Pin Creamy Tuscan Chicken and Rice Skillet is my favorite way to bring everyone to the table when we crave soul-warming comfort food without a mountain of dishes. This one-pot meal tucks juicy chicken thighs into rich, creamy rice laced with sun-dried tomatoes, fresh greens, and classic Italian-inspired herbs. It is cozy enough for a Sunday night but practical enough for any hectic weeknight.
I first whipped this up for a chilly fall dinner and it quickly became our go-to for nights when everyone wants a second helping.
Ingredients
- Bone-in skin-on chicken thighs: Juicy and flavorful dark meat stays moist during simmering Look for plump thighs with pale yellow skin and minimal bruising
- Olive oil: Adds rich flavor and helps build a golden crust Go for extra virgin if available
- Italian seasoning: Brings a balanced herbal note Choose a blend with rosemary oregano thyme
- Garlic powder: Convenient boost of umami Try to use fresh garlic later in the recipe for depth
- Salt and black pepper: Essential to season both chicken and rice Use kosher salt for better control
- Onion: Sweetens as it cooks creating a soft base A yellow onion works best
- Fresh garlic: Adds pungent aroma and essential Italian taste
- Long-grain white rice: Delivers the perfect creamy texture without getting mushy Rinse to remove excess starch
- Chicken broth: Deepens flavor and keeps rice creamy Opt for low-sodium to adjust seasoning
- Heavy cream: The secret to luxurious sauce Choose fresh cream for best richness
- Sun-dried tomatoes: Brings tangy savory bites Try to use tomatoes packed in oil for extra flavor
- Dried oregano and dried basil: Provides signature Tuscan character
- Red pepper flakes: Optional but adds a subtle heat
- Baby spinach: Brightens and balances the heavier notes Go for tender leaves no discoloration
- Parmesan cheese: Melts in for savory finish Buy a wedge and grate yourself if possible
- Fresh parsley: Lifts the dish with pop of freshness
- Lemon wedges: The final touch that ties every flavor together
Instructions
- Season and Sear Chicken:
- Pat the chicken thighs dry thoroughly to help the skin crisp Place them on a plate and sprinkle each side evenly with Italian seasoning garlic powder salt and pepper Warm olive oil in a large deep skillet over medium-high heat When hot lay the chicken in skin-side down Let them cook undisturbed for 6 to 8 minutes so the skin becomes deep golden and crisp Flip each thigh and cook for another 3 minutes on the other side They will not be fully cooked yet Remove these to a plate and set aside
- Sauté Aromatics:
- You want to use the same skillet without cleaning it so the fond stays Add the diced onion to the oil and leftover drippings and cook over medium heat for 3 to 4 minutes Use a wooden spoon to stir occasionally until the onion is soft and translucent Add the minced garlic and continue to stir just 30 seconds more until its fragrance is strong but not browned
- Add Rice and Liquids:
- Sprinkle the dry rice into the pan Stir it around to coat every grain in the oil and aromatics Let this toast for about 1 minute Pour in chicken broth and heavy cream scraping up any brown bits at the bottom Mix in chopped sun-dried tomatoes dried oregano dried basil and red pepper flakes if using Turn the heat up slightly just to bring everything to a gentle simmer
- Nestle Chicken and Cook:
- Return the browned chicken thighs to the skillet setting them skin-side up Nestle them down so that the bottoms touch the liquid while the tops and skin stay exposed Cover the pan with a tight lid and reduce heat to the lowest setting Allow everything to simmer undisturbed for 20 to 25 minutes until the rice is tender and soaks up the sauce and the chicken reaches 165 degrees Fahrenheit internally
- Finish with Greens:
- Remove the skillet lid Take big handfuls of fresh spinach and stir it into the hot rice It should wilt within a minute Continue stirring gently
- Add Cheese and Parsley:
- Right before serving scatter grated Parmesan cheese all over followed by fresh chopped parsley This will melt into the sauce and brighten every bite
- Serve:
- Let the skillet rest off the heat for about 5 minutes so the rice sets Serve straight from the pan with lemon wedges on the side Squeeze a wedge over each portion to make all the flavors pop
Pin Whenever I make this dish it reminds me of family holidays when everyone grabs a spoon right from the pan My kids always fight for the crispiest piece of chicken and no rice is ever left behind
Storage Tips
Leftovers store beautifully in the fridge for up to three days Reheat gently with a splash of broth or milk to revive the creamy texture If you plan to save extra for lunch portion out individual servings before adding the final Parmesan and parsley so the cheese stays fresh
Ingredient Substitutions
Boneless skinless chicken thighs also work but you will miss some of the crispy textures For dairy-free leave out the cream and use canned coconut milk instead If you are out of sun-dried tomatoes roasted red peppers add a lovely sweet-umami punch
Serving Suggestions
Turn this skillet into a dinner centerpiece by pairing it with a crisp Italian salad or simply add some roasted broccoli If you want a heartier feast serve with crusty bread to mop up the creamy sauce For a festive dinner place the skillet right in the middle of the table and let everyone dig in
Cultural and Historical Context
Tuscan flavors are rooted in rustic Italian countryside traditions where farmhouse cooks stretched humble ingredients into impressive meals The use of sun-dried tomatoes herbs and robust greens echoes these time-honored Italian kitchen stories
Seasonal Adaptations
In spring swap spinach for baby arugula or asparagus tips During winter double the sun-dried tomatoes and top with extra cheese In summer bright basil leaves and cherry tomatoes add seasonal lift
Success Stories
Friends have called this my kitchen magic trick because it truly tastes like hours of work My neighbor texted me the next morning just to ask for the leftovers Even picky eaters end up scooping a little extra rice every time
Freezer Meal Conversion
This recipe can also be made ahead and frozen completely cooled in an airtight container The texture stays best if you undercook the rice slightly before freezing so it does not soak up all the sauce Defrost in the fridge overnight then reheat gently
Pin Once you try this dish it will earn a spot in your regular rotation There is so much satisfaction in one pan every forkful feels like a warm welcome home
Recipe FAQ
- → Can I use boneless chicken instead of bone-in thighs?
Yes, boneless thighs or breasts can be substituted. Adjust cooking time so the chicken stays moist and does not overcook.
- → What type of rice works best in this dish?
Long-grain white rice ensures even cooking and prevents the dish from becoming gummy or overly dense in texture.
- → How can I make this dairy-free?
For a dairy-free version, replace heavy cream with a non-dairy alternative and omit Parmesan, or use a plant-based cheese.
- → Can I add extra vegetables?
Absolutely! Mushrooms, bell peppers, or artichoke hearts all complement the flavors and add more nutrition to the meal.
- → How do I reheat leftovers?
Gently reheat on the stovetop, adding a splash of broth to maintain the creamy consistency and prevent the rice from drying out.
- → Is the dish spicy with red pepper flakes?
Red pepper flakes are optional and can be adjusted to taste for mild or moderate heat.