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–+ servings

One Skillet Herbed Chicken and Rice

This one-pan chicken and basmati rice is an easy dump-and-bake dinner made with simple ingredients, minimal prep, and big flavor—the perfect stress-free weeknight meal.
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Course: Main Course
Keyword: chicken, dinner, one pot meal, rice
Servings: 5

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.