Description
This Tuscan Chicken and Rice Skillet is a delicious one-pan meal that combines tender chicken breasts with creamy rice, spinach, sun-dried tomatoes, and Parmesan cheese. Seasoned with Italian herbs and garlic, this dish is a comforting and flavorful dinner option.
Ingredients
Scale
Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Rice:
- 3 cloves garlic, minced
- 1 cup long-grain white rice (uncooked)
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup baby spinach
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup chopped fresh basil (optional)
Instructions
- Season the chicken: Season the chicken breasts with Italian seasoning, salt, and black pepper.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken for about 4-5 minutes per side until golden brown. Remove and set aside.
- Prepare the rice: In the same skillet, add minced garlic and cook for 1 minute. Stir in the uncooked rice and toast for 1-2 minutes. Pour in chicken broth, bring to a boil, cover, and simmer for 15 minutes.
- Finish the dish: Stir in heavy cream, Parmesan cheese, spinach, and sun-dried tomatoes. Return the chicken to the skillet, cover, and cook for another 5-10 minutes until chicken is cooked through and rice is creamy. Garnish with fresh basil and serve hot.
Notes
- For extra flavor, add a splash of white wine with the broth.
- Substitute kale for spinach if preferred.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with rice
- Calories: 520
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 130mg
