Creamy Parmesan Spinach Chicken & Rice Skillet

You know those nights when you’re staring into the fridge, willing something delicious and easy to magically appear? Yeah, me too. That’s exactly why this Creamy Parmesan Spinach Chicken & Rice Skillet is my go-to lifesaver. It’s a complete, comforting meal that comes together in just one pan. Less time cooking means more time enjoying, right? And honestly, who wants to do a mountain of dishes after a long day? Not this girl.

Top Reasons To Make It

This recipe is a total weeknight hero for so many reasons. First, it’s a true one-pan wonder. You’ll cook everything from the chicken to the rice right in that trusty skillet, which means cleanup is a total breeze. Second, it’s incredibly flexible. Got some veggies that need using up? Toss ’em in. Short on time? Use a rotisserie chicken. And third, it’s the definition of comfort food. That creamy, cheesy sauce with tender chicken and spinach? So good.

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces (for a quick-cooking, protein-packed base)
• 1 tbsp olive oil (to get that beautiful sear on the chicken)
• 1 small yellow onion, finely diced (for a sweet, savory foundation)
• 3 cloves garlic, minced (because what’s a savory dish without garlic?)
• 1 cup long-grain white rice, rinsed (rinsing removes excess starch for fluffier rice)
• 2 ½ cups chicken broth (this cooks the rice and builds a flavorful sauce)
• 1 tsp Italian seasoning (a simple blend for herby flavor)
• 5 oz fresh spinach (it wilts down perfectly into the creamy rice)
• 1 cup heavy cream (for that rich, luxurious texture)
• 1 cup freshly grated Parmesan cheese (the star that adds salty, nutty flavor)
• Salt and black pepper to taste

Instructions

1. Heat the olive oil in a large, deep skillet over medium-high heat. Season the chicken pieces generously with salt and pepper. Add them to the hot skillet and cook for 5-7 minutes, until golden brown on all sides and mostly cooked through. Remove the chicken to a clean plate and set aside.
2. Reduce the heat to medium. Add the diced onion to the same skillet and cook for 3-4 minutes, until it becomes soft and translucent. Add the minced garlic and cook for another minute, until fragrant.
3. Stir in the rinsed rice, chicken broth, and Italian seasoning. Bring the liquid to a simmer, then reduce the heat to low. Cover the skillet with a tight-fitting lid and let it cook for 15-18 minutes, until the rice has absorbed most of the liquid.
4. Uncover the skillet and stir in the fresh spinach, one handful at a time, letting it wilt into the rice. This will only take a minute or two.
5. Pour in the heavy cream and add the cooked chicken back to the skillet. Stir everything together and let it simmer gently, uncovered, for another 3-4 minutes to heat the chicken through and let the sauce thicken slightly.
6. Remove the skillet from the heat. Stir in the grated Parmesan cheese until it’s completely melted and the sauce is wonderfully creamy. Taste and adjust seasoning with more salt or pepper if needed. Serve immediately!

Cooking Method Notes

That single skillet is your best friend here, but a Dutch oven works just as well if that’s what you have. The key is using a pan with a good, tight-fitting lid to trap the steam for cooking the rice. And don’t skip rinsing that rice! It’s a small step, but it makes a huge difference in preventing a gummy, sticky final dish. If you’re in a real pinch, you can use pre-cooked shredded chicken. Just stir it in with the cream to warm through.

Variations & Substitutions

This recipe is a fantastic canvas for your pantry. Don’t have heavy cream? Half-and-half will work in a pinch, though the sauce might be a tad less rich. You can swap the fresh spinach for a 10-oz package of frozen chopped spinach that’s been thawed and squeezed dry. Feel free to add in other veggies like sliced mushrooms or sun-dried tomatoes when you cook the onion. For a little kick, a pinch of red pepper flakes is divine. And if you’re looking for more healthy dinner ideas, using brown rice is an option—just note you’ll need to increase the broth and cooking time significantly.

Serving Ideas & Pairings

This skillet is a complete meal all on its own, but a simple side salad with a bright vinaigrette is a perfect way to cut through the richness. A loaf of crusty bread for mopping up every last bit of that creamy sauce is never a bad idea, either. It’s one of those quick dinner ideas that feels special enough for company but easy enough for a regular Tuesday night.

Storage & Reheating

Leftovers will keep in an airtight container in the refrigerator for up to 3 days. The rice will continue to absorb the sauce, so when reheating, do it gently on the stovetop over low heat. Add a small splash of broth or cream to loosen it up and bring back its creamy consistency. I don’t recommend freezing this one, as the creamy sauce can separate and the rice can become mushy upon thawing.

Frequently Asked Questions

• Can I use pre-cooked chicken? Absolutely! Using shredded rotisserie chicken is one of my favorite shortcuts for quick and easy dinner recipes. Just stir in about 3 cups of shredded chicken when you add the cream to warm it through.
• My rice is still hard. What happened? This usually means the liquid was boiling too rapidly and evaporated before the rice could fully cook. Next time, make sure you’re simmering on the lowest possible heat with the lid on tight. If it happens, just add another 1/4 cup of warm broth and continue cooking, covered, until tender.
• Is this one of those healthy chicken recipes? It’s a great balanced meal with lean protein and veggies! For a lighter version, you can use half-and-half instead of heavy cream and add even more spinach.