Creamy Tuscan Chicken and Rice (gluten-free)
Updated: Sep 8
If you love the creamy, comforting flavours of Marry Me Chicken, this Creamy Tuscan Chicken and Rice is the one-pan dinner you need. Tender chicken, fluffy basmati rice, semi-sun-dried tomatoes and spinach cook together in a rich, creamy parmesan sauce, creating an easy gluten-free meal that’s full of flavour. Ready in around 30 minutes, it’s ideal for busy weeknights, meal prep, or whenever you want something hearty and comforting without a lot of washing up.
About This Creamy Tuscan Chicken and Rice
The popular Marry Me Chicken inspired this recipe, but I wanted to create a heartier gluten-free version using rice instead of pasta. Basmati rice works beautifully here because it absorbs the creamy sauce while still keeping its light texture. Semi-sun-dried tomatoes bring a sweet, tangy richness, while spinach, cream, and parmesan create that familiar Tuscan-style combination. Everything cooks in one pan, making it an easy dinner that feels comforting enough for a weeknight but still a little special.
Watch How to Make It
Tips for the Best Creamy Tuscan Chicken and Rice
Sear the chicken well: Cook the chicken until golden to build flavour. Avoid overcrowding the pan, as this can cause the chicken to steam instead of brown.
Use the flavour in the pan: When cooking the onion, scrape up any browned bits left from the chicken. They add extra depth to the sauce.
Rinse the rice: Rinse the basmati rice before cooking to remove excess starch and help keep the grains light rather than clumpy.
Check the rice early: Start checking around the 10-minute mark. Overcooking can cause the rice to become too soft.
Swap the tomatoes: Semi-sun-dried tomatoes can be replaced with halved cherry or grape tomatoes. Cook them briefly in the pan first to bring out their sweetness.
Make it dairy-free: Replace the cream with coconut milk or another creamy dairy-free alternative, and use dairy-free parmesan or nutritional yeast.
Change the protein: Chicken breast, turkey or prawns can be used instead of chicken thighs. For a vegetarian version, use chickpeas or firm tofu.
Add extra vegetables: Mushrooms, zucchini or capsicum all work well in this dish.
Add some heat: A pinch of chilli flakes or finely diced fresh chilli adds a gentle kick.
Meal Prep and Storage
This recipe is also well suited to meal prep. Divide the cooked chicken and rice between airtight containers and refrigerate for up to 4 days.
It can also be frozen for up to 1 month. When reheating, add a small splash of chicken stock or water to help loosen the rice and restore the creamy texture.
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Creamy Tuscan Chicken and Rice (Gluten-Free)
Serves: 4 | Prep Time: 5 minutes | Cook Time: 25 minutes
INGREDIENTS
Chicken:
4–5 chicken thigh fillets
3 tablespoons olive oil
1 tablespoon Italian herbs
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon sea salt
½ teaspoon black pepper
Rice:
1½ cups basmati rice, rinsed
1 onion, diced
¾ cup (150 g) semi-sun-dried tomatoes
3 cups (120 g) baby spinach
1 teaspoon sea salt
300 ml fresh cream or 270 ml coconut milk
600 ml chicken or vegetable stock
¼ cup parmesan cheese
Garnish
Fresh basil
Lemon juice
Parmesan cheese
INSTRUCTIONS
Prepare the Chicken: Heat the olive oil in a wide pan over medium heat. Add the chicken fillets and sear for about 3 minutes per side, or until golden brown. Season the chicken directly in the pan with the Italian herbs, sea salt, smoked paprika, garlic powder and black pepper. Once golden, remove the chicken from the pan and set aside on a plate.
Prepare the Rice: In the same pan, sauté the onion with the sea salt for about 2 minutes, or until softened. Stir in the semi-sun-dried tomatoes and cook for another minute. Add the rice and stir to coat it in the flavourful mixture.
Add the Stock and Cream: Pour in the chicken stock and cream, or coconut milk. Bring the mixture to the boil, stirring to combine. Once boiling, add the spinach and gently stir until it begins to wilt. Nestle the chicken fillets back into the pan and sprinkle over the parmesan cheese.
Cook: Cover the pan with a lid, reduce the heat to a low simmer and cook for 10 minutes, or until the rice is tender and the liquid has been absorbed. Check occasionally to make sure the rice does not stick to the bottom of the pan.
Garnish and Serve: Remove from the heat and allow the dish to sit for 5 minutes. Garnish with fresh basil, a generous squeeze of lemon juice and extra parmesan cheese. Serve and enjoy.
Have you tried this recipe?
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Margaret Pahos @CreateCookShare
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