Entree: France – Pan‑Seared Chicken Thighs with Mushroom‑Tomato Pan Juices and Rice
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
15 min
Cook
25 min
Total
45 min
Ingredients
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each - 1 1/2 cups (280 g) white rice - 8 oz (225 g) mushrooms, halved - 1 1/2 cups (360 g) tomatoes, coarsely chopped - 8 oz (225 g) asparagus, trimmed
Instructions
1. Sear chicken thighs in a hot, oven‑safe skillet until browned on both sides; add mushrooms and chopped tomatoes around the chicken and transfer skillet to a 400°F (200°C) oven. 2. Roast 20–25 minutes until chicken is cooked through and vegetables are softened, spooning pan juices over the chicken once or twice. 3. Cook white rice separately until tender and steam or roast asparagus in the oven for the last 8–10 minutes of cooking. 4. Serve chicken thighs over rice, spooning the mushroom‑tomato pan juices over the top and arranging asparagus on the side.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 558 kcal
Carbohydrates: 63.8 g
Protein: 28.4 g
Fat: 20.7 g
Saturated fat: 5.6 g
Cholesterol: 117 mg
Fiber: 3.7 g
Sugar: 4.6 g
Sodium: 108 mg
Potassium: 829 mg
Calcium: 52 mg
Iron: 5.55 mg
Vitamin A: 87 µg RAE
Vitamin C: 16.7 mg
Vitamin D: 0.2 µg
Generated: 2026-11-05T20:04:59+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded.