Ingredients:
2 boneless, skinless chicken breasts, cut into strips
1 cup long-grain white rice
2 cups chicken broth
1 cup heavy cream
1 cup Parmesan cheese, grated
1 tablespoon butter
1 tablespoon olive oil
4 cloves garlic, minced
1 teaspoon garlic powder
1 teaspoon crushed red pepper flakes (adjust for spice level)
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1 teaspoon Salt
Pepper to taste
2 cups fresh spinach, chopped
Fresh parsley, chopped (garnish)
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 the chicken is golden brown and fully cooked. Remove and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, just until fragrant. Pour in the chicken broth and bring to a light simmer. Stir in the rice, lower the heat, cover, and cook for about 15-20 minutes, or until the liquid is absorbed and the rice is tender.
Once the rice is ready, stir in the heavy cream and Parmesan cheese. Mix well until everything is melted and the sauce turns creamy and smooth. Taste and adjust seasoning with a little salt and pepper if needed.
Add the chopped spinach and stir until it wilts into the rice. Return the chicken to the pan and stir to combine, letting everything warm through for another minute or two.
Sprinkle with fresh parsley and serve hot. It’s creamy, cheesy, a little spicy, and packed with flavor.
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