Pin There's something about a weeknight when you're standing at the stove with maybe thirty minutes before hunger strikes, and you realize you have chicken, rice, and cream on hand. That's when this skillet comes together like magic, filling your kitchen with the smell of garlic and sun-dried tomatoes meeting melted Parmesan. My neighbor once stopped by during dinner and asked what smelled so impossibly good, and I realized then that this dish has a way of turning an ordinary Tuesday into something that feels a little special. It's the kind of meal that doesn't demand hours of fussing but somehow tastes like you've been simmering it all afternoon.
I made this for my sister during her first week in a new apartment when her kitchen felt too empty and unfamiliar. She sat at my table with a bowl of this, and something shifted in her expression—the warmth of the creamy rice, the tender chicken, the way the spinach had softened into it all seemed to settle her nerves. She asked for the recipe before she'd finished eating, and now whenever I visit her, she's made it in her own kitchen, and I realize food really does create a sense of home.
Ingredients
- Chicken breasts: Cutting them into cubes rather than leaving them whole means they cook evenly and absorb all the creamy sauce, which changes everything about the texture.
- Long-grain white rice: Rinsing it first prevents excess starch and keeps the grains separate instead of turning into mush as the cream gets added.
- Yellow onion: Diced small so it nearly dissolves into the base, creating sweetness without being obvious about it.
- Garlic: Minced fine and added right after the onion so it doesn't burn but releases every bit of its flavor into the oil.
- Baby spinach: Added at the very end so it stays bright and doesn't turn dark and bitter, folding in just as the rice finishes.
- Sun-dried tomatoes: Their concentrated sweetness and slight chew are what give this dish its Tuscan character, a flavor you can't replicate any other way.
- Cherry tomatoes: Optional, but they burst slightly as they cook and add little moments of fresh acidity against the richness.
- Heavy cream: This is where the magic happens, transforming simple rice into something luxurious and silky.
- Parmesan cheese: Freshly grated makes a difference because pre-shredded has anti-caking agents that prevent it from melting smoothly into the sauce.
- Chicken broth: Use low-sodium so you control the salt level and the cream sauce doesn't tip into oversalted territory.
- Olive oil and butter: The combination of both creates a better searing surface for the chicken and more complex flavor in the aromatics.
- Italian herbs: Dried oregano and basil layered into the rice, keeping it from tasting flat.
- Red pepper flakes: Just a whisper if you want it, enough to wake up your palate without setting your mouth on fire.
Instructions
- Sear the chicken until golden:
- Heat your olive oil and butter over medium-high heat until the butter foams, then add the chicken cubes seasoned with salt and pepper. Let them sit undisturbed for a couple minutes on each side so they develop a golden crust instead of steaming, then remove them to a plate and set aside.
- Build the flavor base:
- In the same skillet, add your diced onion and let it cook down until it turns translucent and softens, about three minutes. Stir in the minced garlic and cook just until fragrant, maybe thirty seconds, because garlic can go from perfect to bitter quickly.
- Toast the tomatoes briefly:
- Add the sun-dried tomatoes and cherry tomatoes if using, and let them warm in the oil for a minute or two, which deepens their flavor. You'll notice the oil picking up their color and richness.
- Coat the rice:
- Pour in your rinsed rice and stir it around the pan for a minute or two, letting it absorb all that oil and aromatics. This toasting step is subtle but important because it keeps the rice grains from clumping later.
- Simmer the rice:
- Pour in the chicken broth, bring it to a gentle simmer, then reduce the heat to low and cover the skillet. Let it cook for about fifteen minutes, stirring occasionally to make sure nothing sticks to the bottom, until the rice is almost tender and most of the liquid has been absorbed.
- Create the creamy sauce:
- Stir in the heavy cream, freshly grated Parmesan, Italian herbs, and red pepper flakes if using, then nestle the seared chicken pieces back into the rice. The cream will look thin at first, but it's about to do something wonderful as it heats through and thickens.
- Bring it together:
- Simmer gently without the lid for five to seven minutes, letting the sauce reduce and thicken slightly while the chicken heats through and everything melds. You're looking for a sauce that clings to the rice without being soupy.
- Finish with spinach:
- Fold in your chopped spinach and let it cook for just about a minute until it's wilted and bright green. Taste and adjust your seasoning with salt and pepper because cream can sometimes mute the flavors.
- Serve with garnish:
- Spoon into bowls and top with fresh basil and extra Parmesan if you have it, which adds a fresh counterpoint to all that creaminess.
Pin I think about the night my partner came home exhausted from a difficult day and didn't want to talk much, just wanted to eat something warm and forget the weight of it. This dish did that for him—something about the creaminess and the comfort of rice seemed to ease him into the evening. That's when I understood this isn't just dinner, it's a way of saying I've got you.
The Magic of One-Pan Meals
There's freedom in knowing everything happens in a single skillet, that you're not juggling multiple pots or timing different components. You build flavor incrementally—first the chicken gets that golden color, then the onions soften and sweeten, then the rice toasts, and finally the cream transforms it all. This sequential building means each element contributes something, and by the end you've created something layered without any actual layering.
Making It Your Own
Some nights I've swapped the heavy cream for half-and-half when I wanted something lighter, and it still works, just less indulgent. I've also added a splash of white wine after sautéing the onions, letting it bubble and reduce so the acidity cuts through the richness beautifully. The sun-dried tomatoes are essential to the Tuscan character, but if you don't have them, roasted red peppers create a similar sweetness and color.
Serving Suggestions and Storage
Crusty bread is essential alongside this because you'll want something to soak up every bit of that sauce left in the bowl. A simple green salad with lemon vinaigrette provides a bright counterpoint that makes each forkful feel fresh. Leftovers keep beautifully in the refrigerator for three days, though the rice will absorb more liquid as it sits, so you might want to add a splash of broth when you reheat it gently on the stovetop.
- Serve this with a crisp white wine like Pinot Grigio that won't overpower the creamy sauce.
- If you have fresh basil growing, tear it over the top just before eating for an herbal brightness.
- Make this on a day when you have time to actually sit down and enjoy it, because it deserves your attention.
Pin This dish reminds me why I love cooking, because it transforms simple things into something that nourishes more than just hunger. Make it for people you care about, or make it for yourself on a night when you need something that feels like a hug.
Recipe Q&A
- → Can I use brown rice instead of white rice?
Brown rice works but requires about 15-20 minutes additional cooking time and extra liquid. You may need to add more broth halfway through to prevent sticking.
- → What can I substitute for heavy cream?
Half-and-half, evaporated milk, or coconut milk (for dairy-free) work well. The sauce will be slightly less rich but still creamy and flavorful.
- → Can I make this ahead of time?
Yes, prepare everything up to step 7. Reheat gently over low heat, adding a splash of broth or cream to loosen the sauce. Fold in fresh spinach just before serving.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or on the stovetop with a splash of cream or broth to restore creaminess.
- → Can I use chicken thighs instead of breasts?
Absolutely. Thighs stay juicier and add more flavor. Cook them 7-8 minutes initially to ensure they're fully cooked through.
- → Is this freezer-friendly?
It can be frozen for up to 3 months, though the rice texture may soften slightly. Thaw overnight in the refrigerator before reheating with added liquid.