Description

This dish brings creamy comfort and bold flavor to the table. Arborio rice simmered with garlic, broth, and spinach becomes a rich, cheesy base for spicy, pan-seared garlic chicken strips. It’s a satisfying one-plate meal you’ll want to make again and again.

Ingredients

Scale

1 lb chicken breast, sliced into strips

2 tablespoons olive oil

1 teaspoon paprika

1 teaspoon onion powder

1 teaspoon dried oregano

4 cloves garlic, minced

½ teaspoon red pepper flakes (adjust to taste)

Salt and pepper, to taste

1 tablespoon butter

1 cup arborio rice

3 cups chicken broth (low sodium

) 3 cups fresh spinach, chopped

¾ cup grated Parmesan cheese

¼ cup heavy cream (optional)

Instructions

1. In a bowl, combine chicken strips with olive oil, paprika, onion powder, oregano, half the garlic, red pepper flakes, salt, and pepper.
Let marinate for 15 minutes. Heat a skillet over medium-high heat.
Sear the chicken strips until golden brown and cooked through, about 3–4 minutes per side.
Remove from skillet and set aside.
Lower the heat to medium, add butter, and sauté remaining garlic until fragrant.
Stir in arborio rice and toast it for 1–2 minutes.
Add chicken broth gradually, one ladle at a time, stirring occasionally and letting the rice absorb liquid before each addition.
After about 15 minutes, stir in the chopped spinach and cook until wilted.
Once rice is creamy and tender (around 18–20 minutes), stir in Parmesan cheese and heavy cream if using.
Taste and adjust salt and pepper.
Serve rice in bowls, topped with spicy garlic chicken.
Garnish with extra Parmesan or herbs if desired.

Notes

Arborio rice gives the best creamy texture—don’t substitute with long-grain.

For extra richness, finish the rice with a splash of heavy cream.

Sear the chicken in a hot pan without crowding to get a crisp edge and juicy inside.