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Overhead view of a cast iron skillet filled with creamy Tuscan chicken and rice, featuring golden-browned chicken thighs nestled in creamy Parmesan rice with spinach and chopped sun-dried tomatoes. Garnished with grated Parmesan, fresh parsley, and lemon slices, with additional Parmesan, sun-dried tomatoes, and seasonings styled around the skillet.
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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 white rice, flavor-packed sun-dried tomatoes, fresh spinach, and lemon to brighten up the dish. It’s an easy, one-skillet dish that is great for meal prep too!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 665kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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
    Raw boneless, skinless chicken thighs seasoned with Italian seasoning, paprika, garlic powder, salt, and pepper on parchment paper before cooking.
  • 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
    Side-by-side images showing seasoned chicken thighs before searing and golden-browned chicken thighs after cooking in a cast iron skillet.
  • 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
    Four-step collage showing diced white onion added to a skillet, sautéed until softened, then garlic stirred in and cooked until fragrant.
  • Add the rice: Add the rice and stir to coat.
    1 cup long grain white rice, dry
    Three-step collage showing uncooked long-grain white rice added to sautéed onions and stirred until evenly coated and lightly toasted.
  • 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
    Six-step collage showing chicken broth and heavy cream added to toasted rice, followed by Parmesan cheese, spinach, and sun-dried tomatoes to create a creamy Tuscan rice mixture.
  • 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
    Side-by-side images showing browned chicken thighs returned to the creamy rice mixture in a cast iron skillet before baking.
  • Garnish & serve: Garnish with parsley, more Parmesan cheese and squeeze of lemon juice over the top.
    fresh parsley

Video

Notes

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

Nutrition

Serving: 1serving | Calories: 665kcal | Carbohydrates: 47g | Protein: 40g | Fat: 48g | Polyunsaturated Fat: 8g | Fiber: 3g | Sugar: 2g | Iron: 4mg