Easy Stovetop Chicken and Rice

Chicken and Rice is a deliciously simple comforting dish made in just one pot on the stovetop!

In this recipe, a very simple blend of chicken, mushrooms, rice, and peas simmer to make a quick cozy meal without being overly heavy.

mixing Chicken and Rice in a pot

Ingredients

This is a light simple stovetop version of a chicken rice casserole with a handful of veggies.

CHICKEN Chicken breasts or thighs work well in this dish. If you have leftover chicken, it can be added in the last few minutes of cooking so it doesn’t overcook.

VEGETABLES  Thick slices of mushrooms & green peas are a great combination! If you’ve got other veggies like broccoli or asparagus, they work in this recipe too!

RICE Basmati rice is fragrant and cooks perfectly in this recipe. You can use your favorite type of rice but depending on the variety, cook time may need to be adjusted.

ingredients in bowls to make Chicken and Rice

How to Make Chicken and Rice

Making this recipe is super easy, it comes together in just a few steps:

  1. Cook mushrooms and set aside.
  2. Soften onions, add chicken & brown. Add wine and reduce.

process of adding ingredients to pot to make Chicken and Rice

  1. Add mushrooms, broth, rice, & bay leaf to the pan. Cover & simmer.
  2. Remove from the heat, discard bay leaf. Stir in butter, peas and cream.

Top with Parm & serve immediately.

cooked Chicken and Rice in the pot

 

Rice Favorites

Did you make this Chicken & Rice? Be sure to leave a rating and a comment below! 

Chicken and Rice in bowls

Easy Chicken and Rice

This Chicken & Rice dish is super flavorful & budget-friendly, it’s the perfect weekday meal!
Course Chicken, Dinner, Entree, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 462
Author Holly Nilsson

Ingredients

  • 1 tablespoon olive oil
  • 8 ounces mushrooms sliced and divided
  • 1 small onion diced
  • 1 pound chicken breasts or thighs, diced
  • ½ teaspoon poultry seasoning
  • ¼ teaspoon thyme leaves
  • salt and pepper to taste
  • 3 cloves garlic minced
  • ¼ cup white wine optional
  • 2 ½ cups chicken broth not low sodium
  • 1 cup basmati rice uncooked
  • 1 bay leaf
  • 1 cup peas
  • 2 tablespoons butter
  • 2 tablespoons parmesan cheese for garnish, optional
  • 2/3 cup light cream

Instructions

  • Cook mushrooms over medium heat with olive oil until tender, about 6 minutes. Remove from pan and set aside.
  • Cook onions (use same pan as mushrooms) until softened, about 5 minutes. Season the chicken with poultry seasoning, thyme, and salt and pepper. Add chicken and garlic, cook 2-3 minutes or until chicken is lightly browned on the outside.
  • Add wine and cook 3-5 minutes or until wine is reduced to half.
  • Stir in the mushrooms, broth, rice, and bay leaf. Cover and simmer 18-20 or until rice is tender.
  • Remove from heat and discard bay leaf. Stir in peas, butter and cream. Cover and let rest 5 minutes.
  • Top with Parmesan cheese if using.

Nutrition

Serving: 1.5cups | Calories: 462 | Carbohydrates: 48g | Protein: 33g | Fat: 14g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 768mg | Potassium: 911mg | Fiber: 3g | Sugar: 4g | Vitamin A: 522IU | Vitamin C: 30mg | Calcium: 82mg | Iron: 2mg
Chicken and Rice in a pot with a spoon and a title
Chicken and Rice in a pot with writing
Chicken and Rice in a white bowl with a title
Chicken and Rice in the pot and plated with a title

Originally posted at Spend with Pennies

Spinach Artichoke Dip – Party Perfect!

Spinach Artichoke Dip is one of those snacks that absolutely everyone loves. A cream cheese base is loaded with spinach, a bit of garlic, and of course marinated artichokes. Top it all off with more cheese and bake until golden and bubbly!

This recipe can be made well ahead of time, reheats beautifully, and tastes delicious!

spinach and artichoke dish with herbs and crackerBetween this recipe and my almost famous Jalapeno Popper Dip, I’m pretty much guaranteed an invite to every party! Spinach Artichoke Dip is found on almost every menu and at every party for good reason.

Ingredients

CHEESE Cream cheese, sour cream, and a touch of mayonnaise make up the base of this recipe. Use a hand mixer to make the dip extra smooth.

SPINACH Frozen chopped spinach is defrosted and sqeezed dry. You can substitute fresh spinach for the frozen.

ARTICHOKES Marinated artichokes (instead of canned) have more flavor. Canned artichokes are packed in water with a bit of salt while marinated artichokes are in olive oil and have seasonings that flavor this dip. If you’re using canned artichokes, add a pinch of Italian Seasoning or some dried basil for flavor

MORE CHEESE I use a combination of mozzarella and gruyere. If you don’t have gruyere you can substitute it with gouda or swiss.

Fresh or Frozen

While I love the convenience of frozen spinach, you can use fresh spinach in this recipe too.  Cook 1lb of fresh, cool completely, and squeeze dry. Use as directed in the recipe.

How to Make Spinach Artichoke Dip

Like most creamy dip recipes, this spinach artichoke dip starts with a delicious cream cheese base. The first step to a perfectly scoopable spinach dip is to make the cream cheese nice and fluffy using either a hand mixer or a stand mixer. You can certainly mix it by hand but an electric mixer will make your dip softer so you don’t end up with a ‘chip-wreck’.

  1. Mix base Mix cream cheese, sour cream and a bit of mayo until fluffy.
  2. Add ins Fold in spinach, artichokes and cheeses.
  3. Bake Bake until bubbly.

To Cook in the Slow Cooker spread the dip into the bottom of a 4QT crock pot and cook on low for about 2 hours stirring after 60 minutes. Just before serving, sprinkle extra cheese on top.

unmixed spinach and artichoke dish

What to Serve With Spinach Artichoke Dip

This is a hot spinach artichoke dip and I like to it with crostini. It’s also great with crackers, chunks of sourdough bread or even tortilla chips!

If you happen to have flour tortillas on hand, they make great dippers once baked in the oven! Lightly brush them with olive oil (or melted butter) and season them with a pinch of salt and garlic powder.  Bake at 350°F 8-10 minutes or until lightly browned and crisp.

If you’re looking for a fresh crunch (or to keep this low carb), carrots, celery, mini bell peppers or cucumbers are also great dippers!

spinach and artichoke dish with cracker

To Make Ahead

This dip can be made as much as 48 hours ahead of time and refrigerated. Once baked it will keep 3-4 days in the fridge.

If you’re lucky enough to have leftovers, it’s great to heat up with a bit of cream and toss with pasta or spoon over chicken and baked for a complete meal!

More Great Dip Recipes

spinach and artichoke dish with cracker

The Best Spinach Artichoke Dip

This is my favorite Spinach Artichoke dip recipe!! It’s easy to make and always a huge hit!
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 servings
Calories 292
Author Holly Nilsson

Ingredients

  • 8 oz cream cheese , softened
  • cup sour cream
  • cup mayonnaise
  • 2 cloves garlic minced
  • 1 ½ cups shredded mozzarella cheese divided
  • ½ cup fresh shredded parmesan cheese
  • ½ cup shredded gruyere cheese
  • 10 oz frozen chopped spinach defrosted and squeezed dry
  • 14 oz marinated artichoke hearts chopped

For Serving

  • 1 baguette optoinal
  • olive oil

Instructions

  • Preheat oven to 375 degrees F.
  • In a bowl combine cream cheese, sour cream, mayonnaise and garlic with a hand mixer until fluffy.
  • Stir in parmesan cheese, 1 cup mozzarella cheese, gruyere cheese, spinach, and artichokes.
  • Place into a 9×9 casserole dish (or deep dish pie plate) and top with remaining 1/2 cup mozzarella cheese.
  • Bake 25-30 minutes or until bubbly and cheese is browned.
  • Slice baguette into 1/2″ slices. Lightly brush one side of each slice with olive oil. Broil the oiled side for about 2 minutes or just until lightly browned.
  • Remove from the oven and gently rub each slice with a clove of garlic. Serve with spinach artichoke dip.

Video

Notes

*Nutrition information does not include baguette

Nutrition

Calories: 292 | Carbohydrates: 15g | Protein: 12g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 568mg | Potassium: 173mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3590IU | Vitamin C: 8.5mg | Calcium: 324mg | Iron: 1.5mg

 

 

Spinach Artichoke Dip with cracker and unmixed dip and text 

Originally posted at Spend with Pennies