Go Back
+ servings
A white plate with a chicken thigh on a bed of rice with cucumber slices at the back
Print Recipe
5 from 1 vote

Oven Baked Chicken Thighs with Rice and Mushrooms

One-Pot Oven Baked Chicken Thighs with Rice and Mushrooms and a refreshing cucumber salad on the side, a complete dinner recipe to be enjoyed by the whole family. Healthy, filling, gluten free, this dish is absolutely delicious.
Prep Time5 mins
Cook Time1 hr 15 mins
Resting Time5 mins
Total Time1 hr 20 mins
Course: Main Course
Cuisine: International
Servings: 2 people
Calories: 905kcal

Ingredients

  • 1 cup long grain rice
  • 2 large bone-in skin off chicken thighs
  • ½ quartered mushrooms
  • 1 onion
  • 3 cloves of garlic
  • 2 cups chicken stock (broth)
  • 1 teaspoon paprika
  • 1 tsp garlic powder
  • ½ teaspoon Italian herbs
  • 30 g butter
  • 1 tablespoon olive oil
  • 2 tablespoon chopped parsley
  • 1 tablespoon chopped spring onions

To serve

  • ½ cucumber
  • ½ teaspoon soy sauce
  • ½ teaspoon sesame oil
  • ½ teaspoon rice vinegar
  • ½ teaspoon sesame seeds

Instructions

  • Pre-heat the oven to 200 degrees Celsius (392 Fahrenheit).
  • Peel and chop the onions and garlic, add the butter and oil to an oven-safe dish, and let them cook for about 15-20 minutes until soft, but not brown.
  • Rinse the rice, and add it to the dish together with the chicken thighs and mushrooms, then pour the stock over and cover the dish with a kitchen foil.
  • Bake for 30 minutes, then remove the oil and cook for a further 30 to 40 minutes, or until the chicken is cooked through, the rice is fluffy, and all the liquid has been absorbed.
  • Garnish with parsley and spring onions.
  • To make the cucumber salad, slice the cucumber finely, add the soy sauce, sesame oil and rice vinegar, and toss well.
  • Top with sesame seeds.
  • Serve immediately!

Notes

  • Click on the US Customary link (under the ingredient list) to see the measurements displayed in cups and ounces.
  • The servings can be adjusted by clicking the number next to Servings.
  • If you use a larger baking dish, you might be able to fit 2-3 more chicken thighs, depending on their size. I used large ones, so I could only fit two, but the rice should be more than enough for 2 large portions.
  • Check the dish after 30 minutes without foil, depending on your oven, you might need to leave it for another 5-10 minutes if the liquid is not absorbed.
  • You can add any other vegetables to the rice, carrots, peppers, peas work particularly well.
  • Use no-salt or low-salt chicken stock (broth) if the meal is to be shared with little ones.

Nutrition

Calories: 905kcal | Carbohydrates: 93g | Protein: 33g | Fat: 43g | Saturated Fat: 14g | Cholesterol: 150mg | Sodium: 635mg | Potassium: 856mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1435IU | Vitamin C: 13.9mg | Calcium: 86mg | Iron: 2.9mg