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!
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Servings: 4 servings
Equipment
Ingredients
- 2 tablespoons olive oil
- 7 to 8 chicken thighs, skin on bone in
- 2 tablespoons seasoning of choice, I used tomato, basil, and oregano seasoning mix
- 227 grams mushrooms
- ½ large sweet onions
- 2 cloves garlic, minced
- 1 cup basmati rice
- 2 cups chicken broth
- ¼ cup heavy cream
- 1 to 2 tablespoon dried basil
- 1 cup frozen peas
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.
Nutrition
Calories: 801kcal | Carbohydrates: 55g | Protein: 42g | Fat: 47g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 213mg | Sodium: 605mg | Potassium: 938mg | Fiber: 7g | Sugar: 7g | Vitamin A: 786IU | Vitamin C: 18mg | Calcium: 206mg | Iron: 6mg