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Meat, Italy

Creamy Tuscan chicken with rice

Creamy Tuscan chicken with rice is chicken simmered in a cream sauce with parmesan, spinach, and sun dried tomatoes, served over rice. It serves 4, takes 35 minutes, is rated easy, and costs about €3.60 per person. The key is letting the sauce thicken gently, without a hard boil, so it stays smooth.

Tonight it's Tuscany on a plate, chicken in a creamy sauce with spinach and sun dried tomatoes, served over rice.

Creamy Tuscan chicken with rice
Total time
35 min
Difficulty
Easy
Cost per person
€3.60
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

This dish pairs tender seared chicken with a creamy sauce where parmesan adds body and sun dried tomatoes bring a tangy, concentrated punch. The spinach, wilted just until it collapses, keeps its color and bite instead of turning the sauce watery. The rice soaks up everything, making this hearty without feeling heavy.

It's a weeknight recipe that feels a little special without any real effort, perfect when you want something comforting but don't have hours to cook. Kids tend to love the creamy sauce, and you can scale back the sun dried tomatoes if you're cooking for picky eaters. It also works fine for casual guests since you're not stuck watching a pot all evening.

The ingredients

4 people

Butcher

  • Chicken breasts 4

Fruits and vegetables

  • Baby spinach 200 g
  • Garlic 2 cloves

Pantry

  • Sun dried tomatoes in oiloften in the pantry 80 g
  • Riceoften in the pantry 280 g
  • Olive oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 20 cl
  • Parmesan 40 g

Allergens Lactose

The step by step recipe

  1. Slice the chicken breasts in half through the thickness, then season with salt and pepper.

    Flatten them slightly with the palm of your hand, they cook more evenly that way.

  2. Cook the rice in a large pot of salted water, then drain it. 11 min

    Keep it covered off the heat, it stays tender until serving.

  3. Sear the chicken in an oiled skillet until nicely browned on both sides, then set aside. 8 min

    Don't move it for the first three minutes, it releases on its own once golden.

  4. In the same skillet, cook the garlic and sliced sun dried tomatoes, add the cream and parmesan, then let it thicken.

    Don't let it boil hard, the cream can split and turn grainy.

  5. Add the spinach to the sauce until it wilts, return the chicken and let it warm through for 2 minutes, then serve over the rice. 2 min

    The spinach wilts in about a minute, let it just collapse to keep its bright green color.

Our tips to get it right

  • Slice the chicken in half through the thickness instead of cutting it into chunks, it cooks faster and stays juicy in the middle.
  • Use a wide skillet so the chicken actually browns instead of steaming in its own juices.
  • Grate the parmesan yourself if you can, it melts into the sauce more smoothly than pre shredded parmesan.

The variations

  • Swap the chicken for turkey cutlets, the cooking time stays the same and the flavor is just as mild.
  • For a vegetarian version, replace the chicken with sautéed mushrooms and keep the rest of the recipe as is.
  • For kids, cut the sun dried tomatoes by half and blend the sauce a bit if you want it smoother.

What to serve it with

  • A green salad with a sharp vinaigrette
  • Crusty bread for the sauce
  • Sparkling water with lemon

Storage

This dish keeps for 2 to 3 days in the fridge in a sealed container, whether the chicken, sauce, and rice are stored together or separately. It freezes for about a month, though the creamy sauce may separate slightly once thawed. Reheat gently on the stovetop over low heat, adding a splash of cream or water if the sauce has thickened too much.

Questions about this dish

Can I use heavy whipping cream instead of regular cream?

Yes, heavy whipping cream works fine and gives a slightly thicker sauce. Thin it with a splash of water or broth if it thickens too fast.

Can I make this ahead of time?

You can cook the chicken and make the sauce a few hours ahead, then reheat gently and add the spinach right before serving. This keeps the spinach from losing its bright green color while it waits.

What kind of rice works best here?

Basmati or a classic long grain rice both work well, staying tender without turning sticky. Avoid a very starchy rice, it would make the dish feel heavier alongside the creamy sauce.

Can I use sun dried tomatoes that aren't packed in oil?

Yes, just rehydrate them in hot water for a few minutes before slicing, otherwise they'll stay too tough. You'll lose the flavorful oil used to sear the chicken, so use regular olive oil instead.

How long does it take to make a creamy Tuscan chicken with rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a creamy Tuscan chicken with rice?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a creamy Tuscan chicken with rice cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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