Creamy Tuscan Chicken Rice Skillet (Print Version)

Comforting one-pan chicken and rice with garlic-Parmesan cream sauce, sun-dried tomatoes, and spinach. Italian-inspired flavors in 45 minutes.

# What You'll Need:

→ Chicken

01 - 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 1 tablespoon olive oil

→ Rice and Broth

06 - 1 cup long-grain white rice, rinsed
07 - 2 1/2 cups low-sodium chicken broth

→ Vegetables

08 - 1 medium yellow onion, finely chopped
09 - 3 cloves garlic, minced
10 - 1/2 cup sun-dried tomatoes packed in oil, drained and sliced
11 - 2 cups fresh baby spinach, packed

→ Sauce

12 - 1 cup heavy cream
13 - 1/2 cup freshly grated Parmesan cheese
14 - 1 tablespoon unsalted butter

→ Garnish

15 - Fresh basil leaves, torn
16 - Additional Parmesan cheese for serving

# How to Make It:

01 - Coat chicken pieces evenly with salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add seasoned chicken and cook until golden brown and cooked through, approximately 5 to 6 minutes. Transfer to a plate and reserve.
03 - Add butter to the same skillet. Sauté the chopped onion for 2 to 3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
04 - Stir in the sun-dried tomatoes and rice. Cook for 1 minute, stirring constantly to toast the rice grains.
05 - Pour in the chicken broth and bring to a gentle simmer. Cover with a lid, reduce heat to low, and cook for 15 minutes until rice is tender and most liquid is absorbed.
06 - Return the cooked chicken and its accumulated juices to the skillet. Stir in the heavy cream and grated Parmesan cheese. Simmer uncovered for 3 to 5 minutes, stirring occasionally, until the sauce thickens.
07 - Add the fresh baby spinach and cook until wilted, approximately 1 minute. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Transfer to serving bowls or plates while hot. Garnish with torn fresh basil leaves and additional grated Parmesan cheese if desired.

# Expert Advice:

01 -
  • Everything happens in one pan, which means less cleanup and more time doing literally anything else.
  • The chicken stays impossibly tender while the rice absorbs all that creamy, garlicky goodness.
  • It feels fancy enough to serve guests but casual enough to make on a Tuesday without fuss.
02 -
  • If your rice is still crunchy when the liquid is absorbed, add a splash more broth and give it another few minutes—rice absorbs water at different rates depending on the brand.
  • Don't oversalt early in the process; the chicken broth and Parmesan already contain salt, and you can always adjust at the end once everything is cooked.
03 -
  • Buy a wedge of real Parmesan from the cheese counter and grate it yourself—the difference in how it melts is noticeable and worth the extra minute of effort.
  • If the sauce ever looks like it's breaking or separating, lower the heat immediately and whisk in a splash of cold broth to bring it back together smoothly.
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