Creamy Tuscan Chicken and Rice

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

Creamy Tuscan Chicken and Rice

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!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 665kcal

Author Tawnie Graham of Kroll's Korner

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

US Customary - Metric

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