One-Pan Chicken with Mushrooms, Kale, and Rice

a cast iron baking shallow dish with cooked chicken, rice and kale recipe

One-Pan Chicken with Mushrooms, Kale, and Rice

Dani

A wholesome one-pan meal made with juicy chicken legs, mushrooms, kale, and Arborio rice, baked in rich homemade chicken stock for a creamy, comforting finish.

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Prep Time 20

Cook Time 50

Resting time 5

Total Time 1 15

Course Dinner, Main Course

Cuisine Fusion, Mediterranean

Servings

Calories 460 kcal

Equipment

1 Cast-iron shallow casserole dish

Ingredients

4 Chicken legs halved
250 g Arborio rice
250 g Mushrooms chopped
2 medium Onions quartered
150 g Nero kale chopped and massaged with salt
750 ml Chicken stock homemade or low-sodium store-bought
1 tsp Turmeric
1 tsp sea salt or to taste
½ tsp Black pepper

Instructions

Preheat oven to 180°C.
In an ovenproof pan, spread the rice evenly, then add onions, kale and mushrooms.
Arrange chicken pieces on top and season with salt, pepper, and turmeric.
Pour the chicken stock over until just covering the rice.
Bake for 45–50 minutes.
Rest for 5 minutes before serving.

Notes

For brown rice, increase the stock to 900 ml and extend baking to 70–80 minutes.
Add lemon juice or parsley before serving for freshness.
Tested multiple times for the perfect rice-to-liquid ratio and tenderness.

YourDani x x

Nutrition

Calories: 460kcalCarbohydrates: 42gProtein: 36gFat: 15gSaturated Fat: 4gSodium: 680mgFiber: 5g

Keyword easy gluten-free dinner, gluten-free chicken recipe, healthy chicken and mushrooms, kale and rice recipe, Mediterranean one-pan meal, one-pan chicken dinner

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