Oven-Baked Chicken and Rice with Mushrooms
This oven-baked chicken with rice and mushrooms is an easy one-pot comfort meal made with tender chicken, fluffy rice, caramelized onions, and earthy mushrooms. Finished with a simple garlic butter topping, it’s a cozy and satisfying dish perfect for family dinners.
Ingredients
- ½ free-range chicken or chicken thighs with skin and bone
- 1 large onion sliced
- 8 button mushrooms sliced
- 2 cups rice
- 7 cups water
- 2 teaspoons salt
- freshly ground black pepper
- 1 teaspoon butter
- 2 garlic cloves crushed
Instructions
- Preheat the oven to 200°C (390°F).
- Heat a large oven-safe pot or Dutch oven over medium heat.
- Brown the chicken on both sides for about 5 minutes per side, then remove and set aside.
- In the same pot, sauté the onion until soft and translucent.
- Add the mushrooms and cook until softened.
- Stir in the rice and cook for 1–2 minutes, stirring to coat it well in the onion and mushroom mixture.
- Pour in the water, add salt and pepper, and stir well.
- Return the chicken to the pot, placing it skin-side up on top of the rice.
- Cover with a lid and bake for about 30 minutes, or until the rice is tender and the chicken is fully cooked.
- Mix the butter with the crushed garlic and brush it over the hot chicken before serving.
Finishing touches:
- After baking, brush the chicken with garlic butter made by mixing 1 teaspoon of butter with 2 crushed garlic cloves, then spread it evenly over the chicken.
Notes
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