Description
A 30-minute one-pan meal with tender chicken, fluffy rice, and vibrant veggies in a rich garlic-cream sauce, perfect for busy weekdays.
Ingredients
Chicken Breast Pieces 1.5 lbs (Cut into 1-inch even cubes)
Long Grain White Rice 1.5 Cups (Rinsed until water runs clear)
Broccoli Florets 2 Cups (Bite-sized pieces)
Fresh Spinach 3 Cups (Roughly chopped)
Garlic 4 Cloves (Minced finely)
Chicken Broth 3 Cups (Low sodium preferred)
Heavy Cream 1/2 Cup (Room temperature)
Melted Parmesan 1/2 Cup (Freshly grated for better melting)
Fresh Parsley 2 Tbsp (Garnish)
Black Pepper 1 Tsp (Freshly cracked)
Instructions
Season chicken with salt and black pepper
Heat 2 tbsp olive oil in a large skillet over medium-high
Sear chicken until golden (5-7 minutes per side)
Add rice to the pan, cooking 2-3 minutes; season with remaining black pepper
Stir in minced garlic, 1/4 tsp paprika (optional), and 1 tbsp unsalted butter (if desired)
Add chicken broth and 1 tbsp lemon juice (to mimic white wine acidity)
Bring to a simmer, nestle broccoli and spinach into the rice
Cover, reduce heat to low, and cook 15 minutes
Remove cover, stir in heavy cream and parmesan until creamy (add more broth if too thick)
Let rest 5 minutes, then garnish with parsley
Notes
Use low-sodium broth for lighter flavor
Adjust garlic quantity to taste
Parmesan can be omitted for dairy-free version and replaced with nutritional yeast
Store leftovers airtight up to 4 days
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: American-Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 65mg