Pin There's something about the smell of garlic hitting warm oil that instantly transports me to an Italian countryside I've never actually visited. My neighbor brought over a bottle of Prosecco one evening and casually mentioned she'd been craving something creamy but not too heavy, and I found myself pulling together chicken, rice, and whatever cream I had on hand. The result was so unexpectedly perfect that she asked for the recipe before finishing her glass, and honestly, I've made it dozens of times since.
I made this for my sister on a random Tuesday when she was stressed about work, and watching her face when she tasted it reminded me why cooking for people matters. She kept saying it tasted fancy but approachable, which is exactly what I was going for. Now whenever she visits, it's the first thing she requests.
Ingredients
- Chicken breasts or thighs, cut into bite-sized pieces: Thighs stay more tender if you're worried about drying them out, but breasts work beautifully if you don't overcook them past that golden stage.
- Salt, black pepper, and Italian seasoning: Don't skip seasoning the raw chicken—it's your first chance to build flavor before everything else joins the party.
- Olive oil: You need enough to create that initial sear, which gives the chicken color and depth.
- Long-grain white rice: Rinse it first so you don't end up with gluey rice; this makes a real difference in texture.
- Low-sodium chicken broth: The salt in the chicken and Parmesan will build as you cook, so starting lower gives you control.
- Yellow onion and garlic: These are your flavor foundation, and mincing them finely means they distribute evenly through the rice.
- Sun-dried tomatoes packed in oil: They bring concentrated sweetness and richness; if you can't find them, use fresh diced tomatoes but reduce the liquid slightly.
- Fresh baby spinach: It wilts down dramatically, so don't be shy with the amount—you need way more than you think.
- Heavy cream: This is what makes it creamy without being heavy; add it at the end so it doesn't break.
- Freshly grated Parmesan cheese: Grate it yourself rather than using pre-shredded if you can—it melts smoother and tastes brighter.
- Unsalted butter: It gives the onions a head start in browning and adds a subtle richness to the sauce.
- Fresh basil and extra Parmesan for garnish: These finish the dish with brightness and a reminder that this is Italian-inspired comfort food.
Instructions
- Season and sear the chicken:
- Toss your chicken pieces with salt, pepper, and Italian seasoning, then let them sit for a minute so the seasoning sticks. Heat olive oil in your large skillet over medium-high heat until it shimmers, then add the chicken and don't touch it for a few minutes—you want that golden crust that tells you flavor is building.
- Build your aromatic base:
- Once the chicken is golden and cooked through, move it to a plate and add butter to the same skillet. The onion needs a couple minutes to soften and turn translucent, then the garlic joins in for just 30 seconds—if you cook garlic too long it turns bitter and ruins the delicate balance.
- Toast the rice with sun-dried tomatoes:
- Let the rice absorb all the broth:
- Pour in your broth and bring it to a gentle simmer, then cover and drop the heat to low. This 15-minute window is when the rice gets tender and absorbs all those savory flavors—resist the urge to stir it constantly or you'll break down the grains.
- Reunite everything with cream and cheese:
- Return the chicken to the skillet along with any juices it released, then pour in the heavy cream and stir in the Parmesan. Let it simmer uncovered for a few minutes while you stir occasionally—the sauce will thicken and coat the rice beautifully.
- Wilt the spinach at the very end:
- Add the spinach now and watch it collapse into the creamy rice in less than a minute. This timing keeps it tender and bright green instead of tired-looking.
Pin This dish taught me that sometimes the most impressive meals come from working with what you have and letting each ingredient do its job without overthinking it. It's become my go-to when I want to feed people something that feels indulgent without actually requiring three hours of prep work.
Timing and Temperature Matter More Than You'd Think
The jump from medium-high to low heat after adding broth is crucial—a rolling boil will evaporate your liquid too quickly and leave you with crunchy rice and no sauce. I learned this the hard way on my second attempt when I got impatient and cranked the heat. Now I set a timer and trust the process, which gives me time to make a salad or pour a glass of wine instead of hovering over the pan.
Flexibility With Ingredients
If sun-dried tomatoes aren't in your pantry, use a handful of diced fresh tomatoes or even a splash of tomato paste mixed with a little broth. The dish is forgiving because the cream and Parmesan are the real stars. Kale works just as well as spinach if that's what you have, and one evening I even used arugula because it was what I grabbed from the market—it added a peppery note that was unexpectedly delicious.
Make It Your Own
Once you understand how this comes together, you can riff on it endlessly without it becoming a different dish. A splash of dry white wine before the broth adds complexity, a pinch of red pepper flakes with the garlic turns up the heat, and a handful of pine nuts or walnuts stirred in at the end adds texture. The framework stays the same but the possibilities keep expanding.
- Add a splash of white wine if you have it—it brightens everything without making the dish taste boozy.
- Fresh lemon zest at the end cuts through the richness and makes people ask what the secret ingredient is.
- Serving it with crusty bread means nobody wastes a drop of that incredible sauce.
Pin This is the kind of recipe that gets better each time you make it because you learn where to add your own touch. I hope it becomes as much of a comfort in your kitchen as it's become in mine.
Recipe Q&A
- → What cut of chicken works best?
Boneless, skinless chicken breasts or thighs cut into bite-sized pieces provide tenderness and cook evenly in the skillet.
- → Can I substitute the rice?
Long-grain white rice is ideal for absorbing the creamy sauce, but jasmine or basmati rice can be used with slight texture differences.
- → How do sun-dried tomatoes affect the flavor?
They bring a sweet, tangy depth that complements the creamy sauce and fresh spinach, enhancing the overall savory profile.
- → Is it possible to make this gluten-free?
Yes, using gluten-free chicken broth ensures the dish remains gluten-free without altering the flavor.
- → Can this dish be made spicier?
Adding red pepper flakes with the garlic during sautéing introduces warmth and a gentle kick to balance the creamy sauce.