Baked Chicken Thighs with Mushroom Brown Rice

Ingredients

• 4 skinless chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 1 cup uncooked brown rice
• 2 cups chicken broth
• 1 cup sliced mushrooms
• 1/4 cup chopped parsley

Directions

1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine the olive oil, garlic powder, smoked paprika, oregano, thyme, black pepper, and salt. Mix to combine. Rub the mixture onto the chicken thighs.
3. Heat a large oven-safe skillet over medium-high heat. Add the chicken thighs and cook for 4 minutes per side, or until golden brown. Transfer the skillet to the preheated oven and bake for 20 minutes.
4. Meanwhile, in a medium saucepan, combine the brown rice, chicken broth, and mushrooms. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked.
5. Remove the skillet from the oven and let the chicken rest for 5 minutes. Serve the chicken and rice with the chopped parsley and enjoy!

Interesting Facts

• This dish is a great way to use up leftover brown rice.
• You can use any type of mushrooms in this recipe.
• This dish can be served with a side of vegetables for a complete meal.