Description

Creamy Parmesan Spinach Rice with Spicy Garlic Chicken is a comforting yet bold one-pan meal. Creamy Arborio rice with Parmesan and wilted spinach forms the perfect base for seared, spicy garlic-seasoned chicken. Rich, cheesy, and with just the right heat, this dish is satisfying and easy to prepare.

Ingredients

1 cup Arborio rice

2 cups fresh spinach, chopped

¾ cup grated Parmesan cheese

2 cloves garlic, minced (for rice)

2 tablespoons butter

1 tablespoon olive oil (for rice)

½ cup heavy cream

3 cups chicken broth

1 pound chicken tenders or sliced chicken breasts

1 teaspoon paprika

½ teaspoon chili flakes

2 cloves garlic, minced (for chicken)

½ teaspoon salt

½ teaspoon black pepper

1 tablespoon olive oil (for chicken)

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Instructions

Heat 1 tablespoon olive oil in a skillet over medium-high heat.
Season the chicken with paprika, chili flakes, salt, and pepper. Add to the skillet and cook for 3–4 minutes per side until golden and cooked through. Add garlic in the last minute. Remove and set aside.
In a separate saucepan, melt butter with olive oil. Add garlic and sauté for 30 seconds.
Stir in Arborio rice and toast for 1–2 minutes.
Add warm chicken broth one ladle at a time, stirring constantly and allowing it to absorb before adding more. Cook for 15–20 minutes until creamy and tender.
Add spinach and stir until wilted.
Stir in heavy cream and simmer for 2–3 minutes.
Add Parmesan cheese, stir until melted and combined. Adjust seasoning if needed.
Plate the creamy rice and top with spicy garlic chicken. Garnish with chili flakes or parsley if desired.

Notes

Use warm broth for best risotto texture.
Stir constantly to develop creaminess in the rice.
Fresh spinach adds better color and texture than frozen.
Store leftovers up to 3 days; reheat with broth or cream.
Chicken can be baked instead of pan-fried if preferred.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: chicken
Method: Stovetop
Cuisine: Italian