Creamy Tuscan Chicken Rice (Printer View)

Tender chicken and rice simmered in a creamy garlic-Parmesan sauce with sun-dried tomatoes and spinach.

# Components:

→ Chicken

01 - 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - 1 tsp salt
03 - ½ tsp black pepper
04 - 1 tsp Italian seasoning
05 - 1 tbsp 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 tbsp unsalted butter

→ Garnish

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

# Method:

01 - Season chicken pieces with salt, pepper, and Italian seasoning, ensuring even coating on all sides.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add chicken and cook until golden and cooked through, approximately 5-6 minutes. Transfer to a plate and set aside.
03 - In the same skillet, add butter. Sauté onion for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
04 - Stir in sun-dried tomatoes and rice. Cook for 1 minute to lightly toast the rice and release its flavors.
05 - Pour in chicken broth and bring to a gentle simmer. Cover, reduce heat to low, and cook for 15 minutes until rice is just tender and most liquid is absorbed.
06 - Return cooked chicken and accumulated juices to the skillet. Stir in heavy cream and Parmesan cheese. Simmer uncovered for 3-5 minutes, stirring occasionally, until sauce thickens.
07 - Add baby spinach and cook until wilted, approximately 1 minute. Adjust seasoning with additional salt and pepper as needed.
08 - Serve hot, garnished with torn fresh basil and additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • Everything happens in one skillet, which means fewer dishes and more time enjoying the meal instead of scrubbing.
  • The cream and Parmesan transform simple chicken and rice into something that tastes like you've been cooking all day.
  • It comes together in less than an hour, making it perfect for weeknight dinners when hunger doesn't wait for elaborate plans.
02 -
  • Don't skip rinsing the rice or you'll end up with gluey texture instead of fluffy grains.
  • Freshly grated Parmesan melts beautifully into cream, but pre-shredded varieties contain anti-caking agents that create a grainy, separated sauce.
  • The moment rice looks just barely tender is when you should remove the lid, not when it's completely soft.
03 -
  • Cut your chicken into uniform bite-sized pieces so everything cooks at the same rate—no more racing between undercooked and overdone pieces.
  • Keep your broth simmering in a separate pot before adding it to the skillet; cold liquid will shock the rice and disrupt the cooking process.
Return