Creamy Tuscan Chicken Rice Skillet (Print Version)

A comforting one-pan meal featuring tender chicken, creamy garlic-Parmesan sauce, sun-dried tomatoes, spinach, and fluffy rice.

# 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, about 5 to 6 minutes. Remove and set aside.
02 - In the same skillet, add diced onion and cook until translucent, about 3 minutes. Stir in garlic and cook for 1 minute until fragrant.
03 - Add sun-dried tomatoes and cherry tomatoes if using, and sauté for 1 to 2 minutes.
04 - Stir in the rice, coating it well 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 to 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.

# Additional Tips::

01 -
  • Everything cooks in one pan, which means cleanup is basically nonexistent and you can actually enjoy your meal.
  • The creamy Parmesan sauce tastes indulgent but comes together in the time it takes to watch a short show.
  • Sun-dried tomatoes and fresh spinach sneak in brightness that prevents the whole thing from feeling heavy, even though it absolutely comforts you.
02 -
  • Stirring occasionally while the rice cooks keeps it from sticking to the bottom of the pan, but don't overwork it or you'll end up with mushy grains instead of distinct ones.
  • The cream thickens into a real sauce once the heat is reduced to low—rushing this step or keeping the heat too high will make it break and separate rather than creating that silky coating.
03 -
  • Grate your Parmesan fresh from a block instead of using the pre-shredded stuff, which has anti-caking agents that prevent it from melting smoothly into the sauce.
  • If the rice seems dry before it's fully cooked, add chicken broth in quarter-cup increments rather than dumping more liquid in at once.
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