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One-Pot Creamy Garlic Chicken and Rice


  • 1 lb. chicken, cut into 1-inch chunks  (any boneless, skinless chicken cuts will do)
  • 1-teaspoon garlic powder
  • 1/2-teaspoon salt
  • 1/2-teaspoon pepper
  • 1-tablespoon olive oil
  • 1 cup Meals From The Heart Veggies and Rice, prepared according to package instructions
  • 2 cups baby spinach, kale, beet greens or swiss chard leaves, roughly chopped
  • 2 tablespoons heavy cream (or milk, evaporated milk, half and half, coconut milk, almond or soy milk)


Toss the chicken cubes with garlic powder, salt, and pepper. Heat olive oil in a 12-inch skillet over medium heat. Add chicken breast and cook just until browned, stirring often, about 3-5 minutes.

Mix 1 cup Meals From The Heart Veggies and Rice with cooked chicken; add greens and cover pan. Let sit for 5 minutes, off heat until spinach is wilted but still bright green. Stir in cream and serve.