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15-Minute Chicken and Rice Florentine

"You'll always have time for this tasty, single-skillet meal. Chicken breasts simmered with cream of chicken soup, nutmeg, Minute® Brown Rice, spinach and Parmesan cheese."
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30 m servings 460 cals
Original recipe yields 4 servings

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  • Prep

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  1. Heat oil in large non-stick skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through. Remove chicken from skillet.
  2. Add water, soup and nutmeg to skillet; stir. Bring to boil.
  3. Bring to boil. Stir in rice, spinach and cheese. Top with chicken; cover. Reduce heat to low; cook 5 minutes. Let sit 5 minutes.


  • Note
  • Increase oil to 2 tablespoons if using a regular skillet.

Nutrition Facts

Per Serving: 460 calories; 18 g fat; 43.6 g carbohydrates; 34 g protein; 72 mg cholesterol; 950 mg sodium. Full nutrition


Read all reviews 3
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Overall, a satisfying and filling meal that makes plentiful servings. I did tweak the recipe a bit (more spinach, more chicken, no nutmeg, no cheese, less water, added tomatoes). I found the rec...

Absolutely love it. That's all I have to say. Super easy, really creamy, totally delicious. I love easy meals with lots of flavor, and would highly recommend this one.

Using cream of mushroom soup for this instead of cream of chicken makes a big difference. I also add a tbs. of lemon juice, and a tbs. of italian seasoning into the soup mixture before adding th...