This Baked Chicken with Rice, Mushrooms, and Rosemary makes a great weeknight one-pot dinner meal. Just a couple of ingredients are needed that you probably already have on hand. My son who hates rice actually ate this! It is so flavorful and extremely easy!
What do I need to make this meal?
You want to get skinless boneless chicken thighs. Chicken thighs are the most flavorful part of the chicken and bring a great amount of flavor to any meal. I used a cast iron to brown the chicken first. You can also use a dutch oven.
I used jasmine rice for this recipe. I like how quickly it cooks and remains grainy when cooked right.
Crimino mushrooms. These pair well with rosemary and chicken. White buttons and portabellas works well too.
Chicken broth adds a great deal of flavor while it cooks the rice and chicken
Seasonings and Spices – salt 
or 
Notes:
Nutrition info are based on the brands I use and the calculations from myfitnesspal. Always double check if you are substituting any of the ingredients. In this recipe the chicken thighs weighed 5.75 oz – 6 oz. Calories listed below are based using 6 oz thighs. You can cut each in half to make smaller servings.
If rice does not seem to be fully cooked after 25 minutes, add about a 1/4 cup more of chicken broth and bake for an additional 5 minutes.
To ensure chicken is cooked to a safe temperture (165°F), check with a Meat Thermomter
Baked Chicken with Rice, Mushrooms and Rosemary
Delicious chicken and rice dinner that comes together in under 40 minutes. Perfect weeknight dinner meal.
Ingredients
- 4 boneless skinless chicken thighs
- 1 cup jasmine rice
- 8 oz crimino mushrooms, thickly sliced
- 2.5 cups chicken broth
- 1 tsp canola or olive oil
- 1/2 tsp + 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3 sprigs rosemary
- 2 cloves garlic, minced
Directions
- Step 1 Heat oven on 375 degrees
- Step 2 Season chicken on both sides with salt, pepper, garlic powder and onion powder
- Step 3 Heat cast iron or dutch oven on medium high heat, add 1 tsp oil
- Step 4 Place chicken thighs in pot allowing it to cook for about 3 minutes. Turn chicken and cook for another 2 minutes making sure each sides gets brown.
- Step 5 Add sliced mushrooms and rosemary, cook for another minute
- Step 6 Add rice, chicken broth and 1/4 tsp salt. Stir, making sure rice isn’t on top of chicken.
- Step 7 Cover with foil carefully or if using dutch oven cover with top and place in the oven.
- Step 8 Bake for 25 minutes. Once done, remove from oven, fluff rice and recover.
- Step 9 Let sit for about 5 minutes before serving.
Serving: 1 chicken thigh and 1 cup rice and mushrooms.
Nutrition Info per serving ((using myfitnesspal)
Calories: 394, total fat: 13 g, total carbs: 41 g, protein: 29 g
myWW smartpoints per serving (using WW recipe builder)
Green, blue and purple: 9 smartpoints
