Creamy Tuscan Chicken and Rice

Name: Creamy Tuscan Chicken and Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. olive oil, divided; 1 1/2 lb. chicken thighs (~4-5 boneless, skinless); 1 1/2 tsp. Italian seasoning; 1 tsp. garlic powder; 1 tsp. kosher salt; 1/4 tsp. paprika; 1/8 tsp. black pepper; 2 Tbsp. unsalted butter; 1/2 white onion, diced; 3 cloves garlic, minced; 1 cup U.S.-grown long grain white rice, dry; 2 cups chicken broth; 1/2 cup heavy cream; 1/4 cup freshly grated Parmesan cheese, plus more for serving; 1/2 cup sun dried tomatoes, chopped, oil drained; 3 cups fresh spinach, roughly torn or chopped; 2 Tbsp. lemon juice, plus more for serving; fresh parsley, for garnish

User Reviews

4.9

171 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4 servings
Calories
665 kcal
Course
Main Course
Cuisine
American

Creamy Tuscan Chicken and Rice

Ulric Williams

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This Creamy Tuscan Chicken and Rice Skillet is a weeknight family favorite and only takes 30 minutes in the oven. Made with juicy chicken thighs, fluffy U.S.-grown white rice, flavor-packed sun-dried tomatoes, fresh spinach, and lemon to brighten up the dish. It’s easy to make since it’s made in one skillet and is really great for meal prep too!

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Ingredients

Servings

3 Tbsp. olive oil, divided
1 1/2 lb. chicken thighs (~4-5 boneless, skinless)
1 1/2 tsp. Italian seasoning
1 tsp. garlic powder
1 tsp. kosher salt
1/4 tsp. paprika
1/8 tsp. black pepper
2 Tbsp. unsalted butter
1/2 white onion, diced
3 cloves garlic, minced
1 cup U.S.-grown long grain white rice, dry
2 cups chicken broth
1/2 cup heavy cream
1/4 cup freshly grated Parmesan cheese, plus more for serving
1/2 cup sun dried tomatoes, chopped, oil drained
3 cups fresh spinach, roughly torn or chopped
2 Tbsp. lemon juice, plus more for serving
fresh parsley, for garnish

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Instructions

Preheat the oven to 350°F
Rub the chicken thighs with olive oil and rub the seasonings all over.
Heat the olive oil in a large cast iron skillet and once hot, brown the chicken for 2-3 minutes on each side. Set aside.
Add the butter and melt. Add the onions and a pinch of salt. Cook 5 minutes. Then add the garlic and stir for ~30 seconds.
Add the rice and stir to coat. Add the broth and bring to a boil. Then add in the cream, Parmesan cheese, sun dried tomatoes, spinach, and lemon juice. Stir to combine. Nestle the chicken into the pan.
Cover with foil and bake for ~30-35 minutes or until chicken reaches an internal temperature of 165°F and rice is cooked.
Garnish with parsley, more Parmesan cheese and squeeze of lemon juice over the top.