Save There's something about a skillet that makes cooking feel less like a chore and more like a conversation with yourself. I discovered this Creamy Tuscan Chicken Rice Skillet on a Tuesday evening when I had leftover sun-dried tomatoes staring at me from the pantry and absolutely no energy to dirty multiple pots. What emerged from that one pan was so silky, so perfectly balanced between comfort and sophistication, that I've made it nearly every week since. It's become my go-to when I want to impress without the stress.
I'll never forget cooking this for my sister's surprise dinner party—she thought I'd ordered from that fancy Italian place downtown until she watched me pull it straight from my skillet. The look on her face when she tasted how creamy and garlicky it was, how the sun-dried tomatoes added these little bursts of concentrated flavor, made me realize this dish had something special. My nephew asked for seconds, and honestly, that's when I knew I'd created something worth repeating.
Ingredients
- Boneless, skinless chicken breasts or thighs (1 lb): Thighs stay juicier during the simmer, but breasts work beautifully too—just don't skip the bite-sized cutting.
- Long-grain white rice (1 cup): Rinsing it removes excess starch, so you get fluffy individual grains instead of a mushy mess.
- Low-sodium chicken broth (2½ cups): You're the one seasoning this, so go low-sodium and taste as you adjust.
- Yellow onion (1 medium): The foundation of everything good—finely chop it so it softens quickly and blends into the sauce.
- Garlic (3 cloves): Mince it fresh, never from a jar for this one; the difference is like comparing a whisper to a shout.
- Sun-dried tomatoes (½ cup): These little flavor bombs have been concentrated by the sun itself—they're worth seeking out in the oil-packed kind.
- Fresh baby spinach (2 cups): It wilts down to almost nothing, so don't be shy with the amount.
- Heavy cream (1 cup): This is what makes the sauce luxurious and silky smooth.
- Freshly grated Parmesan (½ cup): Grate it yourself; pre-shredded has anti-caking agents that make the sauce grainy.
- Unsalted butter (1 tbsp): For sautéing the aromatics and building flavor from the very first step.
- Olive oil (1 tbsp): Medium-high heat is hot enough to brown the chicken without burning it.
- Fresh basil (optional garnish): Tear it just before serving so it stays bright green and aromatic.
Instructions
- Season and sear the chicken:
- Pat your chicken pieces dry before seasoning with salt, pepper, and Italian seasoning—this helps them brown instead of steam. Heat olive oil in a large deep skillet over medium-high heat until it shimmers, then add chicken and let it sit undisturbed for a couple minutes before stirring; golden, caramelized edges are where all the flavor lives.
- Build the aromatics:
- Once chicken is golden and cooked through (about 5-6 minutes total), remove it to a plate and add butter to the same skillet. The fond on the bottom—those browned bits—will dissolve into the butter and onions, creating a flavor foundation that transforms everything. Sauté onion for 2-3 minutes until it turns translucent, then add garlic for just 30 seconds, enough to wake it up but not burn it.
- Toast the rice:
- Stir in your sun-dried tomatoes and rinsed rice, letting them sit in the hot pan for a full minute—this toasting step brings out nutty flavor in the rice that you simply can't skip. You'll smell it change, a subtle shift from raw grain to something more complex.
- Simmer the rice:
- Pour in your chicken broth and bring everything to a gentle simmer, then cover and reduce heat to low. Resist the urge to peek constantly; the rice needs undisturbed time to absorb the liquid evenly, about 15 minutes until it's just tender and most of the liquid is absorbed.
- Unite the chicken and cream:
- Return your reserved chicken and any juices to the skillet, then stir in heavy cream and freshly grated Parmesan cheese. Simmer uncovered for 3-5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon—this is when the magic happens and everything becomes creamy and unified.
- Wilt the spinach:
- Add baby spinach and cook just until it darkens and softens, about 1 minute—overcooking it turns it bitter and muddy. Taste and adjust seasoning with salt and pepper, remembering that cheese is salty, so go easy.
Save There was an afternoon when my partner came home exhausted from a terrible day, and I had this simmering on the stove. The aroma of garlic, cream, and sun-dried tomatoes filled the whole apartment, and they just stood in the kitchen doorway breathing it in for a moment before saying a word. Food doesn't always need to fix everything, but it can offer a kind of comfort that says, 'I'm here, and things are going to be okay.'
The Magic of One-Skillet Cooking
I used to think one-skillet meals meant compromising on flavor, that shortcuts came with sacrifice. This dish completely changed my mind. By building flavor layer by layer in the same pan—searing chicken, toasting rice, creating a proper sauce—you're not skipping steps, you're just being efficient about them. Every drip and splash from one stage becomes the foundation for the next, which is why this tastes like you've been tending a stove all afternoon.
Customizing Without Losing Your Way
I've made this recipe more times than I can count, and each time I've experimented just a little. Sometimes I add a splash of dry white wine before the broth, which deepens everything. Other times I substitute kale for spinach because it's what I have, and it works beautifully because kale holds its texture better during the simmer. A pinch of red pepper flakes with the garlic transforms it for nights when we want a subtle heat without overpowering the Tuscan flavors.
Serving and Pairing Like You Mean It
This skillet deserves a moment on the table, not rushed into bowls. Let people see the creaminess, the flecks of basil, the golden rice studded with sun-dried tomatoes. A crisp green salad on the side cuts through the richness, and crusty bread is non-negotiable for soaking up every drop of sauce. If you're in the mood, a chilled glass of Pinot Grigio or Sauvignon Blanc makes the whole meal feel intentional, even on an ordinary Tuesday.
- Tear fresh basil over the top just before serving to keep it bright and aromatic.
- Grate extra Parmesan cheese at the table so everyone can adjust to their preference.
- Leftovers reheat beautifully on the stovetop with a splash of broth if the sauce thickens too much.
Save This recipe has become my quiet triumph, the one I reach for when I want to feel capable in the kitchen without sacrificing simplicity or flavor. It's proof that the best meals don't need complexity, just intention.
Recipe Guide
- → Can I use brown rice instead of white rice?
Brown rice works but requires about 20-25 minutes to cook and extra liquid. You may need to add another ½ cup of broth and extend the simmering time.
- → What can I substitute for heavy cream?
Half-and-half creates a lighter sauce, though it won't be quite as thick. For dairy-free options, try full-fat coconut milk or cashew cream.
- → Can I make this ahead of time?
Yes, prepare everything up to step 6. Reheat gently with a splash of broth or cream to restore the creamy consistency, then stir in fresh spinach before serving.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for 3-4 days. The rice will absorb more liquid as it sits, so add a splash of broth or cream when reheating.
- → Can I use frozen spinach?
Frozen spinach works—thaw and squeeze out excess moisture before adding. You'll need about ½ cup frozen chopped spinach to replace the 2 cups fresh.
- → Is this suitable for meal prep?
Absolutely. Portion into individual containers and refrigerate. The flavors meld beautifully overnight, and it reheats well in the microwave or on the stovetop.