Comforting one-pan skillet with tender chicken in creamy garlic-Parmesan sauce, sun-dried tomatoes, spinach, and fluffy rice.
# Components:
→ Chicken
01 - 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 1 tablespoon olive oil
→ Rice and Broth
06 - 1 cup long-grain white rice, rinsed
07 - 2½ cups low-sodium chicken broth
→ Vegetables
08 - 1 medium yellow onion, finely chopped
09 - 3 cloves garlic, minced
10 - ½ cup sun-dried tomatoes packed in oil, drained and sliced
11 - 2 cups fresh baby spinach, packed
→ Sauce
12 - 1 cup heavy cream
13 - ½ cup freshly grated Parmesan cheese
14 - 1 tablespoon unsalted butter
→ Garnish
15 - Fresh basil leaves, torn
16 - Additional Parmesan cheese for serving
# Directions:
01 - Season chicken pieces with salt, pepper, and Italian seasoning, mixing until evenly coated.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add seasoned chicken and cook for 5 to 6 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a plate and set aside.
03 - Add butter to the same skillet. Sauté chopped onion for 2 to 3 minutes until softened and translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Stir in sun-dried tomatoes and rinsed rice, cooking for 1 minute while stirring to lightly toast the rice grains.
05 - Pour in chicken broth and bring to a gentle simmer. Cover the skillet, reduce heat to low, and cook for 15 minutes until rice is tender and liquid is mostly absorbed.
06 - Return cooked chicken and any accumulated juices to the skillet. Stir in heavy cream and Parmesan cheese. Simmer uncovered for 3 to 5 minutes, stirring occasionally, until sauce reaches desired consistency.
07 - Add baby spinach to the skillet and cook for about 1 minute, stirring gently, until completely wilted. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Divide the creamy rice skillet among serving bowls. Top with torn fresh basil leaves and additional grated Parmesan cheese if desired. Serve immediately while hot.
