Creamy One-Pan Tuscan Chicken & Rice

A super easy, one-pan weeknight meal known as 'marry-me chicken' that can be on your table in 30 minutes.

Hey gang!

This is one of my weeknight go-to’s when I’m craving a nice, hearty meal but don’t want to make a pile of dishes or spend all night in the kitchen.

Chicken thighs get seared until browned and then simmered along with some aromatics, herbs, broth, cream, and tomato paste until cooked through and the sauce has thickened into creamy, herby deliciousness.

This was a recipe I did for a sponsored post on my instagram page so please pardon the product placement, you totally don’t have to use the brand of rice I mentioned. The recipe works great with just some leftover rice or you can cook up some of your favorite variety while the chicken simmers.

Macros and a low-calorie/high-protein version is at the bottom of this post.

I hope you enjoy!

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Creamy One-Pan Tuscan Chicken & Rice

Servings: 4 portions

Ingredients:
2 lbs boneless, skinless chicken thighs (910g)
1 tsp salt (3g)
2 tbsp oil from a jar of sundried tomatoes (30ml)
3/4 of a 16 oz jar sundried tomatoes in oil, drained & diced (225g after draining)
1 large onion, diced
10 garlic cloves, sliced
2 tbsp tomato paste (30ml)
1 cup unsalted chicken stock, plus additional to adjust sauce consistency (240ml)*
1.5 cups heavy cream (360ml)*See note
1.5 tbsp Italian seasoning (4g)
1-2 large handfuls of spinach
Cooked rice (if cooking fresh rice, start this first before beginning the recipe.)

*Note: The amount of both heavy cream and chicken stock needed will vary on the size of the pan used (I think a wide saute pan works best here) as well as your taste. If you want a really rich & creamy sauce, add the full amount of cream. If you prefer a lighter and less calorie dense sauce, use more stock in place of heavy cream.

Instructions: