Spray a large skillet with oil and cook the chicken over medium high heat for 5-7 minutes until brown.
Add the garlic and saute 1 minute more.
4 cloves garlic
Add rice and chicken broth to the pan.
1 cup dry white rice, 3 cups low-sodium chicken broth
Heat to boiling and then cover; cook 12-15 minutes until most of the liquid is absorbed.
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
Stir in the Parmesan cheese and serve!
¼ cup freshly grated Parmesan cheese
Use heavy cream for the richest flavor and creamiest texture.
You can add in some additional veggies into this recipe like mushrooms or bell pepper. Cook the chicken, remove from the pan, the saute the veggies before adding the chicken back in and carrying on with the recipe.
You may need to add in a little extra stock when you reheat as the rice will have absorbed the liquid.
Storage: Store garlic chicken and rice in an airtight container in the refrigerator for up to 3 days.