Garlic Chicken and Rice
A creamy, one-pan garlic chicken and rice dinner with spinach and Parmesan ready in under 40 minutes.
Equipment
- large non-stick skillet or Dutch oven with lid
- Measuring cups and spoons
- Knife and cutting board
- Spatula or wooden spoon
Ingredients
- 1 pound boneless skinless chicken breasts cubed
- 3/4 teaspoon garlic salt
- 1/4 teaspoon ground black pepper
- 4 cloves garlic minced
- 1 cup dry white rice
- 3 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 2 cups fresh spinach
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Pat the cubed chicken dry and season evenly with the garlic salt and ground black pepper.
- Heat the large non-stick skillet or Dutch oven over medium-high and spray or lightly oil the pan. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 5–7 minutes.
- Add the minced garlic to the pan and sauté for about 1 minute until fragrant.
- Stir in the dry white rice, then pour in the low-sodium chicken broth. Increase heat to bring the mixture to a boil.
- Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 12–15 minutes until most of the liquid is absorbed and the rice is almost tender.
- Remove the lid, add the heavy cream and fresh spinach, stir to combine, then replace the lid and cook another 5–7 minutes until the rice is fully tender and the spinach is wilted.
- Turn off the heat, stir in the freshly grated Parmesan until melted and evenly distributed, then serve.
Notes
- Use a well-fitted lid to keep steam in while the rice cooks.
- Bring heavy cream to room temperature to reduce the chance of curdling.
- Do not remove the lid frequently while the rice is cooking.
- Stir in the Parmesan off the heat so it melts smoothly.