This Garlic Chicken Thighs with Rice recipe is sponsored by Mirum. Opinions are 100% my own.
Today I made dinner in less than 30 minutes! I got home at 3 pm from running errands with my daughter all day and then we finally got home with all of our gluten-free finds. We’ve been hunting for the best gluten-free goodies and after a long day, I needed to make a quick and easy meal.
I had a package of Knorr® Selects White Cheddar Broccoli Rice from Food Lion, baby bella mushrooms, and bone-in chicken thighs. Thankfully the Knorr Select Rice side is gluten-free so kiddo can eat it all!
In a large skillet, I added about 1 teaspoon of olive oil. I seasoned my chicken with sea salt, pepper, granulated garlic, and a little parsley. Once the pan and oil was hot and ready for the chicken I placed the chicken skin side down to get it nice and crispy.
As soon as the chicken skin was nice and crispy I flipped it over, about 5-7 minutes and then let it cook on the other side. Once it was just about done I put it into a hot oven to fully cook.
What I love about this is how I just used one pot, right after the chicken was done I chopped up the mushrooms and tossed them right into the pan. The chicken flavor was cooking right into the mushrooms! Once the mushrooms were cooked down I added in the Knorr® Selects White Cheddar Broccoli Rice with some water and milk. I allowed that to cook and then served it all together once done.
My whole family enjoyed and it took me 30 minutes to cook the entire meal. The chicken takes the longest to cook, so that’s why I like to start it off in the pan and finish it up in the oven.
This entire meal was gluten-free, nothing artificial and no preservatives. It is something you can feel good about serving your family and friends. 🙂
Find other Knorr® Selects varieties at Food Lion:
- Knorr® Selects Four Cheese Risotto
- Knorr® Selects Asiago Cheese & Cracked Black Pepper Rice
- Knorr® Selects Roasted Garlic Alfredo Rice
- Knorr® Selects White Cheddar Broccoli Rice
- Knorr® Selects Rustic Mexican Rice & Beans
- Knorr® Selects Spinach & Artichoke Rice
Crispy Garlic Chicken Thighs with White Cheddar Broccoli Mushroom Rice. A quick and easy 30 minute meal the whole family will enjoy!
- 1 teaspoon olive oil
- 4 chicken thighs bone in, skin on
- 1/2 teaspoon parsley dried
- 1/2 teaspoon garlic granulated
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 package baby bella mushrooms sliced
- 1 package Knorr® Selects White Cheddar Broccoli Rice
- 1 1/2 cups water
- 1/2 cup milk
In a large skillet heat olive oil.
Season chicken with seasonings and place skin down into the pan.
Once the skin is crispy about 5-7 minutes, flip over and cook for about 5-7 minutes and then finish in the oven.
Do not discard grease from chicken, instead cook the mushrooms until tender.
Once the mushrooms are soft and tender add in the rice, water, and milk.
Bring to a boil and then reduce the heat to low.
Serve once rice and chicken are fully cooked.