Chicken Rice Florentine

Indulge in the comforting flavors of Chicken Rice Florentine, a one-skillet masterpiece that combines tender seared chicken breasts, creamy Parmesan-infused rice, and vibrant baby spinach for an elegant yet easy-to-make dinner. This hearty recipe brings together Italian-inspired seasoning and perfectly sautéed garlic and onion to create a rich and aromatic base for the long-grain white rice, which is simmered in chicken broth until irresistibly fluffy. A lush touch of heavy cream and melted Parmesan elevates the dish into a creamy, comforting delight, while the fresh spinach adds a boost of color and nutrients. Ready in under an hour, this restaurant-quality meal is ideal for busy weeknights or casual entertaining. Serve it as-is or with a crisp side salad for a perfectly balanced meal. Keywords: Chicken Rice Florentine, creamy skillet dinner, spinach rice recipe, one-skillet meal, easy chicken recipes.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 medium onion
• 3 cloves garlic cloves
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 cup heavy cream
• 6 cups baby spinach
• 0.75 cup Parmesan cheese
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon Italian seasoning

Directions

Step 1

Season the chicken breasts with salt, pepper, and Italian seasoning on both sides.

Step 2

In a large skillet over medium heat, heat 1 tablespoon of olive oil. Cook the chicken breasts for about 6-7 minutes per side, or until golden brown and fully cooked (internal temperature should read 165°F). Remove from the skillet and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Once the butter has melted, add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute.

Step 4

Add the rice to the skillet and stir to coat it in the butter mixture. Toast the rice for about 2 minutes, stirring frequently.

Step 5

Pour in the chicken broth, scraping up any browned bits from the skillet. Bring the mixture to a boil, then lower the heat to a simmer. Cover and cook for 18-20 minutes, or until the rice is tender and has absorbed the liquid.

Step 6

Stir in the heavy cream and baby spinach, cooking for 2-3 minutes until the spinach has wilted.

Step 7

Mix in the Parmesan cheese, stirring until it melts and combines with the sauce.

Step 8

Slice the cooked chicken breasts and place them on top of the rice mixture, allowing them to warm for a minute or two.

Step 9

Serve immediately, garnished with additional Parmesan cheese if desired.

Nutrition Facts

Serving size	(2094.1g)

Amount per serving	% Daily Value*
Calories	3112.3

Total Fat 178.2g	0%
Saturated Fat 85.6g	0%
Polyunsaturated Fat 3.4g
Cholesterol 944.5mg	0%
Sodium 4830.9mg	0%
Total Carbohydrate 86.6g	0%
Dietary Fiber 8.2g	0%
Total Sugars 8.4g
Protein 256.9g	0%

Vitamin D 4.5IU	0%
Calcium 1036.4mg	0%
Iron 15.9mg	0%
Potassium 784.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.9%

Protein: 34.5%

Carbs: 11.6%