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

The first time I made this creamy Tuscan chicken and parmesan rice skillet, the kitchen was filled with the kind of aroma that practically drags everyone out of their rooms—imagine sun-dried tomatoes mingling with garlicky cream, Parmesan melting into fluffy rice, and chicken sizzling away in one pan. I’m not kidding, this dish is a “where did you learn to cook?” kind of meal, but it’s honestly so easy you’ll want to make it on a busy Tuesday night. I stumbled on the idea during a frantic weeknight when I wanted something comforting but didn’t want to scrub a bunch of pans afterward. The solution? My trusty skillet, a bit of leftover rotisserie chicken inspiration, and a craving for those classic Tuscan flavors.

If you’re anything like me, you crave dinners that tick all the boxes—easy clean-up, big flavors, and just a touch of elegance (without the stress). This creamy Tuscan chicken and parmesan rice skillet delivers all that and more. It’s like bringing a little bit of Italy into your kitchen, but with minimal effort. The creamy sauce gets its richness from a little heavy cream and a generous handful of Parmesan, while sun-dried tomatoes and spinach keep things bright and fresh. It’s perfect for families, date nights, or even when you’re cooking just for yourself and want leftovers that actually taste better the next day.

After testing this recipe at least a dozen times (and tweaking the seasoning to be just right), I can promise you’ll get tender chicken, fluffy rice, and a sauce you’ll want to eat straight from the pan. It’s become a weeknight staple for us, and every time I serve it, someone asks for the recipe. If you’re looking for a creamy Tuscan chicken and parmesan rice skillet that delivers on taste, simplicity, and downright comfort, you’ve found your next go-to. Let’s get cooking!

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

• One Pan Wonder: Everything cooks in a single skillet, which means less washing up (and honestly, who wants to deal with a pile of dishes after a delicious meal?).
• Restaurant-Quality Flavors: The combination of juicy chicken, creamy Parmesan rice, and sun-dried tomatoes is the kind of flavor bomb you expect at fancy bistros, but you can make it at home—even if you’re short on time.
• Quick & Satisfying: From prep to table in about 40 minutes. Perfect for a weeknight dinner that feels special (without the stress).
• Simple, Wholesome Ingredients: You probably have everything you need already—no wild goose chases for specialty items at the store.
• Family-Friendly: Even picky eaters get on board with creamy rice and savory chicken. Trust me, my kids asked for seconds.
• Perfect for Entertaining: This skillet looks gorgeous straight from the stove, and it’s impressive enough to serve guests (just sprinkle with extra Parmesan and a few basil leaves for that “wow” factor).

What truly sets this creamy Tuscan chicken and parmesan rice skillet apart from all the other chicken-and-rice recipes is the depth of flavor from the sun-dried tomatoes and Parmesan, plus the way the rice soaks up all those creamy, savory juices. I use a technique where you toast the rice in the pan before adding the liquid—it seriously makes a difference for texture and flavor. And by adding spinach at the very end, you keep it vibrant and fresh (no sad, wilted greens here).

This isn’t just another boring chicken dinner—it’s the kind of meal that makes you linger at the table, savoring every bite, maybe even sneaking another spoonful from the pan. Whether you’re cooking for a loved one, a hungry crowd, or just yourself, this recipe brings comfort, a hint of indulgence, and a taste of Tuscany to your table. I always feel a bit like a kitchen rockstar when I serve it, and you will too!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and creamy, comforting texture without any complicated extras. Most of the items are pantry or fridge staples, and there’s plenty of room for swaps if you’re missing something.

• Boneless, skinless chicken breasts or thighs (about 1.5 lbs / 680g, cut into bite-sized pieces) – Thighs bring extra juiciness, but breasts work great if that’s what you have.
• Kosher salt and black pepper (to taste) – For seasoning the chicken and the final dish.
• Olive oil (2 tablespoons / 30 ml) – I like extra-virgin for a rich flavor, but regular olive oil is fine.
• Butter (2 tablespoons / 28g) – Adds richness and helps brown the chicken.
• Yellow onion (1 small, diced) – Sweet and aromatic; you can use shallot if you prefer.
• Garlic cloves (3, minced) – Fresh garlic gives the best flavor, but jarred works in a pinch.
• Uncooked arborio or long-grain white rice (1 cup / 200g) – Arborio gives a slightly creamier result, while long-grain is more classic. Both work!
• Chicken broth (2 1/2 cups / 600 ml, low sodium) – Adds flavor to the rice; veggie broth is a fine alternative.
• Heavy cream (3/4 cup / 180 ml) – For that dreamy, creamy texture; you can sub half-and-half, but the sauce will be a bit thinner.
• Sun-dried tomatoes (1/2 cup / 60g, packed in oil, drained and sliced) – These are the heart of Tuscan flavor! If you’re not a fan, roasted red peppers make a great swap.
• Baby spinach (2 cups / 60g, roughly chopped) – You can use kale or Swiss chard instead; just chop finely and cook a few minutes longer.
• Freshly grated Parmesan cheese (3/4 cup / 60g, plus more for serving) – For the best melt and flavor, grate it yourself if you can.
• Italian seasoning (1 teaspoon) – Or use a mix of dried basil, oregano, and thyme if you don’t have a blend.
• Crushed red pepper flakes (optional, 1/4 teaspoon) – For a little kick; skip it if you’re cooking for kids or spice-averse folks.
• Fresh basil (optional, for garnish) – Adds a pop of color and freshness.

Ingredient Tips: For best results, use freshly grated Parmesan and sun-dried tomatoes packed in oil (they’re softer and more flavorful). If you’re dairy-free, swap the cream for full-fat coconut milk and use a vegan Parmesan substitute—the flavor still shines! For gluten-free, just double-check your broth and cheese labels.

Equipment Needed

• Large skillet or sauté pan (ideally 12-inch, oven-safe if you want to broil the top at the end) – Cast iron or stainless steel works best for even cooking, but nonstick is fine too.
• Sharp chef’s knife and cutting board – For prepping the chicken and veggies. I’ve found a heavier knife makes cutting chicken much easier (just be careful!).
• Measuring cups and spoons – Nothing fancy needed.
• Wooden spoon or spatula – For stirring, especially when scraping up those tasty browned bits from the pan.
• Box grater or microplane – If you’re grating your own Parmesan (which I highly recommend for best melt).
• Small bowl – For holding prepped garlic, onions, or sun-dried tomatoes.

If you don’t have a big skillet, use a Dutch oven or any deep, heavy-bottomed pan. Cast iron holds heat beautifully and gives the chicken a lovely brown crust (just remember to dry it right after washing). If your pan isn’t oven-safe and you want to broil the cheese at the end, you can always transfer to a baking dish, but honestly, that’s just extra work. I love my old stainless steel skillet for this; it’s not fancy, but it’s a workhorse and cleans up easily with a baking soda scrub.

How to Make Creamy Tuscan Chicken and Parmesan Rice Skillet

1. Season and Sear the Chicken (8 minutes):
   
   Pat 1.5 lbs (680g) chicken breasts or thighs dry with paper towels, then season well with salt and pepper.
   
   Heat 2 tablespoons (30 ml) olive oil and 2 tablespoons (28g) butter in a large skillet over medium-high heat.
   
   Add the chicken pieces in a single layer—don’t crowd the pan or they’ll steam instead of brown.
   
   Sear for 3-4 minutes per side until golden and cooked through. Remove chicken to a plate and tent with foil.
   
   Tip: If the chicken sticks, let it cook a bit longer before flipping—this helps it release naturally.
2. Sauté Aromatics and Toast Rice (5 minutes):
   
   Reduce heat to medium. Add the diced onion and cook for 2-3 minutes until softened.
   
   Stir in minced garlic and cook just until fragrant (about 30 seconds).
   
   Add 1 cup (200g) uncooked rice and cook, stirring, for 2 minutes. The rice should start to look slightly translucent—this step gives the dish extra flavor and a toasty aroma.
3. Deglaze and Simmer (20 minutes):
   
   Pour in 2 1/2 cups (600 ml) chicken broth and use your spoon to scrape up any browned bits from the bottom (flavor city!).
   
   Add 1 teaspoon Italian seasoning and 1/4 teaspoon (optional) crushed red pepper flakes.
   
   Bring to a simmer, reduce heat to low, and cover with a tight-fitting lid.
   
   Cook for 15-18 minutes, stirring occasionally, until the rice is tender and most of the liquid is absorbed.
   
   Note: If your rice seems dry, add an extra splash of broth or water. Humidity and rice type can change the needed liquid a bit.
4. Add Cream and Tuscan Flavors (5 minutes):
   
   Stir in 3/4 cup (180 ml) heavy cream and 1/2 cup (60g) sliced sun-dried tomatoes.
   
   Return the chicken (and any juices) to the pan. Simmer uncovered for 3-5 minutes, letting the sauce thicken and the flavors meld.
   
   The rice should be creamy but not soupy—think risotto texture.
5. Finish with Greens and Cheese (2 minutes):
   
   Turn off the heat. Fold in 2 cups (60g) chopped baby spinach and 3/4 cup (60g) grated Parmesan.
   
   Stir until the spinach wilts and cheese melts. Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon if desired.
6. Serve and Garnish:
   
   Spoon into bowls or serve family-style straight from the skillet. Top with more Parmesan and fresh basil if you’re feeling fancy.
   
   Warning: The skillet will be hot! Let it cool a minute before serving to avoid burns (and molten cheese burns are no joke—I’ve learned this the hard way).

Personal tip: If your rice is still a bit firm after the cooking time, just add a splash more broth and simmer gently, covered, for a few extra minutes. And don’t be afraid to taste as you go—seasoning is key!

Cooking Tips & Techniques

• Toast the Rice: Don’t skip this step! Toasting the rice before adding liquid gives it a nutty flavor and helps prevent mushiness.
• Cut Chicken Evenly: Try to cut the chicken into uniform pieces so everything cooks at the same rate. I’ve rushed this before and ended up with some overdone pieces—not ideal.
• Layer in the Flavors: Add the sun-dried tomatoes and cream after the rice is mostly cooked—that way, the tomatoes keep their punch and the cream doesn’t curdle.
• Season as You Go: Taste after adding the Parmesan—you might need a pinch more salt since cheese can be salty or mild depending on the brand.
• Don’t Overcook the Spinach: Fold it in right at the end. Overcooked spinach turns dull and stringy, but just-wilted spinach is fresh and bright.

Common mistakes to avoid: Using too much liquid (which makes the rice soupy), overcrowding the pan (which steams the chicken), and not letting the chicken brown (flavor is in those brown bits!). If you end up with extra liquid at the end, just simmer uncovered until it thickens. And if you’ve forgotten to thaw your chicken—been there!—just slice it thin and add a few minutes to the cook time.

When I first tried this recipe, I dumped the cream in at the start and got a weirdly separated sauce. Lesson learned: cream goes in at the end! Multitasking is key, too—I usually chop the spinach and grate the cheese while the rice simmers, so everything comes together fast. If you want to get ahead, you can prep the chicken and onion in the morning and refrigerate until dinner. Trust me, a little prep goes a long way to making this creamy Tuscan chicken and parmesan rice skillet a true weeknight hero.

Variations & Adaptations

• Low-Carb/Keto: Swap the rice for cauliflower rice (about 3 cups / 300g). Sauté as directed but use less broth (start with 1 cup / 240 ml) and cook uncovered until tender.
• Dairy-Free: Use full-fat coconut milk instead of heavy cream and a dairy-free Parmesan alternative. The flavor is still rich, with a slight coconut note (which honestly works with the Tuscan flavors!).
• Vegetarian: Skip the chicken and add a can of drained white beans or chickpeas. Bump up the spinach and tomatoes for extra heartiness.
• Seasonal Additions: In spring, toss in peas or asparagus tips. In fall, roasted butternut squash is delicious.
• Different Cooking Methods: Make it in an Instant Pot by sautéing, then pressure cooking the rice and broth (manual, 8 minutes, quick release), then stirring in cream, tomatoes, and spinach at the end.
• Spicy Variation: Add more crushed red pepper or a spoonful of Calabrian chili paste.

I’ve tried swapping the rice for orzo pasta on a whim, and it turned out deliciously creamy and just as satisfying (reduce the broth to 2 cups / 480 ml for orzo). For allergies, always check cheese and broth labels—gluten can sneak into unexpected places! If you want to make it nut-free, just stick with the main recipe as written.

Serving & Storage Suggestions

This creamy Tuscan chicken and parmesan rice skillet is best served hot and straight from the pan. I love to finish it with extra Parmesan and torn basil leaves for a burst of color and flavor. If you’re feeling fancy, add a drizzle of good olive oil or a squeeze of lemon juice just before serving.

• Serving Suggestions: Pair with a crisp green salad, roasted veggies, or crusty bread to soak up every bit of that creamy sauce. A glass of chilled white wine (like Pinot Grigio) is a perfect match for adults.
• Storage: Leftovers keep well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even better for lunch the next day.
• Freezing: You can freeze portions for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of broth or cream to loosen the sauce.
• Reheating: Warm on the stove over low heat, stirring occasionally. Microwave works too, but cover the bowl with a damp paper towel to keep the rice from drying out.

Tip: If you plan to freeze, undercook the spinach slightly so it holds up better after reheating. The rice will continue to absorb liquid as it sits, so don’t be shy with the sauce!

Nutritional Information & Benefits

This creamy Tuscan chicken and parmesan rice skillet is hearty but balanced, with protein, healthy fats, and veggies in every serving. Here’s an estimate per serving (based on 4 servings):

• Calories: ~540
• Protein: 36g
• Carbs: 38g
• Fat: 25g
• Fiber: 3g

Chicken provides lean protein, spinach and sun-dried tomatoes add vitamins A and C, and Parmesan offers calcium and extra flavor without a ton of cheese. For those watching gluten, this recipe is naturally gluten-free if you use the right broth and cheese. Allergens include dairy (cheese and cream), so swap as needed for dietary needs. Personally, I love how this meal leaves me satisfied but not overly heavy—plus, it sneaks in a good amount of greens for the kids!

Conclusion

If you’re looking for a one-pan dinner that truly delivers on flavor, comfort, and ease, this creamy Tuscan chicken and parmesan rice skillet is a must-try. It’s the kind of dish that makes any night feel just a little more special, whether you’re sharing it with family, friends, or simply treating yourself. What I love most is how forgiving it is—swap ingredients, adjust to your taste, and make it your own.

Give it a try and don’t be afraid to put your own spin on it. I’d love to hear how it turns out for you—snap a photo, leave a comment, or tell me about your favorite twist on this recipe. Happy cooking, and may your skillet always bring a little taste of Tuscany to your table!

FAQs About Creamy Tuscan Chicken and Parmesan Rice Skillet

Can I use brown rice instead of white rice in this recipe?

Yes, but brown rice needs more liquid and a longer cooking time (about 40-45 minutes). Add an extra 1/2 cup (120 ml) broth and check for tenderness before adding cream and spinach.

What can I substitute for sun-dried tomatoes?

Roasted red peppers, halved cherry tomatoes, or even chopped artichoke hearts are tasty alternatives. Each brings its own twist to the Tuscan vibe!

Is this recipe gluten-free?

It can be! Just make sure your chicken broth and Parmesan are certified gluten-free, as some brands contain hidden gluten.

How do I make this dish vegetarian?

Skip the chicken and add a can of drained white beans or chickpeas for protein. Use veggie broth instead of chicken broth, and load up on extra greens if you’d like.

Can I make this creamy Tuscan chicken and parmesan rice skillet ahead of time?

Absolutely! Cook as directed, cool, and store in the fridge. Reheat gently on the stove with a splash of broth or cream to revive the sauce’s creamy texture.