Creamy Tomato-Braised Chicken Thighs with Mushroom Rice

Warm, comforting, and deeply flavorful, this Creamy Tomato-Braised Chicken Thighs with Mushroom Rice combines tender, seared chicken thighs with a rich tomato-garlic sauce and a luscious finish of cream and fresh parsley. Paired with a savory mushroom rice infusion, it’s a one–two punch of satisfying textures—juicy poultry, al dente grains, and earthy fungi—that elevates simple pantry ingredients into an impressive, homey feast. Whether you’re feeding family on a busy weeknight or entertaining friends on the weekend, this recipe delivers restaurant-quality results with easy-to-follow steps and widely available ingredients.

Ingredients

For the Tomato-Braised Chicken

• 2 tablespoons vegetable oil

• 2 tablespoons unsalted butter

• 4 chicken thigh fillets (about 700 g / 1.5 lbs total), skinless and boneless

• Salt and freshly ground black pepper, to taste

• 1 medium onion, finely chopped

• 1 large ripe tomato, diced

• 3 garlic cloves, minced

• 400 g (14 oz) canned grated tomatoes or passata

• 100 ml heavy cream (10%–30% fat)

• A handful fresh parsley, chopped

For the Mushroom Rice

• 2 tablespoons vegetable oil

• 1 tablespoon unsalted butter

• 1 medium onion, finely chopped

• 200 g (7 oz) mushrooms, sliced (button, cremini, or mixed)

• 1 cup (200 g) long-grain rice, rinsed until water runs clear

• 1 teaspoon salt

• 1 teaspoon Italian herb blend (oregano, basil, thyme)

• 1 teaspoon cayenne pepper (adjust for heat preference)

• 1 teaspoon curry powder

• 2 green onions (scallions), thinly sliced

• Freshly ground black pepper, to taste

Directions

1. Brown the Chicken

1. Heat the Pan: In a large, heavy skillet or Dutch oven, warm 2 tablespoons vegetable oil over medium-high heat until shimmering.

2. Season & Sear: Pat the chicken thighs dry and season generously with salt and black pepper. Add the thighs to the pan, leaving space between each piece. Cook undisturbed for 4–5 minutes per side, until deeply golden-brown. Transfer to a plate and set aside.

2. Build the Flavor Base

1. Sweat the Onion: In the same pan, reduce heat to medium. Add 2 tablespoons butter and the chopped onion. Sauté 3–4 minutes until translucent.

2. Garlic & Tomato: Stir in the minced garlic and cook 30 seconds until fragrant. Add the diced fresh tomato and cook 2–3 minutes to soften.

3. Deglaze with Tomatoes: Pour in the 400 g grated tomatoes or passata. Scrape up any browned bits from the pan—the foundation of your deep flavor.

3. Braise the Chicken

1. Return Chicken: Nestle the seared thighs back into the sauce, spooning sauce over each piece.

2. Simmer: Reduce heat to low, cover the pan, and braise 15–20 minutes, until chicken is fork-tender and cooked through (internal temperature 75 °C / 165 °F).

3. Finish with Cream: Stir in 100 ml cream and simmer uncovered another 2–3 minutes to thicken slightly. Adjust seasoning with salt, pepper, and chopped parsley.

4. Prepare the Mushroom Rice

1. Toast Aromatics: Meanwhile, in a separate saucepan or skillet, heat 2 tablespoons vegetable oil and 1 tablespoon butter over medium heat. Add the chopped onion and sauté 3 minutes until soft.

2. Cook Mushrooms: Add the sliced mushrooms; cook 4–5 minutes until they release moisture and begin to brown. Season lightly with salt and pepper.

3. Spice & Rice: Stir in the Italian herbs, cayenne, and curry powder. Add the rinsed rice and toss for 1 minute to coat each grain.

4. Simmer: Pour in 2 cups (480 ml) of water or low-sodium broth (adjust quantity per rice package instructions). Bring to a boil, then reduce to a low simmer, cover, and cook 15–18 minutes until rice is tender and liquid absorbed.

5. Fluff & Garnish: Remove from heat; let rest 5 minutes covered. Fluff with a fork and stir in sliced green onions.

5. Plate & Serve

1. Spoon Rice: Divide the mushroom rice among warmed plates or shallow bowls.

2. Top with Chicken: Place 1–2 chicken thighs atop the rice and ladle extra creamy tomato sauce around.

3. Garnish: Sprinkle with chopped fresh parsley and an extra crack of black pepper. Serve immediately.

Background & Inspiration

Braising chicken in tomatoes dates back to rustic European peasant cooking, where inexpensive cuts transformed into tender delicacies in simmering sauces. Adding cream at the end echoes French “à la crème” techniques, lending richness without masking the tomato’s brightness. Pairing with spiced mushroom rice brings an international touch—curry hints nod to South Asian flavors—creating a globally inspired comfort dish.

Tips & Techniques

• Dry Your Chicken: Pat thighs thoroughly before seasoning to ensure a crisp sear.

• One-Pan Efficiency: Use a wide, oven-safe skillet to braise; if preferred, finish in a 180 °C (350 °F) oven for 10 minutes instead of stovetop.

• Rice Rinsing: Rinsing rice removes excess starch for fluffy, separate grains.

• Flavor Boost: Deglaze the chicken pan with a splash of white wine before adding tomatoes, if desired.

• Make-Ahead: Cook the mushrooms and rice up to a day ahead; gently reheat with a splash of water and butter.

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Variations

• Spicy Tomato: Add ½ teaspoon red chili flakes to the sauce for heat.

• Herb Swap: Replace parsley with fresh cilantro or basil for a different herbal note.

• Vegetarian Option: Substitute chicken thighs with seared firm tofu or cauliflower steaks and use vegetable broth to braise.

• Cheesy Finish: Stir in 50 g grated Parmesan or vegan cheese into the sauce for extra umami.

• Grain Alternative: Serve over quinoa, barley, or couscous in place of rice.

Serving Suggestions

• Vegetable Sides: Roasted carrots, steamed broccoli, or a crisp cucumber salad complement the richness.

• Bread Pairing: Offer warm crusty baguette or garlic naan to mop up the creamy sauce.

• Beverage: A medium-bodied red wine like Merlot or a light lager pairs beautifully.

• Family Style: Present in the skillet on the table with bowls of rice, letting guests serve themselves.

Storage & Reheating

• Refrigerate: Store cooled chicken and rice separately in airtight containers for up to 3 days.

• Freeze: Freeze portions for up to 1 month. Thaw overnight in the fridge.

• Reheat: Gently warm chicken in a covered skillet with a splash of broth; microwave rice with a damp paper towel to restore moisture.

Nutritional Overview (per serving, serves 4)

• Calories: ~550 kcal

• Protein: 28 g

• Carbohydrates: 55 g

• Fat: 24 g (saturated: 8 g)

• Fiber: 3 g

• Sodium: Variable, depending on added salt and broth

Frequently Asked Questions

1. Can I use chicken breast instead of thighs?
   Yes—but thighs remain juicier when braised; reduce cook time by 5 minutes for breast.

2. What’s the best way to thicken the sauce more?
   Stir in a slurry of 1 tsp cornstarch mixed with 1 tbsp water and simmer 2 minutes.

3. My rice is gummy—how can I prevent that?
   Rinse thoroughly, use a tight-fitting lid, and avoid stirring rice while it cooks.

4. Can I make this gluten-free?
   Use gluten-free flour or cornstarch for thickening, and ensure your broth is gluten-free.

5. How do I adjust spice levels?
   Reduce or omit cayenne pepper and curry powder, or add extra for more heat.

6. Is this dish freezer-friendly?
   Yes—store chicken and rice separately to maintain the best texture on reheating.

7. Can I add vegetables to the braise?
   Carrots, bell peppers, or zucchini can join the sauce—add them with the diced tomato.

8. Why add curry powder?
   A small amount adds warm, aromatic complexity that complements the tomato and mushroom notes.

9. What cream substitutes work?
   Half-and-half, coconut cream, or plant-based creams (soy, oat) all work well.

10. How do I make the sauce more tangy?
    Stir in 1 teaspoon red wine vinegar or lemon juice just before serving.