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One Dish Chicken Thighs with Mushroom & Sage Rice
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Busy weeks call for quick food, and this One Dish Chicken Thighs with Mushroom & Sage Rice is pretty much as quick as it gets while still staying home-made and healthy. The crispy skin on the chicken thighs and the savory flavor of the rice really hits the spot, and without much effort in the kitchen! The best part about this dish is that there is minimal cleanup, since the entire thing is made using one casserole dish.
Servings: 8 servings
  • 8 pieces chicken thighs with skin and bone
  • 2 1/2 cups instant rice white or brown
  • 2 1/2 cups broth vegetable or chicken
  • 1/2 cup white wine dry
  • 1/4 cup olive oil extra virgin
  • 1 medium lemon juice only
  • 1 medium vidalia onion chopped
  • 8 oz white mushrooms chopped
  • 1 tsp dried sage
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 bunch green onions chopped (optional for garnish)
  1. Preheat oven to 400°F.
  2. In a lightly greased casserole dish combine rice, olive oil, white wine, lemon juice, onion, mushrooms, sage, garlic powder, kosher salt and pepper. Add broth and spread evenly in dish.
  3. Place chicken thighs over rice, leaving a little bit of space between each piece. Spray lightly with cooking spray.
  4. Place dish in oven (uncovered) and bake for about 45 minutes, or until chicken thighs are cooked through and crispy on top. When done, top with chopped green onions and serve.