Baked Rice With Chicken and Mushrooms Recipe (2024)

Is there a step missing here? Why does the chicken start out on a "baking sheet" that is never actually put in the oven?

Indistinguishable from risotto but easier to make. As such, I would add some grated Parmesan at the end for more flavor. The baking sheet step is unnecessary if you season the chicken in the cutting board. I like one pot meals so I would sauté the mushrooms, garlic and peas in the Dutch oven first, set aside and then start the recipe as written- saving a pan to clean after.

I have not tried this yet, but I see some people complaining about the rice texture. If you want firm but well-cooked rice at the end, then do two things:
1. Skip the soaking and only rinse the rice, changing the water a couple of times. Basmati needs no soaking, short-grain rice usually does.
2. I'd personally recommend the standard 2:1 liquid/rice ratio used in Arab dishes with Basmati rice. THIS SHOULD INCLUDE THE REDUCED WINE! So I would cut the broth to 1.5 cups.

For which "most of us" do you speak? Many of us prefer dark meat and consider the thigh (especially on the bone) the most flavorful (not gamey) part of the chicken. Moist, not slimy. Dark meat is generally a better choice for braises and other recipes requiring a longer cooking time, such as this one.

My guess is that the baking sheet is suggested so the chicken pieces can be spread around in a flat layer to ensure evenness of sprinkling with the salt and pepper

Used wholegrain basmati instead of white basmati (didn't soak or rinse), marsala instead of white wine to give a lovely deep nutty flavor, and doubled the mushrooms to up the veg content. used homemade stock which elevated the flavour, let cook an extra 30 mins in the oven to make up for not soaking the rice. so savoury, delicious and comforting- and tasted even better the next day in my lunchbox. will definitely make it again!

I made this tonight and my husband really enjoyed it. I personally think there is too much rice to chicken. Next time I make it I'm going to cut the rice down to 1.5 cups or 1.25 cups. In its current form its carb heaven.

I made this and am disappointed. The amount of cooked rice overwhelmed all the other ingredients. If I were to make it again, I would use only one cup of basmati rice.

Apologies regarding the pot size. It should be a 4 quart pot.
Now changed on recipe.

Yes, because brown rice takes longer to cook than white rice. I used brown rice and doubled the oven time, which worked well. The dish was tasty and even better for lunch the next day.

Following Hurricane Matthew, without power for a week and short on water, we all came together in our neighborhood around a gas burner and a huge pot of chicken and rice. One of the elderly ladies we called from her apartment building confessed she had not eaten all day. Sitting outside at a picnic table we began healing, all races together, eating in silence around our bowls of what we loving call "chicken bog". Food for the soul, it is.

I took the advice of some and used only 3 cups of broth plus the wine. I rinsed the rice but didn't soak it. I seasoned at every step and thought this was a great recipe. The baking sheet was unnecessary and seasoned on the cutting board. The next time, I would double the topping mixture.

I like chicken thighs and I am glad chefs are finally writing lots of recipes for them. I thought it was because thighs are easy to cook -- especially in one-pot meals -- don't dry out and taste good. What are you implying with the "perks"? That David Tanis is taking bribes to write about chicken thighs? I want some proof.

I used brown basmati, soaked for 30 minutes and cooked for about five extra minutes. Worked perfectly!

I should have read all the comments before I made this! Rice was total mush.

This was delicious but had to adjust cooking method to ensure rice was done. Ended up simmering on stove top on low for an hour but one- soo good @@

It's really delicious and makes a LOT. We're huge mushroom fans, so we doubled up on those. This would make a great company dish

This was so bland. Not yummy. Mushy and flavorless.

Placing chicken on a baking tray ensures that the raw chicken won't be on a surface Ike a cutting board that isn't adequately cleaned afterwards. This is a simple way to keep healthy and avoid....

Delicious! Made a few changes: didn't cut the chicken or rinse the rice, halved the rice and the stock. Really lovely flavours.

Delicious flavors but the proportions are wrong. To much rice and too much liquid. I would probably do 1 cup of rice and 1.5 cups of broth next time. There’s plenty of liquid from the wine and chicken and onions to make up that Accra half cup.

I loved the mushroom and peas topping. I would make more next time and add more to the rice as well. The rice was a little mushy and needed more flavor. But, not a bad recipe ….

I halve it and it's much better that way. Other simplifications:-Not soaking the rice (I use white jasmine).-Sauteing the garlic with the onion (raw garlic at the end seems "off" to me).-Adding all the mushrooms at once in the pre-baking stage, not at the end, though I see why they do it. It does look pretty. -I mix in or scattepieces of leftover asparagus or zucchini rather than the peas at the end.This has joined my regular rotation as good comfort food that makes great lunch leftovers.

Made this last night and sadly was quite disappointed. I should’ve read the notes before making it. Soaking the rice turned it into a mealy, mushy mess with a texture I did not like. It also really lacked any depth of flavor. My husband and I tried adding soy sauce, yuzu kosho, salt, hot sauce, but nothing seemed to make it taste better. Don’t get me wrong, it wasn’t bad or inedible, but nothing great at all. It was bland and the texture was off. I won’t be making this again.

This is such a great dish! Made with brown rice because only rice available with a little extra water. Highly recommend adding grated lemon rind with the peas and mushrooms and a squeeze at the end on top.

Agree with others re proportions of liquids to rice. Mush doesn’t appeal. Flavour is good if you skip the salt instruction, otherwise it is far too salty.

This was a nice, comforting meal. I didn’t bother to cook the frozen peas separately, just folded them into the rice mixture.

Loved this! Used frozen peas & carrots. I added the fresh garlic (5 cloves!) to browned onions & chicken thighs. Otherwise followed the recipe closely. This goes in the rotation!

I thought it was delish! Took advice of others and cut down the amount of rice as well as just rinsed it a couple times rather than soaking it. The chicken was as tender as I've ever had and the flavor of the dish perfect; not too heavy and not bland. Yum.