Tuscan Chicken and Rice Skillet Recipe
This tuscan chicken and rice skillet is quick, flavorful and packed full of veggies and protein. It's the perfect one-pot meal!
Servings: 4 servings
Calories: 578kcal
Ingredients
- 2 tbsp olive oil
- 2 chicken breasts halved and seasoned*
- 12 small crimini mushrooms or 2 medium portabellos, sliced
- 2 large shallots diced
- 1/3 cup sundried 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 tsp ground black pepper
- 1 bunch asparagus chopped into 2" pieces
Instructions
- In a large skillet set over medium-high heat, add the oil. When the oil is hot, add the chicken. Cook undisturbed for about 3-4 minutes or until it has a nice sear, then flip and sear again. Remove from the pan and set aside on a plate.
- Reduce the heat to medium and add the mushrooms. Cook the mushrooms until they're nice and brown. Add the shallots and garlic, cook until translucent and fragrant. Add the tomatoes, artichokes and rice, stirring until everything is coated with oil. Pour in the broth, and stir gently to combine. Bring the mixture to a boil, 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.
**I used marinated sundried tomatoes and removed the oil. You can also use ones that aren't marinated :)
**I used marinated sundried tomatoes and removed the oil. You can also use ones that aren't marinated :)
Nutrition
Serving: 4serving | Calories: 578kcal | Carbohydrates: 78g | Protein: 39g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 853mg | Potassium: 1514mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1090IU | Vitamin C: 16mg | Calcium: 70mg | Iron: 8mg