Oven-Baked Chicken and Rice and Mushrooms

The result is a hearty, satisfying meal with tender chicken, flavorful rice, and minimal cleanup. What makes this recipe especially appealing is its simplicity.

With just a handful of everyday ingredients, it delivers the kind of cozy homemade flavor that feels both nostalgic and deeply comforting. The final garlic butter brushed over the chicken adds extra richness and aroma, making this an easy dinner recipe you’ll likely want to make again and again.

Ingredients

• ½ free-range chicken or chicken thighs with skin and bone
• 1 large onion sliced
• 8 button mushrooms sliced
• 2 cups rice
• 7 cups water
• 2 teaspoons salt
• freshly ground black pepper
• 1 teaspoon butter
• 2 garlic cloves crushed

Instructions

• Preheat the oven to 200°C (390°F).
• Heat a large oven-safe pot or Dutch oven over medium heat.
• Brown the chicken on both sides for about 5 minutes per side, then remove and set aside.
• In the same pot, sauté the onion until soft and translucent.
• Add the mushrooms and cook until softened.
• Stir in the rice and cook for 1–2 minutes, stirring to coat it well in the onion and mushroom mixture.
• Pour in the water, add salt and pepper, and stir well.
• Return the chicken to the pot, placing it skin-side up on top of the rice.
• Cover with a lid and bake for about 30 minutes, or until the rice is tender and the chicken is fully cooked.
• Mix the butter with the crushed garlic and brush it over the hot chicken before serving.

Finishing touches:

• After baking, brush the chicken with garlic butter made by mixing 1 teaspoon of butter with 2 crushed garlic cloves, then spread it evenly over the chicken.