American · easy

Creamy Chicken and Rice

Name: Creamy Chicken and Rice
Total time: 65 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces Bone-In Skin-On Chicken Thighs; 1 tbsp Olive Oil; 8 oz White Mushrooms, sliced; 1 medium Yellow Onion, diced; 3 cloves Garlic, minced; 1 1/2 cups Long Grain White Rice; 1 1/2 cups Chicken Broth; 10 1/2 oz can Cream of Mushroom Soup; 1 tsp Dried Thyme; 1 tsp Garlic Powder; 1/2 tsp Onion Powder

Tender chicken baked over rice in a creamy sauce with mushrooms and herbs.

1 hr 5 min
Total: 4
Serves: $9.00
Est. cost: 560
Cal/serving

Parent noteServe the rice and shredded chicken together. The creamy sauce makes the rice irresistible to kids.

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Bone-In Skin-On Chicken Thighs4 pieces
Olive Oil1 tbsp
White Mushrooms, sliced8 oz
Yellow Onion, diced1 medium
Garlic, minced3 cloves
Long Grain White Rice1 1/2 cups
Chicken Broth1 1/2 cups
Cream of Mushroom Soup10 1/2 oz can
Dried Thyme1 tsp
Garlic Powder1 tsp
Onion Powder1/2 tsp

Method

01
Preheat oven to 375°F. Season chicken thighs with salt, pepper, garlic powder, and onion powder.
02
In an oven-safe skillet, heat oil over medium-high heat. Sear chicken skin-side down for 4 minutes until golden. Flip briefly and remove.
03
In the same skillet, sauté sliced mushrooms and diced onion until softened, about 4 minutes. Add garlic and cook 30 seconds.
04
Add rice and stir to coat in the drippings. Pour in chicken broth, cream of mushroom soup, and dried thyme. Stir to combine.
05
Nestle chicken thighs on top of the rice, skin-side up. Cover tightly with foil.
06
Bake covered for 35 minutes. Remove foil and bake 10 more minutes until rice is tender and chicken skin is crispy. Let rest 5 minutes.

560
Calories: 32g
Protein: 50g
Carbs: 24g
Fat