If you’re a fan of the rich, creamy flavors of classic spinach artichoke dip, then get ready to discover your new favorite weeknight dinner! This extraordinary one-pot creamy spinach artichoke chicken and rice recipe effortlessly blends tender, succulent chicken breasts with a harmonious mix of aromatic garlic, earthy spinach, tangy artichokes, a hint of savory Parmesan, and perfectly cooked rice. It’s a culinary masterpiece that comes together in just 30 minutes, making it an ideal choice for busy evenings when you crave a hearty, impressive meal without the fuss or extensive cleanup. Prepare to delight your taste buds with every creamy, flavorful bite of this complete and satisfying dish.
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| Yield: | Prep Time: | Cook Time: | Total Time: |
| 6-7 cups | 10 min | 20 min | 30 min |
Key Ingredients for Success
Crafting this flavorful one-pot meal starts with a selection of fresh, high-quality ingredients that truly shine. Each component plays a vital role in building the signature creamy, savory, and slightly tangy profile of our spinach artichoke chicken and rice.
- Chicken: The protein powerhouse of our dish. We’ll use tender chicken breasts or thighs for a satisfying base.
- Rice: Long-grain rice is preferred for its ability to cook up fluffy and separate, perfectly absorbing the rich flavors.
- Italian Seasoning: A fragrant blend of herbs like oregano, basil, thyme, and rosemary that infuses the chicken and rice with classic Italian-American warmth.
- Grated Parmesan: Essential for its salty, nutty depth and its contribution to the dish’s irresistible creaminess.
- Cream Cheese: The secret to that beloved smooth, rich, and tangy texture reminiscent of your favorite dip.
- Spinach: Packed with nutrients and a mild earthy flavor that wilts beautifully into the creamy sauce.
- Artichokes: These tender, slightly tangy hearts provide a unique texture and Mediterranean flair.
- Onions: A fundamental aromatic that builds a flavorful foundation for the entire dish. Chef’s Tip: Save time by opting for pre-chopped onions from the grocery store.
- Garlic: The indispensable aromatic that lends a robust, pungent flavor, elevating the entire dish. Chef’s Tip: Pre-peeled garlic cloves can be a huge time-saver on busy nights.
- Broth or Water: The liquid base for cooking the rice and creating the creamy sauce. Broth adds a richer, deeper flavor.
Choosing the Right Chicken
The type of chicken you select can significantly impact the final texture and flavor of your one-pot creamy spinach artichoke chicken. Both boneless, skinless chicken breasts and thighs are excellent choices, each offering distinct advantages.
Chicken Breasts: Leaner and quicker to cook, chicken breasts are perfect if you’re aiming for a lighter meal. They absorb flavors wonderfully, resulting in a dish that feels fresh and wholesome. When dicing, ensure even pieces for uniform cooking.
Chicken Thighs: For those who prefer a richer, more succulent chicken, boneless, skinless chicken thighs are a fantastic option. Their slightly higher fat content contributes to a deeper, more robust flavor profile and they are more forgiving if accidentally overcooked. Thighs add a luxurious depth that complements the creamy sauce beautifully.
Rotisserie Chicken: If you’re looking for an even faster solution, fully cooked rotisserie chicken is a superb shortcut. Simply shred or dice the meat and add it during the final stages of cooking to warm through, cutting down your preparation time considerably.
Selecting Your Rice
The choice of rice is crucial for achieving the desired texture in this one-pot dish. The goal is fluffy, separate grains that absorb the creamy sauce without becoming a sticky, mushy mess.
- Long-Grain Rice (Recommended): This is your best bet! Varieties like Basmati and Jasmine rice are naturally lower in starch, which helps their grains remain distinct and fluffy after cooking. They provide a beautiful foundation for the creamy chicken and artichoke mixture.
- Medium-Grain Rice: While slightly stickier than long-grain, medium-grain rice can still work. Just be mindful of cooking times and liquid ratios to prevent it from becoming too soft.
- Brown Rice: For a heartier, nuttier, and chewier texture, brown rice is a viable option. It offers more fiber and a distinct flavor that can complement the savory ingredients. However, remember that brown rice requires a longer cooking time and a different liquid ratio compared to white rice. Always refer to the package instructions for precise cooking guidelines if using brown rice. Its texture will differ from white rice, but it can be a delicious alternative.
Avoid Short-Grain Rice: Steer clear of short-grain varieties like Arborio (risotto rice) or sushi rice. These types are specifically bred to be very starchy, resulting in a sticky, clumping texture that is unsuitable for this particular recipe.
Fresh vs. Frozen Spinach: A Chef’s Insight
Both fresh and frozen spinach can be used in this creamy chicken dish, but understanding their differences and proper preparation is key to a successful outcome.
Fresh Spinach: My personal preference for this recipe is fresh spinach. I typically have it on hand, and I love how it wilts down beautifully, adding a delicate green hue and mild flavor without overwhelming the other ingredients. Be prepared for a significant reduction in volume; about 6-8 cups of fresh spinach will cook down to a much smaller amount.
Frozen Spinach: Frozen spinach is a convenient and cost-effective alternative that holds up exceptionally well in creamy, baked, or stew-like dishes. One 10-ounce package of frozen spinach is roughly equivalent to 1 pound (16 ounces) of fresh spinach before cooking. However, there’s a crucial step when using frozen spinach:
The Golden Rule for Frozen Spinach: Thaw and Drain Completely! This is arguably the most critical step and why I sometimes opt for fresh. Frozen spinach retains a large amount of water. If you don’t thoroughly thaw and squeeze out all excess liquid, your dish will become watery, diluting the creamy sauce and affecting the overall texture. To do this, thaw the spinach, then place it in a clean kitchen towel or cheesecloth and wring out as much moisture as humanly possible. You’ll be surprised by how much liquid comes out! A well-drained spinach ensures a rich, thick, and flavorful sauce.
Exploring Artichoke Options
Artichokes are a star in this recipe, lending a distinctive tangy and earthy flavor that pairs perfectly with the creamy sauce. While you might prefer one type over another, here’s a look at the various options and what they bring to the dish:
- Marinated Artichoke Hearts (My Favorite): Often found in jars, these are pre-seasoned with herbs, spices, and oil. They offer an incredible depth of flavor – slightly tangy, herby, and wonderfully aromatic. They add immediate complexity and a gourmet touch, making them perfect when you desire a bolder, more dynamic taste.
- Canned Artichoke Hearts: This is a highly convenient and readily available option. Canned artichokes are tender and ready to use. It’s essential to drain and rinse them thoroughly to remove any briny or metallic canned flavor before adding them to your dish. They have a mild, creamy taste that blends seamlessly into the overall profile.
- Frozen Artichoke Hearts: These are often praised for being the closest in taste and texture to fresh artichokes. Before cooking, thaw them and pat them dry to remove any excess moisture. They bring a fresh, earthy flavor and a slightly firmer texture than their canned counterparts.
- Fresh Artichokes: For the most authentic and vibrant flavor, fresh artichokes are unparalleled, though they require more preparation. You’ll need to trim the outer leaves, remove the fuzzy choke, and then steam or boil them until tender. Scoop out the hearts, chop, and add to your dish. Their taste is mild, nutty, and exquisitely earthy.
Step-by-Step Guide to Making Creamy Spinach Artichoke Chicken
This one-pot recipe is designed for ease and maximum flavor. Follow these simple steps to create a delicious and satisfying meal in under 30 minutes. Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Prepare the Chicken: Begin by placing a large skillet, pot, or Dutch oven on your stove over medium heat. Add the olive oil. Once shimmering, add the diced chicken, 1 to 1 ½ teaspoons of Italian Seasoning, along with salt and pepper to taste.
- Sear and Sauté Aromatics: Stir the chicken and cook for 3-4 minutes, allowing it to sear and brown slightly. This step adds depth of flavor. Next, add the diced onions, minced garlic, and drained artichokes to the pan. Continue to stir and cook until the onions become translucent and the garlic is wonderfully fragrant, typically a few minutes.
- Add Rice, Broth, and Spinach: Introduce the uncooked rice, broth (or water), and fresh spinach to the pot. Stir thoroughly to combine all ingredients and use your spoon to scrape any flavorful browned bits from the bottom of the pan (deglazing), ensuring all the savory goodness is incorporated into the sauce.
- Simmer to Perfection: Place the lid firmly on the pot and reduce the heat to low. Allow the mixture to simmer gently for 15-20 minutes, or until the broth has been absorbed and the rice is tender and cooked through. To prevent sticking and ensure even cooking, check on the rice and stir it every 5 minutes. I find cooking it for 15 minutes is often ideal, as the rice will continue to cook slightly when the cream cheese and Parmesan are added.
- Stir in Creaminess: Once the rice is cooked and most of the liquid has evaporated, remove the pot from the heat and take off the lid. Add the softened cream cheese and grated Parmesan. Stir gently until the cheeses are fully melted and smoothly incorporated into the sauce, creating a rich, creamy consistency.
- Adjust Seasoning: Taste the dish and adjust the seasonings as needed. This is your chance to make it perfect for your palate! I often add an additional teaspoon of Italian Seasoning, along with more salt and pepper, to enhance the flavors further.
Tips for Fluffy Rice: Avoiding Mushiness
While this dish is wonderfully creamy, you want the rice grains to remain separate and tender, not sticky or mushy. Here’s how to ensure perfectly cooked rice every time:
- Choose the Right Rice: As mentioned, long-grain rice varieties like Basmati or Jasmine are your best friends here. Their lower starch content helps them maintain their individual shape during cooking. Avoid short-grain or parboiled rice, which tend to get mushy.
- Rinse Your Rice Thoroughly: This is a game-changer! Place your uncooked rice in a fine-mesh sieve and rinse it under cold running water until the water runs completely clear. This crucial step washes away excess surface starch, which is a primary culprit for clumping and stickiness.
- Cook on Low Heat with a Tight Lid: Once your liquid comes to a boil, immediately reduce the heat to low. This allows the rice to absorb the liquid gradually and steam evenly. A tight-fitting lid is essential to trap the steam, which is what cooks the rice. Resist the urge to peek frequently, as this releases steam and can extend cooking time.
- Avoid Excess Stirring: Stirring rice too much while it’s simmering releases more starch into the liquid, leading to a gummier, mushier texture. Once you’ve combined the ingredients and brought it to a simmer, let it do its thing, only stirring occasionally to prevent sticking.
- Correct Liquid Ratio: Stick to the recommended liquid-to-rice ratio in the recipe. Too much liquid will make the rice soggy, while too little will leave it undercooked.
Cream Cheese Substitutions
The cream cheese is integral to giving this dish its signature smooth, rich, and tangy creaminess, closely mimicking the texture of a classic spinach artichoke dip. However, if you’re out of cream cheese, have dietary restrictions, or simply want to experiment, several excellent substitutes can work. Note that while these options will provide creaminess, they may alter the flavor profile slightly.
- Plain Greek Yogurt or Sour Cream: These offer a similar tang and creaminess. Crucially, allow them to come to room temperature before stirring them into the hot mixture. Adding cold yogurt or sour cream directly to a hot pot can cause it to curdle, resulting in an unappealing texture.
- Ricotta Cheese: Ricotta will add a slightly granular, yet very creamy texture. It has a milder, sweeter flavor than cream cheese, which can be a pleasant variation. Use full-fat ricotta for the best results.
- Heavy Cream: For a purely rich and smooth sauce without the tang, heavy cream is an excellent choice. It will make the dish incredibly decadent. You might want to add a squeeze of lemon juice or a dash of white wine vinegar to introduce a subtle tang if desired.
- Full-Fat Coconut Milk: For a dairy-free alternative, full-fat canned coconut milk can provide a surprising level of creaminess. Be aware that it will impart a subtle coconut flavor, which some might enjoy as an interesting twist.
If your primary goal is just the spinach and artichoke flavor without the intense creaminess, you can even eliminate the cream cheese entirely, though the texture will be significantly different.
Achieving Ultimate Creaminess
If you absolutely adore the ultra-creamy texture of spinach artichoke dip and want to replicate that luxurious mouthfeel in your chicken and rice dish, there are simple ways to enhance the creaminess and flavor:
Increase Cream Cheese and Parmesan: The most straightforward method is to simply add more cream cheese and grated Parmesan than specified in the recipe. These two ingredients are the primary drivers of the dish’s creamy, cheesy character. For a truly indulgent experience, consider increasing both by 50% or even doubling them, adjusting to your preference.
Add a Splash of Heavy Cream: A small amount of heavy cream (or half-and-half) stirred in at the very end, along with the cream cheese and Parmesan, can dramatically boost the richness and velvety texture without making the dish overly thick. Start with a quarter cup and add more if desired.
Grate Your Own Cheese: For the smoothest melt, always grate your own block of Parmesan (and any other cheese you choose to add). Pre-shredded cheeses often contain anti-caking agents like cellulose or potato starch, which can prevent them from melting seamlessly and result in a slightly grainy texture. Freshly grated cheese melts beautifully, creating a much more luxurious and uniform sauce.
By implementing these tips, you can customize the dish to achieve your ideal level of creamy perfection.
Choosing the Perfect Pan
For a one-pot meal like this creamy spinach artichoke chicken and rice, the right pan is not just a convenience; it’s essential for even cooking and optimal results.
- Heavy-Bottomed Pan: The most critical feature is a heavy bottom. This ensures even heat distribution across the cooking surface, preventing hotspots that can lead to rice burning or sticking in certain areas while remaining undercooked in others. A thick bottom also helps retain heat, allowing for a steady, gentle simmer.
- Size Matters: Choose a pan that is large enough to comfortably hold all the ingredients without overcrowding. Overcrowding can lead to steaming instead of searing for the chicken, and prevents the rice from cooking evenly. A deep skillet, a braiser, or a medium-sized Dutch oven (ideally 10–12 inches wide with at least 2–3 inches of depth) is perfect. I personally used a 12-inch cast iron skillet for this recipe, which works wonderfully.
- Tight-Fitting Lid: A lid that fits snugly is crucial for cooking the rice. It traps the steam generated by the simmering liquid, which is vital for hydrating and cooking the rice grains thoroughly and evenly. If your pan doesn’t have a lid, a sheet of aluminum foil crimped tightly around the rim can serve as an effective makeshift cover.
Investing in a good quality, heavy-bottomed pan with a lid will make this recipe, and many other one-pot meals, a much more enjoyable and successful cooking experience.
Creative Substitutions and Add-Ins
This creamy spinach artichoke chicken and rice recipe is incredibly versatile, lending itself beautifully to customization. Feel free to experiment with these substitutions and add-ins to tailor the dish to your taste, dietary needs, or what you have on hand.
- Vegetable Boosts:
- Mushrooms: Sauté sliced mushrooms (cremini or white button) with the onions and garlic for an earthy depth.
- Asparagus: Add chopped asparagus during the last 5-7 minutes of rice cooking for a fresh, slightly bitter crunch.
- Broccoli: Small florets of broccoli can be added with the spinach to cook until tender-crisp.
- Sundried Tomatoes: Chopped sun-dried tomatoes (oil-packed, drained) add a concentrated burst of sweet and tangy flavor.
- Roasted Red Peppers: Jarred roasted red peppers, diced, contribute a smoky sweetness and vibrant color.
- Protein Power-Ups:
- Bacon: Crumbled cooked bacon stirred in at the end adds a smoky, salty crunch and rich flavor.
- Shrimp: For a seafood twist, add raw shrimp during the last 5 minutes of cooking, or cook separately and stir in at the end to avoid overcooking.
- Sausage: Cooked and crumbled Italian sausage (mild or spicy) can replace or supplement the chicken for a robust flavor.
- Herb Enhancements:
- Fresh Basil: Stir in fresh chopped basil at the end for a bright, aromatic lift.
- Thyme: A sprig or two of fresh thyme added during the simmering phase can deepen the herbaceous notes.
- Cheese Variations:
- Romano Cheese: A sharper, saltier alternative to Parmesan for a more pronounced cheesy flavor.
- Mozzarella Cheese: Stir in shredded mozzarella for extra gooeyness and a milder cheese flavor.
- Gouda Cheese: Smoked gouda can add a wonderfully smoky and creamy dimension.
- Textural Additions:
- Breadcrumbs: For an added crunch, sprinkle toasted breadcrumbs over individual servings before serving.
Don’t be afraid to get creative! This recipe is a fantastic canvas for your culinary imagination.
Storing Your Leftovers
Proper storage is essential to keep your creamy spinach artichoke chicken and rice tasting fresh and delicious for future meals.
Once the dish has cooled to room temperature, transfer any leftovers into an airtight container. This will protect it from air exposure and prevent bacterial growth. Store the sealed container in the refrigerator for up to 3-4 days. For optimal freshness and to maintain its creamy texture, ensure it’s tightly covered.
Reheating for Best Results
Reheating creamy dishes can sometimes be tricky, as they can dry out or separate. Here are the best methods to bring your creamy spinach artichoke chicken and rice back to life while preserving its delicious texture:
Stovetop (Recommended for Best Texture):
For reheating on the stovetop, transfer the leftovers to a pan. Add a splash of chicken broth, water, heavy cream, or even a small dollop of cream cheese. This added liquid or fat will help loosen the sauce and rehydrate the rice, preventing it from drying out. Cover the pan with a lid and reheat over low to medium heat, stirring occasionally. This gentle reheating method ensures even warmth and helps retain the creamy texture without overcooking the rice.
Microwave:
If you’re short on time, the microwave is a convenient option. Place your leftovers in a microwave-safe bowl. Similar to the stovetop method, add a splash of chicken broth, water, or a spoonful of cream/cream cheese to prevent dryness. Cover the bowl with a microwave-safe lid or a damp paper towel. Heat in 1-minute increments, stirring after each interval, until thoroughly heated. This prevents overcooking and helps avoid mushy rice or a dried-out sauce.
Freezing Tips for Future Meals
This creamy spinach artichoke chicken and rice recipe is fantastic for meal prepping and freezing! It allows you to enjoy this comforting dish even on the busiest days.
To freeze, first ensure the dish has cooled completely to room temperature. Divide the leftovers into individual portions or family-sized servings and transfer them into freezer-safe airtight containers or heavy-duty freezer bags. Make sure to remove as much air as possible from the bags to prevent freezer burn. Label with the date. It can be stored in the freezer for up to 3 months.
When you’re ready to enjoy, simply defrost the frozen meal in the refrigerator overnight. Once thawed, you can reheat it using either the stovetop or microwave methods described above, adding a bit of extra liquid to restore its creaminess.
Delicious Pairing Suggestions
While this one-pot creamy spinach artichoke chicken and rice is a complete meal on its own, sometimes a complementary side dish can elevate the dining experience. Here are some fantastic pairings that enhance the flavors and textures of the main dish:
- Broccoli Salad with Bacon and Cheese: A refreshing, tangy, and crunchy salad that cuts through the richness of the main dish.
- Roasted Brussels Sprouts with Garlic: The slight bitterness and caramelized notes of roasted Brussels sprouts provide a wonderful contrast.
- Chicken Caesar Pasta Salad: For an even heartier meal, this zesty pasta salad adds another layer of flavor and texture.
- Bow Tie Pasta Salad with Italian Dressing: A light, vibrant pasta salad that complements the Italian flavors of the chicken dish.
- Air Fryer Green Beans: Quick, easy, and perfectly tender-crisp, offering a simple green vegetable accompaniment.
Creamy Spinach Artichoke Chicken and Rice (One-Pot Recipe)
Brandi Crawford
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Equipment
- 12 inch Cast Iron Skillet
Ingredients
- 1 teaspoon olive oil
- 20-24 oz boneless skinless chicken breasts or thighs Diced into ½-1 inch chunks.
- Italian Seasoning 2-2 ½ teaspoons Divided into 2 portions; 1- 1 ½ teaspoons to season the chicken and the remaining to season the cooked rice.
- salt and pepper to taste
- ½ cup diced onions
- 8-12.5 oz artichokes I used the full 12.5oz jar; Drained
- 3-4 garlic cloves Minced
- 1 cup uncooked rice
- 1 ¾ cup broth or water Broth will add more flavor. I use chicken bone broth.
- 5-8 cups fresh spinach I use about 8 cups; 5-10oz if using frozen spinach. Be sure to thaw and drain it first.
- 4 oz cream cheese Softened; use more if you like it really creamy.
- ¼ cup grated Parmesan reggiano cheese This was 1oz for me; use more if you like it really creamy.
Instructions
- Place a skillet, pot, or Dutch oven on the stove at medium heat. Add the olive oil, diced chicken, 1- 1 ½ teaspoons Italian Seasoning, salt, and pepper to taste.1 teaspoon olive oil, 20-24 oz boneless skinless chicken breasts or thighs, Italian Seasoning, salt and pepper to taste
- Stir and cook for 3-4 minutes to sear the chicken. Add in the onions, garlic, and artichokes. Stir and cook until the onions and garlic are fragrant.½ cup diced onions, 3-4 garlic cloves, 8-12.5 oz artichokes
- Add in the rice, broth, and spinach. Stir to combine and deglaze the bottom of the pot/pan with your spoon.1 cup uncooked rice, 1 ¾ cup broth or water, 5-8 cups fresh spinach
- Place the lid on the pot and adjust the heat to low. Allow the rice to simmer for 15-20 minutes until the broth has evaporated and the rice is soft.
Check on the rice and stir every 5 minutes to ensure the rice doesn’t stick/burn the bottom of the pan. I like to cook it for 15 minutes to ensure the rice does not overcook when the cream cheese and Parmesan are added in the next step. - Remove the lid from the pot and turn the heat off the pan and remove it from heat. Add in the softened cream cheese and grated parmesan. Stir to gently combine.4 oz cream cheese, ¼ cup grated Parmesan reggiano cheese
- Taste the dish repeatedly and adjust the spices as necessary. I add 1 teaspoon of Italian Seasoning, salt, and pepper.
Notes
You can substitute cream cheese using equal parts plain Greek-yogurt or sour cream, ricotta cheese, heavy cream, or full-fat coconut milk.
If you use frozen spinach, you must thaw it and drain it completely. This is one of the most important steps and why I don’t use it often. Squeeze out as much liquid as possible using your hands, a clean kitchen towel, or cheesecloth to prevent a watery dish. You will notice a difference in texture if you don’t drain it.
I use bone broth because it has more protein. Any broth or even water will work for the recipe.
You can use whatever type of cheese you prefer in this recipe. I always recommend you grab blocks of cheese and grate them yourself. Pre-shredded cheese is coated with anti-caking agents, such as potato starch or cellulose, to prevent clumping and make it last longer in the store. These coatings interfere with the cheese’s ability to melt smoothly and affect the texture of your dishes. When you grate your cheese fresh, it doesn’t have these additives and preservatives, resulting in a more velvety and evenly melted cheese.
Avoid short-grain rice because it’s too sticky and clumps together.
This dish isn’t going to be super creamy like a pasta dish would be. It has a slick coating thanks to the cream cheese and grated cheese, but if you are looking for something super creamy, consider adding more cream cheese and more Parmesan than noted in the recipe.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.