Chicken, Mushrooms and Rice

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  • Level: Easy
  • Yield: 4 servings
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Unsalted butter, for the casserole dish

1 tablespoon olive oil

1/2 cup finely chopped onions

2 cups sliced mushrooms

4 bone-in, skin-on chicken breasts or thighs (or a combination)

Kosher salt and freshly ground black pepper

1 1/2 cups rice

1 cup white wine

One 10.5-ounce can cream of mushroom soup


  1. Preheat the oven to 350 degrees F. Butter a casserole dish and set aside.
  2. Heat the oil in a large skillet over medium-high heat. Add the onions and cook until beginning to soften, 2 to 3 minutes. Add the mushrooms and cook until golden, about 4 minutes. 
  3. Sprinkle the chicken liberally with salt and pepper. Push the onions and mushrooms to the side of the skillet, add the chicken skin-side down and and cook until the skin is browned, about 4 minutes. Remove the chicken to a plate. 
  4. Stir the rice into the onion and mushroom mixture and cook for 1 minute. Stir in the wine, bring to simmer and simmer for 1 minute. Stir in the soup and 1 1/2 cans of water and bring to a simmer. 
  5. Pour the rice mixture into the buttered casserole dish. Place the chicken on top skin-side up and cover with a lid or foil. Bake, stirring in more water 1/2 cup at a time if the casserole starts to dry out, until the rice is tender,  about 30 minutes.