One-Pan Tuscan Inspired Chicken and Rice
One-pan and one-pot meals are a staple on here because I know you’re strapped for time and need easy nourishing recipes for you and your family. This one-pan tuscan inspired chicken and rice is a perfect dinner to get on the table quickly, but it’s also SO delicious. Truly, it’s one of my new favorites! This recipe is from my “partially prepped” series where I show you recipes that can be prepped the night or morning before dinner time to make your life easier, but you can also prepare it right at dinner time. Do what works best for you, but either way definitely try this one!
One-Pan Tuscan Inspired Chicken and Rice Ingredient Notes
Sun-dried tomatoes: These provide a bold, tangy-sweet flavor that deepens the savory profile of the dish. Packed in oil, they help carry spices and coat the chicken evenly during marination. Their chewy texture adds contrast to the soft rice and tender chicken.
Chicken breast: This lean protein soaks up the marinade for maximum flavor without drying out. Thin slices cook quickly and evenly, making it ideal for a one-pan meal. It serves as the hearty base that ties together the Tuscan-inspired elements.
Jasmine or basmati rice: Long-grain rice adds a fragrant, fluffy texture that absorbs the lemony broth and spices. Rinsing before cooking helps prevent clumping and ensures a perfect finish. It cooks directly in the pan, simplifying cleanup and building flavor.
Coconut milk: This adds a subtle creaminess and slightly sweet finish that balances the acidity of lemon and sun-dried tomatoes. It makes the rice extra tender and rich without using dairy. The mellow flavor complements the bold spices and savory chicken.
One-Pan Tuscan Inspired Chicken and Rice
4
servings30
minutes30
minutesOne-pan and one-pot meals are a staple on here because I know you’re strapped for time and need easy nourishing recipes for you and your family. This one-pan tuscan inspired chicken and rice is a perfect dinner to get on the table quickly, but it’s also SO delicious. Truly, it’s one of my new favorites! This recipe is from my “partially prepped” series where I show you recipes that can be prepped the night or morning before dinner time to make your life easier, but you can also prepare it right at dinner time. Do what works best for you, but either way definitely try this one!
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Ingredients
8 ounces jar sun-dried tomatoes in oil
1 1/2 pounds chicken breast, thinly sliced (1/4 – 1/3 inch thick)
1 teaspoon kosher salt + additional to taste
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
6 garlic cloves, minced
1 shallot, minced
2 tablespoons olive oil
1 cup dry jasmine or basmati rice, rinsed
4 ounces portabella mushrooms, thinly sliced
2 cups low-sodium chicken broth
3/4 cup canned coconut milk
juice of 1/2 lemon (about 1 tablespoon)
3 cups baby spinach
1/3 cup fresh chopped basil, for topping (optional)
Directions
- Drain the oil from the sun dried tomato jar into a large container with a lid (save the sun-dried tomatoes). Add the chicken breast to the container along with the salt, ground black pepper, garlic powder, chili powder, oregano, and red pepper flakes. Use clean hands to coat the chicken in the oil and spices evenly.
- Add the minced shallot and garlic to the container with the chicken and mix again. Position the chicken so it is on top of the shallot and garlic as much as possible. Close the container and refrigerate for at least 30 minutes to marinate, or overnight for best results.
- After at least 30 minutes, heat the olive oil over medium heat in a deep skillet. Remove the marinated chicken from the container, leaving the garlic and shallot (it’s okay if some is stuck to the chicken), and place in the skillet.
- Cook the chicken for about 5 minutes per side, until just about fully cooked through (at an internal temperature of about 155-160F. Remove from the pan and set aside. Add the garlic and shallot to the pan along with any excess oil in the container. Cook for 2-3 minutes, stirring constantly, then add the rice and toast for another 1-2 minutes in the oil.
- Add the sliced mushrooms and sun-dried tomatoes from the jar to the pan and cook, stirring constantly, for 2-3 minutes. Cover everything in the broth, coconut milk, and lemon juice. Salt to taste and add the spinach. Bring to a simmer, then reduce the heat to medium-low and place the chicken on top. Cover the pan and cook for 15-20 minutes, stirring once halfway through to prevent sticking.
- Once the rice is fluffy and chicken is fully cooked at a temperature of 165F, evenly divide among 4 plates and top with chopped basil.
Notes
- Storage: Refrigerate in a sealed container for up to 4 days. Freeze for up to 3 months.
- Reheating: From refrigerator, microwave until warm, about 2 minutes or heat in a saucepan over medium heat until warm, about 10 minutes. From frozen, thaw in the fridge for at least 8 hours or overnight, then heat as instructed.
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Is there a way to make this in bulk and put it in a 9×13 casserole dish and bake in the oven?
So yummy and easy. I cooked this in my Dutch oven. Definitely adding this to my rotation!! Thank you Jenn <3
This is so delicious. My family loved it served with garlic bread. Thank you for thr GF DF healthy recipes!
I consider myself a beginner cook, but enjoy trying new, healthy recipes. This was very doable and made me feel like an accomplished chef! My husband said it was his new favorite dish, and I loved it so much too.
One pan recipes are the BEST! So glad you tried this one out!!
Delicious!! There’s so much flavor in this dish.
I love these one pot meals. Is there a way to get the same flavor without using sun dried tomatoes in oil? It always ends up being way too oily for me.
Love this recipe and so does my toddler!
This was delicious, such a great blend of flavors. Initially I was a little dubious about marinating in the oil from sun dried tomatoes + spices, but it worked perfectly and delivered so much flavor. The coconut milk really upped the creaminess and agree with the comment in recipe that it mellowed the sun dried tomatoes a bit (which I was a little worried about). Once again, a wonderful recipe that is going into the rotation (and the one dish part was a bonus!)
This was a keeper. My husband, adult daughter and I all enjoyed it. Can’t think of anything I’d change other than making sure the rice is cooked through before I serve it. Lol.