Italian Chicken with Colorful Rice

Combine flour, salt, basil, oregano, thyme, and black pepper in a shallow bowl or plate. Pat the cut chicken pieces dry and coat evenly in the seasoned flour mixture, shaking off excess.

Heat butter and vegetable oil in a large skillet over medium-high heat. Once the butter is foaming, add the floured chicken pieces and brown them on both sides until golden, approximately 4-5 minutes per side.

Remove the browned chicken pieces from the skillet and set aside on a clean plate.

Add the sliced mushrooms to the same skillet and sauté over medium heat, stirring occasionally, until they release their liquid and begin to soften, about 3-4 minutes.

Pour the dry white wine into the skillet, scraping the bottom with a wooden spoon to deglaze and incorporate any browned bits. Allow the wine to reduce for 1 minute.

Return the browned chicken pieces to the skillet and add the chicken broth. Bring to a gentle simmer, then reduce heat to medium-low and cover partially.

Simmer the chicken uncovered for approximately 15 minutes, or until the chicken is cooked through and the liquid has reduced slightly.

Stir the diced tomatoes and chopped fresh spinach into the skillet, combining gently with the chicken and mushroom mixture. Simmer for an additional 2-3 minutes until the spinach wilts.

Spread the hot cooked rice on a serving platter or divide among individual plates. Top with the chicken, mushrooms, tomatoes, and spinach, along with the pan sauce.