasts or thighs will work!), fluffy basmati rice, savory mushrooms, and warm spices, all baked together in one dish so the flavors soak into every bite. I like to up this dish by using bone broth instead of water for added protein, and a dry white wine for added flavor profile. You could most certainly use apple cider as well! The butter melts into the rice as it cooks, creating a rich, comforting base, while a sprinkle of Parmesan at the end adds the perfect finishing touch.
One Skillet Herbed Chicken and Rice
Ingredients
- 6 chicken thighs
- 1½ cup Basmati rice uncooked
- 2 cups bone broth or chicken stock
- 1 cup dry white wine or apple cider
- 1 white onion finely chopped
- 2 cups mushrooms thinly sliced
- 4 cloves garlic minced
- 2 tsp paprika
- 2 tsp dried thyme
- 2 tsp Italian seasoning
- 2 tsp garlic powder
- S&P to taste
- 6 tbsp butter cold and sliced
- ¾ cup grated parmesan
Instructions
- Preheat the oven to 375°F. In a large baking dish, combine the basmati rice, chicken broth, wine diced onion, sliced mushrooms, minced garlic, garlic powder, paprika, Italian seasoning, salt, and pepper, and stir well to evenly distribute everything. Place the chicken on top of the rice mixture and dot the butter over the chicken.
- Cover the dish tightly with foil or the pot lid and bake for 35 to 40 minutes. Remove the foil and continue baking for 10 to 15 minutes, or until the chicken is fully cooked and the rice is tender and has absorbed most of the liquid. If the rice is not fully cooked when you check it, add an additional splash of broth and continue to bake until tender.
- Once finished, sprinkle the grated Parmesan evenly over the top and return to the oven uncovered for about 5 minutes, or until the cheese is melted. Let the dish rest for 5 to 10 minutes before serving so the rice can absorb any remaining liquid.
