Description
A creamy, garlicky one-skillet chicken and rice dinner with fresh spinach and Parmesan. Comforting, quick, and perfect for weeknights.
Ingredients
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
3/4 teaspoon garlic salt
1/4 teaspoon ground black pepper
4 cloves garlic, finely minced
1 cup long-grain white rice (uncooked)
3 cups low-sodium chicken broth
1/2 cup heavy cream
2 cups fresh spinach leaves
1/4 cup finely grated Parmesan cheese
Cooking oil or nonstick spray, as needed
Instructions
1. Season the chicken evenly with garlic salt and black pepper.
2. Heat a large skillet with a light coating of oil over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until lightly browned and cooked through.
3. Stir in the minced garlic and cook for about 1 minute, just until fragrant.
4. Add the uncooked rice and chicken broth to the skillet. Stir, bring to a gentle boil, then cover with a lid.
5. Reduce heat to medium-low and simmer for 12–15 minutes, until the rice is tender and most of the liquid has been absorbed.
6. Pour in the heavy cream and add the spinach. Stir gently, cover again, and cook for another 5–7 minutes, until the spinach wilts and the mixture becomes creamy.
7. Remove from heat, stir in the Parmesan cheese until melted and smooth, then serve warm.
Notes
For extra richness, use freshly grated Parmesan and full-fat cream. Add sun-dried tomatoes or red pepper flakes for a Tuscan twist.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Quick & Easy Dinners
- Method: One-pan skillet
- Cuisine: American