Garlic Butter Chicken and Mushroom Rice Bake

Why You’ll Love This Recipe

• All-in-one comfort: crisp-skinned chicken and tender herbed rice cook together in one pan.
• Deep, savory flavor from garlic butter, browned mushrooms, and oven-fused pan drippings.
• Hands-off baking after a quick stovetop sear—perfect for busy weeknights or relaxed weekends.
• Bright finish of parsley and lemon keeps it fresh and balanced.

Grocery List

• Produce: 1 medium yellow onion, 1 lemon, 1 bunch parsley, 12 oz cremini mushrooms, 6 garlic cloves, fresh thyme (or use dried)
• Dairy: Unsalted butter
• Pantry: Long-grain white rice, low-sodium chicken broth, olive oil, kosher salt, black pepper, paprika, garlic powder, bay leaf, dry white wine (optional), chicken thighs (meat counter)

Full Ingredients

For the Chicken

• 6 bone-in, skin-on chicken thighs (2.5 to 3 lb total)
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp sweet paprika
• 1/2 tsp garlic powder
• 1 tbsp olive oil

For the Herbed Mushroom Rice

• 1 1/2 cups long-grain white rice (jasmine or basmati), rinsed until water runs clear and well-drained
• 12 oz cremini or baby bella mushrooms, sliced 1/4-inch thick
• 1 medium yellow onion, finely chopped (about 1 cup)
• 4 garlic cloves, minced
• 3 tbsp unsalted butter
• 3 cups low-sodium chicken broth, hot
• 1/2 cup dry white wine (optional; substitute with 1/2 cup broth)
• 1 tsp dried thyme or 4 sprigs fresh thyme
• 1 bay leaf
• 1/2 tsp kosher salt (for the rice base), plus more to taste

Garlic-Butter Finish and Garnish

• 2 tbsp unsalted butter, melted
• 2 garlic cloves, finely grated or minced
• Zest of 1 lemon
• 1–2 tbsp fresh lemon juice, to taste
• 1/4 cup fresh flat-leaf parsley, chopped

Step-by-Step Instructions

Step 1: Preheat, rinse rice, and heat the broth

Set a rack in the center of the oven and preheat to 375°F (190°C). Rinse the rice in a fine-mesh strainer under cold water, swishing until the water runs mostly clear, then drain thoroughly and let it sit for 5 minutes. Meanwhile, heat the chicken broth (and the wine, if using) in a small saucepan or microwave-safe pitcher until steaming hot; keep warm.

Step 2: Season and sear the chicken

Pat the chicken thighs very dry with paper towels. In a small bowl, combine the kosher salt, pepper, paprika, and garlic powder. Season the thighs all over. Heat a 12-inch oven-safe skillet or braiser over medium-high heat and add the olive oil. Place the thighs skin-side down and sear, undisturbed, until the skin is deeply golden and crisp, 7–9 minutes. Flip and sear the second side for 2 minutes. Transfer chicken to a plate; leave the rendered fat and browned bits in the pan.

Step 3: Brown the mushrooms and soften the onion

Reduce heat to medium and add the 3 tbsp butter. When melted and foaming, add the mushrooms in an even layer. Cook without stirring for 3 minutes, then stir and continue cooking until the mushrooms are browned and their liquid has evaporated, 6–8 minutes total. Add the onion and 1/2 tsp kosher salt, and cook, stirring, until softened and translucent, 4–5 minutes. Stir in the 4 minced garlic cloves and the thyme; cook until fragrant, about 30 seconds.

Step 4: Toast the rice and add the liquid

Stir in the drained rice and cook for 1–2 minutes, coating every grain in the buttery mushroom mixture. Pour in the hot broth (and wine, if using), scraping up any fond on the bottom of the pan. Add the bay leaf. Bring the mixture to a strong simmer and taste the liquid; it should be pleasantly seasoned and slightly salty, since the rice will absorb the flavor. Adjust salt as needed.

Step 5: Nestle the chicken and bake covered

Return the seared thighs to the pan, skin-side up, nestled into the rice so the skin stays above the liquid. Cover tightly with a lid or a double layer of foil. Bake for 25 minutes.

Step 6: Finish with garlic butter and bake uncovered

While the rice bakes, combine 2 tbsp melted butter, 2 finely minced garlic cloves, and the lemon zest. After 25 minutes, uncover the pan. If there is a visible pool of fat, spoon off a bit. Drizzle or brush the garlic butter over the chicken and a little over the rice. Return to the oven and bake, uncovered, for 15 minutes more, until the rice is tender and the chicken registers 175°F (79°C) in the thickest part. For extra color, broil 2–3 minutes, watching closely.

Step 7: Rest, fluff, and finish with parsley and lemon

Remove from the oven and let rest for 10 minutes to allow the rice to finish steaming. Discard the bay leaf and thyme stems. Fluff the rice around the chicken with a fork. Sprinkle with chopped parsley and toss lightly with 1–2 tbsp lemon juice. Serve warm with extra lemon wedges if you like.

Pro Tips

• Rinse and drain the rice thoroughly—starchy surface dust can make baked rice gummy.
• Use hot broth so the rice comes to a simmer quickly and cooks evenly in the oven.
• Keep chicken skin above the liquid at all times for maximum crispness.
• Taste the cooking liquid before baking; if it’s under-seasoned, the finished rice will be bland.
• If the rice is still a touch firm at the end, cover and bake 5–10 minutes more, adding 2–3 tbsp hot broth around the edges if needed.

Variations

• Brown Rice Version: Use 1 1/2 cups brown long-grain rice and 3 1/2 cups hot broth. After Step 4, cover and bake the rice alone for 30 minutes. Then nestle in the seared chicken and bake covered 30 minutes more; uncover and bake 15–20 minutes until rice is tender.
• Boneless, Skinless Thighs: Reduce searing time to 2–3 minutes per side. Bake covered 20 minutes, then uncovered 10–15 minutes. Skinless thighs won’t crisp; rely on the garlic-butter finish for rich flavor.
• Vegetarian Mushroom Rice Bake: Omit chicken and use vegetable broth. Increase mushrooms to 1 1/2 lb and add 1 cup chopped spinach or peas in the last 10 minutes. Spoon over a dollop of herbed ricotta or drizzle with olive oil and lemon.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered at 325°F (165°C) with a splash of broth until hot, then uncover to re-crisp under the broiler for 1–2 minutes if desired. Freeze for up to 2 months; thaw overnight in the refrigerator before reheating. Make-ahead: you can complete through Step 3 up to 24 hours in advance. Cool, cover, and refrigerate. When ready, rewarm the mixture, add hot broth and rice, then proceed with baking.

Nutrition (per serving)

Approximate: 530 calories; 32 g protein; 42 g carbohydrates; 24 g fat; 6 g saturated fat; 2 g fiber; 650 mg sodium. Values will vary based on exact ingredients and broth used.