Creamy Chicken Spinach and Rice
Indulge in the ultimate comfort food with this Creamy Chicken Spinach and Rice recipe—a one-skillet wonder that's as satisfying as it is simple to make. Tender, golden-seared chicken breasts rest atop a bed of long-grain rice infused with the rich flavors of garlic, onion, and chicken broth. A luxurious blend of heavy cream, Parmesan cheese, and fresh baby spinach is stirred in to create a dreamy, velvety finish. Ready in just 45 minutes, this dish is perfect for busy weeknights or cozy family dinners. Garnished with optional red pepper flakes for a hint of heat, this recipe combines wholesome ingredients with an easy, straightforward cooking process for a meal everyone will love. Serve it straight from the skillet for convenience and rustic charm!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 piece yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 0.5 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 4 cups fresh baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Season both sides of the chicken breasts with salt, black pepper, and paprika.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and sear for 4-5 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside (it does not need to be fully cooked yet).
In the same skillet, add the remaining olive oil and butter. Once the butter has melted, add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the rice to the skillet and stir well to coat it in the oil and butter mixture. Toast the rice for 1-2 minutes.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet for added flavor. Bring the mixture to a simmer.
Reduce the heat to low, place the seared chicken breasts back into the skillet on top of the rice, and cover with a lid. Cook for 20 minutes, or until the rice is tender and the chicken is fully cooked through.
Carefully remove the chicken breasts from the skillet once cooked and set aside on a plate.
Stir the heavy cream, Parmesan cheese, and fresh spinach into the rice. Cook for 2-3 minutes, stirring frequently, until the spinach is wilted and the mixture is creamy.
Adjust seasoning with additional salt and pepper, if needed. Add a pinch of red pepper flakes for extra heat, if desired.
Slice the chicken breasts and serve them over the creamy spinach rice. Enjoy!
Nutrition Facts
Calories |
1960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.5 g | 151% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 508 mg | 169% | |
| Sodium | 4520 mg | 197% | |
| Total Carbohydrate | 75.9 g | 28% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 6.2 g | ||
| Protein | 139.4 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 665 mg | 51% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1168 mg | 25% | |
*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.
