Chicken Thighs with Mushroom Rice
This dish has rich, umami flavors from the mushrooms and is an excellent source of potassium and vitamin A.
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Serves5 (1 thigh each)
SWAP ScoreWhat's this?
Ingredients
- 5 4-ounce chicken thighs, boneless
- 1/2 teaspoon black pepper
- 1 teaspoon olive oil
- 1 pound white mushrooms, sliced
- 2 cups chicken broth
- 1/2 cup water
- 1 cup jasmine rice, uncooked
- 1 teaspoon dried parsley or coriander
- 2 medium carrots, shredded
Directions
- Season skin side of chicken thighs with pepper.
- Heat olive oil in a large skillet over medium-high heat until hot.
- Sear chicken in hot pan, skin side down for 5 minutes or until skin turns golden brown color. Flip and cook 2 more minutes on other side. Remove from skillet.
- Add mushrooms to empty skillet and cook over medium heat for 1-2 minutes.
- Add chicken broth, water, uncooked rice and dried parsley or coriander to mushrooms and bring to a boil.
- Place chicken thighs on top of rice mixture, reduce heat to medium-low and cover. Simmer for 10-15 minutes.
- Add shredded carrots, cover and cook additional 5-10 minutes until rice is tender and chicken is done.
Recipe Tips
Use any rice in this recipe- brown or white, but add an additional cup of water if using brown rice and increase cook time to 20-25 minutes.
Cook chicken until internal temperature reaches 165 degrees F.
Substitute chicken broth with vegetable broth or water.
Nutrition Facts
Chicken Thighs with Mushroom Rice
Amount Per Serving
Calories 331
Calories from Fat 153
% Daily Value*
Total Fat 17g
26%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 147mg
49%
Sodium 581mg
24%
Potassium 694mg
20%
Total Carbohydrates 16g
5%
Dietary Fiber 3g
12%
Sugars 3g
Protein 30g
60%
Vitamin A
64%
Vitamin C
9%
Vitamin D0%
Calcium
3%
Iron
19%
* Percent Daily Values are based on a 2000 calorie diet.
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