Description
A creamy and flavorful chicken and rice dish with fresh spinach and artichokes.
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 (Broth will add more flavor)
- 5–8 cups fresh spinach (Thawed and drained 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. Stir every 5 minutes to ensure the rice doesn’t stick/burn the bottom of the pan.
- Remove the lid from the pot and turn off the heat. Add in the softened cream cheese and grated parmesan. Stir to gently combine.
- Taste and adjust the spices as necessary. Add more Italian seasoning, salt, and pepper if desired.
Notes
- Adjust seasoning to your preference.
- You can use different vegetables based on your preference.
- Save leftover chicken and rice for quick meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg