Creamy Tuscan Chicken Rice Skillet (Printable)

Tender chicken in creamy garlic-Parmesan sauce with sun-dried tomatoes, spinach, and rice—all in one pan.

# Ingredient list:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (approximately 1 pound), 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 - ⅓ cup sun-dried tomatoes packed in oil, drained and sliced
07 - ½ cup cherry tomatoes, halved (optional)

→ Dairy

08 - 1 cup heavy cream
09 - ¾ cup freshly grated Parmesan cheese

→ Liquids

10 - 2½ 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 - ½ 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 5-6 minutes. Transfer to a plate 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 1-2 minutes to release their flavors.
04 - Stir in the rice, ensuring it is well coated with the oil and aromatic vegetables.
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 has been absorbed, stir in heavy cream, Parmesan, Italian herbs, and red pepper flakes. Return the seared chicken to the pan.
07 - Simmer gently uncovered for 5-7 minutes until the 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 as needed.
09 - Garnish with fresh basil and additional grated Parmesan before serving.

# Expert Suggestions:

01 -
  • Everything cooks in one skillet, which means less cleanup and more time enjoying dinner.
  • The creamy Parmesan sauce clings to each grain of rice in a way that feels indulgent but takes only 30 minutes total.
  • Sun-dried tomatoes add a sweet-tart punch that transforms ordinary ingredients into something Tuscan-inspired.
  • It's naturally adaptable—lighter cream, different proteins, extra vegetables—whatever your kitchen mood calls for.
02 -
  • Don't skip rinsing the rice or it becomes gluey; this small step makes the difference between fluffy grains and a mushy skillet.
  • Add the spinach last—it wilts in seconds and turns bitter or falls apart if you cook it longer than necessary.
  • If your rice seems dry before it's tender, add a splash more broth rather than cranking up the heat, which can scorch the bottom.
03 -
  • Freshly grate your Parmesan cheese rather than using pre-shredded; it melts into the sauce smoothly instead of getting grainy and separated.
  • Keep the heat moderate once you add cream—high heat can cause it to break or separate, so gentle simmering is always the move.
  • Taste as you go at the end; salt from the broth and cheese means you often need less additional salt than you'd think.
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