Ingredients
Method
- Season chicken with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet, brown chicken, then remove and set aside.
- Add rice to the pan and stir to coat.
- Pour in chicken broth and bring to a gentle simmer.
- Return chicken to the pan and cook until rice is tender.
- Stir in heavy cream and fresh spinach.
- Simmer briefly until spinach wilts and serve.
Nutrition
Notes
Ingredient Swap: I've found that using boneless, skinless chicken thighs instead of breasts can be wonderful, they just stay incredibly juicy and forgiving if you accidentally overcook them a touch.
