Creamy Tuscan Chicken Rice Skillet (Printer-Friendly)

Golden chicken, rice, spinach, and sun-dried tomatoes in a garlic-Parmesan cream sauce—all cooked in one pan for effortless Italian-inspired comfort.

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (about 1 lb), cut into 1-inch cubes

→ Rice & Grains

02 - 1 cup long-grain white rice, rinsed

→ Vegetables

03 - 1 medium yellow onion, finely diced
04 - 3 cloves garlic, minced
05 - 1 cup baby spinach, roughly chopped
06 - ⅓ cup sun-dried tomatoes packed in oil, drained and sliced
07 - ½ cup cherry tomatoes, halved (optional)

→ Dairy

08 - 1 cup heavy cream
09 - ¾ cup freshly grated Parmesan cheese

→ Liquids

10 - 2½ cups low-sodium chicken broth

→ Fats & Oils

11 - 2 tablespoons olive oil
12 - 1 tablespoon unsalted butter

→ Seasonings

13 - 1 teaspoon dried Italian herbs
14 - ½ teaspoon crushed red pepper flakes (optional)
15 - Salt and black pepper to taste
16 - Fresh basil for garnish (optional)

# Method:

01 - Heat olive oil and butter in a large skillet over medium-high heat. Add chicken cubes, season with salt and pepper, and sauté until golden on all sides, approximately 5-6 minutes. Remove chicken and set aside.
02 - In the same skillet, add diced onion and cook until translucent, about 3 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add sun-dried tomatoes and cherry tomatoes if using, and sauté for 1-2 minutes.
04 - Stir in the rice, coating it thoroughly with the oil and aromatics.
05 - Pour in chicken broth and bring to a gentle simmer. Reduce heat to low, cover, and cook for 15 minutes, stirring occasionally to prevent sticking.
06 - Once the rice is nearly tender and most liquid is absorbed, stir in heavy cream, Parmesan, Italian herbs, and red pepper flakes. Return seared chicken to the pan.
07 - Simmer gently uncovered for 5-7 minutes until sauce thickens, rice is fully cooked, and chicken is heated through.
08 - Fold in chopped spinach and cook until just wilted, approximately 1 minute. Adjust seasoning with salt and pepper to taste.
09 - Garnish with fresh basil and extra Parmesan cheese before serving.

# Expert Suggestions:

01 -
  • Everything happens in one skillet, so you actually have time to breathe while dinner cooks instead of juggling five burners.
  • The creamy Tuscan sauce somehow tastes like you spent hours on it, but it comes together while the rice finishes cooking.
  • It's naturally gluten-free if you use the right broth, making it easy to adapt for different tables without feeling like you're cooking two meals.
02 -
  • Don't skip the chicken-searing step just to save time; that golden crust is where all the savory depth comes from, and you can't get it back once the pan is crowded with rice.
  • If your rice still looks too wet after fifteen minutes, give it another five instead of panicking and adding the cream early; different rice brands cook at slightly different rates.
  • The spinach will look like way too much when you dump it in, but it wilts down to nearly nothing, so don't second-guess yourself and hold back.
03 -
  • Use a skillet with a lid or cover it with foil while the rice cooks, because if steam escapes, you'll end up with undercooked rice and have to add more liquid mid-cooking.
  • Taste the dish before you plate it because all those individual components mean the seasoning might need a final adjustment, and a pinch of salt or squeeze of fresh lemon juice can make all the difference.
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