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Creamy Tuscan Chicken and Wild Rice Skillet

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A comforting one-skillet dinner featuring tender chicken, nutty wild rice, and a rich, creamy Tuscan-style sauce with sun-dried tomatoes, spinach, and Parmesan. Perfect for busy weeknights and ready in about 45 minutes.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 2 tablespoons olive oil
  • 1 cup uncooked wild rice blend
  • 2 ½ cups low-sodium chicken broth
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 4 cloves garlic, minced
  • ½ cup sun-dried tomatoes in oil, drained and chopped
  • 1 teaspoon dried thyme
  • ½ teaspoon red pepper flakes (optional)
  • ¾ cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 3 cups fresh baby spinach
  • Fresh parsley, chopped (for garnish)
  • Extra Parmesan for serving

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and dried oregano. Let them sit at room temperature for about 10 minutes.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the chicken thighs in the pan, smooth side down, and cook undisturbed for 5-6 minutes until deep golden brown. Flip and cook for another 4-5 minutes. Transfer the chicken to a clean plate and set aside.
  3. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Add the wild rice blend to the skillet and stir for about 1 minute to toast slightly. Pour in the chicken broth, scraping the bottom of the pan to release any browned bits. Add the chopped sun-dried tomatoes, dried thyme, and red pepper flakes (if using). Stir to combine.
  5. Nestle the seared chicken thighs back into the skillet, pushing them down into the liquid. Bring to a boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer for 35-40 minutes. Do not lift the lid during this time.
  6. After 35 minutes, remove the lid. The rice should be tender and most of the liquid absorbed. If the rice is still crunchy, add another ¼ cup of broth or water, re-cover, and cook for 5-10 more minutes.
  7. Reduce the heat to low. Pour the heavy cream over the chicken and rice, stirring gently. Sprinkle the freshly grated Parmesan over the top and stir until melted and the sauce is velvety.
  8. Add the fresh spinach in handfuls, stirring gently until each batch wilts before adding the next (about 2-3 minutes total).
  9. Taste and adjust seasoning with additional salt and pepper if needed. Let the skillet rest off the heat for 5 minutes. Garnish with fresh parsley and extra Parmesan before serving.

Notes

Pat chicken dry for better browning. Use freshly grated Parmesan for a smooth sauce. Keep the lid on while rice simmers to retain steam. For a thicker sauce, let rest uncovered for a few extra minutes. Leftovers keep in the fridge for up to 4 days; reheat gently with a splash of broth or milk.

Nutrition

Keywords: creamy Tuscan chicken, wild rice skillet, one skillet dinner, chicken and rice, Tuscan chicken, easy weeknight dinner, gluten-free dinner

Find it online: https://fizzlefork.com/creamy-tuscan-chicken-and-wild-rice-skillet/