Best 4 Skillet Spinach Artichoke Parmesan Rice Recipe By Tasty Recipes

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Indulge in a culinary delight with Skillet Spinach Artichoke Parmesan Rice, a symphony of flavors and textures that will tantalize your taste buds. This easy-to-make dish combines the goodness of spinach, artichoke hearts, Parmesan cheese, and fluffy rice, all enveloped in a creamy sauce that's bursting with flavor. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is sure to impress with its deliciousness and ease of preparation. In addition to the classic Skillet Spinach Artichoke Parmesan Rice, this article also offers a tantalizing collection of variations to suit diverse preferences. Explore the zesty flavors of the Sun-Dried Tomato and Roasted Red Pepper variation, or delight in the cheesy goodness of the Four Cheese variation. If you're craving a spicy kick, the Chipotle Cheddar variation is sure to satisfy, while the Bacon and Jalapeno variation adds a smoky and spicy touch. With so many options to choose from, there's a perfect Skillet Spinach Artichoke Parmesan Rice recipe for every palate.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY SPINACH AND ARTICHOKE CHICKEN SKILLET



Creamy Spinach and Artichoke Chicken Skillet image

Inspired by a favorite hot appetizer, this creamy weeknight chicken skillet dinner has all the best parts of spinach and artichoke dip.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
Four 6-ounce boneless, skinless chicken breasts
4 tablespoons vegetable oil
1 small onion, chopped
2 cloves garlic, minced
4 ounces cream cheese, cut into chunks
1 cup half-and-half
One 5-ounce package baby spinach (about 4 cups)
One 14-ounce can artichoke hearts, drained and quartered
Steamed rice, for serving

Steps:

  • Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the seasoned flour. Shake off any excess and set aside.
  • Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken and cook, undisturbed, until deeply golden, about 4 minutes (do not turn). Remove the chicken to a plate. Add the remaining tablespoon oil to the skillet. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Pour in the half-and-half and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, seared-side up, reduce the heat to medium, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 12 to 14 minutes.
  • Transfer the chicken to a serving platter. Add the spinach to the sauce in the skillet, cover and cook until wilted, about 5 minutes. Stir in the artichoke hearts and cook until heated through, about 1 minute. Season with salt and pepper. Pour the creamy sauce over the chicken. Serve with steamed rice.

WEEKNIGHT SKILLET SPINACH PIE



Weeknight Skillet Spinach Pie image

I love sneaking extra veggies into my kids' dinners, especially with this skillet spinach pie recipe. With a flaky crust and extra cheese, the kids never know they're eating a vitamin-rich dish and I'm not hovering over an oven for hours. Put the spinach and phyllo sheets in the refrigerator the night before or early in the morning for thawing. -Kristyne McDougle, Lorain, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 12

2 large eggs, room temperature, lightly beaten
3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups ( 8 ounces) crumbled feta cheese
1-1/2 cups shredded part-skim mozzarella cheese
1/4 cup chopped walnuts, toasted
1-1/2 teaspoons dried oregano
1-1/2 teaspoons dill weed
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 cup julienned soft sun-dried tomatoes (not packed in oil), optional
1/3 cup canola oil
12 sheets phyllo dough (14x9-inch size)

Steps:

  • Preheat oven to 375°. In a large bowl, combine eggs, spinach, cheeses, walnuts, seasonings and, if desired, tomatoes; set aside. Brush a 10-in. cast-iron or other ovenproof skillet with some of the oil; set aside., Unroll phyllo dough. Place 1 sheet of phyllo dough on a work surface; brush with oil. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Place in prepared skillet, letting edges of phyllo hang over sides. Repeat with an additional 5 sheets of phyllo, again brushing with oil and rotating sheets to cover the skillet., Spread spinach mixture over phyllo in skillet. Top with an additional 6 sheets of phyllo, again brushing with oil and rotating sheets. Fold ends of phyllo up over top of pie; brush with oil. , Using a sharp knife, cut into 8 wedges. Bake on a lower oven rack until top is golden brown, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 334 calories, Fat 23g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 649mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 5g fiber), Protein 18g protein.

SKILLET SPINACH ARTICHOKE PARMESAN RICE RECIPE BY TASTY



Skillet Spinach Artichoke Parmesan Rice Recipe by Tasty image

Here's what you need: long grain rice, water, cream cheese, milk, frozen spinach, artichoke heart, grated parmesan cheese, shredded parmesan cheese, red pepper flakes, garlic powder, sea salt, ground black pepper

Provided by Jasmine Stewart

Categories     Sides

Time 30m

Yield 6 servings

Number Of Ingredients 12

1 cup long grain rice
2 cups water
1 package cream cheese, softened
½ cup milk
1 package frozen spinach, chopped
1 jar artichoke heart, drained and chopped
½ cup grated parmesan cheese
⅓ cup shredded parmesan cheese
½ teaspoon red pepper flakes
1 teaspoon garlic powder
½ teaspoon sea salt
½ teaspoon ground black pepper

Steps:

  • Heat a large skillet on medium high heat. Add rice and water and bring to a boil. After rice has started to boil, lower heat to medium-low. Cover and cook for 7 minutes.
  • Stir rice and add cream cheese and mix well. Increase heat to medium and add spinach, artichokes, red pepper flakes, and garlic powder , stirring gently.
  • Add in grated parmesan cheese and stir again. Cook for 8 minutes, stirring occasionally until rice is tender.
  • Add salt and pepper to taste and stir again to blend flavors. Remove from heat.
  • Garnish with shredded parmesan and serve warm.

Nutrition Facts : Calories 335 calories, Carbohydrate 32 grams, Fat 17 grams, Fiber 1 gram, Protein 12 grams, Sugar 2 grams

CHEESY SPINACH AND ARTICHOKE BREAD RING DIP RECIPE BY TASTY



Cheesy Spinach And Artichoke Bread Ring Dip Recipe by Tasty image

Here's what you need: frozen dinner rolls, cream cheese, grated parmesan cheese, grated romano, shredded mozzarella cheese, sour cream, artichoke heart, frozen chopped spinach, garlic, dried basil, crushed red pepper, olive oil

Provided by Tasty

Categories     Snacks

Yield 6 servings

Number Of Ingredients 12

12 balls frozen dinner rolls
8 oz cream cheese, softened
½ cup grated parmesan cheese
½ cup grated romano
½ cup shredded mozzarella cheese
¼ cup sour cream
14 oz artichoke heart, drained and chopped
¾ cup frozen chopped spinach, thawed and drained of excess water
2 cloves garlic, chopped
1 teaspoon dried basil
½ teaspoon crushed red pepper
olive oil

Steps:

  • Coat a 10 inch (25cm) oven-safe skillet with olive oil. Place the dinner roll dough balls in a ring around the skillet. Cover and let rise until thawed and doubled in size.
  • In a medium bowl, combine cream cheese, parmesan, romano, mozzarella, sour cream, artichoke hearts, spinach, garlic, basil, and red pepper flakes.
  • Once the dough has thawed, uncover and scoop the dip into the center of the skillet.
  • Brush the rolls with olive oil, and top with an additional sprinkle of cheese (optional).
  • Bake in a preheated oven at 375˚F (190˚C) for 25 minutes.
  • (If the bread browns too quickly, lower oven temperature to 350˚F (180˚C) or cover the bread with a ring of foil). Remove and let cool slightly before serving.
  • Enjoy!

Nutrition Facts : Calories 627 calories, Carbohydrate 51 grams, Fat 38 grams, Fiber 7 grams, Protein 22 grams, Sugar 4 grams

Tips:

  • Use fresh ingredients whenever possible. This will give your dish the best flavor.
  • Don't overcrowd the skillet. If you do, the rice will not cook evenly.
  • Cook the rice until it is al dente. This means that it should be tender but still have a slight bite to it.
  • Don't overcook the spinach. If you do, it will become wilted and mushy.
  • Use a good quality Parmesan cheese. This will make a big difference in the flavor of the dish.
  • Serve the dish immediately. This is when it is at its best.

Conclusion:

Skillet spinach artichoke parmesan rice is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. It is also a great way to use up leftover rice. The combination of spinach, artichoke hearts, Parmesan cheese, and rice is simply irresistible. This dish is sure to be a hit with your family and friends.

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