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Chicken Rice Dinner

 Chicken Rice Dinner
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
5 ServingsPrep: 20 min. Bake: 1 hour


  • 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


  • 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.
  • 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.
  • 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.