Chicken and Mushroom Rice

Step 1

Season the 1.5 lb chicken thighs with 1 tsp salt and 0.5 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.

Step 2

Add the chicken and cook until golden brown on both sides, about 5-7 minutes total. Transfer to a plate; it will finish cooking later.

Step 3

In the same skillet, add the 1 chopped onion and 8 oz sliced mushrooms. Cook over medium heat until softened and browned, about 5-7 minutes.

Step 4

Stir in the 1 cup rice and cook for 1 minute, stirring to coat the grains with the pan juices.

Step 5

Pour in the 2 cups chicken broth and scrape up any browned bits from the bottom. Return the chicken to the skillet, nestling it into the rice.

Step 6

Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and the chicken is cooked through, about 20-25 minutes.

Step 7

Let rest, covered, for 5 minutes before fluffing the rice with a fork and serving.