Krolls Korner - 1 chicken and rice in a cast iron skillet garnished with parmesan cheese, sun dried tomatoes, parsley and lemon slices. - 2

You’ll love having this Creamy Tuscan Chicken and Rice on regular dinner rotation.

It’s simple to make but big on flavor, a great year-round meal and even a wonderful meal to make for guests.

Loaded with garlic, cream, parmesan cheese, sun-dried tomatoes, spinach and all the seasonings. It’s an absolutely delicious chicken dinner that will be sure to impress.

chicken and rice on a white plate garnished with parmesan cheese, sun dried tomatoes, parsley and lemon slices. - 3

September is National Rice Month , a special month to celebrate the U.S. rice industry, including farmers, producers and manufactures.

This year marks the 32nd Anniversary of National Rice Month!

This mouth watering meal features plenty of U.S.-grown long grain white rice and it’s an all in one dinner!

Some of my other favorite recipes using U.S.-grown rice are my Seven Layer Bean Dip , Pumpkin Curry with Chicken , and Southwest Chicken Rice Bowls .

Reasons to Love This Meal:

  • Great for meal prep.
  • It’s made in one skillet. (woo!)
  • Made with everyday ingredients
  • It’s crazy flavorful
  • The long-grain rice cooks perfectly with all the other ingredients

Ingredients

For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.

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  • U.S.-grown long grain white rice: Long grain white rice has a firm, fluffy texture due to its higher amylose content. It works exceptionally well in pilafs, stir-fries, and soups, and accounts for more than 70% of the rice grown in the United States. U.S.-grown rice is nutrient-rich and contributes more than 15 vitamins and minerals, including folic acid and other B-vitamins, as well as iron and zinc. Plus, rice is gluten-free and the least allergenic of all grains!
  • Chicken thighs: I love using boneless skinless chicken thighs. They are juicy and cook quickly. I haven’t tested this recipe with boneless skinless chicken breasts but if you do, I would recommend cutting any thick chicken breasts in half.
  • Seasonings : To season the chicken, I’m using Italian seasoning, garlic powder, paprika, salt and pepper.
  • Sun-Dried Tomatoes: I like to use the oil packed sun dried tomatoes but be sure to drain the oil. (I even sometimes pat excess oil off with paper towels if there’s too much).
  • Spinach : I use fresh spinach, and gently tear it when adding it into the skillet or you can chop it. I have not tested this recipe with frozen spinach.
  • Parmesan cheese and heavy cream: help to make this chicken dinner nice and creamy
  • Lemon juice: the acidity adds a delicious brightness. I like to add some in the meal and also squeeze a little more on top when serving.
  • Other ingredients needed : garlic, olive oil, chicken broth, onion, butter, parsley for garnish

Step by Step Directions

Simple, healthy and delicious is all I gotta say about this one! I hope you love how easy it is to make. Be sure to scroll down to the recipe card for the full recipe instructions.

  1. Rub the chicken thighs with olive oil and rub the seasonings all over.
  2. Heat the olive oil in a large cast iron skillet and once hot, brown the chicken for 2-3 minutes on each side. Set aside.
  3. Add the butter and melt. Add the onions and a pinch of salt. Cook 5 minutes.
  4. Add the rice and stir to coat. Add the broth and bring to a boil. Then add in the cream, Parmesan cheese, sun dried tomatoes , spinach and lemon juice. Stir to combine. Nestle the chicken into the pan.
  5. Cover with foil and bake for ~30-35 minutes.
  6. Garnish with parsley, more Parmesan cheese and squeeze more lemon juice over the top.
chicken and rice in a large cast iron skillet garnished with parmesan cheese, sun dried tomatoes, parsley and lemon slices. - 5

Tips and Variations

  • Be sure to use a large cast iron skillet (at least 10-12-inches) or a heavy or thick bottomed saute pan. A Dutch oven would work well too!
  • Try coconut cream instead of heavy cream if you’d want it a little lighter.
  • Use halved cherry tomatoes instead of sun dried tomatoes if preferred.
  • Use boneless skinless chicken breasts if you’d like, just make sure to slice and large chicken breasts in half so they cook easily.
  • Add in a touch of Dijon when adding in the heavy cream and other ingredients to add even more flavor.
  • Chop up the sun dried tomatoes so they evenly distribute and you’re not left with big strands or chunks or tomatoes in each bite. Unless that’s your thing and you like that!
chicken and rice in a large cast iron skillet garnished with parmesan cheese, sun dried tomatoes, parsley and lemon slices. - 6

More U.S.-Grown Rice Recipes You Will Love

Healthy Orange Chicken

Chicken and Sausage Gumbo

Instant Pot Teriyaki Chicken Rice Bowls

Mediterranean Chicken and Rice

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chicken and rice in a cast iron skillet garnished with parmesan cheese, sun dried tomatoes, parsley and lemon slices. - 7

Creamy Tuscan Chicken and Rice

Ingredients

  • 3 Tbsp. olive oil, divided
  • 1 1/2 lb. chicken thighs (~4-5 boneless, skinless)
  • 1 1/2 tsp. Italian seasoning
  • 1 tsp. garlic powder
  • 1 tsp. kosher salt
  • 1/4 tsp. paprika
  • 1/8 tsp. black pepper
  • 2 Tbsp. unsalted butter
  • 1/2 white onion, diced
  • 3 cloves garlic, minced
  • 1 cup U.S.-grown long grain white rice, dry
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup freshly grated Parmesan cheese, plus more for serving
  • 1/2 cup sun dried tomatoes, chopped, oil drained
  • 3 cups fresh spinach, roughly torn or chopped
  • 2 Tbsp. lemon juice, plus more for serving
  • fresh parsley, for garnish
Creamy Tuscan Chicken and Rice - 8

Instructions

  • Preheat the oven to 350°F
  • Rub the chicken thighs with olive oil and rub the seasonings all over. 3 Tbsp. olive oil, divided, 1 1/2 lb. chicken thighs (~4-5 boneless, skinless), 1 1/2 tsp. Italian seasoning, 1 tsp. garlic powder, 1 tsp. kosher salt, 1/4 tsp. paprika, 1/8 tsp. black pepper
  • Heat the olive oil in a large cast iron skillet and once hot, brown the chicken for 2-3 minutes on each side. Set aside. 3 Tbsp. olive oil, divided
  • Add the butter and melt. Add the onions and a pinch of salt. Cook 5 minutes. Then add the garlic and stir for ~30 seconds. 1 tsp. kosher salt, 2 Tbsp. unsalted butter, 1/2 white onion, diced, 3 cloves garlic, minced
  • Add the rice and stir to coat. Add the broth and bring to a boil. Then add in the cream, Parmesan cheese, sun dried tomatoes, spinach, and lemon juice. Stir to combine. Nestle the chicken into the pan. 1 cup U.S.-grown long grain white rice, dry, 2 cups chicken broth, 1/2 cup heavy cream, 1/4 cup freshly grated Parmesan cheese, plus more for serving, 1/2 cup sun dried tomatoes, chopped, oil drained, 3 cups fresh spinach, roughly torn or chopped, 2 Tbsp. lemon juice, plus more for serving
  • Cover with foil and bake for ~30-35 minutes or until chicken reaches an internal temperature of 165°F and rice is cooked.
  • Garnish with parsley, more Parmesan cheese and squeeze of lemon juice over the top. fresh parsley, for garnish

Video

Notes

  • Storage: keep up to 4 days in an airtight container in the refrigerator.

Nutrition