Description
This delicious creamy Italian chicken and rice is packed with flavor from the Italian seasoning, sundried tomatoes, and Parmesan cheese.
Ingredients
Scale
- 1 teaspoon olive oil
- 20 oz boneless, skinless chicken breasts or thighs (diced into 1/2–1 inch chunks)
- 2–2 1/2 teaspoons Italian Seasoning
- 1/2 teaspoon smoked paprika
- salt and pepper to taste
- 1/2 cup diced onions
- 3 garlic cloves (minced)
- 1 cup uncooked rice
- 1 3/4 cups broth or water (broth will add more flavor)
- 2–4 cups fresh spinach
- 1/4 cup sundried tomatoes (sliced into pieces)
- 1/2 cup heavy whipping cream
- 1 1/2 cups 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, smoked paprika, salt, and pepper.
- Stir and cook for 3-4 minutes to sear the chicken. Add in the onions and garlic. Stir and cook until the onions and garlic are fragrant.
- Add in the rice, broth, sundried tomatoes, and spinach. Stir to combine and deglaze the bottom of the pot 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 on the rice and stir every 5 minutes to ensure it doesn’t stick or burn.
- Remove the lid from the pot, turn off the heat, and add the heavy cream and grated Parmesan. Taste and adjust seasonings as necessary.
Notes
- This recipe uses chicken bone broth for extra flavor.
- Adjust the amount of spinach according to your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg