Creamy Spinach Artichoke Chicken and Rice (One-Pot Recipe)

If you love the flavors of creamy spinach artichoke dip, you’re going to adore this quick and easy dinner! This one-pot creamy spinach artichoke chicken combines tender, juicy chicken breasts with a rich, garlicky flavor loaded with spinach, artichokes, a touch of Parmesan, and rice. The best part? It’s a complete meal all done in just 30 minutes, making it perfect for busy weeknights or when you need an impressive dinner without the fuss. 

This post contains affiliate links. Please read my full disclosure here.

Yield:	Prep Time:	Cook Time:	Total Time:
6-7 cups	10min	20min	30min

Key Ingredients

• Chicken
• Rice
• Italian Seasoning
• Grated Parmesan
• Cream Cheese
• Spinach
• Artichokes
• Onions- Brandi’s Tip: Grab pre-chopped veggies at the grocery store.
• Garlic-Brandi’s Tip: Grab pre-peeled garlic in the grocery store.
• Broth or Water

What Type of Chicken to Use

The best type of chicken to use is boneless, skinless chicken breasts or thighs. Both work well. You can also use fully cooked rotisserie chicken.

Chicken breasts are leaner and cook quickly, which is ideal if you’re aiming for a lighter dish. Chicken thighs are more flavorful and forgiving if overcooked, making them a great choice if you prefer richer, more succulent chicken. Thighs add more depth to the dish because of their higher fat content.

What Type of Rice to Use

• Long-grain rice is the best choice because it has less starch, so the grains remain separate and fluffy rather than clumping together. Basmati and Jasmine work great.
• Medium-grain rice is a bit stickier than long-grain rice but it can work.
• Brown rice is chewier and nuttier than white rice, adding a hearty texture and flavor. It won’t have the same texture as white rice, but it works. You will need to cook it in accordance with the time noted on the package, as brown rice takes longer to cook.

Avoid short-grain rice because it’s too sticky and clumps together.

Frozen Spinach vs Fresh

I used fresh spinach because that’s my preference and I usually have it on-hand. Fresh spinach cooks down significantly. I use about 6–8 cups of fresh spinach.

Frozen spinach holds up well in creamy or baked dishes like this one. One 10-ounce package of frozen spinach is roughly equivalent to 1 pound (16 ounces) of fresh spinach before cooking. If you use frozen spinach you will have to 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.

What Type of Artichokes to Use

Grilled artichokes in a jar are my favorite. They have so much flavor. Here are few types you can use:

• Marinated Artichoke Hearts: You will usually find these in a jar. They are pre-seasoned with herbs, spices, and oil for extra flavor. Slightly tangy and herby; adds complexity to the dish. These are best for when you want a bolder, more dynamic flavor.
• Canned Artichoke Hearts: Convenient, tender, and ready to use straight out of the can. Drain and rinse thoroughly to remove any brine or canned flavor. These are mild and creamy, making them ideal for blending seamlessly into the dish.
• Frozen Artichoke Hearts: Closest in taste and texture to fresh artichokes. Thaw and pat dry to remove excess moisture before cooking. These are fresh and earthy, with a slightly firmer texture than canned.
• Fresh Artichokes: Most authentic and flavorful option if you’re willing to do the prep. Trim the outer leaves, steam or boil until tender, and scoop out the hearts. The taste is mild, nutty, and earthy.

How to Make Spinach Artichoke Chicken

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Place a skillet, pot, or Dutch oven on the stove at medium heat. Add olive oil, diced chicken, Italian Seasoning, salt, and pepper to taste.
2. Stir and cook to sear the chicken. Add in onions, garlic, and artichokes. Stir and cook until the onions and garlic are fragrant.
3. Add in the broth, and spinach.
4. Place the lid on the pot and adjust the heat to low. Allow the rice to simmer.
5. 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.
6. Taste the dish repeatedly and adjust the spices as necessary.

How to Avoid Mushy Rice

Keep in mind the dish is meant to be creamy, but here are ways to ensure the rice isn’t mushy and grainy.

• Use the right rice: Use long-grain rice (like basmati or jasmine), as it holds its shape better during cooking. Avoid short-grain or parboiled rice, which tends to become mushy.
• Rinse the rice: Rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch, which can cause the rice to clump or become sticky.
• Cook on low heat: Once the liquid comes to a boil, reduce the heat to low and cover the pot. Cooking at a gentle simmer prevents the rice from breaking apart.
• Avoid Excess Stirring: If you stir the rice a lot it will release starch into the dish and make the rice mushy.

How to Substitute Cream Cheese

The cream cheese is used to make it smooth and creamy, similar to spinach artichoke dip. You can eliminate it completely if you are just looking for the spinach and artichoke flavor. You can substitute it using plain Greek-yogurt or sour cream, ricotta cheese, heavy cream, or full-fat coconut milk.

Plain Greek yogurt should be at room temperature in order to prevent curdling. If you add it while cold, it will curdle in the mixture.

How to Make it Creamy

Add even more cream cheese and grated parmesan. This will add additional flavor, too!

What Type of Pan to Use

A heavy-bottomed pan ensures even heat distribution, preventing hotspots that can cause the rice to burn or stick. Use a pan large enough to hold all the ingredients comfortably without overcrowding. A deep skillet, braiser, or medium-sized Dutch oven (at least 10–12 inches wide with 2–3 inches depth) is ideal. I used a 12 inch cast iron skillet.

The pan should have a tight-fitting lid to trap steam and cook the rice evenly. If your pan doesn’t come with a lid, you can use a sheet of aluminum foil as a makeshift cover.

Substitution and Add-Ins Ideas

• Mushrooms
• Asparagus
• Broccoli
• Sundried Tomatoes
• Roasted Red Peppers
• Bacon
• Shrimp
• Sausage
• Basil
• Thyme
• Romano Cheese
• Mozzarella Cheese
• Gouda Cheese
• Breadcrumbs

How to Store

Store leftovers tightly covered and sealed for 3-4 days.

How to Reheat

Stovetop (Best for retaining texture): Add the leftovers to a pan with a splash of chicken broth, water, or cream cheese or cream to loosen the sauce and prevent it from drying out. Cover the pan with a lid and reheat on low to medium heat, stirring occasionally to heat the rice evenly.
Microwave: Add the leftovers to a bowl with a splash of chicken broth, water, or cream cheese or cream to loosen the sauce and prevent it from drying out. Cover the bowl with a lid or damp towel. Heat in 1 minute increments to avoid overcooking and mushy rice. 

Freezer Tips

Freeze leftovers tightly covered and sealed for up to 3 months. Defrost in the fridge overnight.

Pair With These Recipes

Broccoli Salad with Bacon and Cheese
Roasted Brussel Sprouts with Garlic
Chicken Caesar Pasta Salad
Bow Tie Pasta Salad with Italian Dressing
Air Fryer Green Beans