Creamy Tuscan Chicken and Rice
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
665 kcal
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Course
Main Course
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Cuisine
American
Creamy Tuscan Chicken and Rice
Description
This recipe begins by seasoning chicken thighs with Italian spices, garlic powder, paprika, salt, and pepper. They are seared to develop a golden crust, then set aside. The remaining skillet is used to sauté onions and garlic before adding dry long grain white rice, coating it with the aromatics. Chicken broth is added to cook the rice partially on the stove.
Heavy cream, Parmesan cheese, chopped sun-dried tomatoes, fresh spinach, and lemon juice are stirred in to enrich the rice with creamy, tangy, and fresh flavors. The browned chicken is nestled into the mixture and the entire skillet covered and baked until the chicken reaches a safe temperature and the rice is tender.
Finished with a garnish of parsley, Parmesan, and a squeeze of lemon, the dish offers a balanced plate combining protein, creamy grains, and vegetables in one pan.
Leftovers store well refrigerated up to four days, making this dish convenient for meal prep.
Ingredients
- 3 Tbsp. olive oil divided
- 1 1/2 lb. chicken thigh ~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. butter unsalted
- 1/2 onion white, diced
- 3 cloves garlic minced
- 1 cup long grain white rice U.S.-grown, dry
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup Parmesan Cheese freshly grated, plus more for serving
- 1/2 cup sun dried tomatoes chopped, oil drained
- 3 cups spinach fresh, roughly torn or chopped
- 2 Tbsp. lemon juice plus more for serving
- parsley fresh, for garnish
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.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 665 kcal
% Daily Value*
| Calories | 665kcal | 33% |
| Carbohydrates | 47g | 16% |
| Protein | 40g | 80% |
| Fat | 48g | 74% |
| Polyunsaturated Fat | 8g | 47% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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