Ingredients:

• 6-8 small chicken thighs
• 2 tablespoons olive oil
• 3 teaspoons minced garlic
• 3 cans cream of mushroom soup
• 2 cups fresh sliced mushrooms
• 1 1/2 cups milk
• 3 cups instant white or brown rice (prepared)
• Salt, to taste
• Freshly ground pepper, to taste
• Garlic powder, to taste

Directions:

1. Preheat your oven to 350°F.
2. Prepare the rice according to the package instructions, making enough to cover the entire bottom of a deep 9×13-inch glass baking dish (enough for 3 servings).
3. In a large skillet, heat enough olive oil to cover the bottom.
4. Coat the chicken thighs on both sides with olive oil and season with salt, pepper, and garlic powder to taste.
5. Once the olive oil is hot, reduce the heat to medium to medium-high and add the minced garlic.
6. Let the garlic sauté in the oil for about 1 minute, then add the chicken thighs, skin side down, to the skillet.
7. Brown the chicken for 15 minutes on each side until golden brown, locking in the flavor.
8. While the chicken is cooking, prepare the cream of mushroom soup by combining 2-3 cans in a bowl with 1 1/2 cups of milk, salt, pepper, garlic powder, minced garlic, and sliced fresh mushrooms.
9. Brush a small amount of olive oil around the bottom and sides of the baking dish.
10. Spread the prepared rice evenly over the bottom of the dish, then arrange the browned chicken thighs on top.
11. Pour the mushroom sauce mixture over the chicken and rice in the baking dish.
12. Cover the dish with foil and bake for about 45-50 minutes.
13. Then, uncover and bake for an additional 20 minutes until the chicken is cooked through and the sauce is bubbling.
14. Serve hot, alongside freshly baked rolls or your favorite side dishes.

Cooking Tips:

Be sure to brown the chicken thighs well to lock in flavor and ensure they are cooked through.
Feel free to customize the dish by adding your favorite herbs or spices to the mushroom sauce.
Serve leftovers reheated or cold as a delicious lunch option.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tablespoons olive oil
• 4 slices bacon, chopped
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 2 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• Additional Parmesan cheese and fresh parsley for garnish

Directions:

1. Season chicken breasts with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes per side.
4. Remove from skillet and set aside.
5. In the same skillet, cook bacon until crisp.
6. Remove bacon and set aside, leaving the bacon grease in the skillet.
7. Add mushrooms to the skillet and sauté until they begin to brown, about 5 minutes.
8. Add garlic and cook for another minute.
9. Stir in spinach and cook until wilted.
10. Lower the heat and add heavy cream, Parmesan cheese, and nutmeg.
11. Cook, stirring frequently, until the sauce thickens slightly.
12. Return the chicken and bacon to the skillet.
13. Spoon the creamed spinach and mushroom sauce over the chicken.
14. Cook for an additional 2-3 minutes, ensuring the chicken is reheated and everything is well combined.
15. Serve hot, garnished with additional Parmesan cheese and fresh parsley.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 650 kcal per serving | Servings: 4 servings

Storage:

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave until warmed through.

Recipe Tips:

For a lighter version, you can use half-and-half or milk instead of heavy cream. Feel free to customize the dish by adding your favorite herbs or spices to the sauce for a personal touch. Enjoy this smothered chicken with a side of rice, pasta, or crusty bread to soak up the delicious sauce.”