Description
A delicious creamy chicken and spinach rice dish that’s easy to make and packed with flavor.
Ingredients
Scale
- 1 teaspoon olive oil
- 20–24 oz boneless skinless chicken breasts or thighs (Diced into 1/2–1 inch chunks)
- 1–1 1/2 teaspoons Italian Seasoning
- salt and pepper to taste
- 1/2 cup diced onions
- 8–12 oz artichokes (Drained)
- 3–4 garlic cloves (Minced)
- 1 cup uncooked rice
- 1 3/4 cup broth or water (Chicken bone broth recommended)
- 5–8 cups fresh spinach (8 cups recommended; or 5–10 oz if using frozen)
- 4 oz cream cheese (Softened)
- 1/4 cup grated Parmesan reggiano cheese
Instructions
- Place a skillet, pot, or Dutch oven on the stove at medium heat. Add the olive oil, diced chicken, Italian seasoning, salt, and pepper to taste.
- Stir and cook for 3-4 minutes to sear the chicken. Add in the onions, garlic, and artichokes. Stir and cook until the onions and garlic are fragrant.
- Add in the rice, broth, and spinach. Stir to combine and deglaze the bottom of the pot/pan with your spoon.
- Place the lid on the pot and adjust the heat to low. Allow the rice to simmer for 15-20 minutes until the broth has evaporated and the rice is soft. Check in on the rice and stir every 5 minutes.
- Remove the lid from the pot and turn the heat off the pan. Add in the softened cream cheese and grated Parmesan. Stir to gently combine.
- Taste the dish repeatedly and adjust the spices as necessary.
Notes
- Be sure to thaw and drain frozen spinach before using.
- Adjust the quantity of cream cheese and Parmesan cheese to your preference for creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg