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Create a delicious one-pot chicken and rice dish featuring tender chicken, fluffy seasoned rice, and a creamy spinach-infused sauce. This easy recipe is perfect for busy weeknights, packed with flavor, and made with simple ingredients for a comforting and satisfying meal.

Ingredients

Chicken and Rice

3 tablespoons butter, divided
1 yellow onion, diced
3 cloves garlic, minced
1 ½ lbs. chicken breast, diced
Salt and black pepper, to taste
2 teaspoons Italian seasoning
1/3 cup dry white wine (optional; see notes)
2 ½ cups chicken broth
1 cup uncooked white long-grain rice
½ cup half-and-half
½ cup Parmesan cheese, freshly grated
2 cups spinach, roughly chopped
1 tablespoon lemon juice

Rice Seasonings

1 teaspoon dried parsley
1 teaspoon mustard powder
½ teaspoon dried oregano
½ teaspoon paprika
¼ teaspoon salt

Instructions

Prepare the Chicken:
- Pat the diced chicken completely dry with paper towels. Season with salt, pepper, and Italian seasoning.
Sauté the Aromatics:
- Heat 2 tablespoons of butter in a large skillet or Dutch oven over medium heat. Add the diced onion and cook for about 4 minutes until softened. Stir in the garlic and cook for 1 minute, until fragrant.
Cook the Chicken:
- Increase the heat to medium-high. Add the remaining tablespoon of butter and the chicken to the skillet. Let the chicken cook undisturbed for 3–4 minutes to develop a golden crust. Toss and sear for another 3 minutes.
Deglaze the Pan:
- Pour in the white wine, scraping the bottom of the pan to release any browned bits. Let the wine reduce for 3 minutes until only a little liquid remains.
Add Rice and Liquid:
- Stir in the rice seasonings, ensuring they are evenly distributed. Add the chicken broth and bring the mixture to a boil. Stir in the rice, submerging it into the liquid.
Simmer the Rice:
- Cover the pot tightly and reduce the heat to medium-low for a gentle simmer. Let the rice cook for 15 minutes. Check to ensure the liquid is absorbed, and the rice is tender. If needed, cook for an additional 5 minutes. Optionally, remove from heat and let it rest, covered, for 10 minutes to make the rice extra fluffy.
Finish with Creaminess:
- Reduce heat to low. Gradually add the half-and-half, stirring gently to incorporate. Stir in the Parmesan cheese until fully melted and combined.
Add Spinach and Lemon:
- Stir in the chopped spinach and cook for 2–3 minutes until wilted and the sauce has thickened. Remove from heat, stir in the lemon juice, and serve immediately!

Why You’ll Love This Recipe

This one-pot chicken and rice recipe combines tender chicken, flavorful rice, and a creamy finish. It’s easy to make, packed with nutrients, and requires minimal cleanup. Perfect for busy weeknights or a satisfying family dinner!

Tips

Use a Dutch oven or deep skillet with a tight-fitting lid for even cooking.
Let the rice rest after cooking to make it extra fluffy.
For a bolder flavor, substitute the white wine with additional broth and a splash of lemon juice.

Variations and Substitutions

Swap chicken breast for chicken thighs for juicier meat.
Add mushrooms or peas for extra veggies.
Use brown rice instead of white rice, but adjust the cooking time and liquid as needed.

FAQs

Can I make this dairy-free?
Yes, replace butter with olive oil and use a non-dairy cream alternative for the half-and-half.

Can I use pre-cooked rice?
Pre-cooked rice can be used, but reduce the broth and skip the steaming step.

Serving and Suggestions

Serve this dish with a side of crusty bread or a light garden salad. It pairs beautifully with a glass of crisp white wine or iced tea for a refreshing meal.