Creamy Parmesan Spinach Chicken Rice (Print Version)
# Ingredients:
→ Chicken
01 -
2 boneless, skinless chicken breasts, cut into strips
02 -
1 teaspoon salt
03 -
Pepper to taste
04 -
1 teaspoon garlic powder
05 -
1 teaspoon crushed red pepper flakes (adjust for spice level)
06 -
1 teaspoon smoked paprika
→ Rice and Sauce
07 -
1 cup long-grain white rice
08 -
2 cups chicken broth
09 -
1 cup heavy cream
10 -
1 cup Parmesan cheese, grated
11 -
2 cups fresh spinach, chopped
→ Other
12 -
1 tablespoon butter
13 -
1 tablespoon olive oil
14 -
4 cloves garlic, minced
15 -
1/2 teaspoon onion powder
16 -
Fresh parsley, chopped (garnish)
# Instructions:
01 -
Heat olive oil in a large skillet over medium-high heat. Season the chicken strips with salt, pepper, garlic powder, smoked paprika, and red pepper flakes. Cook for 6-8 minutes, flipping as needed, until golden brown and fully cooked. Remove and set aside.
02 -
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, just until fragrant. Pour in the chicken broth and bring to a light simmer. Stir in the rice, lower the heat, cover, and cook for 15-20 minutes, or until the liquid is absorbed and the rice is tender.
03 -
Once the rice is ready, stir in the heavy cream and Parmesan cheese. Mix well until everything is melted and the sauce turns creamy and smooth. Adjust seasoning with salt and pepper if needed.
04 -
Add the chopped spinach and stir until it wilts into the rice. Return the chicken to the pan, stirring to combine. Let everything warm through for another minute or two.
05 -
Sprinkle with fresh parsley and serve hot.