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Creamy Chicken and Rice Skillet Recipe

Golden seared chicken and toasted jasmine rice simmered in one pan and finished with a velvety Greek yogurt Parmesan sauce and fresh spinach for a satisfying 35-minute dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 small yellow onion finely diced
  • 3 garlic cloves minced
  • 1 tsp dried thyme or Italian seasoning
  • salt and black pepper to taste
  • 1 cup long-grain white rice or jasmine rice rinsed until water runs clear
  • 2 cups low-sodium chicken broth
  • 0.5 cup plain Greek yogurt full-fat or 2% for a more stable sauce
  • 0.5 cup Parmesan cheese freshly grated
  • 2 cups fresh baby spinach
  • 1 tbsp lemon juice freshly squeezed

Equipment

  • Large deep skillet with lid
  • Wooden spoon or silicone spatula

Method
 

  1. Heat olive oil in a large deep skillet over medium-high heat. Season chicken with salt, pepper, and thyme. Cook for 5 to 6 minutes until golden brown on all sides. Remove and set aside.
  2. In the same skillet over medium heat, cook the diced onion for 3 to 4 minutes until translucent. Add the garlic and cook for 1 more minute until fragrant.
  3. Add the rinsed rice to the skillet. Stir continuously for 1 to 2 minutes until the grains look slightly opaque and smell faintly nutty.
  4. Pour in the chicken broth and return the chicken along with any accumulated juices. Bring to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 15 to 18 minutes until the rice is tender and the liquid is absorbed.
  5. Remove the skillet from the heat entirely. Stir in the Greek yogurt, Parmesan, and fresh spinach. The residual heat will wilt the spinach and melt the cheese into a smooth, creamy sauce.
  6. Stir in the lemon juice. Cover and let the skillet rest for 2 to 3 minutes before serving.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. Add a splash of broth when reheating to restore creaminess. Not recommended for freezing.
Reheating: Warm in a skillet over low heat with a splash of broth, stirring frequently. Or microwave covered in 60-second intervals.
Rinse tip: Always rinse rice until the water runs clear. Removes surface starch that causes gumminess.
Yogurt tip: Remove skillet from heat entirely before stirring in Greek yogurt to prevent curdling.
Substitutions: Use chicken thighs for a richer result. Replace rice with cauliflower rice for lower carbs; reduce broth to 1/4 cup and add cauliflower in the last 5 minutes.