Chicken Rice Florentine
Indulge in the comforting flavors of Chicken Rice Florentine, a one-skillet masterpiece that combines tender seared chicken breasts, creamy Parmesan-infused rice, and vibrant baby spinach for an elegant yet easy-to-make dinner. This hearty recipe brings together Italian-inspired seasoning and perfectly sautéed garlic and onion to create a rich and aromatic base for the long-grain white rice, which is simmered in chicken broth until irresistibly fluffy. A lush touch of heavy cream and melted Parmesan elevates the dish into a creamy, comforting delight, while the fresh spinach adds a boost of color and nutrients. Ready in under an hour, this restaurant-quality meal is ideal for busy weeknights or casual entertaining. Serve it as-is or with a crisp side salad for a perfectly balanced meal. Keywords: Chicken Rice Florentine, creamy skillet dinner, spinach rice recipe, one-skillet meal, easy chicken recipes.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion
- 3 cloves garlic cloves
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 6 cups baby spinach
- 0.75 cup Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon Italian seasoning
Instructions
Season the chicken breasts with salt, pepper, and Italian seasoning on both sides.
In a large skillet over medium heat, heat 1 tablespoon of olive oil. Cook the chicken breasts for about 6-7 minutes per side, or until golden brown and fully cooked (internal temperature should read 165°F). Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Once the butter has melted, add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute.
Add the rice to the skillet and stir to coat it in the butter mixture. Toast the rice for about 2 minutes, stirring frequently.
Pour in the chicken broth, scraping up any browned bits from the skillet. Bring the mixture to a boil, then lower the heat to a simmer. Cover and cook for 18-20 minutes, or until the rice is tender and has absorbed the liquid.
Stir in the heavy cream and baby spinach, cooking for 2-3 minutes until the spinach has wilted.
Mix in the Parmesan cheese, stirring until it melts and combines with the sauce.
Slice the cooked chicken breasts and place them on top of the rice mixture, allowing them to warm for a minute or two.
Serve immediately, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
3112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.2 g | 228% | |
| Saturated Fat | 85.6 g | 428% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 944 mg | 315% | |
| Sodium | 4831 mg | 210% | |
| Total Carbohydrate | 86.6 g | 31% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 8.4 g | ||
| Protein | 256.9 g | 514% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1036 mg | 80% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 784 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
