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Spiced Mushroom Chicken and Rice Skillet Recipe

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4.1 from 4 reviews

This Spiced Mushroom Chicken and Rice Skillet is a comforting one-pan dish featuring succulent boneless chicken thighs marinated in soy sauce and brown sugar, sautéed with cremini mushrooms, garlic, and scallions, then baked with sushi rice, dried apricots, and warming spices like cinnamon and ginger. Perfectly balanced with sweet and savory flavors, it's a cozy meal that combines tender chicken and fragrant rice in an easy oven-baked recipe.

Ingredients

Chicken Marinade and Meat

  • 1 1/4 lbs boneless skinless chicken thighs
  • 3 tbsp soy sauce
  • 1 tbsp brown sugar
  • Freshly ground black pepper to taste

Vegetables and Aromatics

  • 1 tbsp olive oil
  • 8 oz cremini mushrooms, trimmed and sliced
  • 4 scallions, chopped (plus more for garnish)
  • 3 garlic cloves, thinly sliced

Spices and Flavorings

  • 2 cinnamon sticks
  • 1/2 tsp ground ginger
  • 1 tbsp rice vinegar or apple cider vinegar

Grains and Stock

  • 1 cup sushi rice
  • 2 cups unsalted or low-sodium chicken stock

Fruits

  • 1/4 cup dried apricots, chopped

Instructions

  1. Preheat Oven: Preheat your oven to 400° F to prepare for baking the skillet dish later.
  2. Marinate Chicken: In a glass or stainless steel bowl, combine soy sauce, brown sugar, and a generous amount of freshly ground black pepper. Add the chicken thighs and toss to coat evenly. Let the chicken marinate at room temperature for 15 minutes while preparing the rest of the ingredients.
  3. Sear Chicken: Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Remove excess marinade from the chicken letting it drip back into the bowl without discarding it. Sear the chicken thighs for 3 to 4 minutes per side until nicely browned. Transfer the seared chicken to a plate, leaving any rendered fat in the pan.
  4. Sauté Vegetables and Spices: Add the sliced mushrooms to the skillet and cook for 2 to 3 minutes until softened. Stir in the sliced garlic, chopped scallions, cinnamon sticks, and ground ginger. Cook for an additional 1 to 2 minutes until fragrant.
  5. Add Rice and Liquids: Pour the rice, chopped dried apricots, chicken stock, and the remaining marinade into the pan. Nestle the seared chicken thighs back into the mixture. Bring everything to a boil on the stovetop.
  6. Bake: Cover the skillet with a tight-fitting lid and transfer it to the preheated oven. Bake for 20 minutes until the rice is cooked through and the chicken is tender.
  7. Rest and Finish: Remove the skillet from the oven and let it rest, covered, for 10 minutes to allow flavors to meld and rice to finish steaming.
  8. Garnish and Serve: Drizzle the rice vinegar over the dish and garnish with additional fresh scallions before serving.

Notes

  • Use an oven-safe skillet or Dutch oven for seamless stovetop searing and oven baking.
  • If you prefer a spicier dish, add a pinch of cayenne pepper or red chili flakes along with the ginger.
  • For a gluten-free version, ensure the soy sauce is gluten-free.
  • Allowing the dish to rest after baking helps the rice absorb excess moisture and improves texture.
  • You can substitute dried apricots with dried cherries or raisins if desired.
  • This dish pairs well with a simple side salad or steamed greens for a balanced meal.

Find it online: https://glowcooks.com/spiced-mushroom-chicken-and-rice-skillet-recipe/