Creamy Tuscan Chicken Rice Skillet (Printable)

Comforting one-pan meal with tender chicken, creamy garlic-Parmesan sauce, sun-dried tomatoes, spinach, and fluffy rice.

# What You Need:

→ 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, approximately 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 to enhance their flavors.
04 - Stir in the rice, coating it thoroughly 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 is absorbed, stir in heavy cream, Parmesan cheese, Italian herbs, and red pepper flakes. Return the seared chicken to the pan.
07 - Simmer gently uncovered for 5-7 minutes until the sauce thickens, rice is fully cooked, and chicken is heated through.
08 - Fold in chopped spinach and cook until just wilted, approximately 1 minute. Adjust seasoning with salt and pepper as needed.
09 - Transfer to serving bowls and garnish with fresh basil and additional Parmesan cheese before serving.

# Expert Tips:

01 -
  • Everything cooks in one skillet, which means minimal cleanup and maximum flavor layering as you build the dish.
  • The creamy Parmesan sauce clings to every grain of rice, creating something that feels indulgent without requiring a culinary degree.
  • It's naturally adaptable—swap proteins, adjust the cream, add vegetables based on what's in your fridge without losing its soul.
02 -
  • Don't skip the rinsing of rice—it makes the difference between fluffy grains and a starchy paste that clings together.
  • If your sauce seems thin after the chicken returns, simmer it uncovered for those extra minutes without panic; it will thicken as it reduces.
  • Taste before you finish and adjust salt carefully, because the Parmesan adds saltiness that sneaks up on you.
03 -
  • Don't stir the rice constantly while it cooks—let it sit so the bottom develops a golden crust that adds texture and depth.
  • Cube your chicken evenly by laying the breast flat, slicing horizontally to create thinner pieces, then cutting into cubes so everything cooks at the same pace.
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