Tuscan Chicken and Rice Skillet

This Tuscan Chicken and Rice Skillet is quick, flavorful and packed full of veggies and protein. It’s the perfect one-pot meal!

Now that we have two kids, I’m all about simple one-pot dishes. You’ve probably heard that here before. It’s true though. Three years ago I would have loved to spend a few hours whipping up something in the kitchen. These days I’ve got about 45 minutes top. That’s where this tuscan chicken and rice skillet comes in.

Everything is done in the same pan! ???? It doesn’t get easier than that. Start by searing the chicken, then saute the veggies and toast the rice. Pour in the liquid and cook the rice. Towards the end of the cooking time for the rice, add the chicken and asparagus. Remove from the heat, fluff the rice and garnish with parsley and parmesan shavings. Devour immediately!

This skillet was so flavorful and filling! The best part though? It was so effortless. I can’t wait to experiment with more dishes just like this one… they’re totally going to save us at dinner time!

Tuscan Skillet Chicken Recipe

Seared chicken, asparagus, and rice absorb the rich flavors of sun-dried tomatoes and broth in this Tuscan Skillet Chicken. A satisfying one-pan meal ready in just 35 minutes.

5 from 2 votes

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Course: Main Dishes

Cuisine: Italian

Diet: Gluten Free, Dairy Free

Prep Time: 5 minutes mins

Cook Time: 30 minutes mins

Total Time: 35 minutes mins

Servings: 4 servings

Calories: 578kcal

Author: Andrea

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Ingredients

• ▢ 2 tablespoons olive oil
• ▢ 2 chicken breasts - halved and seasoned*
• ▢ 12 small crimini mushrooms - or 2 medium portabellos, sliced
• ▢ 2 large shallots - diced
• ▢ 1/3 cup sun-dried tomatoes - chopped**
• ▢ 1/4 cup marinated artichoke hearts - chopped
• ▢ 3 cloves garlic - minced
• ▢ 1 1/2 cup short-grained arborio rice
• ▢ 3 1/2-4 cup low-sodium chicken stock
• ▢ 1 tsp salt
• ▢ 1/2 teaspoon ground black pepper
• ▢ 1 bunch asparagus - chopped into 2" pieces

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Instructions

• In a large skillet set over medium-high heat, add the oil. Once the oil is hot, add the chicken. Cook undisturbed for about 3–4 minutes, or until it has a sear, then flip and sear again. Remove the chicken from the pan and set it aside on a plate.
• Reduce the heat to medium and add the mushrooms. Cook until browned. Add the shallots and garlic, then cook until translucent and fragrant. Stir in the tomatoes, artichokes, and rice until everything is coated with oil. Pour in the broth and stir gently to combine. Bring the mixture to a boil, then cover and reduce the heat to low. Cook for 14 minutes, then remove the lid and add the chicken and asparagus. Cook for an additional 6–8 minutes.
• Remove the skillet from the heat. Garnish with chopped parsley and shaved parmesan, if desired.

NOTES

*I used a blend of paprika, garlic powder, salt, black pepper, and herbes de Provence.

**For the sun-dried tomatoes, I used marinated ones and removed the oil. You can also use ones that aren’t marinated.

STORE any Tuscan chicken and rice leftovers in an airtight container in the refrigerator for up to 4 days. To FREEZE, let the dish cool completely before transferring it to a freezer-safe container. It will stay good for up to 2 months.

When REHEATING, warm it in a skillet over low heat with a splash of broth to bring back moisture. If microwaving, cover it with a damp paper towel to prevent the rice from drying out.

Nutrition

Serving: 4serving | Calories: 578kcal | Carbohydrates: 78g | Protein: 39g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 840mg | Potassium: 1517mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1092IU | Vitamin C: 16mg | Calcium: 77mg | Iron: 8mg