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One Pan Spinach Artichoke Chicken and Rice
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One Pan Spinach Artichoke Chicken and Rice

If you like the ever-so-delicious spinach artichoke dip, you're going to LOVE this One Pan Spinach Artichoke Chicken and Rice. All the flavor of the dip wrapped up in a filling dinner and made in a single pan!
Course Main Course
Cuisine American
Keyword alfredo sauce with cream, One pan dinner, spinach artichoke dip
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 444kcal
Author Heather Cheney

Ingredients

  • 2 tablespoon olive oil
  • 4 boneless skinless chicken breast halves cut into bite-sized pieces
  • ¼ teasppon salt
  • 14 ounce artichoke hearts in water, quartered and drained
  • 1 cup long grain rice
  • 2 cups chicken broth
  • 14.5 ounce jar prepared alfredo sauce
  • a few dashes favorite hot sauce
  • 4 cups fresh baby spinach

Instructions

  • Heat olive oil in a large skillet over medium high heat. Place chicken in the skillet, season with salt and cook, stirring chicken until lightly browned-- about 4 minutes.
  • Stir artichoke hearts, rice, chicken broth and alfredo sauce into the chicken, bring to a simmer, cover and reduce heat to low. Cook for 15 minutes or until rice is tender.
  • Remove pan from the heat and stir fresh spinach and hot sauce (if desired) into the rice. Cover pan and allow to rest for 5 minutes before serving.

Nutrition

Serving: 1serving | Calories: 444kcal | Carbohydrates: 31g | Protein: 21g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 93mg | Sodium: 1119mg | Potassium: 488mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2560IU | Vitamin C: 25.9mg | Calcium: 50mg | Iron: 1.7mg