- Roast Chicken with Creamy Mushroom Rice
Roast Chicken with Creamy Mushroom Rice
Meal Tags: Dinner
Dietary Tags: Egg-free, Gluten-free, Nut-free
- 8 chicken thighs
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1 tsp garlic powder
- 3 tbsp butter, divided
- 4 cups sliced mushrooms
- 1 shallot, finely diced
- 2 garlic cloves, minced
- 1 1/2 cups arborio rice
- 1/3 cup white wine
- 3 cups chicken broth
- 1 sprig fresh thyme
- 1 bay leaf
- 1 cup frozen peas
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
Preheat the oven to 375°F.
Arrange the chicken thighs on a large baking sheet. Season each with oregano, basil, thyme, garlic powder, salt, and pepper.
Bake until the chicken is golden and reaches an internal temperature of 165°F on a meat thermometer, about 30 to 40 minutes.
In the meantime, melt two tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and season them with salt and pepper. Cook, stirring regularly, until the mushrooms release their moisture and become golden, 5 to 6 minutes. Remove the mushrooms to a bowl and set aside.
Add the remaining tablespoon of butter to the skillet. Once the butter is melted, add the shallot and cook for one minute. Add the garlic and cook for another 30 seconds. Add the rice and cook, stirring constantly, for another minute. Add the white wine and cook until it has mostly evaporated, about 2 minutes. Add the broth, thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and cook until all of the liquid has been absorbed and the rice is tender, 15 to 18 minutes.
Stir in the mushrooms, peas, Parmesan cheese, and parsley. Season with salt and pepper. Cook, stirring, until the mushrooms and peas are heated through.
Serve immediately or store in the refrigerator for up to 3 days.