Dinner, Lunch

Chicken Thighs with Creamy Mushrooms and Rice Pilaf

  • Prep 10 mins
  • Steam 3 mins
  • Total 50 mins
  • Easy
  • Serves 6

TIP: What if your base isn’t done? If your base needs more time, switch to SEAR/SAUTE. and continue to cook with the door open until liquid is absorbed.

Don’t forget to add liquid to create steam and cook food.


  • Contains Milk/Dairy
  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Wheat

Cooking mode

Step-by-step instruction without your screen going to sleep

LEVEL 1 (Combi Cooker Pan)

  • 2 tablespoons canola oil
  • 2 cups frozen peas and carrots
  • 2 boxes (6.09 ounces each) rice pilaf plus spice packets (included in box)
  • 3 1/2 cups water

LEVEL 2 (Bake Tray)

  • 6 boneless skinless chicken thighs, patted dry
  • 1 can (10.5 ounces) cream of mushroom soup
  • 1 tablespoon garlic powder
  • 6 ounces sliced baby bella mushrooms
  • Kosher salt, as desired
  • Ground black pepper, as desired
  • 2 teaspoons cornstarch


  • Large Bowl
  • Step 1

    Place all Level 1 ingredients in the Combi Cooker Pan and stir to combine. Slide the pan into Level 1.

  • Step 2

    Place all Level 2 ingredients in a large bowl and mix until the chicken is evenly coated. Transfer the mixture to the Bake Tray and spread in an even layer, then slide the tray into Level 2.

  • Step 3

    Close door and flip the SmartSwitch™ to COMBI COOKER. Select COMBI MEALS, set temperature to 375F and set time to 17 minutes. Press START/ STOP to begin cooking (the unit will steam for 3 minutes).

  • Step 4

    When cooking is complete, remove tray and pan from unit. Allow chicken to rest for 5 minutes, whisk together creamy mushroom sauce, serve with rice.