Tuscan Chicken and Rice Recipe: Sun-Dried Tomato and Spinach Infusion

I developed this dish during my Charleston apprenticeship, where fresh herbs and sun-dried tomatoes were pantry staples. This recipe brings that coastal Italian flair to your kitchen with minimal effort.

The combination of tender chicken, fragrant rice, and briny sun-dried tomatoes creates a balanced one-pan meal. Spinach adds freshness while parmesan ties all the flavors together perfectly.

What you’ll get is a restaurant-quality dinner that looks impressive but comes together in under an hour. The rice absorbs all the rich, garlicky broth as it cooks, ensuring every bite is packed with flavor.

Serve it straight from the skillet for a rustic presentation that’s sure to impress.

Ingredients for Tuscan Chicken and Rice

Fresh herbs, briny tomatoes, and tender chicken make this one-pan wonder come alive.

The chicken is the backbone here. Thighs stay juicier than breasts in this long cook—look for skinless, boneless at Whole Foods or your butcher. The sun-dried tomatoes (oil-packed, not dry) add that coastal brininess I fell for in Charleston. Trader Joe’s has great ones. Arborio rice is non-negotiable—its starch makes the dish creamy (don’t sub long-grain).

No Arborio? Carnaroli or short-grain works in a pinch. Out of sun-dried tomatoes? Fresh cherry tomatoes plus extra salt get you close. Heavy cream can be swapped for half-and-half, but it won’t be as rich. Spinach is flexible—kale or arugula work too (chop kale small). The parmesan? Pecorino Romano if you want a sharper bite.

Leftovers keep 3-4 days in the fridge (the rice soaks up more liquid as it sits). Freeze for up to 3 months, though the spinach texture changes slightly. Reheat gently on the stove with a splash of broth to bring it back to life.

Step-by-Step Instructions for Tuscan Chicken and Rice

Here’s my tested method that brings out the best in every ingredient.

Step 1: Brown the Chicken Thighs

Pat the 1.5 lb Boneless Skinless Chicken Thighs dry with paper towels. Season both sides with 1 tsp Salt and 0.5 tsp Black Pepper. Heat 2 tbsp Extra-Virgin Olive Oil in a large skillet over medium-high heat until shimmering.

Add the chicken thighs in a single layer. Cook undisturbed for 5-6 minutes until the skin is deep golden brown and releases easily from the pan. Flip and cook for another 4-5 minutes until browned on both sides. Transfer to a plate and set aside.

Step 2: Sauté the Aromatics and Rice

In the same skillet, add the 4 cloves Garlic Cloves, 1 tsp Dried Oregano, 1 tsp Dried Basil, and 0.25 tsp Red Pepper Flakes. Stir for 30 seconds until fragrant. Add the 1.5 cups Arborio Rice and cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.

This toasting step enhances the nutty flavor of the rice and prevents it from becoming mushy. Watch closely to avoid burning the garlic, as it can turn bitter quickly.

Step 3: Deglaze and Simmer

Pour in 3 cups Chicken Broth and stir, scraping up any browned bits from the bottom of the pan. Add the 0.5 cup Sun-Dried Tomatoes and bring the mixture to a gentle boil. Reduce heat to medium-low, cover, and let simmer for 15 minutes.

Stir the rice occasionally to prevent sticking. The liquid should be mostly absorbed, and the rice should be tender with a slight bite.

Step 4: Finish with Spinach and Cream

Stir in the 5 oz Fresh Spinach and 0.5 cup Heavy Cream. Return the chicken thighs to the skillet, nestling them into the rice. Cover and cook for another 5-7 minutes until the spinach wilts and the chicken is cooked through.

Check that the chicken reaches an internal temperature of 165°F. The spinach should be vibrant and tender, and the rice should have a creamy consistency.

Step 5: Add Parmesan and Rest

Remove from heat and stir in the 0.5 cup Parmesan Cheese until melted and fully incorporated. Let the dish rest, covered, for 5 minutes to allow the flavors to meld together.

Serve hot, garnished with additional Parmesan if desired. The rice should be creamy, the chicken juicy, and every bite infused with the rich flavors of sun-dried tomatoes and spinach.

Wine and Beer Pairings for This tuscan chicken and rice

Italian White Wines

For this dish, I love a crisp Pinot Grigio from Northern Italy—its bright acidity cuts through the creamy parmesan and rich chicken beautifully. Santa Margherita is my go-to for reliability and clean citrus notes that complement the sun-dried tomatoes. 🍷

Tuscan Red Wines

A medium-bodied Chianti Classico works wonderfully here, with its cherry notes and earthy finish balancing the dish’s herbs. Look for Ruffino Aziano—it’s affordable and pairs perfectly with the Tuscan flavors.

Creamy Beer Pairings

If you prefer beer, a Belgian-style witbier like Hoegaarden offers citrus and spice that harmonize with the garlic and oregano. The effervescence cleanses your palate between bites of the creamy rice.

Rich Beer Options

For darker beer lovers, a brown ale such as Newcastle provides caramel and nutty notes that complement the dish’s depth. Its malty sweetness contrasts nicely with the briny sun-dried tomatoes.

Sparkling Wine

An Italian Prosecco like La Marca adds a festive touch while its light body and apple notes won’t overpower the meal. The bubbles enhance the dish’s freshness. ✨

Non-Alcoholic Pairing

For a non-alcoholic option, try San Pellegrino Aranciata. Its orange citrus notes mirror the dish’s brightness while the carbonation refreshes your palate.

Frequently Asked Questions