Tender chicken in a creamy garlic-Parmesan sauce with sun-dried tomatoes, spinach, and fluffy rice cooked in one pan.
# What You'll Need:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - 1 tsp salt
03 - 1/2 tsp black pepper
04 - 1 tsp Italian seasoning
05 - 1 tbsp olive oil
→ Rice & Broth
06 - 1 cup long-grain white rice, rinsed
07 - 2 1/2 cups low-sodium chicken broth
→ Vegetables
08 - 1 medium yellow onion, finely chopped
09 - 3 cloves garlic, minced
10 - 1/2 cup sun-dried tomatoes packed in oil, drained and sliced
11 - 2 cups fresh baby spinach, packed
→ Sauce
12 - 1 cup heavy cream
13 - 1/2 cup freshly grated Parmesan cheese
14 - 1 tbsp unsalted butter
→ Garnish
15 - Fresh basil leaves, torn
16 - Additional Parmesan cheese for serving
# How to Make It:
01 - Season chicken pieces with salt, pepper, and Italian seasoning.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 5-6 minutes. Transfer to a plate.
03 - In the same skillet, add butter. Sauté onion for 2-3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
04 - Stir in sun-dried tomatoes and rice. Cook for 1 minute to lightly toast the rice.
05 - Pour in chicken broth and bring to a gentle simmer. Cover, reduce heat to low, and cook for 15 minutes until rice is tender and liquid is mostly absorbed.
06 - Return cooked chicken and any juices to the skillet. Stir in heavy cream and Parmesan cheese. Simmer uncovered for 3-5 minutes, stirring occasionally, until sauce thickens.
07 - Add baby spinach and cook until wilted, about 1 minute. Adjust seasoning with additional salt and pepper as needed.
08 - Transfer to serving plates and garnish with fresh basil and extra Parmesan cheese.
