Creamy Tuscan Chicken and Rice
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This Creamy Tuscan Chicken and Rice Skillet is a weeknight family favorite and only takes 30 minutes in the oven.
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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.
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To make, rub the chicken thighs with olive oil and seasoning then cook in cast iron for 2-3 minutes on each side.
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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.
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Add the rice and stir to coat. Add the broth and bring to a boil.
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Then add in the cream, Parmesan cheese, sun dried tomatoes, spinach, and lemon juice. Stir to combine. Nestle the chicken into the pan.
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Cover with foil and bake for ~30-35 minutes or until chicken reaches an internal temperature of 165°F and rice is cooked.
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Garnish with parsley, more Parmesan cheese and squeeze of lemon juice over the top.
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