There’s something timeless about a skillet full of sizzling chicken nestled into fragrant rice. This one-pan wonder delivers hearty comfort with every bite—crispy, golden skin-on chicken legs resting atop a bed of fluffy, mushroom-infused rice. Each spoonful is infused with savory broth and earthy mushrooms, finished with a burst of fresh herbs to tie it all together.
Ingredient Breakdown
Skin-on, bone-in chicken legs are essential for both moisture and flavor. The skin crisps beautifully in the skillet, while the bones help the meat stay juicy during simmering. These cuts are also incredibly budget-friendly and forgiving, making them perfect for slow cooking.
Jasmine rice is the ideal base here—its fragrant, delicate texture absorbs the broth without becoming mushy. Quick-cooking rice varieties that require about 15 minutes on the stove work best for this one-skillet method, as they align with the timing of the chicken’s final cook.
Mushrooms and broth add depth. Thinly sliced white mushrooms melt into the rice, enhancing every bite with their earthy aroma. Paired with a mix of chicken broth and water, they help build a savory base that mimics the depth of a slow-cooked stew in half the time.
Fresh herbs are the final flourish. A handful of chopped parsley or cilantro brightens the finished dish and cuts through the richness, adding color and freshness right before serving.
Step-by-Step Preparation Guide
Start by heating a large, heavy-bottomed skillet over medium-high heat until hot. A splash of olive oil helps conduct the heat and prepare the surface for the sear. Lightly season the chicken legs with salt and freshly cracked pepper, focusing on the skin side.
Place the legs skin-side down in the hot oil. Sear them for about 5 minutes without moving, allowing the skin to develop a golden, crisp finish. Turn them over and sear for an additional 2 minutes on the opposite side. At this point, the chicken won’t be fully cooked—that’s by design, as it will finish cooking with the rice.
Remove the chicken and let it rest while you begin the next stage. In the same skillet, add the sliced mushrooms. A small pinch of salt helps draw out their moisture and enhance their flavor. Cook for 1 to 2 minutes until they soften slightly and begin to brown.
Pour in the chicken broth and water, then stir in the uncooked rice and a touch more salt. Mix thoroughly to distribute the grains and mushrooms evenly. Gently nestle the seared chicken legs into the mixture, skin-side up. Press them down just enough so they sit partially submerged without covering the skin.
Reduce the heat to a gentle simmer, cover the skillet with a tight lid, and let everything cook for 15 to 20 minutes. This step allows the rice to absorb the broth while the chicken finishes cooking through.
Once the rice is tender and the chicken is no longer pink inside, remove the legs briefly and stir the rice well to fluff and incorporate the mushrooms fully. Adjust the seasoning to taste, then return the chicken to the skillet and garnish generously with chopped herbs. Serve hot, directly from the pan.
Recipe Tips & Frequently Asked Questions
How to get a crisp golden skin on chicken without overcooking
Pat the skin dry before searing, and avoid moving the chicken too much. Use medium-high heat and don’t overcrowd the pan.
Why covering the skillet is essential for even rice cooking
Trapping steam ensures that the rice cooks evenly and absorbs all the flavorful broth.
Avoiding soggy rice: The right liquid-to-rice ratio explained
Stick to 2 ½ cups of liquid per 1 cup of rice. Too much will make the rice mushy; too little and it won’t cook through.
How to substitute with brown rice or other grains and adjust cooking time
If using brown rice or wild rice, increase the simmering time to 40–45 minutes and consider par-cooking it beforehand.
Can I use chicken thighs or boneless cuts instead of legs?
Yes, boneless thighs will work well, though you’ll need to reduce the simmering time slightly to prevent drying out.
What type of mushrooms works best if I don’t have white mushrooms?
Cremini or baby bella mushrooms are great substitutes. Shiitake adds an even deeper, umami flavor.
Can this dish be made in advance or meal prepped?
Absolutely. Cook fully, cool, and refrigerate in airtight containers. Reheat gently with a splash of broth to loosen the rice.
How do I prevent the rice from sticking to the bottom of the pan?
Use a heavy-bottomed skillet and avoid high heat. Stir the rice gently before simmering and ensure the heat stays low once covered.
What to Serve With This Recipe
A few simple sides turn this one-skillet meal into a full spread. Lightly steamed green beans or roasted carrots add a pop of color and a mild sweetness that balances the savory rice. Sautéed spinach or kale can also provide a nutritious, slightly bitter contrast.
Fresh salads pair beautifully with the rich flavors. A peppery arugula salad with a lemon vinaigrette or a simple cucumber and red onion salad refreshes the palate between bites.
For heartier accompaniments, a slice of crusty baguette or warm garlic flatbread is perfect for mopping up any extra broth in the pan.
As for drinks, a chilled glass of Chardonnay or Pinot Noir complements both the chicken and mushrooms. For something non-alcoholic, a sparkling citrus spritzer or lemon-infused iced tea makes a crisp, refreshing pairing.
Creative Variations
Feel free to adapt the recipe to suit your pantry or preferences. Add vegetables like peas, sweet corn, or wilted spinach into the rice during the last 5 minutes of cooking for extra nutrition and color.
To add a touch of warmth, spice the broth with a pinch of cumin, smoked paprika, or crushed red pepper flakes. A bay leaf or sprig of thyme tossed in with the rice can also deepen the dish’s flavor profile.
Swap the Jasmine rice for a wild rice blend or basmati for a different texture and fragrance. Just adjust the liquid and cooking time accordingly.
Herbs can shift with the seasons. Try dill for a more delicate flavor, chives for a mild onion bite, or basil for a sweeter finish.
Chicken Legs with Mushroom Rice is the kind of dish that earns its place in your recipe rotation—not just for its simplicity, but for how effortlessly it delivers flavor. From the golden seared chicken to the deeply savory rice and the finishing touch of fresh herbs, every component works in harmony.
Whether you’re cooking for your family or enjoying a cozy night in, this one-pan meal checks every box: hearty, flavorful, and wonderfully satisfying.
Ingredients
Chicken Legs
5 skin-on chicken legs
1 tablespoon olive oil
Salt, to taste
Freshly ground black pepper, to taste
Mushroom Rice
1 pound white mushrooms, thinly sliced
1 cup uncooked Jasmine rice (or any quick-cooking rice that cooks in 15 minutes)
2 cups chicken broth (or vegetable broth)
½ cup water
¼ teaspoon salt
¼ cup fresh cilantro or parsley, finely chopped
Instructions
Cooking Chicken Legs on the Stovetop
Begin by heating a large, heavy-bottomed skillet over medium-high heat until hot. Add the olive oil—it should glide easily across the surface without smoking. Season the skin side of each chicken leg with salt and freshly ground black pepper.
Place the legs into the skillet, skin-side down, and sear for approximately 5 minutes, or until the skin becomes golden and slightly crisp. Be careful not to let the skin burn or the pan darken excessively. Flip the legs over and cook for an additional 2 minutes on the other side. The chicken won’t be fully cooked at this point—this step is to lock in flavor and color before finishing them with the rice.
Remove the seared chicken from the pan and set it aside.
Preparing the Mushroom Rice
In the same skillet, now rich with flavor, add the thinly sliced mushrooms. Sprinkle with a small pinch of salt to draw out moisture and cook over medium heat for about 1 to 2 minutes, stirring occasionally, just until the mushrooms begin to soften and release their aroma.
Pour in the chicken broth, water, and add the uncooked rice along with ¼ teaspoon of salt. Stir well to evenly distribute the ingredients and bring the mixture to a gentle boil.
Nestle the seared chicken legs into the rice, skin-side up, pressing them gently into the mixture so they are partially submerged. Lower the heat to a steady simmer, cover the skillet with a tight-fitting lid, and let everything cook undisturbed for 15 to 20 minutes. The rice should be tender and fully cooked, and the chicken should no longer be pink in the center.
Once done, remove the chicken from the skillet and stir the rice thoroughly to distribute the mushrooms and broth evenly. Taste and adjust seasoning with additional salt and pepper if needed.
Return the chicken legs to the skillet for serving and finish with a generous sprinkle of freshly chopped cilantro or parsley for a bright, herbaceous touch. Serve hot, directly from the pan.
