20-Minute Creamy Garlic Parmesan Chicken and Rice Skillet
A quick and comforting weeknight dinner featuring tender golden chicken bites and fluffy rice coated in a rich, velvety garlic Parmesan cream sauce with tender spinach.
Ingredients
- •1.25 lb boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
- •1 tablespoon olive oil
- •2 tablespoon unsalted butter, divided
- •5 cloves garlic, finely minced
- •1 teaspoon Italian seasoning
- •0.5 teaspoon garlic powder
- •0.5 teaspoon onion powder
- •0.75 teaspoon kosher salt
- •0.5 teaspoon black pepper, freshly cracked
- •0.75 cup low-sodium chicken broth
- •0.75 cup heavy whipping cream
- •3 cup cooked white rice (such as Jasmine or Long Grain)
- •1 cup Parmesan cheese, freshly grated
- •2 cup fresh baby spinach, roughly chopped
- •2 tablespoon fresh Italian flat-leaf parsley, finely chopped
Instructions
- 1.
In a medium bowl, toss the diced chicken with Italian seasoning, garlic powder, onion powder, kosher salt, and freshly cracked black pepper until evenly coated.
- 2.
Heat olive oil and 1 tablespoon of butter in a large 12-inch non-stick or cast-iron skillet over medium-high heat. Add the seasoned chicken in a single layer and cook undisturbed for 3 minutes, then flip and cook for another 2 to 3 minutes until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Transfer the chicken to a plate and set aside.
- 3.
Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet along with the minced garlic. Sauté for 30 to 45 seconds until fragrant, taking care not to burn the garlic.
- 4.
Pour in the chicken broth and heavy cream, using a wooden spoon to scrape up any flavorful browned bits stuck to the bottom of the skillet. Bring the mixture to a gentle simmer for 1 to 2 minutes until slightly reduced.
- 5.
Reduce heat to low and gradually whisk in the freshly grated Parmesan cheese until melted and a smooth, creamy sauce forms. Stir in the chopped baby spinach and cook for about 1 minute until wilted.
- 6.
Fold in the cooked rice and return the cooked chicken along with any accumulated resting juices into the skillet. Toss everything gently until thoroughly combined and heated through, about 2 minutes.
- 7.
Remove from heat, garnish with freshly chopped parsley and extra grated Parmesan, and serve immediately.
Tips
- 💡Using day-old chilled rice or ready-to-heat microwavable jasmine rice ensures the dish comes together in under 20 minutes without getting mushy.
- 💡Always grate your Parmesan cheese fresh from a block for a smooth, velvety sauce; pre-shredded cheese contains anti-caking agents that cause clumping.
- 💡If the sauce becomes too thick after adding the rice, stir in an extra 2 to 3 tablespoons of warm chicken broth to loosen it to your desired consistency.
Recipe from TheCookbook.ai
Created by Basil Roux