Description
Your new comfort food obsession: juicy chicken in a silky sage-thyme cream sauce, nestled over fluffy rice and paired with caramelized Brussels sprouts. Parmesan brings the nutty finish, and if you’re feeling extra—crispy prosciutto crowns the bowl with a salty crunch. Cozy, elegant, and ready to win your dinner table.
Ingredients
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1.5 lbs boneless, skinless chicken thighs
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1 tbsp olive oil (plus more for sprouts)
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1 medium yellow onion, finely chopped
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3–4 garlic cloves, minced
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2 tbsp fresh sage, chopped
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1 tsp dried thyme (or 1 tbsp fresh)
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4 oz light cream cheese, cubed
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1 cup low-sodium chicken broth
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1 lb Brussels sprouts, halved
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1 cup uncooked long-grain white rice (or farro)
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½ cup Parmesan cheese, grated
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Salt & pepper
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Optional: 3 oz prosciutto or 4–6 slices bacon, crisped
Instructions
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Roast sprouts: Toss halved Brussels with oil, salt & pepper. Roast cut-side down at 400°F (200°C) for 25–30 min, flipping halfway until crisp and caramelized.
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Cook rice: Simmer 1 cup rice in 2 cups water/broth until tender, ~18–20 min. Fluff.
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Brown chicken: Pat dry, season well. Sear thighs in 1 tbsp oil, 4–5 min per side, until golden (not fully cooked). Remove.
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Build sauce: In same skillet, sauté onion 3 min. Add garlic, sage & thyme; cook 1 min. Return chicken with broth. Cover and simmer 10–15 min until cooked through (165°F).
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Make creamy base: Remove chicken, shred with two forks. Whisk cream cheese into broth until smooth and slightly thickened. Return chicken, stir to coat.
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Optional crisp prosciutto: Microwave or skillet-cook until crisp, crumble.
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Assemble bowls: Layer rice, creamy chicken, roasted Brussels, Parmesan, and crispy prosciutto if using.
Notes
Comforting yet balanced—this dish feels like a hug in a bowl. Perfect for weeknight coziness or a Sunday table centerpiece.
- Prep Time: 15 min
- Cook Time: 40 mins
Nutrition
- Calories: 575 cal Per Serving
- Fat: 23g
- Carbohydrates: 47g
- Protein: 42g