Creamy Chicken and Rice

plateful of chicken and rice with carrots and spinach.

This creamy chicken and rice is made in just one skillet and is the perfect comfort food dish!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 458kcal

Author Karly Campbell

Ingredients

1 pound chicken breasts cut into 1-inch pieces
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 tablespoon olive oil
1 cup long grain white rice
1 cup diced carrots
3 cloves garlic minced
2 1/2 cups chicken stock
2 cups chopped spinach
¼ cup heavy cream

Instructions

Season the chicken with the salt, pepper, and garlic powder.
Add the olive oil to a large, deep skillet over medium heat and heat until shimmering.
Add the chicken to the skillet and cook, stirring often, until chicken is browned on the outside, about 5 minutes.
Add the rice, carrots, garlic, and chicken broth to the pan and stir to combine. Bring to a boil over medium heat.
Reduce heat to medium low and cover pan. Cook for 20 minutes or until liquid has evaporated and rice is tender. Stir halfway through cooking.
Remove the pan from the heat and add the spinach . Stir to combine. Cover the pan and let sit for 5 minutes to wilt the spinach.
Stir in the cream and taste for seasoning. Add additional salt, if desired. Serve immediately.

Video

Notes

Be sure to use regular long grain white rice and not instant rice. Instant rice is pre-cooked and dehydrated, which means it will need less liquid and less cook time compared to regular white rice.

Nutrition