Ingredients
Method
Cooking Instructions
- Start by slicing the boneless, skinless chicken breasts into strips or cutlets. In a mixing bowl, combine them with olive oil, minced garlic, smoked paprika, chili flakes, salt, pepper, and chopped parsley. Ensure each piece is well-coated in the marinade. Let this mixture sit for about 20-30 minutes to absorb the flavors while you prepare the other ingredients.
- Heat a large skillet over medium-high heat and add a splash of olive oil. Once hot, carefully place the marinated chicken strips in the skillet. Cook them for about 3-4 minutes on each side, until they develop a golden brown crust and reach an internal temperature of 165°F. Once cooked, remove the chicken from the pan and set it aside on a plate to rest.
- In the same skillet, reduce the heat to medium and add butter, allowing it to melt. Once melted, add the arborio rice, stirring gently to coat it in the buttery goodness. Toast the rice for 1-2 minutes until it becomes slightly translucent and fragrant.
- Gradually pour in warm chicken broth, starting with half a cup. Stir continuously as you let the rice absorb the liquid. Repeat this process, adding broth in increments, for about 15-18 minutes, maintaining a gentle simmer.
- Once the rice reaches the desired texture, fold in the chopped spinach, allowing it to wilt into the warm rice. Next, mix in the grated Parmesan cheese and heavy cream if you’re using it, stirring until the cheese melts and creates a luscious, creamy mixture.
- To serve, spoon generous portions of the creamy spinach rice onto plates. Top each plate with the spicy garlic chicken strips, letting the heat from the chicken mingle with the creamy rice. If desired, garnish with extra parsley and a sprinkle of chili flakes for an added kick.
Nutrition
Notes
Store any leftovers in an airtight container for up to 3 days. This dish can be frozen for up to 2 months. Reheat gently on the stove or microwave, adding a splash of broth to revive its creamy texture.
