Description
A one-pan, weeknight-friendly meal featuring juicy chicken, tender rice, sun-dried tomatoes, and spinach in a rich, garlicky cream sauce. Ready in just 35 minutes with minimal cleanup.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts, sliced into bite-sized pieces
- 1 cup long-grain white rice (Jasmine or Basmati)
- 2 cups low-sodium chicken broth
- 1/2 cup sun-dried tomatoes packed in oil, chopped
- 3–4 cups fresh spinach
- 4–5 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Pat chicken pieces dry and season generously with salt, pepper, and a pinch of Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken in a single layer for 3-4 minutes per side until golden brown and cooked through. Remove chicken to a plate, leaving fond in the pan.
- Reduce heat to medium. Add minced garlic and chopped sun-dried tomatoes to the skillet; sauté for 1 minute until fragrant.
- Add uncooked rice to the skillet and stir for 1-2 minutes to toast and coat in the oil mixture.
- Pour in chicken broth and scrape up brown bits from the bottom. Add Italian seasoning. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 18-20 minutes without lifting the lid.
- Remove skillet from heat. Stir in heavy cream, Parmesan cheese, and spinach until cheese is melted and spinach is wilted.
- Return cooked chicken to the skillet and gently fold into the creamy rice mixture. Serve immediately.
Notes
Do not use instant or brown rice as cooking times and liquid ratios differ. Use freshly grated Parmesan to prevent a grainy sauce. Add spinach off-heat to keep it bright green. Sun-dried tomatoes and Parmesan are salty, so taste before adding extra salt. For a lighter version, substitute heavy cream with half-and-half or milk thickened with cornstarch.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the skillet
- Calories: 550
- Sugar: 4
- Sodium: 600
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 45
- Fiber: 2
- Protein: 35
Keywords: Tuscan chicken, one pan dinner, creamy rice, weeknight meal, easy chicken recipe, sun-dried tomato, spinach, comfort food