Description
This one pan chicken and rice dinner is a cozy and flavorful meal featuring perfectly seared herbed chicken breasts nestled into tender, fluffy rice with fresh spinach and finished with a touch of parmesan cheese. With minimal prep and under 30 minutes of cook time, it’s a family favorite that’s both simple and delicious.
Ingredients
Chicken
- 1 ½ lb chicken breast, cut into 2 inch thick strips
- ½ – 1 tsp sea salt
- ½ tsp pepper
- 1 tsp Italian seasoning
- 1 tsp paprika
- ½ tsp onion powder
Other Ingredients
- 3 Tbsp unsalted butter, separated
- 3-4 cloves garlic, minced
- 1 cup long grain white rice
- 2½ cups low sodium chicken broth
- 2 cups fresh baby spinach, chopped
- 2 oz freshly grated parmesan cheese
Instructions
- Prepare the Chicken: Slice chicken breasts lengthwise into approximately 2-inch wide strips. Pound the pieces to about ¾ to 1 inch thickness. Pat dry with paper towels and season both sides generously with sea salt, pepper, Italian seasoning, onion powder, and paprika.
- Sear the Chicken: Heat a large skillet or sauté pan over medium-high heat. Melt 2 tablespoons of butter, then add minced garlic and cook for about 1 minute until fragrant, stirring constantly. Add the chicken pieces carefully and sear without moving for about 2 minutes on each side. Remove from pan and set aside. The chicken will not be fully cooked yet.
- Toast the Rice: Add the remaining 1 tablespoon of butter to the pan. Stir in the rice and cook for 1-2 minutes, stirring frequently to slightly toast the rice without burning it.
- Add Broth and Spinach: Pour in the chicken broth and add chopped spinach. Stir gently to combine all ingredients.
- Simmer the Dish: Bring the mixture to a gentle boil, then reduce heat to medium-low or low to maintain a low boil. Return the chicken to the pan, laying it gently on top of the rice without fully submerging. Cover the pan and simmer for 15-20 minutes until the rice is tender, the liquid is absorbed, and chicken reaches an internal temperature of 165°F.
- Finish and Serve: Remove the lid, push the chicken to one side, and stir the parmesan cheese into the rice to melt it. Serve immediately, topping with additional parmesan and freshly chopped parsley if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days. Add a splash of broth when reheating the rice to maintain moisture.
- To freeze, cool completely, then transfer to a freezer-safe container for up to 3 months.
- Avoid lifting the lid while rice is cooking to retain steam necessary for even cooking.
- Do not use brown rice as it requires longer cooking, which may dry out the chicken.
- Avoid minute/quick/parboiled rice as they cook too rapidly, resulting in mushy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
