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Mushroom-Thyme Chicken and Brown Rice Bake
Rachel Kim

Mushroom-Thyme Chicken and Brown Rice Bake

Brown rice goes into the oven under a tight foil seal while chicken thighs stay juicy and mushrooms and thyme season the grains underneath. Uncover only for the last ten minutes.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 cups uncooked long-grain brown rice rinsed
  • 1 can 10.5 oz condensed cream of mushroom soup
  • 2 cups low-sodium chicken broth
  • 8 oz cremini mushrooms sliced
  • 1 small yellow onion finely chopped
  • 2 tsp dried thyme
  • 1 tsp garlic powder
  • 1 1/2 tsp kosher salt divided
  • 1/2 tsp black pepper
  • 2 lbs boneless skinless chicken thighs
  • 1 tbsp olive oil

Method
 

  1. Heat the oven to 375°F and coat a 9-by-13-inch baking dish with the olive oil.
  2. Whisk the rice, condensed soup, broth, mushrooms, onion, thyme, garlic powder and 1 teaspoon salt in the dish.
  3. Season the chicken thighs with the remaining salt and black pepper and arrange them over the rice.
  4. Cover the dish tightly with foil and bake until the rice is tender and the chicken reaches at least 165°F, 60 to 65 minutes.
  5. Remove the foil and bake until the edges bubble and the chicken browns lightly, about 10 minutes.
  6. Rest the casserole for 10 minutes, then fluff the rice around the chicken before serving.