Creamy Garlic Chicken and Rice

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If you are looking for a one-pan, easy weeknight dinner, look no further. This is the one. It comes from Tbps., but with a couple minor adjustments.

So first off, I was skeptical. How would the rice cook in time without overcooking the chicken? It all works, but I would try a few things differently in the future. Keep reading.

The recipe calls for chicken breasts. While this works fine, 33% of this household (1 out of 3 people…ha ha!) thought the chicken was dried out. 66% disagreed. Just to test the difference, I’d like to make this again using skinless, boneless chicken thighs, my current favorite cut of chicken. Regardless of what you use, you need a pound of chicken cut into chunks seasoned well with garlic powder, salt, and pepper.

The recipe calls for cooking it until browned. I cooked it just under that in the hopes the chicken would not be overcooked in the end.

Throw in your rice and broth. After reaching to a boil, simmer for 20 minutes. Mine wasn’t ready. Too much liquid.

So I cooked it for another 5 minutes. The liquid should be mostly gone and the rice should be tender. The rice will continue to absorb the liquid so aim for what’s shown below.

Next, add the spinach. Make sure you’ve turned off the heat and removed the pan from the burner. You just want the spinach to wilt slightly. Don’t worry if you barely have enough room. In fact, I think it could use more spinach!

Mix it all up and stir in some cream. If you’re like me and never have cream around, milk works fine too. Dinner is served!

Creamy Garlic Chicken and Rice

Ingredients

  • 1 pound boneless, skinless chicken breasts or thighs cut into chunks
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 3/4 cup white rice
  • 2 1/2 cups chicken broth
  • 2 cups baby spinach
  • 2 tablespoons heavy cream or milk

Instructions

  • Toss the chicken with garlic powder, salt, and pepper. Heat olive oil in a 10-inch skillet over medium heat. Add chicken breast and cook for about 3 minutes until it's no longer pink on all sides. Add garlic to skillet and cook for 30 seconds more.
  • Stir in rice and chicken broth. Bring to a boil, reduce to a simmer, and cover. Cook for 20-25 minutes, stirring occasionally, until liquid is absorbed.
  • Remove pan from heat and place baby spinach on top of the rice. Cover and let sit for 5 minutes.
  • Remove lid and stir well. Stir in cream or milk, and serve.
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