Creamy Tuscan Chicken and Rice
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This Creamy Tuscan Chicken and Rice is a meal that has been on regular dinner rotation in my household for years!
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.
Table Talk with Tawnie
Some dinners just check every box, and this is absolutely one of them. It’s made in one skillet (always a win), uses simple ingredients you probably already have on hand, and tastes like something you’d order at your favorite Italian restaurant, but made in the comfort of your own kitchen. The chicken stays juicy, the rice soaks up every bit of flavor as it cooks right in the creamy sauce, and the combination of Parmesan, spinach, sun-dried tomatoes, and lemon is just perfection. It’s one of those cozy dinners that’s impressive enough for company but easy enough for a Tuesday night. Plus, the leftovers are just as good the next day, making it perfect for meal prep.
I’m such a huge fan of one-pan meals for an easier dinner experience. Some of my other favorites are my Mediterranean Meatballs and Orzo, One Pan Gnocchi Lasagna, and Sausage, Peppers, and Rice Skillet.
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- 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. Make sure you pat the chicken thighs dry with a paper towel before adding the seasoning.
- 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, but you should be able to use it if you let it thaw completely and then squeeze out as much excess moisture as possible.
- 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
(For the full recipe, scroll down to the recipe card below)
Season & brown the chicken
Rub the chicken with olive oil and seasonings. Heat the remaining olive oil in a large cast iron skillet and sear the chicken for 2-3 minutes per side. Transfer to a plate.
Saute the onion & toast the rice
Melt the butter in the same skillet. Cook the onion with a pinch of salt until softened, then stir in the garlic. Add the rice and cook for 1-2 minutes, stirring to coat.
Add the remaining ingredients
Pour in the chicken broth and bring to a boil. Stir in the heavy cream, Parmesan, sun-dried tomatoes, spinach, and lemon juice until combined.
Add chicken & bake
Nestle the chicken into the rice mixture. Cover tightly with foil and bake for 30-35 minutes, or until the rice is tender and the chicken reaches 165°F.
Garnish & serve
Top with fresh parsley, more Parmesan cheese, and a squeeze of fresh lemon juice before serving.
Expert Tips
- Pan choice: 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!
- Sun-Dried Tomatoes: 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!
- Note on searing: When you sear the chicken it doesn’t need to be cooked through fully. You’re just building color and flavor before it finishes cooking in the oven.
- Cover tightly: Seal the skillet well with foil so the steam stays trapped inside. That’s what cooks the rice evenly and keeps the chicken juicy.
- Use freshly grated Parmesan: Freshly grated Parmesan melts much smoother into the sauce than pre-shredded varieties, which often contain anti-caking agents that can make the sauce grainy. It’s definitely worth freshly grating your own, in my opinion!
- Check the rice before serving: Ovens and pans can vary. If the rice still has a little bite after 30-35 minutes, cover the skillet again and bake for another 5-10 minutes until tender.
Variations / Substitutions
- Cream: Try coconut cream instead of heavy cream if you’d want it a little lighter.
- Tomatoes: Use halved cherry tomatoes instead of sun-dried tomatoes if preferred.
- Chicken: Use boneless skinless chicken breasts if you’d like, just make sure to slice and large chicken breasts in half so they cook easily.
- Dijon: Add in a touch of Dijon when adding in the heavy cream and other ingredients to add even more flavor.
- Other additions: Add other Tuscan style ingredients for more flavors and textures. Mushrooms, Kalamata olives, artichoke hearts, asparagus, etc!
- Kale: Swap in Tuscan kale in place of the spinach. Or use a mixture of both!
FAQs
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!
Can I use chicken breasts instead of thighs?
You can! I personally prefer the juiciness of the thighs in this recipe and typically opt for thighs. If using boneless, skinless chicken breasts, I recommend you start checking them for doneness around 25-30 minutes, because breasts cook faster than thighs. They’re ready when they reach an internal temperature of 165°F.
Can I make this Creamy Tuscan Chicken & Rice ahead of time?
This recipe is best enjoyed fresh. Buuuuut you can save time by seasoning the chicken and chopping the onion, garlic, spinach, and sun-dried tomatoes up to one day in advance for faster assembly at dinner time.
My rice isn’t done… What happened?
If your rice still has a little bite after baking, simply cover the skillet again and continue baking for another 5-10 minutes. Cooking time can vary depending on your skillet, oven, and even the brand of rice.
Can I use frozen spinach?
Yep. Thaw it completely and squeeze out as much moisture as possible before stirring it into the rice mixture.
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Creamy Tuscan Chicken and Rice
Ingredients
- 3 Tbsp. olive oil
- 1 1/2-2 lb. boneless, skinless chicken thighs (~4-5 pieces) (patted dry with paper towels )
- 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 (finely diced)
- 3 cloves garlic (minced)
- 1 cup long grain white rice, dry (jasmine or basmati )
- 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
- Prep the chicken: Preheat the oven to 350°F. Rub the chicken thighs with ~1 Tbsp. olive oil and rub the seasonings all over.1 Tbsp. Olive oil, 1 1/2-2 lb. boneless, skinless chicken thighs (~4-5 pieces), 1 1/2 tsp. Italian seasoning, 1 tsp. garlic powder, 1/4 tsp. paprika, 1/8 tsp. black pepper
- Brown the chicken: Heat the remaining 2 Tbsp. olive oil in a large cast iron skillet and once hot, brown the chicken for 2-3 minutes on each side. Start Timer Set aside.2 Tbsp. Olive oil
- Cook aromatics: Add the butter and melt. Add the onions and a pinch of salt. Cook 5 minutes. Start Timer Then add the garlic and stir for ~30 seconds.1 tsp. kosher salt, 2 Tbsp. unsalted butter, 1/2 white onion, 3 cloves garlic
- Add the rice: Add the rice and stir to coat.1 cup long grain white rice, dry
- Continue adding ingredients: 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.2 cups chicken broth, 1/2 cup heavy cream, 1/4 cup freshly grated Parmesan cheese, 1/2 cup sun-dried tomatoes, 3 cups fresh spinach, 2 Tbsp. lemon juice
- Add chicken & bake: 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. Start Timer
- Garnish & serve: Garnish with parsley, more Parmesan cheese and squeeze of lemon juice over the top.fresh parsley
Notes
- Storage: keep up to 4 days in an airtight container in the refrigerator.
Nutrition Information
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.
This recipe was originally published in September 2022 and was sponsored by USA Rice (all thoughts and opinions are my own). The post was updated with new photos and additional tips and tricks in July 2026 (the recipe itself stayed the same).
📸 Photography by Creating Kaitlin
Another great dish! Easy to put together and so much flavor! Also warms up great the next day!
Amazing, I am sooo glad you liked it! 🙂
I’ve made this dish dozens of times for ourselves, also for Meal Trains. I always get asked for the recipe because it turns out so well everytime! Doing the one pan method for chx thighs and rice ALWAYS makes them so tender and cooked to perfection! Thank you for this well loved recipe.
Awww Eleanor, this makes me SO happy to hear that you not only love the recipe but that you choose it for meal trains 🥹 I’m honored! Thank you for such a sweet review 🥰
Easy dish tastes great whole fam loved it will deff make again only had tenders but adjusted times and still came out great
So glad! thank you so much 🙂
I’ve made this recipe at least half a dozen times and my husband always wants it again and again. Even my toddler devours it. It’s seasoned well, bright, packed with flavor and filling. Tried it with chicken breast once and it wasn’t the same. Definitely needs to be chicken thighs. Sometimes I add a bit more seasonings, but otherwise it’s a perfect recipe.
So glad the fam loves it!! 🙂 thank you!!
This recipe was delicious! I’ve made it twice. I doubled it and used a 13 by 9 baking dish for the oven but the cook time took much longer than 35 minutes; almost an hour. Do you think it was because of the baking dish?
Hello! Thank you for making it Sonna 🙂 glad you enjoyed it. As far as the bake time, I am wondering if it’s also because you doubled it? I’ve also only ever tested in a cast iron pan. If yours was glass or ceramic that could be why.
Used my Caliphon pan, had to switch due to quantity. Took it out and tried it. Rice was al dente. Put back on stove top with another 4 cups of chicken broth, to cook for 10-15 minutes. Crunchy rice is no bueno!
So sorry about that! Hope you loved it.
Made the recipe as directed and it turned out perfect! Tons of flavor and an easy weeknight meal. Will be making this again!
Thank you so much Stacy! Glad you liked this one, it’s a house favorite here too! 🙂
This was excellent. My husband and I enjoyed it very much. I added sautéed mushrooms (as suggested by a previous comment)other than that I followed the recipe exactly and it came out perfect!
Awww, so happy to hear that you and your husband loved this one, Kristin! Thanks for leaving a review! 🫶🏻
Very good, great flavor. Even better the next day for lunch. Used cherry tomatoes. If you like mushrooms, add some for another layer of flavor. Loved the one pan meal. Family voted to add to meal rotation.
Well this makes me so happy! I love hearing when a recipe makes it into family rotation 🥰 Thanks so much for trying it & taking time to leave a review!
This was delicious. Everyone loved it. Rich and creamy. The chicken was so tender and full of flavor. I didn’t have heavy cream so used sour cream and a splash of milk.
So happy you enjoyed it, thank you! 🙂
This was rich and delicious. I didn’t have heavy cream so I used regular. But I also added 2 heaping tablespoons of ricotta cheese. Tasted great
Looks delicious!! So glad you loved this, Debbie!