Go Back Email Link
–+ servings
Risotto with spinach and mushrooms in a skillet.
Print Recipe
4.62 from 191 votes

Creamy Garlic Chicken Over Rice Recipe

This creamy garlic chicken and rice is garlicky, creamy, and simple to make. You'll have this one pan chicken recipe on the table in just 30 minutes!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 462kcal
Author: Becky Hardin

Ingredients

  • 1 pound boneless, skinless chicken breasts cubed*
  • ¾ teaspoon garlic salt
  • ¼ teaspoon ground black pepper
  • 4 cloves garlic minced**
  • 1 cup dry white rice ***
  • 3 cups low-sodium chicken broth
  • ½ cup heavy cream ****
  • 2 cups fresh spinach
  • ¼ cup freshly grated Parmesan cheese

Instructions

  • Season the chicken with the garlic salt and pepper.
    1 pound boneless, skinless chicken breasts, ¾ teaspoon garlic salt, ¼ teaspoon ground black pepper
    Shredded chicken in a bowl on a white background.
  • Spray a large skillet with oil and cook the chicken over medium high heat for 5-7 minutes until brown.
    Fried chicken in a frying pan on a white background.
  • Add the garlic and saute 1 minute more.
    4 cloves garlic
    Fried chicken in a frying pan on a white background.
  • Add rice and chicken broth to the pan.
    1 cup dry white rice, 3 cups low-sodium chicken broth
    A frying pan with chicken in it.
  • Heat to boiling and then cover; cook 12-15 minutes until most of the liquid is absorbed.
    A frying pan with rice and chicken in it.
  • Add in the heavy cream and spinach, stir and replace cover and cook another 5-7 minutes.
    2 cups fresh spinach, ½ cup heavy cream
    A skillet filled with rice and spinach.
  • Stir in the Parmesan cheese and serve!
    ¼ cup freshly grated Parmesan cheese
    A skillet filled with rice and spinach.

Video

Notes

*Boneless, skinless thighs work too! If you have some leftover or pre-cooked chicken (like rotisserie or shredded chicken), you can swap that in.
**Feel free to add in as much garlic as you like!
***White rice works best for this garlic chicken dish. Other types are fine to use, but the cooking time and liquid amounts may need to be adjusted. Do not use instant rice.
****Use heavy cream for the richest flavor and creamiest texture. Half and half can be substituted, but won't be as creamy.
Tips:
  • Use a large, non-stick skillet or Dutch oven with a well-fitted lid for this recipe.
  • Bring heavy cream to room temperature before adding it to the dish, to prevent curdling.
  • Try not to remove the lid while the rice cooks. If too much liquid escapes, the rice may not cook through properly--leaving you with chewy, hard rice.
  • Stir in the Parmesan right at the end, off heat. It will melt easily into the warm rice.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. 

Nutrition

Serving: 1serving | Calories: 462kcal | Carbohydrates: 42g | Protein: 34g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 805mg | Potassium: 765mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1933IU | Vitamin C: 7mg | Calcium: 122mg | Iron: 2mg