Rating: 4.56 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This easy and delicious one-pan meal that's easy on the budget can also be made with white rice.

Gallery

Recipe Summary test

prep:
15 mins
cook:
1 hr 30 mins
total:
1 hr 45 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

    Advertisement
  • Combine mushrooms, celery, onion, rice, and garlic in an ungreased 10-inch baking dish. Sprinkle thyme, poultry seasoning, salt, and pepper on top.

  • Add enough water to reserved mushroom liquid to measure 3/4 cup and pour over rice mixture in the baking dish. Place chicken on top, skin-side up. Brush with olive oil and season with salt and pepper to taste. Cover baking dish tightly with aluminum foil.

  • Bake in the preheated oven for 1 hour. Remove aluminum foil and bake until skin is browned to your preference, 30 to 45 minutes more.

Nutrition Facts

303 calories; protein 22.4g; carbohydrates 18g; fat 15.4g; cholesterol 74mg; sodium 386.1mg. Full Nutrition
Advertisement

Reviews (4)

9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/29/2019
Delicious, a keeper! Next time I will double the rice (and liquid accordingly) since we love rice and had to supplement with a little more brown rice when I made it. Read More
(2)
Rating: 4 stars
09/21/2020
I used 1/2 cup of rice and used chicken broth instead of water. I will be making this dish again. Read More
(2)
Rating: 3 stars
12/31/2020
Meh. Just okay. Rice was good but chicken never did brown and was very bland. Not sure I'd ever make this again. Read More
(1)
Advertisement
Rating: 5 stars
11/25/2021
This recipe was super easy and delicious. The only thing I would add or change is more rice. I used a rice mix of wild, brown, white-you know the container that has everything. I would have put another 1/2 cup in because there was plenty of liquid and the chicken was really tender and flavorful. Read More
Rating: 5 stars
08/26/2021
I doubled this recipe, used boneless/skinless chicken thighs, and substituted water for chicken broth as another reviewer suggested - and it was great! 50 minutes in the oven covered with another 10 minutes uncovered and the rice was done PERFECTLY, which is what surprised me the most! I think the chicken may have been slightly overdone, but I blame myself in using boneless/skinless thighs. Honestly much tastier than I imagined and very easy to put together! Read More
Rating: 5 stars
01/22/2020
Very tasty! Doubled the rice and liquid. Used chicken broth instead of water. Used fresh mushrooms. Used 2 ribs celery and 1 small onion. Used boneless skinless thighs.. Baked 50 minutes with foil and uncovered last 10 min. Read More
Advertisement
Rating: 4 stars
09/08/2021
The rice mixture with the mushrooms and onions was very good. The textures meshed well and it was nice and flavorful. The chicken itself is definitely lacking some definition. It could have used a nice spice rub or marinade. Otherwise easy to put together and throw right in the oven. Read More
Rating: 5 stars
08/18/2021
Made it as directed and it was so tasty! Second time added garden veggies in season like zucc, peppers (sweet and chile) etc. Used chicken broth in place of water. Lots of seasoning in addition to what was in the original recipe. Sooooo good! Even the pup stood guard at the oven lol! Read More