Creamy Tuscan Chicken Rice Skillet (Printer-Friendly)

Comforting one-pan meal with tender chicken, garlic-Parmesan sauce, sun-dried tomatoes, spinach, and fluffy rice ready 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 - ½ teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 1 tablespoon olive oil

→ Rice & Broth

06 - 1 cup long-grain white rice, rinsed
07 - 2½ cups low-sodium chicken broth

→ Vegetables

08 - 1 medium yellow onion, finely chopped
09 - 3 cloves garlic, minced
10 - ½ cup sun-dried tomatoes packed in oil, drained and sliced
11 - 2 cups fresh baby spinach, packed

→ Sauce

12 - 1 cup heavy cream
13 - ½ cup freshly grated Parmesan cheese
14 - 1 tablespoon unsalted butter

→ Garnish

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

# Method:

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

# Expert Suggestions:

01 -
  • It's genuinely a one-pan meal: No juggling multiple pots, just one skillet that does all the heavy lifting.
  • The creamy Parmesan sauce clings to every grain of rice: It's indulgent without feeling heavy, thanks to that perfect balance of garlic and sun-dried tomato brightness.
  • Dinner is ready in 45 minutes: From cold skillet to hot plate, this fits into real life.
  • It tastes like restaurant-quality cooking: Your guests will assume you've been slaving away.
02 -
  • Don't skip rinsing the rice: I learned this the hard way with a gluey disaster; rinsed rice stays separate and fluffy.
  • The spinach goes in at the very end: Adding it too early means it falls apart and makes the sauce murky; adding it last keeps it bright and fresh.
  • Taste the rice when you uncover it: If it's still crunchy, add a splash of water and cover for another couple minutes—every stove cooks differently.
03 -
  • Use a large deep skillet with a lid: Your rice needs room to breathe, and a lid that fits properly means steam circulates evenly instead of collecting in hot spots.
  • Let the chicken rest on the plate after cooking: This gives it a second to stop cooking internally so it stays tender instead of drying out when it goes back in the skillet.
  • Fresh grated Parmesan changes everything: The difference between pre-grated and fresh is like night and day; it melts smoothly and doesn't leave that weird grainy texture.
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