Description
A comforting one-pan meal featuring tender chicken thighs in a creamy herb sauce, served with golden potatoes, sautéed mushrooms, and fluffy rice.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken thighs
- 1 lb baby potatoes, halved
- 8 oz cremini mushrooms, sliced
- 1 cup long-grain white rice
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 cup chicken broth
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
1. Prepare the Crust:
- Season chicken thighs with salt, pepper, and half of the dried herbs. In a large skillet, heat olive oil over medium-high heat and sear chicken until golden, about 4-5 minutes per side. Remove and set aside.
- In the same skillet, add potatoes and cook until lightly browned, about 8 minutes. Add mushrooms, onion, and garlic; sauté until softened, 5-7 minutes.
- Stir in rice, remaining herbs, chicken broth, and heavy cream. Return chicken to the skillet, nestling it into the mixture. Bring to a simmer, then cover and cook on low for 20-25 minutes, until rice is tender and chicken is cooked through. Garnish with parsley before serving.
Notes
You can customize the seasonings to taste.