Creamy Tuscan Chicken & Rice with Sun-Dried Tomatoes

Let’s be real, y’all. Doesn’t it seem like 5 o’clock hits and everyone is suddenly expecting a delicious, healthy dinner to appear on the table? As if! That’s why this one-pot wonder, Creamy Tuscan Chicken & Rice with Sun-Dried Tomatoes, is about to become your new best friend. It’s a complete meal that cooks up in one skillet, is packed with incredible flavor, and will have everyone thinking you spent hours in the kitchen. It’s a little taste of Tuscany on a busy Tuesday night.

Why You’ll Love This

This isn’t just another chicken and rice dish. It’s a total game-changer for weeknights. First off, you only dirty one pan, which means cleanup is a total breeze. The creamy sauce, savory chicken, and chewy sun-dried tomatoes all cook together, letting the flavors get to know each other in the best way possible. The result is a meal that’s comforting and elegant all at once. So good. And honestly? I love that I can use a rotisserie chicken to get this on the table in under 30 minutes on my most chaotic days.

Equipements Needed

• Large, deep skillet or Dutch oven with a lid
• Cutting board and a sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces (or 3 cups pre-cooked shredded chicken)
• 1 tbsp olive oil (use the oil from the sun-dried tomatoes if you have it!)
• 1 small yellow onion, finely diced
• 4 cloves garlic, minced (because more garlic is always better)
• 1 cup uncooked long-grain white rice (like jasmine or basmati)
• 1/2 cup sun-dried tomatoes in oil, drained and roughly chopped
• 2 tsp Italian seasoning
• 3 cups chicken broth, divided
• 1/2 cup heavy cream or half-and-half
• 2 cups fresh baby spinach
• 1/2 cup grated parmesan cheese, plus more for serving
• Salt and black pepper to taste

Step By Step

1. If using raw chicken, season the pieces generously with salt and pepper. Heat the olive oil in your large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken to a clean plate and set aside. (If using pre-cooked chicken, just heat the oil and move to the next step.)
2. Reduce the heat to medium. Add the diced onion to the skillet and cook until softened, about 3-4 minutes. Add the garlic and cook for one more minute, until fragrant.
3. Add the uncooked rice, sun-dried tomatoes, and Italian seasoning to the skillet. Stir everything together, toasting the rice for about 1 minute.
4. Pour in 2 1/2 cups of the chicken broth, scraping any browned bits from the bottom of the pan. This is where all the flavor lives! Bring the liquid to a simmer.
5. Reduce the heat to low, cover the skillet with a lid, and let it cook for 15-18 minutes, or until the rice has absorbed most of the liquid and is tender.
6. Uncover and stir in the cooked chicken, the remaining 1/2 cup of broth, the heavy cream, and the fresh spinach. Cook for another 3-4 minutes, stirring occasionally, until the spinach has wilted and the sauce is creamy.
7. Remove the skillet from the heat and stir in the grated parmesan cheese until it’s melted and smooth. Taste and adjust seasoning with more salt or pepper if needed. Serve immediately!

Creamy Sauce Tips

Getting that perfect, luscious sauce is easier than you think. A few tips: Make sure you’re toasting the rice with the seasonings for a full minute—it adds a wonderful nutty flavor. Don’t skip the step of scraping the browned bits from the pan when you add the broth; that’s pure flavor gold. And finally, add the cream and cheese at the very end, off the direct heat, to prevent the dairy from curdling or breaking. If your sauce seems a little too thick when you’re done, just stir in another splash of broth or cream until it’s just right.

Variations & Substitutions

• No Heavy Cream? You can use half-and-half or even whole milk, but the sauce will be a touch less rich.
• Need More Veggies? Sliced mushrooms or bell peppers are fabulous added in with the onions.
• Dairy-Free? Use full-fat canned coconut milk and a sprinkle of nutritional yeast instead of the parmesan.
• Different Protein? This is one of the best shredded chicken recipes for using up leftovers, but cooked shrimp or even canned white beans work beautifully too.
• Like a Little Kick? Add a pinch of red pepper flakes with the Italian seasoning.

Serving Ideas & Pairings

This dish is a complete meal all on its own, but I love to lean into the Italian vibe. A simple side salad with a sharp vinaigrette helps cut through the richness of the creamy sauce. Some warm, crusty bread for sopping up every last bit is practically mandatory in my house. And if you’re feeling fancy, a simple roasted vegetable like asparagus or zucchini would be a fantastic healthy addition.

Storage & Reheating

Let any leftovers cool completely before storing them in an airtight container in the refrigerator. They’ll keep for up to 3 days. The rice will continue to absorb the sauce, so when you reheat it, do it gently in the microwave with a tablespoon or two of broth or water added to loosen it up. Stir it well halfway through. I don’t recommend freezing this one, as the creamy sauce can separate and the rice can get mushy when thawed.

FAQs

• Can I use instant rice? I don’t recommend it. The cooking time for the sauce and the rice won’t align, and the texture will be off. Long-grain rice holds up much better.
• My sauce is too thin. How can I thicken it? Let it simmer uncovered for a few more minutes to reduce. You can also mix a teaspoon of cornstarch with a tablespoon of cold water and stir it in, letting it cook for another minute until thickened.
• Is this one of those healthy chicken recipes I keep looking for? It can be! Using lean chicken breast and loading it with spinach makes it a well-rounded, protein-packed meal. You can also use half-and-half instead of heavy cream for a lighter version.
• Can I make this with brown rice? Absolutely! You’ll need to increase the cooking liquid to about 4 cups and the simmering time to 40-45 minutes. Add the chicken and spinach in the last 10 minutes of cook time so they don’t overcook.