Creamy Tuscan Chicken Rice Skillet (Print)

Tender chicken in creamy garlic-Parmesan sauce with sun-dried tomatoes, spinach, and rice—all in one pan.

# Components:

→ 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)

# Directions:

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, about 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 well with the oil and aromatic mixture.
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 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 cooked, and chicken is heated through.
08 - Fold in chopped spinach and cook until just wilted, about 1 minute. Adjust seasoning with salt and pepper.
09 - Garnish with fresh basil and extra Parmesan before serving.

# Expert Advice:

01 -
  • Everything happens in one pan, which means less cleanup and more time enjoying what you've made.
  • The cream sauce does something beautiful as it mingles with the rice and chicken, creating pockets of richness you didn't expect.
  • It's flexible enough to throw together on a busy night but impressive enough to serve when someone you want to impress is coming over.
02 -
  • Don't rush the searing of the chicken by crowding the pan, because that creates steam instead of a golden crust, and the whole dish loses depth.
  • Freshly grated Parmesan makes the sauce smooth and silky, while pre-shredded cheese can sometimes create a grainy, separated texture that feels off.
  • If your rice starts sticking before it's tender, add a splash more broth rather than stirring constantly, which breaks down the grains.
  • The spinach must go in at the very end because cooking it long turns it dark and slightly sulfurous tasting, which fights against everything else.
03 -
  • Cut your chicken into uniform cubes so everything cooks at the same rate and you don't end up with some pieces overcooked while others are still raw.
  • Use a skillet with a lid because it traps steam and helps the rice cook evenly without you having to keep checking and stirring constantly.
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