Creamy Parmesan Spinach Rice With Spicy Garlic Chicken

That evening my longtime neighbor, Mrs. Martinez, invited me into her garden after she’d finished pruning her basil trees. We sat on her porch sipping iced tea and she offered a handful of fresh spinach to take home. Her stories about growing up in a small coastal town, cooking simple dinners with the vegetables from her backyard, stayed with me.

Later that night, I chopped the spinach and remembered those flavors, so I decided to build something around it. A creamy rice base seemed comforting, and I spiced up chicken strips with garlic, smoked paprika, and red pepper flakes to give it a kick.

The aroma of sizzling garlic and paprika filled my kitchen, mixing with rich Parmesan and melted butter in the rice. When my family tasted it, the gentle warmth of spice balanced by the silky rice brought smiles all around.

Since then, this dish has become a favorite on busy weeknights and cozy dinners alike—a rich, creamy comfort that still feels fresh and vibrant.

Short Description

Creamy Parmesan Spinach Rice With Spicy Garlic Chicken is a luscious, veggie-packed rice dish topped with flavorful Cajun-inspired chicken strips—comforting, quick, and family-friendly.

Key Ingredients

Spicy Garlic Chicken:

• 600 g chicken strips
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp red pepper flakes (adjust to taste)
• Salt and black pepper

Creamy Parmesan Spinach Rice:

• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 720 ml low‑sodium chicken broth
• 240 g long‑grain white rice
• 180 ml heavy cream
• 60 g grated Parmesan cheese
• Salt and black pepper
• 100 g fresh baby spinach, chopped

Garnish:

• 1–2 tbsp fresh chopped parsley (optional)

Tools Needed

• Large skillet
• Medium saucepan with lid
• Wooden spoon or spatula
• Measuring cups & spoons

Cooking Instructions

Step 1: Cook Spicy Garlic Chicken
Heat olive oil in a skillet over medium-high. Toss chicken strips with garlic powder, smoked paprika, red pepper flakes, salt, and pepper. Sauté about 6–7 minutes until golden and cooked through. Transfer to a plate and set aside.

Step 2: Toast Garlic
Lower heat slightly. In the same skillet, melt butter over medium heat. Add minced garlic and cook 30 seconds until fragrant, stirring constantly.

Step 3: Cook Rice
Add rice and stir to coat grains. Pour in chicken broth and bring to a simmer. Cover and reduce heat to low. Cook 15 minutes or until liquid is absorbed, stirring occasionally.

Step 4: Make Creamy Spinach Sauce
Stir in heavy cream and Parmesan. Cook over low heat, stirring gently, until creamy (2–3 minutes). Add chopped spinach and stir until wilted and evenly distributed. Season to taste.

Step 5: Combine & Serve
Plate the creamy spinach rice and top with spicy garlic chicken. Garnish with parsley if desired. Serve immediately.

Troubleshooting Tips:

If rice seems too dry, stir in 1–2 tablespoons of broth or cream.

If sauce looks too thin, simmer a bit longer to reduce.

Spinach can vary in size—adjust chopping small to wilt evenly.

Why You’ll Love This Recipe

Flavorful: Smoky, spicy chicken pairs beautifully with mild, creamy rice.

Vegetable-Rich: Spinach adds color, nutrition, and freshness.

Comforting Yet Balanced: Creamy and satisfying but not overly heavy.

Family-Friendly: Mild spice with rich flavor appeals to kids and adults.

Quick & One-Pot Friendly: Pan-fried chicken and rice cook in about 30 minutes.

Mistakes to Avoid & Solutions

Undercooked Rice:
Ensure enough broth and maintain a gentle simmer for full absorption. If needed, add more broth midway.

Burning Garlic:
Cook garlic briefly over medium-low; burnt garlic tastes bitter—watch closely.

Over-spiced Chicken:
Taste test one strip before cooking the full batch, especially if reducing spice for young eaters.

Serving and Pairing Suggestions

Serve right away while creamy and warm

Offer in shallow bowls for easy mixing

Add cherry tomato halves or roasted vegetables for extra color

A crisp green salad or steamed asparagus pairs nicely

A light white wine or sparkling water refreshes the palate

Storage and Reheating Tips

Storage: Refrigerate leftovers in a sealed container for up to 2 days.

Reheat: Warm gently on stovetop with a splash of broth or cream to restore silkiness.

Avoid Microwave Reheat: Prefer stovetop to keep sauce smooth.

FAQs

1. Can I use brown rice instead of white?
Yes, use 1¼ cups cooked brown rice and adjust cooking time to about 40 minutes.

2. Can spinach be frozen instead?
Frozen spinach works, thaw and drain thoroughly to avoid excess water in the rice.

3. Is heavy cream necessary?
Half-and-half can substitute, but texture will be slightly lighter.

4. How spicy is the dish?
Moderate. Omit or reduce red pepper flakes for a milder version, or add extra for more heat.

5. Can I prep chicken ahead?
Yes, cook and refrigerate chicken, then reheat gently in the sauce before serving.

Tips & Tricks

Use fresh garlic and freshly grated Parmesan for best flavor.

Pre-wilt spinach in a dry pan to remove excess water before adding to rice.

Keep ingredients at hand—rice and chicken cook concurrently to save time.

Stir gently after adding spinach to keep the rice creamy, not mushy.

Adjust seasoning at the end to match your taste preference.

Recipe Variations

Lemon-Garlic Spinach Version:
Add 1 tablespoon lemon juice and zest to rice base. Reduce red pepper for lighter flavor. Garnish with lemon slices and basil.

Veggie-Loaded Version:
Stir in thinly sliced bell peppers and zucchini with garlic before rice—adds sweetness and texture.

Creamy Herb Chicken Swap:
Instead of Cajun spices, coat chicken in Italian herbs and garlic, and swirl into Parmesan rice for a more Mediterranean twist.

Creamy Parmesan Spinach Rice With Spicy Garlic Chicken

Sandra Myers Creamy Parmesan Spinach Rice With Spicy Garlic Chicken Print This

Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Spicy Garlic Chicken:
• 600 g chicken strips
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp red pepper flakes (adjust to taste)
• Salt and black pepper
• Creamy Parmesan Spinach Rice:
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 720 ml low‑sodium chicken broth
• 240 g long‑grain white rice
• 180 ml heavy cream
• 60 g grated Parmesan cheese
• Salt and black pepper
• 100 g fresh baby spinach, chopped
• Garnish:
• 1–2 tbsp fresh chopped parsley (optional)

Instructions

Step 1: Cook the Chicken
Heat oil in a skillet over medium-high. Toss chicken with garlic powder, paprika, red pepper flakes, salt, and pepper. Cook for 6–7 minutes until golden and cooked through. Set aside.

Step 2: Sauté Garlic
Reduce heat. Melt butter in the same skillet. Add garlic and cook for 30 seconds until fragrant.

Step 3: Cook the Rice
Stir in rice to coat. Add broth, bring to a simmer, cover, and cook on low for 15 minutes until liquid is absorbed.

Step 4: Make Creamy Spinach Rice
Stir in cream and Parmesan; cook 2–3 minutes until creamy. Add spinach and stir until wilted. Season to taste.

Step 5: Serve
Spoon rice onto plates, top with chicken, and garnish with parsley if desired. Serve hot.