Comforting one-pan meal with tender chicken, garlic-Parmesan cream sauce, sun-dried tomatoes, and spinach over fluffy rice.
# What You'll Need:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - 1 tsp salt
03 - ½ tsp black pepper
04 - 1 tsp Italian seasoning
05 - 1 tbsp olive oil
→ Rice & 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
→ Sauce
12 - 1 cup heavy cream
13 - ½ 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, coating evenly.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add seasoned chicken and cook until golden and cooked through, approximately 5 to 6 minutes. Transfer cooked chicken to a plate.
03 - In the same skillet, add butter. Sauté chopped onion for 2 to 3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
04 - Stir in sun-dried tomatoes and rinsed 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 or until rice is tender and most liquid is 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 thickens.
07 - Add fresh baby spinach and cook until wilted, approximately 1 minute. Adjust seasoning with additional salt and pepper as needed.
08 - Transfer to serving dishes while hot. Garnish with torn fresh basil leaves and extra Parmesan cheese if desired.
