A Little Backstory

Most of my recipes start the same way:
What do I have in the house… and what can I make with it?

This time, it was bone-in, skin-on chicken breasts in the freezer and some cremini mushrooms that needed using up, which turned into this simple chicken and rice bake

So everything went into one pot and into the oven.

It’s simple, hearty, and gets dinner on the table without a sink full of dishes.

Why You’ll Love This Recipe

• It’s a true one-pot meal

• The chicken stays juicy with crispy skin on top

• The rice cooks right in the pan

• Mushrooms add rich savoury flavour

• Minimal cleanup

Chicken and Rice Bake With Mushrooms 

Ingredients

• 4 skin-on, bone-in chicken breasts

• 2 cups basmati rice, rinsed well

• 3½ cups warm chicken broth

• ½ cup milk

• 1 small onion, diced

• 3–4 cloves garlic, minced

• 1 tsp Italian seasoning

• 1 tsp salt

• ½ tsp black pepper

• 2 tbsp butter, divided

• 1 tbsp olive oil

• 1½–2 cups cremini mushrooms, sliced

• ½ cup grated parmesan

Note:
You’ll need an oven-safe pan or braiser with a lid so the rice can cook properly in the oven.

Directions

1. Preheat oven to 375°F.

2. In a small bowl, mix salt, pepper, and Italian seasoning.

3. Warm the chicken broth and milk together in a small pot. Just warm — not boiling.

4. Pat the chicken dry. Season both sides with the seasoning mixture.

5. Heat a braiser or oven-safe pan with a lid over medium-high heat. Add olive oil and 1 tablespoon butter.

6. Place the chicken skin-side down and sear for 6–8 minutes, until golden and crisp. Flip and cook 2 more minutes. Transfer chicken to a plate.

7. Reduce the heat to medium. Add the remaining tablespoon of butter. Add the onion and cook for 4–5 minutes, until softened.

8. Add sliced mushrooms. Let them cook undisturbed for a few minutes first, so they start to brown, then stir and cook another 5–7 minutes until they release their moisture and develop colour.

9. Add garlic and cook 30 seconds until fragrant.

10. Stir in the rinsed rice. Toast 1–2 minutes.

11. Pour in the warm broth and milk mixture. Stir well to combine.

12. Nestle the chicken on top, skin-side up. Cover with the lid.

13. Bake 30–35 minutes, until the rice is tender and the chicken reaches 165°F internally.

14. Remove from oven. Transfer chicken to a platter and loosely tent with foil to rest.

15. Stir grated parmesan into the hot rice.

16. Cover the pan again and let the rice sit 5–10 minutes.

17. Spoon rice onto plates and top with chicken to serve.

A Few Helpful Notes

• Warming the liquid helps the rice cook evenly.

• Searing the chicken first builds flavour and keeps the skin crisp.

• Letting the mushrooms brown before stirring deepens their flavour.

 If you make it, let me know how it turns out.