Creamy Rice Chicken Spinach Dinner
Indulge in the rich and comforting flavors of this Creamy Rice Chicken Spinach Dinner, the perfect one-skillet recipe for busy weeknights or cozy family meals. Juicy seared chicken breasts are nestled in a bed of tender white rice enriched with sautéed onions, garlic, and a luscious blend of heavy cream and Parmesan cheese. Nutritious baby spinach adds a pop of color and freshness, while a hint of paprika rounds out the dish with a subtle smoky note. With the convenience of a single pan and just 45 minutes from start to finish, this creamy chicken and rice recipe is as easy as it is delicious. Serve it garnished with fresh parsley for a sophisticated touch, and watch your dinner table light up with satisfaction. Perfect for lovers of hearty comfort food with a gourmet twist!
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Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, finely diced
- 3 cloves garlic cloves, minced
- 1 cup white rice
- 2.5 cups chicken broth
- 0.5 cup heavy cream
- 0.5 cup Parmesan cheese, grated
- 4 cups baby spinach
- 0.5 teaspoon paprika
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Season the chicken breasts with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and paprika on both sides.
Heat olive oil in a large skillet over medium heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden. Remove from the skillet and set aside. The chicken does not need to be fully cooked at this stage.
In the same skillet, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the rice to the skillet and toast it for 1-2 minutes, stirring frequently to coat it in the buttery onion mixture.
Pour in the chicken broth and stir to combine. Bring the mixture to a simmer.
Reduce the heat to low, cover the skillet with a lid, and simmer for 10 minutes.
After 10 minutes, return the seared chicken breasts to the skillet, placing them on top of the partially cooked rice. Cover and continue to simmer for another 10-12 minutes, or until the chicken is fully cooked and the rice is tender.
Remove the chicken from the skillet and set aside on a plate.
Stir in the heavy cream, grated Parmesan cheese, and the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper. Mix until the cheese is melted and the mixture is creamy.
Add the baby spinach to the skillet and stir until wilted, about 2-3 minutes.
Return the chicken to the skillet, nestling it into the creamy rice and spinach mixture. Allow it to warm through for 2 minutes.
Garnish with chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
1720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.0 g | 141% | |
| Saturated Fat | 52.5 g | 262% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 5430 mg | 236% | |
| Total Carbohydrate | 77.0 g | 28% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 6.6 g | ||
| Protein | 96.2 g | 192% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 714 mg | 55% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1463 mg | 31% | |
*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.
