One-Pot Herbed Chicken with Creamy Tomato Spinach Rice

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup long-grain white rice
• 1 1/2 cups chicken broth
• 1 cup canned diced tomatoes, undrained
• 1/2 cup heavy cream
• 4 cups fresh spinach, roughly chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Pat the chicken thighs dry with paper towels and season generously with salt, pepper, dried oregano, and smoked paprika on both sides.
2. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Place chicken thighs skin-side down and sear until golden brown and crispy, about 5-6 minutes. Flip and brown the other side for 4 minutes. Remove chicken from the pan and set aside.
3. Reduce heat to medium. In the same pan, add chopped onion and sauté for 3-4 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant.
4. Pour in the chicken broth, diced tomatoes with their juice, and stir to combine. Bring the mixture to a gentle simmer.
5. Add the rice to the pan and stir well to combine. Nestle the chicken thighs skin-side up into the rice mixture. Cover the pan with a tight-fitting lid and cook over low heat for 18-20 minutes, or until rice is tender and chicken is cooked through (internal temperature 165°F).
6. Remove the lid, pour in the heavy cream, and add the chopped spinach. Gently stir to combine; cook uncovered for another 2-3 minutes until spinach wilts and the sauce is creamy.
7. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving.

Chef tips

• For a lighter option, substitute heavy cream with half-and-half or coconut milk, but the sauce will be less rich.
• If using boneless chicken thighs, reduce the cooking time to about 15 minutes once simmering to avoid overcooking.
• Make sure to keep the heat low when the rice is cooking to prevent burning on the bottom.
• Use fresh spinach for the best texture, but frozen spinach can be used if thawed and drained well.