Description
A savory one-pan meal of tender chicken and aromatic rice simmered in a rich garlic-cream sauce, perfect for busy weeknights and family dinners.
Ingredients
Chicken breast pieces, 1.5 lbs (cut into 1-inch cubes)
Long-grain white rice, 1.5 cups (rinsed until water runs clear)
Chicken broth, 2.5 cups (low-sodium preferred)
Heavy cream, 1/2 cup (room temperature)
Garlic cloves, 4 large (finely minced)
Spinach, 2 cups (fresh baby spinach leaves)
Melted parmesan, 1/2 cup (freshly grated)
Fresh parsley, 2 tbsp (finely chopped for garnish)
Black pepper, 1 tsp (freshly cracked)
Olive oil, 2 tbsp (for searing)
Instructions
Preheat oven to 375°F (190°C) if baking the skillet, or arrange the heat source for stovetop cooking.
Heat olive oil in a large oven-safe skillet over medium-high heat.
Add chicken pieces and sear until golden brown on all sides, turning occasionally.
Sprinkle garlic into the pan and sauté for 1-2 minutes.
Stir in the rice and cook for another 2 minutes.
Pour in chicken broth, then heavy cream, and stir well to combine.
Sprinkle in grated parmesan cheese and season with black pepper.
Bring the mixture to a simmer, then reduce heat to low and cover.
Let the mixture simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.
Fold in fresh baby spinach leaves and cook for an additional 2 minutes until wilted.
Remove from heat and garnish with chopped parsley before serving.
Notes
If using stovetop only, cover and reduce heat to a gentle simmer to prevent burning.
For extra flavor, add a pinch of nutmeg to the cream mixture.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop/Simmering
- Cuisine: American-Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 1500mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg