Creamy Garlic Chicken & Rice Bake with Spinach

Ever have one of those nights where you’re staring into the fridge, willing a delicious dinner to magically appear? Yeah, me too. That’s exactly why this Creamy Garlic Chicken & Rice Bake with Spinach is my go-to lifesaver. It’s the kind of meal that feels like a big, warm hug but doesn’t ask you to spend your entire evening chained to the stove. Everything cooks together in one dish, the flavors meld into something absolutely magical, and you’re left with a hearty, satisfying dinner that everyone will love. What’s not to love about that?

Top Reasons To Make It

• It’s a complete, balanced meal with protein, grains, and veggies all in one pan.
• You get that creamy, comfort food feel without any canned soup.
• Perfect for using up leftover or rotisserie chicken to get dinner on the table even faster.
• Cleanup is a dream since you only need one baking dish.
• It’s so forgiving! You can swap in what you have on hand.

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch cubes: For lean, tender bites throughout.
• 1 cup uncooked long-grain white rice: The base that soaks up all the delicious flavor.
• 1 small yellow onion, finely diced: Adds a sweet, savory foundation.
• 4 cloves garlic, minced: For that essential, aromatic garlicky goodness.
• 2 cups fresh spinach, roughly chopped: Pops of color and nutrients.
• 1 ½ cups chicken broth: Creates the cooking liquid for the rice.
• 1 cup milk (2% or whole works best): Makes the sauce luxuriously creamy.
• ½ cup grated Parmesan cheese: Adds a salty, nutty depth.
• 1 tsp paprika: For a touch of warmth and color.
• Salt and black pepper to taste: To season everything perfectly.

Instructions

1. Preheat your oven to 375°F (190°C) and grab a 9×13 inch baking dish. A little spritz of cooking spray never hurts.
2. In the baking dish, combine the uncooked rice, diced onion, minced garlic, and chopped spinach. Give it a quick stir to mix everything together.
3. Evenly place the cubed chicken breast on top of the rice and spinach mixture.
4. In a separate bowl or large measuring cup, whisk together the chicken broth, milk, grated Parmesan, paprika, salt, and pepper. Pour this mixture evenly over everything in the baking dish. Try to submerge the rice as much as you can.
5. Cover the dish tightly with foil and bake for 55-60 minutes. You’ll know it’s done when the rice has absorbed all the liquid and the chicken is cooked through.
6. Carefully remove the dish from the oven and let it sit, still covered, for about 10 minutes. This lets the rice finish steaming and makes everything so, so tender.
7. Give it a good fluff with a fork, taste for seasoning, and serve it up right from the dish!

Variations & Substitutions

• Not a spinach fan? Swap in chopped kale or even frozen peas (just toss them in frozen).
• Want a different grain? Try using quinoa instead of rice. You might need to adjust the liquid slightly, so check the package directions.
• For a richer flavor, use half broth and half milk, or even a splash of heavy cream.
• If you’re dairy-free, use your favorite unsweetened non-dairy milk and skip the Parmesan or use a nutritional yeast alternative.
• To make it with shredded chicken, use about 3 cups of cooked shredded chicken (rotisserie is perfect!). Reduce the bake time to about 35-40 minutes, just until the rice is done.

Healthy Chicken Recipe Tips

• Cubing the chicken helps it cook quickly and evenly, and it means every single bite has a little protein.
• Using fresh spinach is a great way to pack in some greens without any fuss. Honestly, you won’t even notice it’s there, but your body will thank you.
• This recipe is light on added fats because the creaminess comes from the milk and cheese cooking with the rice. So good.
• You can easily use brown rice for more fiber, but you’ll need to add more liquid and increase the baking time. Check your rice package for the right liquid-to-rice ratio and plan for about 15-20 extra minutes in the oven.

Quick Dinner Ideas For Busy Nights

This bake is the definition of a quick dinner idea. But if you want to get ahead, you can cube the chicken and dice the onion the night before. Store them separately in airtight containers in the fridge. When you walk in the door, all you have to do is assemble and pop it in the oven. And if you’re really in a pinch, using pre-cooked shredded chicken is the ultimate shortcut for a healthy dinner that feels anything but rushed.

Storage & Reheating

Let any leftovers cool completely before storing them in an airtight container in the fridge. They’ll keep for up to 4 days. To reheat, the microwave is easiest—splash a tablespoon of water or broth over a portion to keep it moist and microwave in 30-second bursts until hot. You can also reheat it in a covered oven-safe dish at 350°F until warmed through. I don’t recommend freezing this one, as the creamy rice can get a bit grainy when thawed.

Frequently Asked Questions

• Can I use frozen spinach? Absolutely! Just be sure to thaw it completely and squeeze out every last drop of excess water with your hands. You don’t want to add extra liquid to the dish.
• My rice is still hard. What happened? Ovens can vary, and sometimes the rice just needs a bit more time. If it’s still crunchy after the initial bake, cover it back up and return it to the oven for another 10-15 minutes, adding a splash more broth if the dish looks dry.
• Is this one of those healthy chicken recipes my kids will eat? I hope so! It’s creamy and cheesy without being overly “green.” The spinach tends to blend right into the background. It’s a great way to sneak in some veggies.
• Can I make this with chicken thighs? You sure can. Use boneless, skinless thighs cut into chunks. They’ll add even more flavor and stay incredibly juicy.