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Baked Chicken & Mushroom Rice




-500g Chicken Thighs (or breast if you prefer)

-Salt & Black Pepper to taste


-200g White Button Mushrooms

-1 Brown Onion


-4 cloves Garlic


-2 cups Arborio Rice


-1 tbsp Chicken Stock Powder (or vegetable stock powder, or liquid chicken/vegetable stock liquid)

-6 cups Hot Water

-Salt to taste

For Cooking

-2 tbsp Neutral Cooking Oil (eg. vegetable, canola, sunflower etc.)



Step 1: Prepare the chicken

  • Cut chicken into bite-sized pieces

  • Lightly season with salt & black pepper

  • Put in the fridge until ready for cooking

Step 2: Prepare the vegetables

  • Cut mushrooms into quarters (or smaller pieces if you prefer)

  • Finely dice the onion

  • Set vegetables into a bowl and set aside

Step 3: Prepare the aromatics

  • Grate or finely chop the garlic

  • Add to a bowl and set aside

Step 4: Prepare the stock

  • Add stock powder & hot water to a bowl and stir to dissolve

  • Alternatively, add 6 cups of pre-prepared stock to a bowl

  • Add small amount of salt in batches until it is seasoned to your liking

Step 5: Cooking

  • Heat an oven-proof pan on high-heat and add 2 tbsp of oil

  • Add chicken pieces one-by-one and sear on one side

  • Flip the chicken pieces to sear the other side

  • Remove the chicken, tilting the pan to reserve the remaining oil

  • Add vegetables to the pan and cook until softened on medium heat

  • Add the garlic and rice to the pan. Cook on medium heat for 1-2 minutes, or until the rice is lightly toasted and the garlic is fragrant

  • Add the cooked chicken & stock to the pan and mix.

  • Pre-heat your oven

  • Bring the liquid to a boil on high heat

  • Place the pan in a 200°C (390°F) oven for around 20 minutes, or until the rice is fully cooked

  • Remove from the oven and allow to cool for at least 20 minutes

Step 6: Add to containers

  • Evenly distribute between 4 containers

  • Let cool and store in the fridge for up to 1 week

  • Microwave to serve & enjoy!





Servings: 4

Nutrition per serving:

  • Calories - 543

  • Protein - 33g

  • Carbohydrate - 72g

  • Fat - 13g




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