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Description
Chicken and rice are a household staple. They’re easy to make, affordable and filling. Yet, eating baked chicken over and over can get bland after a while… luckily, it’s easy to spice it up with the help of a few simple and healthy ingredients.
In this baked chicken and mushrooms recipe, we add savory mushrooms, onion, garlic, olives and lemon to really transform boring ol’ chicken and rice into something truly delicious. Really, you bake all these “extras” together, so it doesn’t take much extra work at all.
Sound right up your alley? Hold on. It gets better. This baked chicken recipe is also dairy and gluten-free, so the whole family (or your favorite guests) can enjoy it!
And as a special treat, this easy one-pot meal includes High Vitamin D mushrooms for an extra boost of nutritional value. No matter your diet, High Vitamin D mushrooms are a health-conscious option for everyone.
Ingredients
- 2 tbsps olive oil
- ½ tsps salt
- ½ tsps pepper
- 1 lb chicken (breasts, thighs, drumsticks, legs etc.)
- 16 oz Monterey® High Vitamin D mushrooms, sliced (Whites or Baby Bellas)*
- 1 onion, diced
- 4 cloves garlic, chopped
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 tsps oregano
- ½ cup kalamata olives, pitted
- 1 lemon, juice and zest
- 1 lemon, sliced into ¼” slices
- 2 heads garlic, top 1/4 cut off
*Our Monterey® White and Baby Bella mushrooms are available nationwide in High Vitamin D varieties, in both 8 and 16 oz packages. Check out where you can buy your vitamin-rich mushrooms here.
Instructions
- Preheat the oven to 375 degrees F.
- Heat 1 tablespoon of olive oil in an oven-safe Dutch oven or pan on low.
- Rinse and season chicken with salt and pepper, then place in the pan. Cook for about 3 minutes on each side or until golden brown. Remove chicken and set aside.
- Clean your mushrooms with our tips for preparing mushrooms here, careful NOT to rinse. If you didn’t purchase pre-sliced mushrooms, you will need to cut them. If the mushroom cap is 1.5” or smaller, leave whole. If larger than 1.5,” cut in half. If larger than 2.5,” cut into quarters.
- Dice your onion.
- Add mushrooms and onion to the pan and cook until tender and lightly golden brown, about 3-5 minutes.
- Add garlic and rice to the pan and cook until garlic is fragrant, about a minute, being careful not to burn it.
- Add a splash of broth to deglaze the pan by gently scraping the bottom of the pan with a wooden spoon. Then add the rest of the broth and bring to a rolling simmer.
- While that’s simmering, cut your lemon and mince your garlic. Keep some whole heads aside.
- Mix in the oregano, lemon juice, lemon zest, olives, and stir well. Then add the chicken back to the pan and carefully place slices of lemon and the heads of garlic with the cut sides up. Drizzle garlic with olive oil.
- Cover the dutch oven or pan with a lid and bake for 30-45 minutes or until the rice is tender, the garlic is golden brown and the chicken has reached an internal temperature of at least 165 degrees F.
Related Recipes
- Easy Chicken and Mushroom Pot Pie Recipe (Using Canned Soup!)
- Chicken and Mushroom Soup To Go
- Vegetarian Grilled Buffalo “Chicken” Mushroom Kebabs
More Mushroom Recipes!
We all want simple recipes that don’t involve too much time in the kitchen, but still taste great! That’s what you get when you download our virtual cookbook, More Flavor, Less Guilt: easy recipes that are both flavorful and not high calorie or fattening. Enjoy that extra helping of mushrooms without worry. They’re both filling and healthy!
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