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Creamy Garlic Chicken and Rice

Creamy Garlic Chicken and Rice

Servings 4


  • 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


  • 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.