This baked chicken with rice and mushrooms might be one of my favorite meals. It never fails. It’s filling, delicious, and easy to make, and you don’t need tons of ingredients to make it taste good. The rice is buttery thanks to the chicken stock, which is made as part of this recipe. Don’t worry, it’s not hard, complicated, or time-consuming. The secret is in the process of cooking. The mushrooms add an extra flavor and texture. They pair perfectly with the chicken and the rice. The chicken is juicy and flavorful, because it’s cooked two ways. Do I need to convince you more? I hope not. Let’s make it!

Jump to Recipe Print Recipe


This post may contain affiliate links. Please see our privacy policy for details.

Subscribe
Baked chicken drumstick with rice and mushrooms on a plate.

Why you’ll love this recipe?

Chicken with rice is one of those classic dishes I think pretty much everyone grew up eating. So I made a little twist by adding mushrooms. If you like mushrooms, then you will love this recipe. They add a slight earthiness and texture and pair perfectly with the rest of the ingredients. You don’t need to spend hours prepping or cooking. Depending on whether you buy some of the ingredients pre-chopped or not, you can have this recipe ready in an hour, feed a family of 4, or have some leftovers for later.

Two plates with baked chicken with rice and mushrooms.

Recipe Ingredients

Chicken thighs and drumsticks. These are my favorite parts of the chicken to use in this recipe. You can also make it with a whole chicken cut up into smaller parts, or use only thighs or only drumsticks, whatever you prefer.

Crimini mushrooms. The most common, cheap, but still delicious mushrooms. You can use any type of mushrooms you like, but keep in mind that the flavor may vary slightly.

White rice. I use jasmine rice, but feel free to use the one you like.

Chicken stock/liquid. You don’t need to buy chicken stock for this recipe because you make it as part of the recipe. It’s not the traditional chicken stock you may be expecting. It doesn’t have any veggies or spices added to it. It’s the water in which you’ll boil the chicken before baking it, and you don’t need to add anything else.

How to make baked chicken with rice and mushrooms?

Note! For exact measurements and detailed directions, see the recipe card below.

Step 1: Boil the chicken thighs and drumsticks.

  • Raw chicken legs in a pot with water.
  • Placing a lid over a pot with chicken and water.
  • Collecting foam with a sieve from a boiling chicken.

Step 2: Meanwhile, cook the chopped onion until golden, then add the garlic. After a minute, add carrots, cook for 5 minutes, then add mushrooms and cook for 5 more minutes until soft.

  • Cooking chopped onion in a skillet.
  • Adding chopped garlic to cooked onion in a skillet.

  • Adding chopped carrots to a skillet with cooked onion and garlic.
  • Mixing mushrooms in a skillet with chopped carrots, onion, and garlic.

Step 3: Add in the thyme, then mix in the rice. Cook for 1-2 minutes. Season with salt and black pepper and add the chopped parsley.

  • Adding dry thyme to a skillet with cooked carrots, muchroomes, and onion.
  • Mixing rice with cooked, chopped mushrooms, carrots, and onion in a skillet.

  • Added salt and black pepper to a skillet with rice, mushrooms, carrots, and onion.
  • Mixing chopped parsley with rice, carrots, onion, and mushrooms in a skillet.

Step 4: Transfer the cooked chicken pieces to the baking dish. Spread the rice mixture on top and pour five cups of the chicken stock/liquid.

  • Chicken thighs and drumsticks in a round casserole.
  • Adding rice, mushroom, and carrot mixture to a casserole with chicken in it.
  • Pouring chicken stock into a round casserole with chicken, rice, carrots, and mushrooms.

Step 5: Cook the chicken with rice and mushrooms until the liquid is absorbed and the rice is cooked.

  • Chicken thighs and drumsticks with rice, mushrooms, and carrots ready to bake.
  • Baked chicken with rice and mushrooms.

Step 6: Remove from the oven and serve warm.

Baked chicken with rice and mushrooms.
Baked chicken thigh with rice and mushrooms on a plate.

Recipe Tips

Check on the rice doneness. A few minutes before the end of the cooking time, check and taste the rice. If the liquid is gone and the rice needs more time, then add a bit more of the stock (you should have extra left from cooking the chicken, if not, just add more water).

Don’t use boneless chicken. I don’t recommend using boneless chicken because the bones add more flavor to the stock. You can remove the bones after boiling the chicken and add only the meat in the baking dish with the rice and veggies.

Adjust the seasoning to your liking. Add more salt and black pepper if you prefer. Always taste the food before it is done cooking.

Additions and substitutions

You can add green peas or skip the mushrooms if you prefer. If you’d like to use a whole chicken, just cut it into pieces of the desired size before boiling. You can also serve some salad on the side.

Storage and reheating

To store the baked chicken with rice and mushrooms, let it cool completely at room temperature, then cover it with a lid or plastic bag and place it in the fridge for up to 3 days. Reheat it covered in the oven or microwave.

To freeze it, you can portion it or place it in one freezer-safe container for up to 3 months. Reheat covered in the oven or microwave until warm.

Recipe FAQ

Check the rice 10-15 minutesy before the end of the given cooking time. Keep an eye on it, if needed add more stock/water.

You can leave the baked chicken with rice and mushrooms at room temperature not higher then 77F (25C) for up to 4-5 hours. If it’s warmer then up to 2 hours.

Baked chicken drumstick with rice and mushrooms on a plate.

More recipes to try

Let’s connect!

I would love to connect with you! Let me know if you try this recipe, and please leave a star review ⭐️⭐️⭐️⭐️⭐️ for others to see. This helps people find the recipe.

You can also tag me on Instagram, I would love to see your creations. Pin this recipe to your Pinterest board so you can always find it, and follow me there for more recipes like this.

Subscribe to my Substack mailing list and get the recipes straight to your mailbox!

If you like my content and want foolproof, well-tested and truly delicious recipes that will save you time, consider subscribing to the paid option. Your support means a lot and it helps me continue doing what I love.

subscribe
Crumbles of health food images.
Baked chicken thigh with rice and mushrooms on a plate.

Baked chicken with rice and mushrooms

No ratings yet
AuthorMilena M
This baked chicken with rice and mushrooms is filling, delicious, and easy to make. The rice is buttery, the mushrooms add a touch of earthiness and texture, and the chicken is double-cooked, making it super juicy and flavorful.
Print Recipe Pin Recipe
Prep Time15 minutes
Cook Time50 minutes
Servings4

Ingredients
  

  • 4 chicken thighs
  • 4 chicken drumsticks
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, chopped
  • 4-5 garlic cloves, chopped
  • 2 medium carrots, chopped, 1 cup
  • 250 grams crimini mushrooms, sliced, 8 ounces
  • 1 teaspoon thyme, dry or fresh
  • 1 ½ cup white rice (e.g., jasmine, basmati)
  • 2 ½ teaspoons salt
  • 1 teaspoon ground black pepper
  • A handful fresh parsley, finely chopped
  • 5 cups chicken stock

Instructions

  1. Place the chicken thighs and drumsticks in a pot and fill with 6 cups of water, or until they are covered (you will need 5 cups of the liquid later). Cover the pot with a lid or leave it slightly open. After it starts to boil, the liquid will form a foam/scum on top, skim it with a small sieve or a spoon. Cook on medium heat for 30 minutes. Set aside.
    4 chicken thighs, 4 chicken drumsticks
  2. Preheat the oven to 350F (180C).
  3. Meanwhile, heat the oil in a skillet over medium to high heat and cook the chopped onion until golden, about 5 minutes.
    2 tablespoons vegetable oil, 1 medium yellow onion, chopped
  4. Add the chopped garlic and cook for one more minute.
    4-5 garlic cloves, chopped
  5. Stir in the chopped carrots. Cook for 5 more minutes, stirring often.
    2 medium carrots, chopped
  6. Add the sliced mushrooms and cook until they are soft, about 5 minutes.
    250 grams crimini mushrooms, sliced
  7. Season with thyme.
    1 teaspoon thyme, dry or fresh
  8. Mix in the rice and cook for 1-2 minutes. Remove from the heat, add the salt and black pepper, and chopped parsley.
    1 ½ cup white rice (e.g., jasmine, basmati), 2 ½ teaspoons salt, 1 teaspoon ground black pepper, A handful fresh parsley, finely chopped
  9. In a 12-13-inch (30-33cm) round casserole, transfer the chicken, then add the rice mixture around it. Pour 5 cups of the chicken stock/liquid all over and place in the oven. Cook on the middle rack for 30 minutes or until the liquid is absorbed and the rice is cooked. Serve warm and enjoy!
    5 cups chicken stock

Notes

  • Check on the rice doneness. A few minutes before the end of the cooking time, check and taste the rice. If the liquid is gone and the rice needs more time, then add a bit more of the stock (you should have extra left from cooking the chicken, if not, just add more water).
  • Don’t use boneless chicken. I don’t recommend using boneless chicken because the bones add more flavor to the stock. You can remove the bones after boiling the chicken and add only the meat in the baking dish with the rice and veggies.
  • Adjust the seasoning to your liking. Add more salt and black pepper if you prefer. Always taste the food before it is done cooking.
Spread the love

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.