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Chicken and Rice (One Pot!)
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Ingredients
0 of 18 gathered
Step by step
Method
5 steps
- 1
Pat the chicken dry and season it with salt, pepper, and Italian seasoning. Heat 2 tablespoons butter in a 3-quart saucepan or Dutch oven over medium heat. Cook the onion for 4 minutes, then add the garlic for 1 minute.
- 2
Raise the heat to medium-high, add the chicken and remaining butter, and leave it still for 3–4 minutes so one side turns golden. Stir and cook 3 minutes more, until the pieces are browned outside.
- 3
Pour in the wine and simmer 3 minutes, scraping up the browned bits, until only a little liquid remains. Stir in the parsley, mustard powder, oregano, paprika, and salt, then add the broth.
- 4
Bring the broth to a boil, stir in the rice, and make sure the grains are submerged. Cover tightly, lower the heat to medium-low, and simmer 15 minutes. Check a grain; if it is still firm and the pot is dry, add a splash of broth and cook 5 minutes more.
- 5
Turn off the heat and leave the pot covered for 10 minutes so the rice fluffs. Stir in the half-and-half, Parmesan, spinach, and lemon juice over low heat. Cook 2–3 minutes, until the spinach wilts and the rice looks creamy.