Creamy Tuscan Chicken Rice Skillet

There's something about a one-pan dinner that shifts the entire evening—less cleanup, more time to actually enjoy the meal with someone you care about. I stumbled onto this Tuscan chicken rice skillet on a Tuesday when I had leftover sun-dried tomatoes and absolutely no energy for multiple dishes, and somehow it became the kind of meal that tastes fancier than the effort it requires. The cream mingles with the garlic and Parmesan into this silky sauce that coats every grain of rice, while the chicken stays impossibly tender throughout the cooking. It's the sort of dish that makes you feel like you've been to Italy without leaving your kitchen, and it's ready in under an hour.

I made this for my neighbor one Friday evening after she'd mentioned feeling tired of her usual rotation, and watching her face light up at that first forkful reminded me why comfort food matters so much. The way the creamy sauce and sun-dried tomatoes play against the bright spinach—it felt like I'd given her a small gift wrapped in flavor. She's made it three times since, and we've become those friends who text each other photos of our dinner progress.

Ingredients

• Boneless, skinless chicken breasts: Cut into cubes so they cook evenly and absorb all those Tuscan flavors; if you're worried about dryness, chicken thighs are your secret weapon for juiciness.
• Long-grain white rice: Rinsing it first keeps each grain separate and prevents that gummy texture that ruins the whole experience.
• Yellow onion and garlic: These two are the foundation of every good Tuscan dish, and taking time to mince the garlic finely means it distributes throughout the pan instead of lingering in chunks.
• Baby spinach: Added at the very end so it stays bright and tender, not gray and sad from overcooking.
• Sun-dried tomatoes: Their concentrated, slightly tangy sweetness is what gives this dish its signature depth; drain them well or you'll end up with an oily sauce.
• Heavy cream and Parmesan: Together they create that luxurious Tuscan sauce, though you can use half-and-half if you want something lighter and still delicious.
• Chicken broth: Low-sodium is essential because you'll be reducing it down, and you don't want the dish turning into a salt lick by the end.
• Olive oil and butter: The combination gives you both flavor and the right sear on the chicken; don't skip the butter just to save calories.
• Italian herbs and red pepper flakes: These ground seasonings can be adjusted to your taste, and some people swear by a pinch of red pepper to balance all that richness.

Instructions

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Sear the chicken:

Heat your oil and butter over medium-high heat until the butter foams and smells nutty, then add the chicken cubes in a single layer without crowding the pan. You want that golden crust, which takes about five to six minutes total, and it's worth taking your time here because it's where all the flavor comes from.

Build the aromatics:

Once the chicken is out of the way, the same pan is still hot and ready to cook your onion until it's translucent and soft, then add the garlic for just a minute so it doesn't burn. This is where your kitchen starts smelling like actual Tuscany, and you'll know you're on the right track when it's fragrant but not sharp.

Toast the sun-dried tomatoes:

Stir in those sun-dried tomatoes and fresh cherry tomatoes if you're using them, letting them warm through for a minute or two, which wakes up their flavor. This step is quick but important, and you'll notice the oil takes on a deeper red color.

Coat the rice:

Add your rinsed rice to the pan and stir it around for a couple of minutes so each grain gets coated in that oil-infused goodness. This toasting step is what keeps the rice from turning mushy later on.

Simmer the rice:

Pour in your chicken broth, bring it to a simmer, then cover the pan and turn the heat down to low where it will cook quietly for about fifteen minutes. You can stir it occasionally to make sure nothing sticks to the bottom, and you'll notice the liquid gradually getting absorbed into the rice.

Add the creamy component:

Once the rice is almost tender and most of the broth has been absorbed, this is where you stir in the heavy cream, Parmesan, Italian herbs, and red pepper flakes, and then return that seared chicken to the pan. The heat from the pan will gently warm everything through without splitting the cream, and the sauce will start to thicken into something silky.

Finish cooking:

Let everything simmer together uncovered for five to seven minutes, stirring gently, until the sauce reaches that glossy, coat-the-back-of-a-spoon consistency and the chicken is heated all the way through. At this point, taste and adjust your salt and pepper because you're almost there.

Wilt the spinach:

Fold in your chopped spinach and let it cook down for just about a minute until it's tender and bright green. If you add it any earlier, it'll turn into a sad pile; if you forget it entirely, you've still got a delicious meal, but you're missing that little hit of green vegetables.

Plate and garnish:

Serve it right from the skillet if you want that rustic, casual vibe, or portion it into bowls and finish with fresh basil and a sprinkle of extra Parmesan. The garnish takes two seconds but makes it look like you actually tried.

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There was this one evening when my teenage nephew, who usually picks at dinner like he's doing me a favor, asked for seconds of this and then thirds, and he's never asked for thirds of anything I've made. That moment when food stops being fuel and becomes something that brings people together is exactly why I keep this recipe on repeat.

The Magic of Deglazing

If you want to take this dish one step further, after you sauté your onions and before you add the sun-dried tomatoes, splash in a quarter cup of dry white wine and let it sizzle in the pan for a minute while you scrape up all those brown bits from the bottom. It adds a brightness that plays beautifully against the richness of the cream, and it's something I learned from watching my mother cook years ago. The alcohol cooks off completely, leaving just this subtle complexity that people can't quite put their finger on when they're eating.

Substitutions That Work

Chicken thighs are actually superior here if you have them on hand because they're more forgiving than breasts and you'll end up with a juicier result even if you're not watching the clock like a hawk. For the dairy portion, half-and-half works fine if you want something lighter, though heavy cream gives you that restaurant-quality sauce, and evaporated milk is a surprisingly good middle ground if that's what you've got in your pantry. You can swap the spinach for kale if you're feeling fancy, but give it an extra minute to wilt since it's tougher than spinach.

What to Serve It With

This dish is rich and creamy, so it begs for something to cut through that richness and balance out the plate. A simple green salad with a bright lemon vinaigrette alongside it is perfect, or you can go the traditional route and tear into some crusty bread for soaking up every last bit of sauce from the bottom of your bowl. Sometimes I serve it with roasted broccoli on the side just to add another vegetable and a little textural contrast to all that creaminess.

• Don't skip the garnish of fresh basil and extra Parmesan because it transforms the dish from homey to feel-good restaurant quality.
• If you're making this for guests, you can prep all your ingredients an hour ahead and just cook everything when they arrive, so you're relaxed and actually present at dinner.
• Leftovers keep beautifully in the fridge for three days, though you might need to add a splash of broth when you reheat since the rice will have absorbed more liquid overnight.

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This is the kind of meal that fits into a busy Tuesday night or impresses someone you're trying to cook for, which is the best kind of recipe to have in your rotation. Keep it in your back pocket for the moment when you need something that tastes like you care but doesn't demand three hours of your time.

Frequently Asked Recipe Questions

→ Can I use brown rice instead of white?

Brown rice works but requires about 20 minutes longer cooking time and additional liquid. You may need to add more broth or water partway through to prevent sticking.

→ What can I substitute for heavy cream?

Half-and-half, evaporated milk, or coconut milk work well. The sauce will be slightly lighter but still creamy and satisfying.

→ Can I make this ahead of time?

This dish is best enjoyed fresh, but you can prep ingredients in advance. Store cooked leftovers in the refrigerator for up to 3 days—the rice will absorb more sauce as it sits.

→ Is this skillet spicy?

The red pepper flakes add mild warmth, but you can omit them or adjust the amount to suit your preference for heat.

→ Can I use chicken thighs instead of breasts?

Yes, boneless thighs stay juicier and add extra richness. Cut them into similar-sized pieces and adjust cooking time as needed.