Creamy Garlic Herb Chicken and Mushroom Hotpot

This rich and velvety variation transforms humble ingredients into a luxurious one-pot meal, perfect for chilly evenings. Tender chicken thighs and earthy cremini mushrooms are braised in a savory garlic-infused cream sauce, creating a warming dish that pairs perfectly with crusty bread.

Instructions

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Melt the butter in a large heavy-bottomed pot or Dutch oven over medium-high heat.

Add the chicken chunks and sear until browned on all sides, about 5-6 minutes. Remove chicken from the pot and set aside.

In the same pot, add the sliced mushrooms and diced onion. Sauté for 6-8 minutes until the onions are translucent and mushrooms are browned.

Stir in the minced garlic and cook for 1 minute until fragrant.

Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook off the raw flour taste.

Gradually pour in the chicken broth while stirring to prevent lumps. Add the dried thyme, salt, and pepper.

Return the chicken (and any juices) to the pot. Bring to a simmer, cover, and reduce heat to low. Cook for 20 minutes until chicken is tender.

Stir in the heavy cream and fresh spinach. Simmer uncovered for 2-3 minutes until the spinach is wilted and the sauce has thickened slightly. Serve hot.