4.82 from 50 reviews

Creamy Tuscan Chicken and Rice

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chicken and rice in a cast iron skillet garnished with parmesan cheese, sun dried tomatoes, parsley and lemon slices.

You’ll love having this Creamy Tuscan Chicken and Rice on regular dinner rotation.

This post has been sponsored by USA Rice. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!

It’s simple to make but big on flavor, a great year-round meal and even a wonderful meal to make for guests.

Loaded with garlic, cream, parmesan cheese, sun-dried tomatoes, spinach and all the seasonings. It’s an absolutely delicious chicken dinner that will be sure to impress.

chicken and rice on a white plate garnished with parmesan cheese, sun dried tomatoes, parsley and lemon slices.

September is National Rice Month, a special month to celebrate the U.S. rice industry, including farmers, producers and manufactures.

This year marks the 32nd Anniversary of National Rice Month!

This mouth watering meal features plenty of U.S.-grown long grain white rice and it’s an all in one dinner!

Some of my other favorite recipes using U.S.-grown rice are my Seven Layer Bean Dip, Pumpkin Curry with Chicken, and Southwest Chicken Rice Bowls.

Reasons to Love This Meal:

  • Great for meal prep.
  • It’s made in one skillet. (woo!)
  • Made with everyday ingredients
  • It’s crazy flavorful
  • The long-grain rice cooks perfectly with all the other ingredients

Ingredients

For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.

chicken thighs in a white bowl.
  • U.S.-grown long grain white rice: Long grain white rice has a firm, fluffy texture due to its higher amylose content. It works exceptionally well in pilafs, stir-fries, and soups, and accounts for more than 70% of the rice grown in the United States. U.S.-grown rice is nutrient-rich and contributes more than 15 vitamins and minerals, including folic acid and other B-vitamins, as well as iron and zinc. Plus, rice is gluten-free and the least allergenic of all grains!
  • Chicken thighs: I love using boneless skinless chicken thighs. They are juicy and cook quickly. I haven’t tested this recipe with boneless skinless chicken breasts but if you do, I would recommend cutting any thick chicken breasts in half.
  • Seasonings: To season the chicken, I’m using Italian seasoning, garlic powder, paprika, salt and pepper.
  • Sun-Dried Tomatoes: I like to use the oil packed sun dried tomatoes but be sure to drain the oil. (I even sometimes pat excess oil off with paper towels if there’s too much).
  • Spinach: I use fresh spinach, and gently tear it when adding it into the skillet or you can chop it. I have not tested this recipe with frozen spinach.
  • Parmesan cheese and heavy cream: help to make this chicken dinner nice and creamy
  • Lemon juice: the acidity adds a delicious brightness. I like to add some in the meal and also squeeze a little more on top when serving.
  • Other ingredients needed: garlic, olive oil, chicken broth, onion, butter, parsley for garnish

Step by Step Directions

Simple, healthy and delicious is all I gotta say about this one! I hope you love how easy it is to make. Be sure to scroll down to the recipe card for the full recipe instructions.

  1. Rub the chicken thighs with olive oil and rub the seasonings all over.
  2. 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.
  3. Add the butter and melt. Add the onions and a pinch of salt. Cook 5 minutes.
  4. 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.
  5. Cover with foil and bake for ~30-35 minutes.
  6. Garnish with parsley, more Parmesan cheese and squeeze more lemon juice over the top.
chicken and rice in a large cast iron skillet garnished with parmesan cheese, sun dried tomatoes, parsley and lemon slices.

Tips and Variations

  • Be sure to use a large cast iron skillet (at least 10-12-inches) or a heavy or thick bottomed saute pan. A Dutch oven would work well too!
  • Try coconut cream instead of heavy cream if you’d want it a little lighter.
  • Use halved cherry tomatoes instead of sun dried tomatoes if preferred.
  • Use boneless skinless chicken breasts if you’d like, just make sure to slice and large chicken breasts in half so they cook easily.
  • Add in a touch of Dijon when adding in the heavy cream and other ingredients to add even more flavor.
  • Chop up the sun dried tomatoes so they evenly distribute and you’re not left with big strands or chunks or tomatoes in each bite. Unless that’s your thing and you like that!
chicken and rice in a large cast iron skillet garnished with parmesan cheese, sun dried tomatoes, parsley and lemon slices.

FAQ

How long do leftovers last?

Up to 4 days in an airtight container in the refrigerator.

How do I reheat leftovers?

On the stove in a pan or in the microwave both are perfectly fine methods!

Can I use a different rice?

I have not tested this recipe with any other rice. I love it with the U.S. grown long-grain white rice as shown in the photos!

Which type of tomatoes do you prefer to use in recipes like this?

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

chicken and rice in a cast iron skillet garnished with parmesan cheese, sun dried tomatoes, parsley and lemon slices.
4.82 from 50 reviews

Creamy Tuscan Chicken and Rice

Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 4 servings
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!

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

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Preheat the oven to 350°F
  • Rub the chicken thighs with olive oil and rub the seasonings all over.
    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
  • 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.
    3 Tbsp. olive oil, divided
  • 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.
    1 tsp. kosher salt, 2 Tbsp. unsalted butter, 1/2 white onion, diced, 3 cloves garlic, minced
  • 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.
    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
  • 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.
    fresh parsley, for garnish

Video

Notes

  • Storage: keep up to 4 days in an airtight container in the refrigerator.

Nutrition Information

Calories: 665kcal (33%), Carbohydrates: 47g (16%), Protein: 40g (80%), Fat: 48g (74%), Polyunsaturated Fat: 8g, Fiber: 3g (13%), Sugar: 2g (2%), Iron: 4mg (22%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

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Tammy

So much flavor! Love one pot meals like this!

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Cindy

Tried this recipe last night. It was amazing and will be on rotation! Next time, I will try orzo – otherwise, wouldn’t change a thing! Thanks for the great recipe!

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Brandi Marino

Kroll’s Korner, created by Tawnie Graham, has quickly become a go-to resource for both novice cooks and those seasoned in the kitchen. Her ability to demystify the cooking process through straightforward, delicious recipes is a true gift. The Creamy Tuscan Chicken and rice, which includes an unexpected yet delightful use of sun-dried tomatoes, is a perfect example of her approachable yet sophisticated culinary style. This dish alone has earned rave reviews from even the toughest critics, making it clear that Kroll’s Korner’s recipes are sure to please.

Beyond her recipes, Tawnie’s digital presence through Kroll’s Korner is thoughtfully curated. Her website stands out for its user-friendly design, making it a breeze to navigate and find exactly what you’re looking for. Additionally, her Instagram is not only a feast for the eyes but also offers valuable step-by-step video guides that make following along a pleasure.

For those new to cooking or looking to expand their culinary repertoire, Kroll’s Korner’s offerings provide a perfect blend of simplicity and flavor. Her attention to detail and passion for food shine through every recipe, making each meal an opportunity to explore new tastes and techniques. Whether you’re cooking for yourself or a crowd, her recipes are sure to impress. I highly recommend diving into Kroll’s Korner’s world of cooking; it’s a decision your taste buds will thank you for.

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Maria de Jesus Smith

This was a hit! Definitely going into my recipe book and will make it again. My family thought it was delicious! It was easy to make and your instructions were so thorough. I didn’t have a cast iron skillet and used my stainless steel pan.

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Bella

This recipe is sooooo good! I made a few alterations based on what I had on hand, such as, used frozen chopped spinach instead of fresh, used the Trader Joe’s sun-dried tomatoes in the bag (not in oil), used jasmine rice instead of long grain white rice, and used chicken breasts sliced in half so they cooked faster instead of thighs. It came out perfect! It was packed with flavor and you can add other ingredients if you want! I’ve made a similar recipe but with salmon and it included pine nuts which I feel would be a great addition to this dish. Also, my 16 month old semi-picky eater devoured his plate so it was a win all around! 10/10!!!

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Lara Grover

I saw this pop up on my feed. I made it tonight…. Holy smokes!! Sooooo stinking good! 10/10! So much flavor!

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Laura

I saw this recipe this morning and couldn’t wait to try it. Made it this evening and it was soooo good! We love it and I will be making for my family soon.

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Susie Shanabruch

I have now made this twice and it is amazing. My husband loves it and so do I. Can’t wait to make it for my family and friends. I will take a phot next time. I always forget until after it is half gone.

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Mama Graves

This has got to be one of the best meals I’ve made for my family! I opt for lower sodium options as we have a 1 year old and you can just add in salt after. I will also say that I followed the recipe and then threw it in a 9×13 and came out perfect! Thank you so much for sharing this amazing recipe!

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Esther

I just made this recipe and it was delicious. I followed the instructions step by step and it was super easy and everyone loved it.

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