Creamy Parmesan Spinach Rice with Spicy Garlic Chicken
Creamy, comforting, and packed with flavor, this dish features juicy strips of spicy garlic chicken atop a luscious, cheesy rice with wilted spinach.
Servings: 4 servings
Equipment
- Large Skillet
Ingredients
Protein
- 2 pieces Boneless, skinless chicken breasts Cut into strips
Rice
- 1 cup Long-grain white rice Rinsed until water runs clear
Broth
- 2 cups Chicken broth Hot or at room temperature
Cream
- 1 cup Heavy cream Room temperature
Cheese
- 1 cup Parmesan cheese Grated, freshly grated preferred
Fats
- 1 tablespoon Butter Unsalted or salted, room temperature
- 1 tablespoon Olive oil
Spices
- 4 cloves Garlic Minced
- 1 teaspoon Garlic powder
- 1 teaspoon Crushed red pepper flakes
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Onion powder
- 1 teaspoon Salt Divided, adjust to taste
Vegetables
- 2 cups Fresh spinach Chopped, packed
- Fresh parsley Chopped For garnish
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken strips with 1/2 teaspoon salt, a few grinds of pepper, garlic powder, smoked paprika, and red pepper flakes. Toss to coat evenly.
- Cook the chicken strips for 6–8 minutes, flipping as needed, until golden brown on the outside and fully cooked through (internal temperature 165°F or cooked until no longer pink). Remove the chicken from the skillet and set aside on a plate. Keep the pan juices in the skillet.
- In the same skillet, reduce heat to medium and add 1 tablespoon butter. Once melted, add the minced garlic and cook for about 1 minute, stirring constantly, just until fragrant and slightly golden (do not burn).
- Pour in 2 cups chicken broth and bring to a light simmer. Stir in 1 cup rinsed long-grain white rice, scrape up any browned bits from the bottom of the pan, lower the heat to maintain a gentle simmer, cover the skillet, and cook for about 15–20 minutes, or until the liquid is absorbed and the rice is tender. Check once halfway and give a gentle stir.
- Once the rice is tender, stir in 1 cup heavy cream and 1 cup grated Parmesan cheese. Mix well until the cheese melts and the sauce becomes creamy and smooth. Taste and adjust seasoning with a little salt and pepper if needed.
- Add 2 cups chopped fresh spinach and stir until the spinach wilts into the rice, about 1–2 minutes. Return the cooked chicken to the skillet and stir to combine, letting everything warm through for another minute or two.
- Sprinkle with chopped fresh parsley and an extra pinch of Parmesan if you like. Serve hot and enjoy.
Notes
Use freshly grated Parmesan for best flavor and melting quality; pre-grated cheese can have anti-caking agents that affect texture. Rinse the rice until the water runs clear to remove excess starch and prevent gummy rice.