Creamy Parmesan Spinach Chicken (Print Version)
# Ingredients:
01 -
2 boneless, skinless chicken breasts, cut into strips
02 -
1 cup long-grain white rice
03 -
2 cups chicken broth
04 -
1 cup heavy cream
05 -
1 cup Parmesan cheese, grated
06 -
1 tablespoon butter
07 -
1 tablespoon olive oil
08 -
4 cloves garlic, minced
09 -
1 teaspoon garlic powder
10 -
1 teaspoon crushed red pepper flakes
11 -
1 teaspoon smoked paprika
12 -
1/2 teaspoon onion powder
13 -
1 teaspoon salt
14 -
Pepper to taste
15 -
2 cups fresh spinach, chopped
16 -
Fresh parsley, chopped (garnish)
# Instructions:
01 -
Heat olive oil in a large skillet over medium-high heat. Season the chicken strips with salt, pepper, garlic powder, smoked paprika, and red pepper flakes. Cook for 6-8 minutes, flipping as needed, until golden brown and fully cooked. Remove and set aside.
02 -
In the same skillet, melt butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant. Pour in chicken broth and bring to a simmer. Stir in rice, lower the heat, cover, and cook for 15-20 minutes until liquid is absorbed and rice is tender.
03 -
Once the rice is ready, stir in heavy cream and Parmesan cheese. Mix well until melted and the sauce becomes creamy. Adjust seasoning with salt and pepper, if needed.
04 -
Add chopped spinach to the skillet and stir until it wilts into the rice. Return the chicken to the pan and mix to combine. Warm through for another 1-2 minutes.
05 -
Sprinkle with fresh parsley and serve hot.
# Notes:
01 -
Adjust red pepper flakes for desired spice level.