Introduction

Looking for a simple yet delicious dinner recipe that requires minimal prep time? This one-pot chicken and mushroom casserole is the perfect dish for you. Not only is it easy to make, but it’s also packed with flavor and will be sure to satisfy everyone at the dinner table. Follow this recipe step by step and impress your family and friends with this hearty and satisfying meal.

Ingredients

• 1 tbsp olive oil
• 4 bone-in, skin-on chicken thighs
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 1 cup uncooked white rice
• 1 1/2 cups chicken broth
• 1 tsp thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper

Method

1. Preheat oven to 375°F (190°C).
2. In a large cast iron skillet, heat olive oil over medium-high heat.
3. Season chicken thighs with salt and pepper, then place in the hot skillet skin-side down.
4. Cook for 5-7 minutes until skin is browned and crispy, then flip over and cook for an additional 3-5 minutes until other side is also browned.
5. Remove chicken from skillet and set aside on a plate.
6. Add diced onion, minced garlic, and sliced mushrooms to the same skillet.
7. Cook for 3-4 minutes until onions are softened and mushrooms are slightly browned.
8. Add uncooked rice, chicken broth, thyme leaves, salt, and black pepper to the skillet.
9. Stir together well and bring to a simmer.
10. Add chicken thighs back to the skillet, skin-side up, and press down gently into the rice mixture.
11. Cover the skillet with a tight-fitting lid or foil and bake for 35-40 minutes until the chicken is cooked through and the rice is tender.
12. Serve hot and enjoy!

Note: If you don’t have a cast iron skillet, you can use any oven-safe skillet or baking dish for this recipe.