Creamy Garlic Butter Tuscan Chicken & Parmesan Rice (One-Pot Wonder!)
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.
Equipment
- 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.
Ingredients
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
Instructions
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.
Notes
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.
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.
Nutrition
Serving: 1gCalories: 560kcalCarbohydrates: 45gProtein: 42gFat: 22g
Tried this recipe?Let us know how it was!
