Creamy Parmesan Spinach Rice with Spicy Garlic Chicken

Creamy parmesan spinach rice with spicy garlic chicken is a full-flavored, satisfying meal that brings comfort and heat together in one dish. The rice is rich, cheesy, and silky, with tender spinach stirred in for freshness, while the chicken is boldly seasoned with garlic and just the right amount of spice. I love serving this when I want something hearty but easy to prepare in under an hour.

Why You’ll Love This Recipe

I love this recipe because it hits every note—creamy, spicy, savory, and fresh. The rice is like a shortcut risotto without all the stirring, and the chicken adds that protein-packed punch that makes it a full meal. It’s great for weeknight dinners, meal prep, or anytime I want something comforting but not too heavy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the creamy spinach rice:

• Long grain rice or jasmine rice

• Chicken broth or vegetable broth

• Milk or half-and-half

• Fresh spinach (chopped)

• Parmesan cheese (grated)

• Garlic (minced)

• Butter

• Salt and black pepper

For the spicy garlic chicken:

• Boneless, skinless chicken breasts or thighs

• Olive oil

• Garlic (minced)

• Paprika

• Cayenne pepper or red chili flakes

• Salt and black pepper

• Lemon juice (optional, for finishing)

Directions

1. I season the chicken with salt, pepper, paprika, and cayenne.

2. I heat olive oil in a skillet over medium-high heat and cook the chicken for about 6–7 minutes per side, or until golden and fully cooked. I add garlic in the last minute and sauté until fragrant. I remove the chicken and let it rest.

3. In a saucepan, I melt butter and sauté garlic until soft. I stir in the rice and toast it for 1–2 minutes.

4. I add broth, bring it to a simmer, cover, and cook until the rice is tender (about 15 minutes, depending on the rice type).

5. Once the rice is done, I stir in milk, chopped spinach, and parmesan. I cook for 2–3 more minutes until creamy and well combined. I season with salt and pepper to taste.

6. I slice the spicy garlic chicken and serve it over the creamy spinach rice, optionally squeezing lemon juice over the top.

Servings and timing

This recipe serves 4. It takes about 15 minutes to prep and 30–35 minutes to cook.

Variations

Sometimes I add mushrooms or peas to the rice for extra veggies. I’ve also made the rice with cooked quinoa or orzo instead. For more heat, I increase the cayenne or add a dash of hot sauce. I’ve even swapped the chicken for shrimp or tofu depending on what I have on hand.

Storage/Reheating

I store leftovers in airtight containers in the fridge for up to 4 days. To reheat, I microwave or warm gently on the stovetop, adding a splash of broth or milk to loosen up the rice. The chicken reheats well on its own or sliced into a wrap or salad.

FAQs

Can I use frozen spinach?

Yes, I thaw and drain it well before stirring it into the rice. It works great and saves time.

What type of rice is best?

I use long grain or jasmine rice. Short grain works too, but may be creamier or stickier in texture.

Can I make this ahead?

Yes, I cook both components ahead and reheat just before serving. I store the rice and chicken separately for best texture.

How do I keep the chicken juicy?

I don’t overcook it and let it rest for a few minutes before slicing. I also avoid crowding the pan so it sears properly.

Can I make it vegetarian?

Definitely. I skip the chicken or replace it with roasted chickpeas or pan-seared tofu, and use veggie broth in the rice.

Conclusion

Creamy parmesan spinach rice with spicy garlic chicken is one of those meals that feels fancy but comes together easily. I love the contrast between the creamy, cheesy rice and the bold, flavorful chicken. It’s the kind of dish that satisfies everyone at the table—and it makes the house smell amazing while it’s cooking.