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Spinach Artichoke Chicken and Rice

A deliciously creamy dish combining chicken, spinach, artichokes, and rice that warms your soul and impresses family and guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken breasts, diced Can substitute with shredded rotisserie chicken for quicker preparation.
  • 1 cup cooked rice (white or brown) Prepare according to package instructions.
  • 1 cup frozen spinach, thawed and drained Alternatively, use fresh spinach.
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 1 cup cream cheese, softened
  • 1 cup shredded mozzarella cheese Extra for topping if desired.
  • 1/2 cup sour cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • as needed Olive oil for cooking

Method
 

Preparation and Cooking
  1. If you haven’t already, cook the rice according to package instructions and set it aside.
  2. In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced chicken and season with salt, pepper, garlic powder, and onion powder. Cook until the chicken is golden brown and fully cooked through, about 5-7 minutes.
  3. In a bowl, combine the cream cheese, sour cream, and shredded mozzarella. Mix until smooth and creamy, then fold in the spinach and artichokes.
  4. Add the cooked chicken and rice into the creamy mixture, stirring until well combined. If the mixture is too thick, add a splash of water or chicken broth to reach your desired consistency.
  5. Transfer the mixture to plates or bowls and sprinkle a little extra mozzarella on top if desired. Serve warm, and enjoy the creamy goodness!

Notes

Consider pairing with a fresh garden salad or garlic bread. Leftovers can be stored in an airtight container in the fridge for up to 3 days, or frozen for 2-3 months.