Imagine a cozy evening where the aroma of savory chicken thighs mingles with the earthy scent of mushrooms and fresh sage, filling your kitchen with warmth and comfort. Welcome to the delightful world of "One Dish Chicken Thighs with Mushroom Sage Rice"—a recipe that promises to transform your dinner routine into an unforgettable culinary experience! With just one pan and minimal prep time, you can create a mouthwatering meal that serves four, perfect for family gatherings or a special date night. Dive into this easy-to-follow recipe, and let your taste buds embark on a flavorful journey!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 cup rice
- 2 cups chicken broth
- 1 cup mushrooms, sliced
- 1 tablespoon sage
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that the chicken thighs cook evenly and the rice absorbs all the flavors.
- In a large oven-safe skillet or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Season the chicken thighs with salt and pepper on both sides.
- Once the oil is hot, place the chicken thighs skin-side down in the skillet. Sear them for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken thighs and sear the other side for an additional 3-4 minutes.
- Remove the chicken thighs from the skillet and set them aside on a plate. Drain excess fat if necessary, leaving about 1 tablespoon in the skillet.
- Add the sliced mushrooms to the skillet and sauté them for about 3-4 minutes until they are soft and browned. Stir occasionally to prevent sticking.
- Once the mushrooms are cooked, add the rice to the skillet and stir to combine, allowing the rice to toast slightly for about 1-2 minutes.
- Pour in the chicken broth and add the tablespoon of sage. Stir well to ensure the rice is evenly distributed in the broth.
- Return the seared chicken thighs to the skillet, placing them on top of the rice mixture. Ensure that the skin side is facing up.
- Cover the skillet with a lid or aluminum foil, and transfer it to the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and the rice has absorbed the broth.
- Once done, remove the skillet from the oven and let it rest for about 5 minutes. This will allow the flavors to meld together.
- Before serving, fluff the rice with a fork and check for seasoning. Adjust salt and pepper to taste if necessary.
- Serve the chicken thighs on a bed of mushroom sage rice, garnished with additional sage if desired. Enjoy your delicious one dish meal!
Tips
- Sear for Flavor: Don’t skip the searing step! Searing the chicken thighs skin-side down not only adds a delicious crispy texture but also enhances the overall flavor of the dish.
- Choose the Right Rice: For the best results, use long-grain rice like basmati or jasmine. These varieties will absorb the chicken broth beautifully, ensuring each grain is flavorful.
- Mushroom Variety: Feel free to experiment with different types of mushrooms! Cremini, shiitake, or even a mix can add depth and complexity to the dish.
- Add a Splash of Wine: For an extra layer of flavor, consider adding a splash of white wine after sautéing the mushrooms. Let it reduce slightly before adding the rice and broth.
- Resting Time Matters: Allowing the dish to rest for a few minutes after baking helps the flavors meld together, making each bite even more delicious.
- Garnish for Freshness: A sprinkle of fresh sage or parsley before serving adds a pop of color and freshness that elevates the dish visually and flavor-wise.
- Meal Prep Friendly: This recipe is great for meal prep! Cook a batch on the weekend, and enjoy delicious leftovers throughout the week.
Nutrition Facts
Calories: 252kcal
Carbohydrates: 39g
Protein: 12g
Fat: 6g
Saturated Fat: g
Cholesterol: 23mg
