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.
Servings: 3 -4 servings
Calories: 391kcal
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
Serving: 1g | Calories: 391kcal | Carbohydrates: 27g | Protein: 40g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Cholesterol: 173mg | Sodium: 1268mg | Fiber: 2g | Sugar: 10g