No-Peek Chicken and Rice

Name: No-Peek Chicken and Rice
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 tbsp Olive Oil; 1 Onion; 9 oz Mushroom; 10½ oz White Rice; 2 cups Chicken Broth; 1 tsp Thyme; 1 tsp Salt; ½ tsp Black Pepper; 1½ lb Chicken Thigh

By Eatpace

Chicken thighs bake covered over rice in a savory onion and mushroom broth. The oven does the work, leaving time to set the table while dinner cooks.

Total: 70 min; 15 prep · 55 cook
Serves: 4; Scale it below
Calories: 534; kcal per serving
Protein: 40g; per serving

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Chicken thighs served over rice with sliced mushrooms and onions.

70 min

Ingredients

9 ingredients

4 servings

1 tbsp Olive Oil
1 Onion, finely chopped
9 oz Mushroom, sliced
10½ oz White Rice (Long-grain, uncooked)
2 cups Chicken Broth (Low-sodium)
1 tsp Thyme (Dried)
1 tsp Salt
½ tsp Black Pepper
1½ lb Chicken Thigh (Boneless, skinless)

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Nutrition per serving

Estimated

534 kcal

Protein: 40 g
Carbs: 66 g
Fat: 11 g
Fiber: 2 g

By EatpaceHow we write and check our recipes

Method

6 steps Oven 375°F 15 min prep · 55 min cook

Prep

Step 1. Heat the oven to 375°F (190°C). Grease a baking dish with Olive Oil.

Cook

Step 2. Spread Onion, Mushroom and White Rice in the dish. Pour in Chicken Broth, then stir in Thyme and half the Salt.
Step 3. Season Chicken Thigh with the rest of the Salt and Black Pepper. Lay the chicken over the rice and seal the dish tightly with foil.
Step 4. Bake without lifting the foil until the rice is tender and the chicken is cooked through with no pink inside, about 55 minutes. If the rice is still firm, cover and bake a little longer.

Finish & serve

Step 5. Rest the dish covered until the rice absorbs any remaining liquid, about 10 minutes.
Step 6. Transfer the chicken to plates, fluff the rice with a fork and serve alongside.

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Tips

Good to know

Check that the chicken reaches 165°F in the thickest part.

Swap it

Use vegetable stock in place of chicken stock if that's what you have.

Leftovers

Cool leftovers promptly in shallow containers, refrigerate for up to 3 days and reheat until steaming.

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