Creamy Tuscan Chicken Rice Skillet (Printable)

Tender chicken, creamy garlic-Parmesan sauce, sun-dried tomatoes, spinach, and fluffy rice cooked in one pan for Tuscan-inspired comfort.

# What You'll 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 - 1/3 cup sun-dried tomatoes packed in oil, drained and sliced
07 - 1/2 cup cherry tomatoes, halved (optional)

→ Dairy

08 - 1 cup heavy cream
09 - 3/4 cup freshly grated Parmesan cheese

→ Liquids

10 - 2.5 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 - 1/2 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, approximately 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 minced 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 to release their flavors.
04 - Stir in the rice, coating it thoroughly 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 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 to taste.
09 - Garnish with fresh basil and extra Parmesan cheese before serving.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means fewer dishes and more time actually enjoying dinner.
  • The sauce gets silky and rich from cream and Parmesan without any pretense—it's comfort disguised as sophistication.
  • Rice absorbs all those Tuscan flavors directly, so every bite tastes intentional.
02 -
  • If your rice is still crunchy when the liquid is mostly absorbed, add a splash more broth and cover it again—every brand of rice behaves slightly differently, and it's better to finish cooking covered than to end up with mushy rice.
  • Don't skip the searing step for the chicken; even just a few minutes of browning creates flavor compounds that make the entire dish taste more intentional and complex.
03 -
  • Don't rush the searing of the chicken—those golden-brown bits stuck to the pan are liquid gold for flavor, and they're worth the extra minute or two.
  • If your cream sauce seems too thin after you've added the cream, you can let it simmer uncovered for a few extra minutes; the liquid will reduce and the sauce will coat the back of a spoon more heavily.
Return