One-Pan Chicken with Mushrooms and Rice
About this Recipe
By: Rachel
Since my husband and I both work full-time, we are always on the lookout for a one-pot wonder—dishes that not only come together in about an hour, with limited prep and few steps, but are so delicious that you want to eat them over and over again.
Smitten Kitchen’s Chicken Rice with Buttered Onions is just such a dish—flavorful and savory, filling and satisfying. And, happily, only one cooking vessel to wash at the end of the night.
Although the dish is delicious as-is, I wanted a little more from it—meaty mushrooms and the deep complexity of Marsala wine. And while the original recipe calls for a few sprigs of thyme, I wanted some green, so I sprinkled the top liberally with fresh parsley. Think of this dish as a sort of one-pan Chicken Marsala with savory rice built right in.
Among its other virtues, this recipe is endlessly adaptable. Try toasting some Indian spices, like cumin seed and garam masala, with the rice. Be sure to use basmati, and top with fresh cilantro. Alternatively, toast some chili powder, cumin powder, and coriander with the rice for a Mexican twist; perhaps add a little tequila blanco instead of the wine. Top with avocado slices, fresh cilantro, and a squeeze of lime.
Give this dish a try on a busy weeknight—I think it will fit right in with your regular rotation!
You can try the original recipe here.
One-Pan Chicken with Mushrooms and Rice
Ingredients
- 4-6 chicken thighs (skin on, bone-in)
- Kosher salt and freshly-ground black pepper
- 2 tablespoons olive oil, divided
- 3 tablespoons unsalted butter, divided
- 2 cups (200g) fresh mushrooms, any variety, sliced
- 2 large onions, diced
- 1 clove garlic, minced
- ½ cup (120mL) dry Marsala wine
- 1 ½ cups (375g) uncooked white rice
- 2 cups (475mL) chicken broth
- Chopped parsley, to garnish
Step by Step Instructions
Step 1
- Liberally season the chicken on both sides with salt and pepper. In a large, deep, heavy skillet with a fitted lid large enough to fit all the chicken thighs in one layer, heat 1 tablespoon each of olive oil and butter.
- Once hot and the butter is beginning to foam, place the chicken, skin-side down, in the skillet.
Step 2
- Cook for 10-15 minutes, or until deeply browned (the chicken should easily release from the bottom of the pan when done; if it sticks, it is not yet ready). Remove the chicken from the pan, and set aside on a platter.
Step 3
- Heat the remaining tablespoon olive oil and 1 tablespoon butter in the skillet (do not wash it out first). Add the mushrooms, stir to coat, and allow to cook, undisturbed, for at least 3 minutes or until well-browned. Season with salt and pepper, stir, and allow to cook for a further 3-5 minutes, until most of the water has cooked out.
Step 4
- Add the remaining tablespoon butter, and once it has melted, add the onions, cooking until browned. Turn the heat down to medium, stir in the garlic, and sauté for another minute. Add the rice and stir, scraping up any fond from the bottom of the pan, for about 2 minutes, allowing it to toast.
Step 5
- Add the Marsala wine, and cook until mostly absorbed. Add the chicken stock and return the chicken—skin-side up—to the pan, along with its juices, allowing it to rest upon the rice. Bring the stock up to a boil and cover, cooking at about medium heat (the stock should be at a simmer) for 25-35 minutes, until the rice is tender and chicken is cooked through.
- If the broth has evaporated and the rice is not yet done, add more stock, a ladleful at a time, until the rice is fully cooked.
Step 6
- Top with fresh parsley, and serve hot.
Beverage Pairing
By: Olivia
A rich poultry dish like this one-pan chicken is best paired with bolder-style white wines. The Rhône Valley offers many varietals, including Viognier, Grenache Blanc, Marsanne, Roussanne, Clairette, and Bourboulenc. Some of these grapes are lesser known and may only appear in blends, but you cannot go wrong with any of these grapes as single varietals or blends.
