One-Pan Chicken and Rice with Cream of Mushroom Sauce

Prep Time: 15 minutes | Cook Time: 60–75 minutes| Total Time: 75-90 minutes

This one-pan chicken and rice is pure comfort food. The secret is layering the flavors—juicy chicken seasoned with Clean Monday Meals Zesty Herb, baked right over a creamy, savory mushroom rice. It’s simple to make but tastes complex and delicious. It's my new go-to for an easy and satisfying meal.

Ingredients:

For the Chicken:

• 6 bone-in, skin-on chicken thighs (or boneless, skinless for a quicker cook time)

• 2 teaspoons Clean Monday Meals Zesty Herb Seasoning

• 1 tablespoon olive oil (for the chicken)

Note: If you don't have Clean Monday Meals Zesty Herb Seasoning, you can simply season the chicken thighs with salt and pepper.

For the Rice & Sauce:

• 1 ½ cups uncooked long-grain white rice, rinsed

• 3 cups chicken or vegetable broth (or water)

• 1 cup Clean Monday Meals Cream of Mushroom powder

• 1/2 cup chopped yellow onion (optional, but recommended for flavor)

• 1 cup sliced mushrooms (optional, for extra mushroom flavor and texture)

• 1 tablespoon fresh parsley, chopped (for garnish, optional)

Instructions:

1. Preheat Oven and Season Chicken: Preheat your oven to 375°F (190°C). Pat the chicken thighs dry with a paper towel. Rub them all over with olive oil, then generously sprinkle with 2 teaspoons of Clean Monday Meals Zesty Herb Seasoning.

2. Prepare the Rice and Sauce: In a 9x13-inch baking dish, whisk together the Clean Monday Meals Cream of Mushroom powder and the broth until smooth. Stir in the rinsed rice, chopped onion, and sliced mushrooms (if using).

3. Assemble the Casserole: Place the seasoned chicken thighs directly on top of the rice mixture in a single layer. Arrange them skin-side up so the chicken drippings will infuse the rice with flavor as it cooks.

4. Bake: Cover the baking dish tightly with aluminum foil. Bake for 35 minutes.

5. Uncover and Finish Baking: After 35 minutes, carefully remove the foil. The rice should have absorbed most of the liquid. Return the dish to the oven and bake for an additional 15-25 minutes, or until the chicken thighs are golden brown, the skin is crispy, and the rice is tender and fully cooked. The internal temperature of the chicken should reach at least 165°F (74°C).

6. Rest and Serve: Let the dish rest for 5 minutes before serving. Garnish with fresh chopped parsley if desired.