Description
Spinach Artichoke Chicken and Rice is a creamy, comforting one-pan dish that combines tender chicken, fluffy rice, spinach, and artichokes in a cheesy, savory sauce. It’s perfect for a cozy family dinner.
Ingredients
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1 lb boneless, skinless chicken breasts or thighs, cut into chunks
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1 tbsp olive oil
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1 small onion, diced
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3 cloves garlic, minced
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1 cup long grain white rice
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2 cups chicken broth
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1 can (14 oz) artichoke hearts, drained and chopped
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2 cups fresh spinach (or 1 cup frozen, thawed and drained)
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1/2 cup cream cheese
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1/2 cup shredded mozzarella or Parmesan cheese
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Salt and black pepper to taste
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1/2 tsp dried thyme (optional)
Instructions
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Heat olive oil in a large skillet over medium heat. Add chicken, season with salt and pepper, and cook until browned on all sides. Remove and set aside.
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In the same skillet, add diced onion and cook until translucent, about 3–4 minutes. Add garlic and cook for another 30 seconds.
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Add rice and stir to coat. Pour in chicken broth and bring to a boil.
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Reduce heat to a simmer. Cover and cook for 10 minutes.
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Stir in artichokes, spinach, cream cheese, and cooked chicken. Cover and cook for another 10–12 minutes, until rice is tender and liquid is absorbed.
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Sprinkle in shredded cheese and thyme (if using). Stir until melted and creamy.
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Adjust seasoning as needed and serve hot.
Notes
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Use rotisserie chicken to save time on prep.
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Brown rice can be substituted but will require a longer cooking time and more broth.
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Add red pepper flakes for a hint of spice if desired.