Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch pieces
  • 2 cups long-grain white rice, cooked
  • 1 tbsp neutral oil
  • 1 tsp smoked paprika
  • 6 cloves garlic, minced
  • 0.5 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1 tbsp unsalted butter
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper
  • 1 tbsp fresh parsley, chopped
  • 1 lemon, cut into wedges

Instructions:

  1. Pat the chicken pieces completely dry with paper towels. Season generously with 1 tsp smoked paprika, 0.5 tsp salt, and 0.25 tsp black pepper until every piece is evenly coated in a vibrant red hue.
  2. Heat 1 tbsp neutral oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes until golden brown and the edges are crisp. Remove chicken from the pan and set aside.
  3. Reduce heat to medium. Add 1 tbsp unsalted butter and 6 cloves of minced garlic to the skillet. Sauté for 1 minute until fragrant and translucent, being careful not to burn.
  4. Pour in the 0.5 cup chicken broth to deglaze the pan, scraping the bottom with a spatula to release the flavorful browned bits (fond) until the liquid reduces by half.
  5. Whisk in the 1 cup heavy cream and 0.5 cup grated Parmesan cheese. Simmer for 2-3 minutes until the sauce begins to thicken and emulsify and is glossy and thick enough to coat a spoon.
  6. Stir in the 2 cups fresh baby spinach and return the chicken to the pan. Toss for 1-2 minute until the spinach is wilted and the chicken is heated through, and the sauce is bubbling.
  7. Divide the 2 cups of cooked rice into four bowls. Top with the creamy garlic chicken and sauce. Garnish with 1 tbsp fresh parsley and a squeeze of lemon juice.