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Garlic Chicken Thighs with White Cheddar Broccoli Mushroom Rice
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5 from 1 vote

Crispy Chicken Thighs

Pan seared crispy chicken thighs and finished in the oven. Served over a creamy white cheddar broccoli rice with mushrooms.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 272kcal
Author: Courtney Lopez


  • 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


  • Preheat oven to 400 degrees.
  • 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 finish cooking in the oven for about 10-15 minutes.
  • 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.


Nutrition label does not include Knorr Side as nutrition varies.
  • Dry the chicken to ensure a super crispy skin
  • Make sure the chicken reaches 165 degrees F
  • Cooking time will be less if you remove the bones from the chicken
  • Try using an air fryer for extra crispy skin
  • Use a baking sheet to cook the chicken thighs without pan frying for 30 minutes at 400 degrees F.


Calories: 272kcal | Carbohydrates: 1g | Protein: 19g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 113mg | Sodium: 396mg | Potassium: 272mg | Sugar: 1g | Vitamin A: 120IU | Calcium: 47mg | Iron: 0.8mg