Save There's something about a skillet that pulls everything together without fanfare. One Tuesday evening, standing in my kitchen with leftover chicken and a craving for something beyond the ordinary, I found myself layering rice, cream, and sun-dried tomatoes into one pan and watching them transform into something that tasted like I'd spent hours fussing. The kitchen filled with that unmistakable aroma of garlic and Parmesan—the kind that makes everyone wander in asking what's for dinner. That night taught me that the best meals don't require multiple pots or complicated timing, just one good skillet and the confidence to let flavors mingle.
I made this for my sister when she mentioned craving Italian food but didn't want to order takeout again. Watching her take that first spoonful and then immediately ask for the recipe felt like the highest compliment—she saw the creamy sauce clinging to each grain of rice and tasted the Tuscan flavors she'd been missing. Sometimes a dish earns its place in your regular rotation not because it's flashy, but because it quietly solves the puzzle of feeding people you care about with something they'll actually want to eat.
Ingredients
- Boneless, skinless chicken breasts or thighs (1 lb / 450 g), cut into bite-sized pieces: Thighs stay more tender if you slightly undercook them, so bite-sized pieces ensure everything finishes together.
- Salt (1 tsp), black pepper (½ tsp), and Italian seasoning (1 tsp): This simple seasoning blend lets the cream sauce and sun-dried tomatoes shine without competing flavors.
- Olive oil (1 tbsp): High heat demands good olive oil that won't smoke and break down.
- Long-grain white rice (1 cup / 200 g), rinsed: Rinsing removes excess starch so the rice stays separate and fluffy rather than gummy.
- Low-sodium chicken broth (2½ cups / 600 ml): Low-sodium lets you control the final salt level and prevents the sauce from tasting harsh.
- Yellow onion (1 medium), finely chopped: Chopping small ensures the onion softens quickly and distributes evenly throughout.
- Garlic (3 cloves), minced: Garlic burns if you're not paying attention, so add it after the onion has already softened.
- Sun-dried tomatoes (½ cup / 60 g, packed in oil), drained and sliced: These aren't just flavor—they're little bursts of sweetness and tang that balance the cream.
- Fresh baby spinach (2 cups packed / 60 g): Add it at the very end so it wilts gently and keeps its bright color.
- Heavy cream (1 cup / 240 ml): Full-fat cream is what creates that silky sauce; lighter versions won't thicken the same way.
- Freshly grated Parmesan cheese (½ cup / 50 g): Freshly grated melts into the sauce better than pre-shredded, which contains anti-caking agents.
- Unsalted butter (1 tbsp): Butter adds richness to the sauté and deepens the flavor of the aromatics.
- Fresh basil leaves and extra Parmesan (optional garnish): These finishing touches turn a comforting dish into something you want to photograph.
Instructions
- Season and sear the chicken:
- Dust your chicken pieces with salt, pepper, and Italian seasoning, then let them sit for a minute so the seasonings stick. Heat the olive oil in your large skillet over medium-high heat until it shimmers, then add the chicken and don't move it for the first minute—you want that golden crust.
- Build your aromatic base:
- Once the chicken is golden and cooked through (a quick knife check will confirm), transfer it to a waiting plate. In the same skillet with all those lovely browned bits, add butter and let it foam, then add the onion and cook gently until it turns translucent and soft.
- Toast and bloom the rice:
- Add minced garlic to the onion and count to thirty—you'll smell when it's ready. Stir in the sun-dried tomatoes and rice, cooking for about one minute so the rice toasts slightly and absorbs the aromatic flavors.
- Simmer the rice:
- Pour in the chicken broth and bring it to a gentle simmer, stirring once. Cover the skillet, lower the heat to medium-low, and let it cook undisturbed for about 15 minutes until the rice is tender and the liquid is mostly absorbed.
- Create the creamy finish:
- Return the chicken and any juices to the skillet, then stir in the heavy cream and grated Parmesan, stirring gently so the cheese melts evenly. Let it simmer uncovered for another 3 to 5 minutes, watching as the sauce thickens and coats the rice.
- Finish with spinach:
- Add the fresh baby spinach and stir gently for about a minute until it's completely wilted and bright green. Taste and adjust the seasoning—you might want a touch more salt or pepper depending on your palate.
Save There's a quiet magic in the moment when cream hits hot rice and transforms into something silky and cohesive. I remember standing over the pan, watching the sauce come together, and feeling that small thrill of knowing the next 20 minutes would yield something worth the effort—and then being reminded that good food often comes from the simplest combinations.
Why This Becomes a Regular Rotation Dish
Once you master this skillet, you stop reaching for takeout menus on busy nights. The technique is forgiving enough that small variations in cooking time or heat level won't derail you, yet consistent enough that you know exactly what you're getting each time. It's the kind of dish that teaches you something about cooking with cream—how it doesn't have to be intimidating, how it can be the quiet hero of a one-pan meal.
Flavor Building That Actually Works
The sun-dried tomatoes are doing more work than you might initially think. They add sweetness and acidity that keeps the cream sauce from becoming one-note, and they break up the richness in a way that feels intentional. The Italian seasoning on the chicken, meanwhile, echoes through the whole dish without shouting about it, creating a sense of coherence from the first bite to the last.
Timing and Temperature Hacks
The most important thing I've learned is that medium-low heat after you add the cream prevents any risk of the sauce breaking or the bottom burning. Another quiet discovery: if you add the spinach too early, it releases water that dilutes the sauce, so saving it for the last minute pays off. This skillet thrives on gentle attention rather than aggressive high heat.
- Keep your chicken pieces roughly the same size so they cook at the same rate and don't dry out.
- A splash of dry white wine added with the broth deepens the flavor if you have it on hand.
- Serve immediately while the sauce is still creamy and the spinach is at its brightest.
Save This skillet has become the dish I reach for when I want to cook something that feels thoughtful without demanding hours of my time. It's the kind of meal that quietly proves that simple ingredients in the right combination can taste like you've been cooking since morning.
Recipe FAQs
- → Can I use brown rice instead of white?
Brown rice works but requires about 45 minutes to cook and additional liquid. You'll need to add roughly ½ cup more broth and extend the simmering time accordingly.
- → What can I substitute for heavy cream?
Half-and-half makes a lighter version, though the sauce won't be as thick. Coconut cream works for dairy-free but adds subtle coconut flavor. For best results, stick with heavy cream.
- → Is this dish freezer-friendly?
Yes, it freezes well for up to 3 months. Cool completely before storing in airtight containers. Reheat gently with a splash of cream or broth to restore the sauce's consistency.
- → Can I cook this in a cast iron skillet?
Absolutely. Cast iron provides excellent heat distribution and retention. Just be careful when adding acidic ingredients like tomatoes, as they can strip seasoning from well-used pans.
- → How do I know when the rice is done?
The rice should be tender but still have a slight bite to it. Most liquid should be absorbed, but the mixture will look creamy rather than dry. If needed, add small amounts of broth and continue cooking.
- → Can I make this spicy?
Add red pepper flakes with the garlic for a spicy kick. Start with ¼ teaspoon and adjust to your heat preference. Calabrian chili paste also works beautifully with Tuscan flavors.