If you love spinach artichoke dip, you’ll adore this. One Pan Spinach Artichoke Chicken and Rice captures the same creamy, savory flavors in a satisfying, weeknight-friendly meal made entirely in a single pan.
I have to admit I went off on a small non-food tangent when I first wrote about this — I was humming songs from the Broadway show Hamilton after discovering the soundtrack — but this recipe brings me right back to the kitchen. It’s comfort food with a bit of elegance, and it comes together quickly.
This dish has all the familiar notes of classic spinach artichoke — tender artichoke hearts, wilted spinach, and a creamy sauce — combined with juicy chicken and long-grain rice. It’s a dependable one-pan dinner: brown the chicken, add the rice and liquids, simmer until the rice is cooked, then stir in fresh spinach just before serving. Minimal fuss, minimal cleanup, and plenty of flavor.
Easy to make and satisfying to eat. Below you’ll find the full recipe, straightforward instructions, nutrition info, and a few simple tips to customize the dish to your tastes.
📖 Recipe
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!
Author: Heather Cheney
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breast halves, cut into bite-sized pieces
- ¼ teaspoon salt (adjust to taste)
- 14 ounce can 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 of your favorite hot sauce, optional
- 4 cups fresh baby spinach
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces, season with salt, and cook, stirring, until the chicken is lightly browned, about 4 minutes.
- Stir in the artichoke hearts, rice, chicken broth, and Alfredo sauce. Bring the mixture to a simmer, then cover the pan and reduce the heat to low. Cook for about 15 minutes, or until the rice is tender and has absorbed most of the liquid.
- Remove the pan from the heat. Stir in the fresh baby spinach and the hot sauce, if using. Cover again and let the pan rest for 5 minutes so the spinach wilts and the flavors meld.
- Fluff gently with a fork and serve warm. Taste and adjust seasoning as needed.
Notes and Variations
• For a lower-sodium option, use low-sodium chicken broth and a low-sodium Alfredo sauce. • Substitute brown rice for long-grain white rice; increase the simmer time and liquid as needed (brown rice requires longer cooking). • Add sliced mushrooms or chopped bell pepper with the chicken for extra vegetables. • If you prefer a cheesier finish, stir in ½ to 1 cup shredded Parmesan or mozzarella at the end.
Serving Suggestions
This one-pan meal is hearty on its own, but it also pairs nicely with a simple green salad or crusty bread to soak up any remaining sauce. Leftovers reheat well in the microwave or on the stovetop with a splash of broth to restore creaminess.
Nutrition Facts (approx. per serving)
Serving: 1 | Calories: 444 kcal | Carbohydrates: 31 g | Protein: 21 g | Fat: 24 g | Saturated Fat: 7 g | Cholesterol: 93 mg | Sodium: 1119 mg | Potassium: 488 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 2560 IU | Vitamin C: 25.9 mg | Calcium: 50 mg | Iron: 1.7 mg
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently and add a splash of broth or water if the rice seems dry.
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