The winning chicken supper is simple oven-baked chicken and rice with garlic butter mushrooms blended together. Rice with crispy edges, buttery, garlicky, soft, and baked chicken thighs. The flavors of the chicken are baked right in! There’s no easier way to make dinner!

Chicken Ingredients
Olive oil, two teaspoons

(OPTIONAL) 2 tablespoons light brown sugar Use a brown sugar alternative FOR KETO.
Oregano, dry, 1 teaspoon (or dried parsley)
1 teaspoon sweet paprika that’s mild (or hot)
1 teaspoon each of onion and garlic powder
a half-teaspoon of dried thyme
1 salt shakerful
Cracked black pepper, to taste, one-fourth teaspoon
For rice, 6 skinless chicken thighs with or without bones

1 big onion, diced finely
4 minced garlic cloves
4 teaspoons of oil
1 salt shakerful
1/8 teaspoon of black pepper, cracked
1 and a half cups heated chicken broth (or stock)
a quarter cup of hot water
Butter, two tablespoons
For mushrooms, use 1 1/2 cups long-grain white rice (OPTIONAL)
Butter, two tablespoons

14 ounces (400 g) of quartered button mushrooms, 2 minced garlic cloves, and 1/4 cup chopped chives (or green onions)
To taste, add salt and pepper.
Freshly chopped parsley, 2 teaspoons, for garnish

Oven should be heated to 350°F (180°C).
Combine the olive oil, sugar, oregano, paprika, onion powder, garlic powder, thyme, salt, and pepper in a shallow bowl. Add the chicken and equally distribute the spice over each piece. Allow the flavors to permeate the meat by setting aside. If you have the time, marinate for an extra day for a richer flavor.
10 x 15 inches (25 x 35 cm) or larger baking dish with nonstick cooking oil spray. Add the hot, boiling broth, hot water, butter, onion, garlic, oil, salt, and pepper to the dish. To mix and melt the butter, thoroughly stir. Add rice by stirring.

Place the thighs over the rice in the casserole, wrap with foil, and bake for 30 minutes. Remove the cover, spritz the chicken with oil, and bake for a further 25 to 30 minutes, or until the rice is tender and the chicken is cooked through to the bone. To brown the chicken and crisp the rice, change the oven temperature to broil (only needs 3-5 minutes).

After removing the chicken thighs and thoroughly mixing the rice, replace the chicken on top of the rice. To establish all of the flavors in the hot dish, cover it and let it 10 minutes to rest. While resting, the rice will complete cooking.
Prepare mushrooms while the chicken is resting (OPTIONAL):

In a pan, melt butter over medium-high heat. Add the mushrooms and sauté for 30 seconds or until they are tender.
Add 2 tablespoons of chives and salt and pepper to taste.
Place the chicken on a platter and then fluff the rice with a fork before adding the mushrooms. Return the chicken to the rice in the dish and top with chopped parsley and the remaining chives. SERVE and revel in!


The ideal piece of chicken for this dish is bone-in chicken thighs since they bake at the same time as the rice. Additionally, they promise moist chicken pieces without drying out. Chicken that is too dry is the worst.

Skin-OFF thighs perform significantly better than skin-ON thighs. We discovered through testing that leaving the skin on produced gluggy, sticky, half-raw rice. While baking, too much chicken grease spilled into the rice.
For this rice dish, bone-in chicken breasts are acceptable. Because chicken breasts are thicker than chicken thighs, cooking time is the same for both.
You may use chicken drumsticks with or without the skin. Both are effective.
Place the chicken in the position shown above over the rice. To guarantee that the rice is cooked, we discovered that the chicken MUST be positioned over the center of the rice. A few uncooked grains emerged from the center when it was left exposed.

The best rice to use is long grain rice since it cooks consistently. With the same liquid ratio and cooking time, basmati or jasmine rice can be used in place of white rice.
Please do not use minute rice, risotto rice, medium grain rice, short grain rice, or paella rice.
Place rice in the baking dish but leave the chicken out. Rice should be baked for 30 minutes in the oven with a foil cover.
After taking the pan out of the oven, spread the chicken on top. Once the chicken is cooked through and the liquid has been absorbed, put it back in the oven uncovered for an additional 20 to 25 minutes. Rice ought to be tender. Follow the recipe as is.

Since uploading this recipe, we have tested it several times because some readers are having difficulties understanding the instructions. We discovered that shortening the cooking time while still ensuring fully cooked rice was possible by adding boiling (hot) chicken stock to the rice.
Please pre-boil your broth as you prepare the remaining ingredients, making sure to add hot, boiling chicken broth in Step 3.
Use 4 cups of boiling water and 4 tablespoons of chicken bouillon or stock powder if you don’t have any chicken broth.

513kcal; 48g carbohydrate; 29g protein; 18g fat; 4g saturated fat; 117 mg cholesterol; 1205 mg sodium; 691 mg potassium; 2g fiber; 2g sugar; 12.4 mg calcium; 47 mg iron; and 575 IU vitamin A;