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A skillet filled with creamy rice, seared chicken pieces, and wilted spinach in a golden sauce.
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Creamy Smothered Chicken and Rice

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings
Calories: 645kcal

Ingredients

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 cup long -grain white rice, rinsed until water runs clear
  • 2 cups low -sodium chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic , minced
  • 2 cups fresh baby spinach
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper

Instructions

  • Season the chicken pieces uniformly with salt, pepper, smoked paprika, and dried oregano.
  • Heat olive oil in a large deep-sided skillet or Dutch oven over medium-high heat.
  • Add chicken in a single layer and sear until golden brown on all sides, approximately 6 minutes. Remove chicken from the pan and set aside.
  • Reduce heat to medium and melt butter in the same skillet. Add the diced onion and sauté for 4 minutes until translucent.
  • Add the minced garlic and cook for 60 seconds until aromatic.
  • Stir in the rinsed rice and toast for 2 minutes, ensuring grains are coated in the residual fats.
  • Deglaze the pan with chicken broth, scraping the fond from the bottom. Return the chicken to the skillet.
  • Bring the liquid to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 15 to 18 minutes until the liquid is absorbed and rice is tender.
  • Remove lid and fold in the heavy cream, Parmesan cheese, and baby spinach. Stir until the spinach is wilted and the sauce has emulsified.
  • Remove from heat and allow the dish to rest, covered, for 5 minutes to stabilize the textures before serving.