🥬🧄 Spinach Artichoke Chicken

Steps

1. 1

   Cook rice normally: boil, cover, and simmer on low heat for 15 minutes. Stir in butter at the end.

2. 2

   Preheat oven to 425°F (or 400°F convection). Toss broccoli with olive oil, salt, and pepper, then roast for 12–15 minutes.

3. 3

   Season chicken with salt, pepper, and paprika.

4. 4

   Heat olive oil in a pan and sear chicken for 5–6 minutes per side. Remove and set aside.

5. 5

   Lower the heat and add butter to the pan.

6. 6

   Add onion and cook for 3–4 minutes, then add garlic and cook for 30 seconds.

7. 7

   Add artichokes, chicken broth, and cream cheese. Stir until creamy and thick.

8. 8

   Mix in Greek yogurt or sour cream, parmesan, onion powder, black pepper, salt, and optional lemon juice.

9. 9

   Stir in spinach and cook until wilted. The sauce should be chunky, rich, and thick.

10. 10

    Return chicken to the pan, spoon sauce over it, and simmer for 3–5 minutes.

11. 11

    Serve rice as the base, chicken on top, the spinach-artichoke sauce over everything, and broccoli on the side.