Creamy Tuscan Chicken Rice Skillet (Print Version)

Tender chicken and rice in a creamy garlic-Parmesan sauce with sun-dried tomatoes and spinach—a comforting one-pan Tuscan-inspired meal ready in 45 minutes.

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (about 1 pound), 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)

# How to Make It:

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 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 cheese, 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 Advice:

01 -
  • Everything happens in one skillet, so cleanup is blessedly minimal and your evening isn't hijacked by dishes.
  • The sauce is luxuriously creamy without feeling heavy, thanks to the way the rice absorbs flavor as it cooks.
  • It comes together in under an hour, making it perfect for weeknight dinners when you're tired but hungry for something restaurant-quality.
02 -
  • Don't skip the rinsing step for the rice, because starch left on the grains will make everything gluey instead of fluffy and separate.
  • The chicken must come out of the pan before you add the liquid, or it won't cook evenly and you'll end up with pieces that are overcooked on the outside and undercooked inside.
  • Add the cream at the end when most of the broth has been absorbed, or it'll split and separate instead of creating that silky sauce.
03 -
  • Have all your ingredients prepped and sitting on the counter before you start cooking, because this comes together fast and you won't want to be chopping garlic while something's burning on the stove.
  • If you're worried about the chicken being done, cut the largest piece in half—you're looking for no pink inside and juices running clear, though in a creamy sauce it's easy to overdry the chicken, so watch the time carefully.
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