Creamy Garlic Parmesan Chicken and Rice with Spring Vegetables
A comforting dish featuring tender chicken, creamy garlic parmesan sauce, and vibrant spring vegetables served over rice.
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Ingredients
Yields 4 servings
- (1 lb) chicken breasts, diced
- (1 cup) white rice
- (2 cups) chicken broth
- (1 cup) heavy cream
- (1 cup) fresh spinach
- (1 cup) asparagus, chopped
- (1 cup) peas
- (1/2 cups) grated Parmesan cheese
- (4 cloves) garlic, minced
- (1 tablespoon) olive oil
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1/2 teaspoons) onion powder
- (1/2 teaspoons) dried thyme
Instructions
- 1
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- 2
Add 1 lb diced chicken breasts to the skillet. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon onion powder. Cook until golden brown, about 5-7 minutes. Add 2/4 teaspoon black pepper, 2/4 teaspoon onion powder, and 2/4 teaspoon dried thyme.
- 3
Remove the chicken from the skillet and set aside. In the same skillet, add 4 cloves minced garlic and sauté for 1 minute until fragrant.
- 4
Stir in 1 cup white rice and cook for another 2 minutes, stirring frequently.
- 5
Pour in 2 cups chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
- 6
While the rice is cooking, prepare the vegetables. Chop 1 cup asparagus and set aside.
- 7
After 15 minutes, add 1 cup fresh spinach, 1 cup peas, and the chopped asparagus to the rice. Stir to combine and cover again, cooking for an additional 5 minutes until the vegetables are tender.
- 8
In a separate bowl, mix 1 cup heavy cream and 1/2 cup grated Parmesan cheese until well combined. Pour this mixture into the skillet with the rice and vegetables, stirring to combine.
- 9
Return the cooked chicken to the skillet and mix well. Cook for an additional 5 minutes to heat through and allow the flavors to meld.
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