Description
This creamy Spinach Artichoke Chicken and Rice is a cozy, one-pan wonder loaded with tender chicken, hearty rice, melty cheese, and the beloved flavors of spinach artichoke dip. It’s the perfect comfort food — creamy, rich, and ready to satisfy.
Ingredients
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2 tbsp olive oil
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1 lb boneless, skinless chicken breasts, diced
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2 cloves garlic, minced
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1 cup long-grain white rice
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2½ cups chicken broth
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1 (14 oz) can artichoke hearts, drained and chopped
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2 cups fresh spinach, chopped
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½ cup cream cheese
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½ cup shredded mozzarella
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¼ cup grated Parmesan cheese
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Salt and pepper to taste
Instructions
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Sauté chicken: Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and cook until browned (about 5–6 minutes).
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Add garlic and rice: Stir in garlic and rice, cook for 1–2 minutes until fragrant.
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Simmer: Pour in chicken broth, bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
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Add veggies: Stir in artichokes and spinach. Cook until spinach wilts.
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Make it creamy: Stir in cream cheese, mozzarella, and Parmesan until melted and creamy.
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Serve: Garnish with extra cheese or parsley, if desired.
Notes
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Use rotisserie chicken to speed things up.
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Frozen spinach can be substituted—just thaw and squeeze out excess water.
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Add red pepper flakes for a spicy twist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 450 kcal
- Sugar: 2g
- Sodium: 550mg
- Fat: 22g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 32 g