Save Sometimes you crave something comforting and impressive without getting every pan in your kitchen dirty. This creamy Tuscan chicken and rice comes together entirely in one pot, bathing tender chicken thighs and fluffy rice in a luscious, herb-flecked sauce, all studded with sun-dried tomatoes and spinach. From the first time I tried this on a weeknight instead of ordering takeout, it instantly became my fix for cozy Italian-inspired meals with almost zero cleanup.
I was hooked after the very first bite and now make this whenever I want comfort food with an Italian twist. It has even turned my picky eaters into spinach fans.
Ingredients
- Bone-in skin-on chicken thighs: contribute deep flavor and stay moist be sure to choose chicken with plump flesh and pale yellow skin
- Olive oil: adds fruity flavor and helps crisp the chicken skin use a fresh bottle for best taste
- Italian seasoning and garlic powder: give the chicken a punch of herby flavor use a blend with dried oregano thyme and basil
- Onion diced: builds sweetness and depth choose firm onions with dry skins
- Garlic minced: brings a classic Italian backbone look for plump cloves with no green shoots
- Long-grain white rice: absorbs the sauce without going mushy choose high-quality long-grain varieties like basmati or jasmine
- Sun-dried tomatoes: deliver tangy richness use oil-packed ones with a deep red color for best texture
- Chicken broth: creates the savory base use low-sodium if you want to control salt
- Heavy cream: makes everything velvety and rich choose a high-butterfat cream for best results
- Dried oregano and basil: boost the Italian flavor profile always check the freshness of your dried herbs
- Fresh baby spinach: adds color and nutrients look for dark vibrant leaves with no wilting
- Grated Parmesan cheese: provides salty nuttiness grate your own for superior melt and taste
- Fresh basil: brightens the whole dish use tender leaves without blemishes
- Lemon wedges for serving: add zing and balance always choose heavy lemons that give slightly when pressed
Instructions
- Season and Sear Chicken:
- Generously season chicken thighs with Italian seasoning garlic powder salt and black pepper. Warm olive oil in a large deep skillet or Dutch oven over medium-high heat. Place chicken skin-side down and let it sizzle undisturbed for six to eight minutes until the skin is deeply golden and crisp. Flip and cook another three minutes to lock in juices. Carefully transfer chicken to a plate and tent loosely with foil to keep warm.
- Sauté Aromatics:
- With the heat still on and the savory oil left in the pot, add diced onion. Stir often for about three to four minutes until the onion looks translucent and has softened. Sprinkle in minced garlic and stir for just thirty seconds. You want the garlic fragrant but not browned.
- Add Rice and Liquids:
- Pour in the rice, stirring to coat every grain in those flavorful aromatics. Continue for one minute. Add chopped sun-dried tomatoes, chicken broth, heavy cream, dried oregano, and dried basil. Use a wooden spoon to make sure everything is evenly mixed, scraping up any golden bits from the bottom for extra flavor. Bring the mixture to a steady simmer.
- Nestle Chicken and Cook:
- Take the chicken thighs and gently nestle them back into the simmering rice, skin-side up, letting the juices drip into the pot. Make sure the chicken is partly submerged in the liquid but the skin stays above for best texture. Cover with a tight-fitting lid and turn the heat to low. Let it all cook gently for about twenty to twenty-five minutes. The rice should be tender and the chicken cooked through to an internal temperature of one hundred sixty-five degrees Fahrenheit.
- Add Greens and Cheese:
- Lift the chicken out of the pot temporarily. Handful by handful, stir in fresh spinach just until wilted. Add grated Parmesan cheese in a fine shower, stirring well so it melds into the creamy rice. The sauce should be thick, glossy, and packed with flavor.
- Serve:
- Return chicken thighs to the pot and nestle them into the creamy rice. Sprinkle with chopped fresh basil. Serve right away with lemon wedges alongside so everyone can add their own hit of brightness.
Save My favorite thing is how everyone in my family gets excited when they smell the onion and garlic hitting the pan Even my anti-onion husband admits he never skips his helping
Storage Tips
Cool leftovers completely then transfer to airtight containers Store in the refrigerator for up to three days If you need to reheat add a splash of broth or water before warming in a covered saucepan to keep the texture creamy
Ingredient Substitutions
Swap chicken breasts for thighs but reduce cooking time since breasts dry out faster If sun-dried tomatoes are not available chopped roasted red peppers work beautifully Lactose-free cream can replace heavy cream and grated Pecorino Romano stands in for Parmesan if needed
Serving Suggestions
I like to finish each bowl with fresh basil and a squeeze of lemon For a special occasion serve alongside garlicky green beans or a crisp fennel salad If you want more heat scatter on red chili flakes
Cultural and Seasonal Context
Tuscan chicken draws from the rustic farmhouse flavors of central Italy This recipe echoes those classics with pantry-friendly upgrades Sun-dried tomatoes and spinach make it vibrant year-round but in summer use cherry tomatoes and fresh garden herbs if available
Seasonal Adaptations
In spring stir in peas instead of spinach Summer calls for a handful of sweet cherry tomatoes or zucchini Autumn works with kale in place of spinach
Three Helpful Notes
Pat chicken dry for that essential crispy skin Only lift the lid once the rice is cooked for perfect fluffy grains Leftover rice and sauce freeze well for meal prep
Success Stories
Many cooks say this is the recipe that turned their weeknights around because everything goes in one pot and even picky eaters ask for seconds Some friends double the cream and Parmesan for guests and call it their secret restaurant dupe
Freezer Meal Conversion
Let the cooked chicken and rice cool completely Portion into freezer-safe containers without the fresh basil Freeze for up to two months Thaw overnight and reheat with a splash of broth Stir in fresh basil and lemon just before serving
Save This dinner will leave everyone satisfied and the cleanup takes just minutes. Enjoy the comforting taste of Italy in one pot any night of the week.
Recipe FAQ
- → How do I keep the chicken skin crispy?
Pat chicken dry before seasoning and sear thoroughly before simmering to ensure the skin remains crisp and golden.
- → Can I use boneless chicken thighs?
Yes, but bone-in thighs provide more flavor and moisture. Adjust cooking time for boneless, as they cook faster.
- → What kind of rice works best?
Long-grain white rice is ideal. It stays fluffy and avoids becoming mushy during simmering.
- → How should leftovers be reheated?
Reheat gently with a splash of chicken broth to restore creaminess and prevent the rice from drying out.
- → Is this dish gluten-free?
Yes—when made as described with gluten-free ingredients, this meal is naturally free from gluten.
- → Can I substitute the spinach?
Absolutely. Try baby kale or Swiss chard for a different flavor, adding just before serving so it wilts properly.