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Dinner recipe · from the recipe book

Chicken Thigh Mushroom Thyme Pilaf with Pecans

Fluffy white rice toasted in butter with browned mushrooms, seared chicken thighs, thyme and crunchy toasted pecans, finished with parsley and lemon.

Chicken Thigh Mushroom Thyme Pilaf with Pecans

Ingredients

  • 1 lb500 gChicken thighs, boneless skinlesscut into 1-inch pieces
  • 1½ cups280 gLong-grain white rice, dryrinsed until the water runs clear
  • 4¾ cups sliced340 gWhite mushroomssliced
  • 2⅓ cups560 gLow-sodium chicken broth
  • 1 medium110 gYellow onionfinely chopped
  • 2 medium120 gCarrotsfinely diced
  • 3 cloves9 gGarlicminced
  • ⅓ cup chopped40 gPecanschopped
  • 1½ tbsp20 gOlive oil
  • 1 tbsp14 gUnsalted butter
  • 2 tsp2 gDried thyme
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • ¼ cup chopped15 gFresh parsleychopped
  • 1½ tbsp20 gLemon juice

Steps

  1. Prep first: chop the onion, dice the carrot, mince the garlic, slice the mushrooms, cut the chicken thigh, chop the pecans and parsley, and rinse the rice.
  2. Toast the pecans in a dry Dutch oven over medium heat for 3 to 4 minutes until fragrant; transfer to a plate.
  3. Season the chicken thigh with half of the salt and half of the black pepper. Heat half of the olive oil in the Dutch oven over medium-high heat and brown the chicken for about 5 minutes; transfer to a plate (it will finish cooking later).
  4. Add the remaining half of the olive oil and the mushrooms; cook without stirring for 3 minutes, then stir and cook until browned, about 5 minutes more.
  5. Add the butter, onion and carrot; cook until softened, about 5 minutes. Stir in the garlic and thyme for 30 seconds.
  6. Add the rice and stir for 2 minutes until the grains look glossy and lightly toasted.
  7. Pour in the chicken broth, add the remaining half of the salt and black pepper, and return the chicken with its juices. Bring to a boil, cover, and cook on low for 18 minutes until the liquid is absorbed and the chicken reaches 165°F (74°C).
  8. Remove from the heat and rest, covered, for 10 minutes. Fluff with a fork, then fold in the lemon juice, parsley and toasted pecans and serve.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Contains: Milk, Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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