Chicken and Rice

Chicken and RiceRecipe
Photo: John Autry; Styling: Leigh Ann Ross
This Chicken and Rice recipe is a quick and easy family favorite. One online reviewer says, "Followed the recipe exactly and will make again as it was an easy weeknight dinner served with broccolini."


4 servings (serving size: 2 chicken thighs and 1/2 cup rice mixture)

Cost per Serving:


Recipe from

Cooking Light

Nutritional Information

Calories 519
Fat 16.3 g
Satfat 6.4 g
Monofat 6.3 g
Polyfat 2.1 g
Protein 37.3 g
Carbohydrate 53.5 g
Fiber 2.9 g
Cholesterol 141 mg
Iron 3.8 mg
Sodium 717 mg
Calcium 188 mg


1 tablespoon olive oil
8 bone-in chicken thighs, skinned
3/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups chopped onion
1 carrot, thinly sliced
8 ounces cremini mushrooms, sliced
4 garlic cloves, minced
1 cup long-grain white rice
Cooking spray
1 cup fat-free, lower-sodium chicken broth
1/4 cup water
3 tablespoons heavy whipping cream
1/3 cup (1 1/2 ounces) grated fresh pecorino Romano cheese


1. Preheat oven to 350°.

2. Heat oil in a skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add 4 chicken thighs to pan; sauté 3 minutes on each side or until browned. Remove chicken from pan. Repeat with remaining chicken.

3. Add onion and carrot to pan; sauté 4 minutes. Add mushrooms; sauté 5 minutes. Add garlic; sauté 1 minute, stirring constantly. Add rice; sauté 1 minute. Spoon rice mixture into a 13 x 9-inch glass baking dish coated with cooking spray; stir in broth, 1/4 cup water, and cream. Arrange chicken over rice mixture; sprinkle with cheese. Bake at 350° for 45 minutes or until chicken is done.