Creamy Tuscan Garlic Parmesan Chicken and Rice Skillet – Easy One Pan Dinner

The sizzle of chicken in a hot skillet, the aroma of garlic mingling with buttery rice, and that first dreamy taste of creamy Parmesan sauce—I swear, it’s like a little trip to the Italian countryside without leaving your kitchen. The first time I made this Creamy Tuscan Garlic Parmesan Chicken and Rice Skillet, it was one of those “pull-everything-from-the-fridge” kind of nights, and honestly? I was not expecting it to become a family favorite. But one bite, and my picky kiddo was scraping the plate. Even my husband, who’s usually “meh” about chicken, asked for seconds. That’s when I knew this recipe was a keeper.

I’ve always loved a good one-pan meal, especially on chaotic weeknights where the idea of a sink full of dishes makes me want to order takeout. This skillet dinner is pure comfort food—creamy, garlicky, packed with tender chicken, sun-dried tomatoes, and spinach, all wrapped in a luscious Parmesan sauce that soaks into fluffy rice. It’s the kind of meal that tastes way fancier than it is, and nobody has to know you made it in under an hour (your secret’s safe with me!).

If you’re juggling work, kids, and about a million other things, this Creamy Tuscan Garlic Parmesan Chicken and Rice Skillet is about to become your go-to. It’s filling enough to keep everyone happy, and it’s got that restaurant-worthy flavor thanks to a few easy tricks I’ll share along the way. I’ve tested this recipe a dozen times, tweaking little things for maximum flavor and minimum fuss. Whether you’re feeding a crowd or meal-prepping for yourself, this dish delivers every single time. Trust me—once you try it, you’ll want it on repeat!

Why You’ll Love This Creamy Tuscan Garlic Parmesan Chicken and Rice Skillet

I’ve cooked countless chicken and rice dishes—some pretty good, some totally forgettable. But this one stands out, not just because it’s delicious, but because it checks all the boxes for real life. Here’s why you’ll want to keep this recipe close:

• Quick & Easy: Everything cooks in one pan, and you’ll have dinner on the table in about 40 minutes. Perfect for busy weeknights or when you just can’t deal with a pile of pots and pans.
• Simple Ingredients: No weird specialty items here. Just basic pantry staples and a few fresh veggies—most of which you probably already have.
• Perfect for Any Occasion: This skillet shines at casual family dinners, but it’s impressive enough for company or date night at home. It even works for Sunday meal prep.
• Crowd-Pleaser: I’ve served this to friends, family, and even picky eaters, and it always gets rave reviews. The creamy sauce and tender chicken are a winning combo!
• Unbelievably Delicious: The flavor is out of this world—think garlicky Parmesan with a hint of sun-dried tomato tang and the gentle bitterness of spinach. Comfort food at its best.

What sets this Creamy Tuscan Garlic Parmesan Chicken and Rice Skillet apart? For starters, the method. I use a quick pan-sear on the chicken to lock in moisture, then build the sauce right in the same skillet, letting all those tasty browned bits become part of the flavor profile. The rice cooks in the sauce, soaking up every bit of that garlicky, cheesy goodness. A sprinkle of fresh basil at the end just sends it over the top.

Honestly, this isn’t just another chicken and rice recipe. It’s my best version: creamy, rich, and layered with flavor—without being fussy. Whether you’re looking to impress guests or just want to treat yourself to something special after a long day, this dish will do the trick. It’s honestly the kind of recipe that turns an ordinary night into something to remember.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that irresistible creamy texture. You won’t need anything fancy—just a handful of pantry staples and a few fresh touches. Here’s exactly what you’ll need for this Creamy Tuscan Garlic Parmesan Chicken and Rice Skillet:

• For the Chicken & Marinade:
  • Boneless, skinless chicken breasts or thighs (about 1.5 lbs / 680g, cut into bite-size chunks)
  • Kosher salt and freshly cracked black pepper (to season chicken)
  • Italian seasoning (1 teaspoon/2g, or homemade blend if you prefer)
  • Olive oil (2 tablespoons/30ml, for searing)
• For the Skillet:
  • Fresh garlic, minced (4 large cloves, or about 1½ tablespoons/15g)
  • Yellow onion, finely chopped (½ medium, about ¾ cup/90g)
  • Uncooked long-grain white rice (1 cup/190g, rinsed for fluffier texture)
  • Low-sodium chicken broth (2½ cups/600ml)
  • Heavy cream (¾ cup/180ml, or sub half-and-half for a lighter version)
  • Grated Parmesan cheese (⅔ cup/60g, plus extra for serving—I love using freshly grated Parm for that nutty flavor)
  • Sun-dried tomatoes in oil, drained and chopped (⅓ cup/50g, brings that signature Tuscan tang)
  • Fresh baby spinach (2 cups/60g, roughly chopped)
  • Red pepper flakes (¼ teaspoon/0.5g, optional for a little kick)
  • Unsalted butter (2 tablespoons/28g, for extra richness)
• For Finishing:
  • Fresh basil, chopped (2 tablespoons/6g, optional but highly recommended!)
  • Lemon zest or juice (from ½ lemon, optional, for brightness)

Ingredient tips: If you prefer boneless thighs, they stay juicy and tender even if you simmer a bit longer. You can swap in brown rice but add a little more broth and increase the cooking time. For a dairy-free version, use coconut cream and vegan Parmesan (I’ve tested it—it works!). And if you can’t find sun-dried tomatoes, roasted red peppers are a tasty substitute.

Equipment Needed

• Large deep skillet or sauté pan (12-inch/30cm): A heavy-bottomed skillet works best for even cooking. I use my trusty cast iron, but stainless steel is great too.
• Sharp chef’s knife & cutting board: For chopping chicken, garlic, onion, and spinach.
• Measuring cups and spoons: Precision helps, especially with the rice-to-liquid ratio.
• Wooden spoon or spatula: For stirring and scraping up those tasty browned bits.
• Microplane or grater: For the Parmesan and lemon zest (if using).
• Paper towels: To pat the chicken dry for the best sear.

If you don’t have a big skillet, use a Dutch oven. In a pinch, a large non-stick pan works—just watch your heat so nothing burns. I’ve tried this recipe in both non-stick and cast iron; cast iron gives a lovely golden sear but requires quick cleanup (don’t let that creamy sauce sit too long in there!). For budget-friendly options, check out local thrift stores—I found my favorite pan for just a few bucks.

How to Make Creamy Tuscan Garlic Parmesan Chicken and Rice Skillet

1. Prep the chicken (5 minutes): Pat the chicken pieces dry with paper towels. Season generously with salt, pepper, and Italian seasoning. This step is key—dry chicken gets a better sear.
2. Sear the chicken (8 minutes): Heat 1 tablespoon (15ml) olive oil in your large skillet over medium-high heat. Add chicken in a single layer. Let it cook undisturbed for 2-3 minutes until golden, then flip and cook another 2-3 minutes. Remove chicken to a plate (it’ll finish cooking later). If the pan looks dry, add another splash of oil.
3. Sauté aromatics (3 minutes): Lower heat to medium. Add remaining olive oil to the same skillet. Toss in chopped onion and cook until softened, about 2 minutes. Add minced garlic and cook another 30 seconds until fragrant—don’t let it brown or it’ll turn bitter.
4. Toast the rice (2 minutes): Stir in rinsed rice and let it toast for a minute or two, stirring often. It should look glossy and start to smell nutty. (This helps keep the rice from turning mushy.)
5. Deglaze and simmer (20 minutes): Pour in chicken broth, stirring well to scrape up any browned bits (that’s flavor gold right there!). Add sun-dried tomatoes, red pepper flakes, and a pinch more salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, stirring halfway through to prevent sticking.
6. Add chicken & creamy goodness (5 minutes): Stir in seared chicken (and any juices), heavy cream, butter, and Parmesan. Simmer uncovered for another 5-8 minutes, until the chicken is cooked through and the rice is tender. If the mixture looks too thick, splash in a little more broth or cream. If it’s soupy, simmer a few minutes longer with the lid off.
7. Finish with greens (2 minutes): Fold in chopped spinach and let it wilt for 1-2 minutes. Taste and adjust seasoning—sometimes I add a squeeze of lemon or extra black pepper for brightness.
8. Serve (immediately): Sprinkle with fresh basil and more Parmesan. Serve hot, straight from the skillet. (It’s best when it’s creamy and saucy, not dry.)

Troubleshooting: If your rice isn’t cooked after 20 minutes, add a splash more broth, cover, and simmer a few more minutes. If you get stuck bits on the pan, use a wooden spoon to gently loosen them—they’ll add flavor to the sauce. If the sauce is too thick, thin with broth or cream. Too thin? Let it simmer uncovered for a few minutes. Sensory cue: the final dish should smell garlicky, with the warm, nutty aroma of Parmesan and the subtle tang of sun-dried tomatoes wafting up as you stir.

Cooking Tips & Techniques

• Get that golden sear: Don’t crowd the chicken in the pan—work in batches if needed. A good sear means better flavor and juicier chicken.
• Don’t rush the aromatics: Let the onions get soft and the garlic just fragrant, not brown. Burnt garlic is a flavor killer (learned that the hard way, trust me!).
• Rice ratio matters: Stick to the broth-to-rice ratio for that creamy, risotto-like texture. Too little liquid and you’ll get crunchy bits; too much and it’ll be soupy.
• Add the cream at the end: This keeps it from breaking or curdling. If you swap in half-and-half, be gentle with the heat.
• Taste as you go: I always sneak a spoonful before serving, adding a pinch more salt or a squeeze of lemon if it needs zing. Parmesan is salty, so wait until the end to adjust seasoning.
• Multitask with prep: While the chicken sears, chop your onions, garlic, and spinach. It makes things flow so much smoother.

My first attempt at this skillet, I dumped everything in at once and ended up with overcooked chicken and mushy rice. Lesson learned: staggered cooking means perfect texture! I’ve found that using freshly grated Parmesan (not the stuff in the green can) really makes the sauce silky. And don’t skip the fresh basil at the end—it lifts all the flavors. Oh, and if you’re really in a rush, you can use rotisserie chicken—just add it at the end with the cream and cheese!

Variations & Adaptations

• Make it gluten-free: This recipe is naturally gluten-free as long as you use gluten-free chicken broth and double-check your Parmesan.
• Low-carb/Keto twist: Swap the rice for riced cauliflower or use shirataki rice. Just cook the chicken through, then add the cauliflower rice and cook briefly with the sauce until tender.
• Vegetarian version: Skip the chicken and bump up the veggies—try mushrooms, zucchini, or even chickpeas for protein. Vegetable broth works perfectly in place of chicken broth.
• Spicy kick: Add extra red pepper flakes or toss in diced jalapeños with the onions for more heat.
• Dairy-free adaptation: Use coconut cream and vegan Parmesan. I’ve tested this—while the flavor is a little different, it’s still totally creamy and satisfying.
• Change up the greens: No spinach? Kale, Swiss chard, or arugula are great swaps. Just chop finely and let them wilt in the sauce.

One of my favorite personal riffs is to add roasted red peppers and a handful of artichoke hearts—gives it a Mediterranean twist! This recipe is super forgiving, so don’t be afraid to use what’s in your fridge. My neighbor adds peas for her kids, and another friend stirs in crumbled bacon at the end. Make it your own!

Serving & Storage Suggestions

This Creamy Tuscan Garlic Parmesan Chicken and Rice Skillet is best served piping hot, straight from the pan. I usually sprinkle on extra Parmesan and fresh basil for a pop of color. It pairs beautifully with a simple green salad or some crusty bread (perfect for mopping up that luscious sauce).

Leftovers keep well in the refrigerator for up to 3 days. Store in an airtight container. When reheating, add a splash of chicken broth or a drizzle of cream to loosen the sauce and prevent it from drying out—microwave gently or reheat over low heat on the stove, stirring often. You can also freeze portions for up to 2 months. Thaw overnight in the fridge and reheat gently, adding liquid as needed.

The flavors actually deepen as it sits, so leftovers are pretty awesome for lunch the next day. If you want to impress, serve with a glass of chilled white wine or sparkling lemonade. For a cozy family dinner, just add a side of roasted veggies or a big Caesar salad. Trust me, it’ll be a hit!

Nutritional Information & Benefits

Each serving (about 1½ cups) of this Creamy Tuscan Garlic Parmesan Chicken and Rice Skillet contains roughly 520 calories, 38g protein, 14g fat, and 52g carbohydrates. It’s a protein-packed, filling meal thanks to the chicken and Parmesan, and you’ll get a dose of iron and vitamins from the spinach and sun-dried tomatoes.

This dish is naturally gluten-free (just check your broth and cheese labels), and you can adapt it for low-carb or dairy-free diets with simple swaps. Potential allergens include dairy and, of course, the chicken itself. If you’re watching sodium, use low-sodium broth and go easy on the added salt.

From a wellness angle, I love that this meal is well-balanced—lean protein, healthy fats, and plenty of veggies. Plus, it’s so satisfying that you won’t feel the need to snack later. Comfort food can be nourishing, too!

Conclusion

There’s just something magical about a single skillet brimming with creamy, garlicky chicken and rice—it’s comfort food that feels both cozy and a little bit special. This Creamy Tuscan Garlic Parmesan Chicken and Rice Skillet has become one of my most-requested recipes for a reason: it’s easy, packed with flavor, and works for just about any occasion.

If you love customizing recipes, this one’s a blank canvas for your favorite add-ins or dietary swaps. I make it at least once a month, and every time, I’m reminded why I adore it—the creamy sauce, the savory chicken, the pops of sun-dried tomato… seriously, it’s a little bit of happiness in a pan.

Give this recipe a try and let me know what you think! Did you make any tweaks? Share your results and questions in the comments below—I love seeing your creations. And if you enjoyed it, please pin, share, and spread the skillet love. Happy cooking!

Frequently Asked Questions

Can I use brown rice instead of white rice?

Yes, you can! Just increase the chicken broth to 3¼ cups (780ml) and extend the simmering time by about 15-20 minutes. Keep an eye on the liquid to prevent sticking.

What can I substitute for sun-dried tomatoes?

Roasted red peppers or a handful of cherry tomatoes work nicely. If you skip sun-dried tomatoes entirely, add a splash of lemon juice for brightness.

Can I make this dairy-free?

Absolutely! Use coconut cream or a dairy-free alternative for the cream, and swap in vegan Parmesan. The sauce will still be creamy and delicious.

How do I keep the chicken from drying out?

Sear the chicken just until golden, then finish cooking it in the sauce. This keeps it juicy and tender. Using thighs instead of breasts also helps with moisture.

Can I make this ahead?

Yes, it reheats well! Store leftovers in the fridge for up to 3 days. Add a splash of broth or cream when reheating to keep things creamy and saucy.

Print