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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Season both sides of chicken with salt, pepper, garlic powder, onion powder, and thyme.
Heat olive oil in a large sauté pan and brown chicken on both sides until golden.
Remove chicken from the pan, add butter, and melt it to caramelize onions until golden and fragrant.
Mix in Worcestershire sauce and balsamic vinegar, stirring to combine.
Deglaze the pan by mixing in chicken broth.
Add sour cream, rice, and spinach, stirring until the mixture becomes bubbly.
Place chicken back into the pan, cover, and simmer until rice is cooked through and tender.
Remove the lid, top with fresh mozzarella, and broil in the oven until the cheese is melted and bubbly.
Top with chopped parsley before serving.
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You can substitute chicken thighs with chicken breasts if preferred.
For extra flavor, use homemade chicken broth instead of store-bought.
Adjust the amount of spinach based on your preference.
Can I use brown rice instead of white rice?
Yes, but you may need to adjust the cooking time and liquid ratio as brown rice takes longer to cook.
Can I make this dish ahead of time?
Yes, you can prepare the dish and reheat it in the oven before serving. Add fresh parsley just before serving.
What can I use instead of mozzarella?
You can use shredded cheddar, provolone, or any melty cheese of your choice.
Can I skip the Worcestershire sauce?
Yes, but it adds depth to the flavor. You can substitute it with soy sauce or omit it entirely.
How do I prevent the rice from sticking to the pan?
Ensure there is enough liquid in the pan and stir occasionally while cooking.
