Description
A vibrant one-pan meal combining tender chicken breast with garlic-infused rice, zucchini, cherry tomatoes, and fresh herbs. Creamy and satisfying, this dish delivers restaurant-quality flavor with minimal cleanup.
Ingredients
1.5 lbs chicken breast pieces, cut into uniform 1-inch cubes
1.5 cups long-grain white rice, rinsed until water runs clear
2 medium zucchini, cut into half-moon shapes
1 cup cherry tomatoes, halved
2 cups fresh spinach, packed and roughly chopped
4 large garlic cloves, minced or pressed
1 cup heavy cream
2.5 cups chicken broth (low sodium preferred)
1/2 cup melted parmesan (freshly grated)
1/4 cup fresh basil, chiffonade cut for garnish
Olive oil
Instructions
Heat olive oil in a large skillet over medium-high. Sauté chicken cubes until browned and partially cooked.
Add minced garlic and stir for 1 minute until fragrant.
Pour in rinsed rice, zucchini, and cherry tomatoes. Stir to combine.
Add chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
Uncover, stir in heavy cream and melted parmesan. Cook uncovered for 3-5 minutes until rice absorbs liquid.
Fold in fresh spinach and cook until wilted, about 2 minutes.
Garnish with fresh basil and serve hot.
Notes
Use low-sodium chicken broth to control salt levels.
Fresh herbs significantly enhance flavor—avoid pre-packaged basil.
Let the dish rest for 5 minutes before serving to allow sauces to stabilize.
Parmesan can be substituted with nutritional yeast for a vegan option.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Simmering
- Cuisine: American-Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 8g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 15g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 120mg