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Creamy Tuscan Chicken and Parmesan Rice Skillet

Creamy Tuscan chicken and parmesan rice skillet - featured image
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This easy one-pan dinner features juicy chicken, creamy parmesan rice, sun-dried tomatoes, and spinach for a comforting, restaurant-quality meal that comes together in about 40 minutes. Perfect for busy weeknights or cozy weekends, it’s a family favorite with minimal cleanup.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb), cut in half lengthwise
  • 1 tsp Italian seasoning (or a mix of dried basil, oregano, and thyme)
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 3–4 cloves garlic, minced
  • 1 cup arborio rice or long-grain white rice
  • 1/2 cup sun-dried tomatoes, sliced (oil-packed, drained)
  • 1/2 cup dry white wine (optional, sub chicken broth)
  • 2 1/2 cups low-sodium chicken broth
  • 1 cup heavy cream (or half-and-half for lighter option)
  • 2/3 cup freshly grated parmesan cheese
  • 1 tsp Dijon mustard
  • 1/4 tsp crushed red pepper flakes (optional)
  • 2 cups fresh baby spinach, roughly chopped
  • 2 tbsp chopped fresh basil or parsley (for garnish)

Instructions

  1. Pat chicken breasts dry and slice each in half lengthwise to create 4 thinner cutlets. Season both sides with salt, pepper, and Italian seasoning. Let sit at room temperature for 10 minutes.
  2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear chicken cutlets for 3–4 minutes per side until golden brown and nearly cooked through. Remove chicken to a plate.
  3. In the same skillet, add diced onion and sauté for 2–3 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
  4. Stir in rice and sun-dried tomatoes. Cook for 1–2 minutes, stirring constantly, until rice is lightly toasted and coated in oil.
  5. Pour in white wine (if using) and let bubble for 1 minute, scraping up any browned bits. Add chicken broth and stir well. Reduce heat to medium-low, cover skillet, and simmer for 15–18 minutes, stirring occasionally, until rice is tender and most liquid is absorbed.
  6. Stir in heavy cream, parmesan, Dijon mustard, and red pepper flakes. Mix until cheese melts and sauce is creamy.
  7. Return chicken to the skillet, nestling pieces into the rice. Spoon some sauce over the top. Scatter spinach over everything and cover again. Cook for 3–5 more minutes, until chicken is cooked through (165°F) and spinach wilts.
  8. Remove from heat and let sit, covered, for 5 minutes. Garnish with fresh basil or parsley, extra parmesan, and a squeeze of lemon if desired. Serve hot.

Notes

Let chicken come to room temperature before cooking for even browning. Use freshly grated parmesan for the best texture. If using brown rice, increase broth to 3 cups and simmer longer. For dairy-free, substitute coconut milk and vegan parmesan. If rice is too wet at the end, simmer uncovered for a few minutes. Leftovers reheat well with a splash of broth or milk.

Nutrition

Keywords: Tuscan chicken, parmesan rice, one pan dinner, creamy chicken skillet, Italian chicken, weeknight dinner, easy skillet meal, comfort food

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