Creamy Parmesan Spinach Rice with Spicy Garlic Chicken

by

A rich, flavorful skillet meal combining garlicky spice-rubbed chicken with velvety parmesan spinach rice—quick enough for weeknights, comforting enough for weekends.

  • Servings: 4

  • Prep Time: 10 minutes | Cook Time: 25–30 minutes | Total Time: ~35–40 minutes

  • Dietary Badges: High-Protein • Comfort Food • One-Skillet Meal

✅ Ingredients

Chicken

  • 2 boneless, skinless chicken breasts, cut into strips

  • 1 tbsp olive oil

  • 1 tsp salt, pepper to taste

  • 1 tsp garlic powder

  • 1 tsp smoked paprika

  • 1 tsp red pepper flakes (adjust for spice)

Rice Base

  • 1 tbsp butter

  • 4 garlic cloves, minced

  • 1 cup long-grain white rice

  • 2 cups chicken broth

  • 1 cup heavy cream

  • 1 cup grated Parmesan

  • ½ tsp onion powder

  • 2 cups fresh spinach, chopped

  • Fresh parsley (for garnish)

🧑‍🍳 Instructions

  1. Sear Chicken: Heat olive oil; season chicken strips; cook 6–8 min until golden. Remove.

  2. Build Flavor: Melt butter; sauté garlic 1 min. Add broth.

  3. Simmer Rice: Add rice, onion powder, cover, simmer 15–20 min until tender.

  4. Creamy Base: Stir in cream & Parmesan until smooth. Adjust seasoning.

  5. Finish Dish: Fold in spinach to wilt. Return chicken and warm through.

  6. Garnish & Serve: Sprinkle with fresh parsley and serve hot.

💡 Notes

  • Want it milder? Reduce red pepper flakes to ½ tsp.

  • Stirring the cheese in off-heat keeps it silky, not stringy.

  • Can swap rice for orzo or farro (adjust liquid accordingly).

II. Brief Introduction

This Creamy Parmesan Spinach Rice with Spicy Garlic Chicken is a skillet meal with bold character and soothing texture. The savory seared chicken is kissed with heat from garlic and chili flakes, while the rice base is creamy, cheesy, and laced with tender spinach. It’s a satisfying dish that feels indulgent but comes together quickly and easily—perfect for cozy dinners or meal prep.

III. Step-by-Step Cooking Guide

1. Cook the Chicken

  • Toss chicken with garlic powder, paprika, red pepper, salt, and pepper.

  • Sauté in olive oil 6–8 minutes, turning once, until golden and fully cooked.

  • Remove and set aside.

2. Build the Rice Base

  • In same skillet, melt butter.

  • Add minced garlic and cook for 1 minute until fragrant.

  • Pour in chicken broth and bring to a simmer.

  • Stir in rice and onion powder. Lower heat, cover, and cook 15–20 minutes until rice is tender and liquid absorbed.

3. Make It Creamy

  • Stir in heavy cream and Parmesan cheese, letting it melt into a luscious sauce.

  • Adjust salt and pepper to taste.

4. Add the Spinach

  • Fold in chopped spinach and let it wilt (about 1–2 minutes).

  • Return chicken to the pan and stir gently to combine and warm through.

5. Finish & Serve

  • Sprinkle with parsley. Serve hot, straight from the skillet.

IV. Ingredient Notes & Swaps

Why These Ingredients Work

  • Smoked paprika & red pepper: Add warmth and color to the chicken.

  • Heavy cream & Parmesan: Create the signature creamy, cheesy richness.

  • Spinach: Adds freshness, color, and extra nutrients.

Substitutions

  • Cream: Use half-and-half for a lighter version.

  • Rice: Brown rice works but requires longer cooking and more liquid.

  • Cheese: Try Pecorino Romano for extra sharpness.

V. Variations & Pairings

  • Protein Swap: Use shrimp, tofu, or even seared mushrooms instead of chicken.

  • Add-ins: Try sun-dried tomatoes or artichoke hearts for an extra flavor punch.

  • Mild Version: Omit red pepper flakes and use sweet paprika instead.

Perfect Pairings:

  • Garlic bread or crusty baguette

  • Lemon arugula salad

  • A crisp Sauvignon Blanc or sparkling water with lime

VI. Storage & Make-Ahead Tips

  • Fridge: Store in airtight container for 3–4 days.

  • Reheat: Warm gently on stove or microwave with splash of broth or cream.

  • Freezing: Freeze in portions for up to 2 months. Thaw overnight in fridge.

VII. Nutrition (per serving, approx.)

  • Calories: ~560 kcal

  • Protein: ~35g | Carbs: ~40g | Fat: ~28g

  • Fiber: ~2g | Sodium: ~700mg

  • Tags: Gluten-Free (verify broth & cheese), High-Protein

VIII. FAQs

Q: Can I use frozen spinach?
A: Yes! Just thaw and squeeze out excess water before adding.

Q: Can I make it dairy-free?
A: Use coconut cream and vegan Parmesan. It won’t taste identical, but still creamy and rich.

Q: Is this spicy?
A: It has a kick from red pepper. For less spice, reduce or omit the flakes.

IX. Author’s Note

This dish came from my craving for something warm and indulgent with just a little heat. It’s one of my favorite one-pan meals for a family dinner that feels gourmet but takes under 40 minutes to whip up. The blend of creamy rice, spicy chicken, and fresh greens is just unbeatable.

X. Call-to-Action

Made this creamy, cheesy, spicy delight? Show it off by tagging @KristyCookRecipes on Instagram or Facebook! I’d love to see your spin—added mushrooms? Swapped in kale? Let’s keep cooking bold and delicious.

Leave a Comment