Garlic Herb Chicken with Rice, Mushrooms & Tomatoes

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Description

This comforting one-pan dish brings together juicy garlic herb chicken, fluffy rice, earthy mushrooms, and sweet-tart tomatoes for a hearty, flavorful meal. The herbs infuse the chicken with a fragrant aroma while the rice soaks up all the savory juices, making every bite satisfying. Perfect for family dinners or cozy weeknight meals.

Ingredients For Garlic Herb Chicken with Rice, Mushrooms & Tomatoes

  • 4 bone-in, skin-on chicken thighs (or breasts)

  • 2 tbsp olive oil (or butter)

  • 1 medium onion, finely chopped

  • 4 cloves garlic, minced

  • 1 cup long-grain rice (basmati or jasmine works well)

  • 2 cups chicken broth (low sodium preferred)

  • 1 cup mushrooms, sliced

  • 1 cup cherry tomatoes (halved) or canned diced tomatoes

  • 1 tsp dried oregano

  • 1 tsp dried thyme (or 2 tsp fresh)

  • 1 tsp paprika

  • Salt & pepper, to taste

  • 2 tbsp fresh parsley, chopped (for garnish)

  • Optional: squeeze of lemon juice before serving

 Instructions

  1. Season chicken: Pat dry, then rub with salt, pepper, paprika, and half the herbs.

  2. Brown chicken: In a large skillet or Dutch oven, heat olive oil. Sear chicken skin-side down until golden brown (about 5–6 minutes per side). Remove and set aside.

  3. Cook aromatics: In the same pan, sauté onion, garlic, and mushrooms until softened and fragrant.

  4. Toast rice: Stir in rice and let it toast for 1–2 minutes.

  5. Add broth & tomatoes: Pour in chicken broth, add tomatoes, and stir with remaining herbs. Adjust seasoning.

  6. Combine & cook: Nestle chicken pieces on top. Cover with a lid and simmer on low heat for 25–30 minutes, until rice is fluffy and chicken is cooked through (internal temp 165°F / 74°C).

  7. Finish & serve: Let rest for 5 minutes, garnish with parsley, and serve warm.

 Servings

  • Serves 4 people generously.

Notes

  • You can substitute brown rice, but increase cooking time to 40–45 minutes.

  • Boneless chicken cooks faster (about 20 minutes).

  • For extra richness, stir in a knob of butter at the end.

  • Works well with zucchini, spinach, or bell peppers added with mushrooms.

Tips

  • Crispier chicken skin: After cooking, place under broiler for 2–3 minutes.

  • Make ahead: Cook chicken and rice separately, then reheat together with a splash of broth.

  • One-pot oven method: After adding broth & tomatoes, cover and bake at 375°F (190°C) for 30 minutes.

 Nutritional Info (per serving, approx.)

  • Calories: 430

  • Protein: 32g

  • Carbohydrates: 36g

  • Fat: 16g

  • Fiber: 3g

  • Sodium: 580mg

 Benefits

  • High protein from chicken supports muscle health.

  • Rich in antioxidants from tomatoes and herbs.

  • Balanced meal: includes lean protein, whole carbs, and veggies.

  • One-pot cooking makes cleanup easy.

 Q & A

Q: Can I make this dish vegetarian?
A: Yes! Swap chicken with chickpeas or tofu and use vegetable broth.

Q: Can I freeze leftovers?
A: Absolutely. Store in airtight containers for up to 2 months. Reheat with a splash of broth.

Q: Which rice is best?
A: Basmati or jasmine for fluffiness. Arborio rice works if you like it creamier.

Q: Can I use canned mushrooms?
A: Fresh mushrooms are best for flavor, but canned ones work in a pinch—just drain well.

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