This Spiced Mushroom Chicken and Rice Skillet is the perfect weeknight dinner. Crispy chicken thighs, sweet-spiced sticky rice and dried apricots cook together in one pan for an easy-to-make dinner that’s packed with flavor.
The inspiration…
One of my favorite recipes from the Ottolenghi Test Kitchen is this Sweet-Spiced Mushroom and Rice Pilaf. It’s such a unique and powerful combination of flavors with the savory mushrooms and sweet dried apricots. My family loves this recipe so much that we actually made it for this past thanksgiving instead of stuffing!
Definitely make it if you get the chance, but I thought I would put my own twist on the recipe by making it a one skillet chicken and rice dish. Ottolenghi’s version calls for dried ancho chilis and multiple types of mushrooms. I made this version a little more approachable by calling for only cremini mushrooms.
I also added some more asian-inspired flavors like ground ginger, soy sauce and a splash of rice vinegar at the end. Sushi rice takes the place of basmati because I just love the sticky texture with the dried apricots.
Ingredients
(Scroll to the end of the page for the full ingredient list and instructions)
- Boneless, skinless chicken thighs (skin-on also work, I do not recommend using chicken breasts)
- Sushi rice (or any white rice variety, do not use brown rice)
- Cremini mushrooms
- Scallions & garlic
- Soy sauce
- Olive oil
- Brown sugar
- Dried apricots
- Unsalted or low-sodium chicken stock ( a good quality chicken stock or bone broth goes a long way here. The soy sauce adds quite a bit of saltiness so opt for something unsalted or very low in sodium)
- Cinnamon sticks & ground ginger
- Rice vinegar or apple cider vinegar
How to make Spiced Mushroom Chicken and Rice Skillet
Start by marinating the chicken thighs in a blend of soy sauce and brown sugar. I’ve found that a quick 15 minutes on the counter is really all you need but feel free to marinate the chicken in the refrigerator for as long as overnight.
Choose a heavy bottomed skillet that preferably has a tight-fitting lid. In a pinch, you can use a cast iron skillet with foil sealed tightly over top.
Sear the chicken thighs in a bit of olive oil until they’re nicely browned on one side. As you’re placing the chicken in the pan, allow any excess marinade to drip back into the bowl and save it to add later!
After the partially-cooked chicken thighs have been transferred to a plate, there should be a good amount of rendered fat left in the pan. Sauté the mushrooms, scallions, garlic and spices for a few minutes before adding the rice.
Before placing everything in the oven, you’ll pour in the chicken stock and nestle in those seared chicken thighs. Bring to a boil, cover tightly then bake for about 20 minutes. Let the skillet rest for about 10 minutes out of the oven with the lid on to let any excess moisture absorb into the rice.
Before serving, remember to add a splash of rice vinegar and garnish with fresh scallions.
Serving suggestions
This Spiced Mushroom Chicken and Rice Skillet is a pretty complete meal on its own but here are a few of my favorite serving suggestions:
- Sautéed spinach with garlic
- Roasted zucchini, green beans, broccoli or broccolini
- Kimchi
- Pickled red onions
- Side salad
Made this recipe? I would love to hear what you think in the review section down below! Also, make sure to tag @wandering_chickpea on Instagram with your creations and save this recipe on Pinterest for later!
More one pan meals
One skillet pesto chicken and orzo
Moroccan spiced chicken and couscous skillet
Falafel spiced chickpeas and potatoes
Spiced Mushroom Chicken and Rice Skillet
This Spiced Mushroom Chicken and Rice is made in one skillet in less than an hour! Chicken thighs are marinated and seared before baking with sticky rice, scallions, garlic and soy sauce.
Ingredients
- 1 1/4 lbs boneless, skinless chicken thighs
- 3 tbsp soy sauce
- 1 tbsp brown sugar
- Freshly ground black pepper
- 1 tbsp olive oil
- 8 oz cremini mushrooms, trimmed and sliced
- 4 scallions, chopped, plus more for garnish
- 3 garlic cloves, thinly sliced
- 2 cinnamon sticks
- 1/2 tsp ground ginger
- 1 cup sushi rice
- 2 cups unsalted or low-sodium chicken stock
- 1/4 cup dried apricots, chopped
- 1 tbsp rice vinegar or apple cider vinegar
Instructions
- Preheat the oven to 400° F.
- In a glass or stainless steel bowl, stir together the soy sauce, brown sugar and lots of freshly ground black pepper. Toss to coat. Let the chicken marinate for 15 minutes at room temperature while you prepare the other ingredients.
- Use a large oven-safe skillet or Dutch oven to which you have a lid. Heat the olive oil over medium heat. Allow any excess marinade to drip back into the bowl (do not discard) and sear the chicken thighs for 3-4 minutes per side or until browned. Transfer to a plate, leaving any rendered fat in the pan.
- Add the mushrooms to the pan. Cook for 2-3 minutes or until softened. Add the garlic, scallions, cinnamon sticks and ground ginger. Cook for another 1-2 minutes, until fragrant.
- Add the rice, dried apricots, chicken stock and remaining marinade left in the bowl. Nestle in the chicken thighs and bring to a boil. Cover with a tight-fitting lid and transfer to the oven to bake for 20 minutes. Let rest 10 minutes with the lid still on.
- Before serving, drizze over the rice vinegar and garnish with fresh scallions.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 391Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 173mgSodium: 1268mgCarbohydrates: 27gFiber: 2gSugar: 10gProtein: 40g
All nutritional info is an estimation
