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Chicken Rice Dinner Recipe
Chicken Rice Dinner Recipe photo by Taste of Home

Chicken Rice Dinner Recipe

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4.5 22
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Everyone enjoys the country-style combination of chicken, rice and mushrooms. Using chicken bouillon adds to this dish's wonderful flavor.—Judith Anglen, Riverton, Wyoming
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES:5 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES: 5 servings


  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 10 bone-in chicken thighs (about 3-3/4 pounds)
  • 3 tablespoons canola oil
  • 1 cup uncooked long grain rice
  • 1/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1 can (4 ounces) mushroom stems and pieces, undrained
  • 2 teaspoons chicken bouillon granules
  • 2 cups boiling water
  • Minced fresh parsley, optional


  1. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken thighs, one at a time, and shake to coat. In a large skillet over medium heat, brown chicken in oil.
  2. Place rice in an ungreased 13-in. x 9-in. baking dish. Sprinkle with onion and garlic; top with mushrooms. Dissolve bouillon in boiling water; pour over all. Place chicken on top.
  3. Cover and bake at 350° for 1 hour or until a thermometer reads 180° and rice is tender. Sprinkle with parsley if desired. Yield: 5 servings.
Originally published as Chicken Rice Dinner in Taste of Home June/July 1994, p19

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Reviewed Jan. 16, 2016

"This recipe was very easy to make. I just think there was too oiling the pan to cook in a pan. When I was putting the rice in the casserole dish. I thought it would not be enough. I was surprised. When I placed the chicken on top of the ricr. Then cooked it for 60 minutes covered . I wanted my chicken browned so i left in the oven for 30 minutes longer. The rice ce out oily. Next time I think I will use vegetable spray. See what will come out"

Reviewed Dec. 20, 2015

"This recipe is outstanding! Very easy to put together and great flavor. I used 6 chicken legs. I did not have garlic so I added a generous amount of garlic powder to the flour. The chicken did not brown up as much as I would have liked, so next time I will use half oil & half butter. I used 2cups of basmati rice and 3 cups of chicken broth. We do not care for mushrooms, so I added a generous cup of frozen mixed veggies to the rice & broth mixture. I sprinkled about a half cup of sliced green onions on top of the rice before adding the chicken. The rice was very fluffy with nice flavor. My husband said I could add even more veggies. Next time I might add some sage & rosemary, or some turmeric. Lots of potential with this recipe. There will definitely be a "next time" and soon!!"

Reviewed Nov. 9, 2015

"This was very easy to make and delicious! I sauteed celery with the onion and added a little bit of poultry seasoning."

Reviewed Jan. 24, 2015

"I have never turned down a recipe for simplicity. This one caught my eye just for that reason and the combo of flavors is very nice on this. My hubby gave a thumbs up on this, c hicken and rice is one of his very favorites."

Reviewed Jan. 8, 2015

"A new favorite. Used brown rice instead of white rice and the flavor is fantastic! Just make sure to cover with foil before baking :)."

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