Description
Comfort in a bowl: juicy chicken strips seared with thyme and rosemary, nestled over nutty brown rice, all blanketed in a velvety mushroom–spinach cream sauce. Light enough for weeknights, indulgent enough to feel like a treat. This dish turns a rainy Tuesday into something special in under an hour.
Ingredients
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1.5 lbs chicken breasts, sliced into strips
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2 tbsp olive oil, divided
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1 tbsp fresh thyme + 1 tsp rosemary (or 1 tsp + ½ tsp dried)
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3 garlic cloves, minced
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1 cup uncooked brown rice (or quinoa/white rice)
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8 oz cremini mushrooms, sliced
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5 oz fresh spinach
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¼ cup white wine or balsamic vinegar
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4 oz light cream cheese (room temp)
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½ cup chicken broth or milk
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¼ cup grated Parmesan + extra to serve
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Salt & cracked black pepper
Instructions
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Cook rice: Rinse 1 cup rice, cook per package directions with 2 cups water/broth. Keep warm.
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Sear chicken: Toss strips with 1 tbsp oil, garlic, thyme, rosemary, salt & pepper. Cook in hot skillet 4–5 mins per side until golden & cooked through. Set aside.
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Mushrooms & spinach: In same skillet, add 1 tbsp oil + mushrooms. Sauté until browned (5–6 mins). Deglaze with wine or balsamic, scraping pan. Add spinach, stir until wilted.
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Creamy sauce: Reduce heat to low. Stir in cream cheese + broth. Simmer 2–3 mins until velvety. Add Parmesan. Adjust seasoning.
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Assemble bowls: Fluff rice, divide into bowls. Top with chicken, spoon over mushroom–spinach sauce. Garnish with thyme & Parmesan.
Notes
Cozy, earthy, and full of flavor—this bowl is your edible hug. Perfect for meal prep, weeknights, or sharing with your favorite humans.
- Prep Time: 10 min
- Cook Time: 35 mins
Nutrition
- Calories: 590 cal Per Serving
- Fat: 22g
- Carbohydrates: 46g
- Protein: 47g