Grab your cast iron and make this one pot crispy and juicy chicken thighs with mushroom, onions, and pea rice tonight!
One Pot Chicken and Rice with Mushrooms and Peas
One of my favourite reasons that I love one pot recipes is that nothing goes to waste and you can really build flavour. This one pot chicken and rice dish lets the rice soak up all the juices that comes from the chicken. It’s also cooked in chicken broth and a splash of cream so it really makes sure that the rice is far from a boring flavour. Try it tonight to see for yourself!
Cast-iron skillets can be used for sautéing, pan-frying, searing, baking, braising, broiling, roasting, and more! I recommend getting a cast iron as they’re great for one-pot cooking as they can go from the stove-top straight to the oven.
What You’ll Need to Make This One Pot Chicken Thighs and Rice
- olive oil
- chicken thighs, skin on bone in: my cast iron only fits a bit more than 7 chicken thighs. If you have a larger one, you could definitely fit 8.
- seasoning of choice: I used a tomato, basil, and oregano seasoning mix. You can use what you’d like or have on hand such as onion powder, garlic powder, and paprika.
- mushrooms
- onions: I used half of one really large sweet onion. You could probably use a full smaller sized one.
- garlic
- rice: I used balsamic rice
- chicken broth
- heavy cream
- dried basil
- peas
How To Make This One Pot Chicken with Mushroom, Onions, and Pea Rice
Heat oven to 325F
In a ziploc bag or bowl, combine olive oil with your chicken thighs and seasoning of your choice. Make sure the chicken is evenly coated.
In a cast iron (or oven safe pan) on medium heat, add in olive oil, and the chicken thighs, skin side down. Cook for 4 minutes before flipping them and letting them cook for another 4 minutes. using tongs, carefully remove the chicken and set aside.
Back in the cast iron, sauté the mushrooms, onions, and garlic, using the liquid from the olive oil and chicken, for 5 minutes.
Add in the rice, chicken broth, heavy cream, and dried basil. Stir.
Let the mixture come up to a simmer (not a boil) and turn off the heat. Mix in peas and place the chicken thighs on top.
Place a lid (or tin foil) onto the cast iron and bake for 35 minutes. After, remove the lid (or tin foil) and bake for 10 more minutes. Broiling near the end if you prefer extra crispy skin.
When done, let everything rest for 5 minutes with the lid (or tin foil) on top.
Serve when ready.
Tips, Notes, and Substitutions
I have not tested this recipe with other types of rice, such as brown rice. The cook time may differ.
Other frozen vegetables such as corn, or a frozen vegetable mix, would be a great substitution for the peas.
This could also be made in a Dutch oven but the broiling the chicken skin to make it super crispy might be a little difficult if you have a deep Dutch oven.
This recipe was testing in a 10″ Lodge cast iron.
One Pot Chicken and Rice with Mushrooms and Peas
Grab your cast iron and make this one pot crispy and juicy chicken thighs with mushroom, onions, and pea rice tonight!
Ingredients
- 2 tbsp olive oil
- 7-8 chicken thighs, skin on bone in
- 2 tbsp pf seasoning of choice: I used a tomato, basil, and oregano seasoning mix
- 227 grams mushrooms
- 1/2 large sweet onions
- 2 cloves garlic, minced
- 1 cup balsamic rice
- 2 cups chicken broth
- 1/4 cup heavy cream
- 1-2 tbsp dried basil
- 1 cup frozenpeas
Instructions
- Heat oven to 325F
- In a ziploc bag or bowl, combine olive oil with your chicken thighs and seasoning of your choice. Make sure the chicken is evenly coated.
- In a cast iron (or oven safe pan) on medium heat, add in olive oil, and the chicken thighs, skin side down. Cook for 4 minutes before flipping them and letting them cook for another 4 minutes. using tongs, carefully remove the chicken and set aside.
- Back in the cast iron, sauté the mushrooms, onions, and garlic, using the liquid from the olive oil and chicken, for 5 minutes.
- Add in the rice, chicken broth, heavy cream, and dried basil. Stir.
- Let the mixture come up to a simmer (not a boil) and turn off the heat. Mix in peas and place the chicken thighs on top.
- Place a lid (or tin foil) onto the cast iron and bake for 35 minutes. After, remove the lid (or tin foil) and bake for 10 more minutes. Broiling near the end if you prefer extra crispy skin.
- When done, let everything rest for 5 minutes with the lid (or tin foil) on top.
- Serve when ready.
Notes
This recipe was testing in a 10″ Lodge cast iron.
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