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This Creamy Garlic Butter Tuscan Chicken & Parmesan Rice is a rich and comforting meal that’s packed with flavor and made entirely in one pot. Tender, golden-seared chicken, garlic-infused buttery rice, and a creamy Parmesan sauce with sun-dried tomatoes and spinach come together for an easy yet elegant dinner.

With simple ingredients and minimal cleanup, this dish is perfect for weeknights yet impressive enough for entertaining. The combination of savory chicken, creamy risotto-like rice, and Tuscan-inspired flavors makes every bite satisfying.

Why You’ll Love This Recipe

✔ One-Pot Meal – Everything cooks together for easy cleanup.
✔ Juicy, Golden Chicken – Seared for flavor and tenderness.
✔ Garlic Butter Parmesan Rice – Creamy, cheesy, and rich.
✔ Loaded with Tuscan Flavors – Sun-dried tomatoes, spinach, and herbs add depth.
✔ Great for Meal Prep – Stays creamy and delicious when reheated.

Key Ingredients & Substitutions

1. Boneless, Skinless Chicken Breasts (or Thighs)

👉 Can substitute with bone-in chicken thighs (increase cooking time by 5-7 minutes).

2. Garlic Butter & Parmesan Cream Sauce

👉 Swap heavy cream for half-and-half for a lighter version.

3. Sun-Dried Tomatoes & Spinach

👉 Roasted red peppers or kale can be used instead.

4. One-Pot Rice

👉 Try orzo, quinoa, or cauliflower rice as alternatives.

Equipment You’ll Need

✔ Large deep skillet or Dutch oven – For cooking everything in one pot.
✔ Wooden spoon & tongs – For easy handling.
✔ Lid for simmering the rice – Traps steam for perfect texture.

How to Make Creamy Garlic Butter Tuscan Chicken & Parmesan Rice

Ingredients (Serves 4-6)

For the Chicken:

2 large boneless, skinless chicken breasts, halved lengthwise (or 4 chicken thighs)
1 tsp salt
½ tsp black pepper
1 tsp Italian seasoning
½ tsp smoked paprika
2 tbsp olive oil

For the Garlic Butter Parmesan Rice:

3 tbsp butter
4 cloves garlic, minced
1 ½ cups long-grain white rice (like jasmine or basmati)
3 cups chicken broth
½ cup heavy cream (or half-and-half)
½ cup grated Parmesan cheese
½ cup sun-dried tomatoes, chopped
1 cup baby spinach

For Garnish:

Extra Parmesan cheese
Chopped fresh basil or parsley
Red pepper flakes (optional for heat)

Step-by-Step Instructions

Step 1: Season & Sear the Chicken

Season chicken breasts with salt, pepper, Italian seasoning, and smoked paprika.
Heat olive oil in a large deep skillet or Dutch oven over medium heat.
Sear the chicken for 3-4 minutes per side until golden brown. Remove and set aside.

Step 2: Toast the Rice in Garlic Butter

In the same skillet, melt butter and sauté garlic for 30 seconds until fragrant.
Add uncooked rice and stir for 1-2 minutes to lightly toast it.

Step 3: Simmer the Rice & Cook the Chicken

Pour in chicken broth and stir to combine.
Nestle the seared chicken back into the skillet on top of the rice.
Cover with a lid and simmer on low for 15 minutes until the rice is tender.

Step 4: Add the Creamy Parmesan Sauce

Remove the chicken and stir in heavy cream, Parmesan cheese, sun-dried tomatoes, and spinach into the rice.
Let the spinach wilt for 1-2 minutes, stirring until the sauce is creamy and smooth.
Return the chicken to the skillet, spooning some sauce over the top.

Step 5: Garnish & Serve

Sprinkle with extra Parmesan, fresh basil, and red pepper flakes for a finishing touch.
Serve hot and creamy, straight from the pan.

Expert Tips for the Perfect One-Pot Chicken Dinner

For Even Creamier Rice:

Stir in an extra splash of heavy cream and Parmesan before serving.

For More Depth of Flavor:

Add a splash of white wine before simmering the rice.

For a Healthier Version:

Use cauliflower rice and light cream instead of heavy cream.

For a Spicy Kick:

Stir in ½ tsp red pepper flakes into the garlic butter.

Serving & Pairing Ideas

🍷 With a Glass of Chardonnay – Pairs beautifully with the creamy sauce.
🥗 With a Side Salad – A crisp Caesar or arugula salad balances the richness.
🍞 With Garlic Bread – Because extra garlic butter is always a good idea!

Storage & Make-Ahead Tips

To Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
To Reheat: Add a splash of broth or cream and warm over low heat.
To Freeze: Freeze without the spinach for up to 2 months.