Dinner · Chicken

Creamy Tuscan Chicken with Brown Rice

Browned chicken thighs in a garlicky cream sauce with spinach, roasted red peppers, rosemary, thyme and Parmesan, over brown rice.

⏱ 55 min (10 min prep, 45 min cooking) 🍽 Serves 4 · 1 1/2 thighs with sauce and 3/4 cup rice kid friendlyleftovers gluten free
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ContainsMilk. Check the labels on what you buy; brands differ.

Ingredients

Make 4 servings

  • Rice

  • 1 cup Brown rice
  • 2¼ cup Water

  • Chicken

  • 1½ lb Chicken thighs, boneless skinless, boneless, skinless
  • ½ tsp Table salt
  • ¼ tsp Ground black pepper
  • 1 tbsp Olive oil

  • Sauce

  • 3 clove Garlic, minced
  • 3 sprig Fresh rosemary
  • 4 sprig Fresh thyme
  • ½ cup Roasted red peppers (jar), sliced
  • ½ cup Chicken broth, low-sodium
  • ¾ cup Heavy cream
  • ½ cup Grated Parmesan
  • 3 cup Baby spinach

Make it yourself

Make the chicken stock yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: large skillet with lid, medium saucepan with lid, instant-read thermometer.

  1. Bring the rice and water to a boil, cover and simmer on low 40 to 45 minutes. Let stand 10 minutes.
  2. Season the chicken with salt and pepper. Heat the oil in a skillet over medium-high heat and brown the chicken 4 minutes per side. Move to a plate.
  3. Lower the heat to medium. Add the garlic, rosemary and thyme for 30 seconds, then the peppers and broth, scraping up the browned bits. Stir in the cream.
  4. Return the chicken, cover and simmer gently 8 to 10 minutes, until it reaches 165°F. Pull out the herb stems.
  5. Stir in the Parmesan and spinach until the spinach wilts and the sauce is creamy. Serve over the rice.

🌡 Safe temperaturesChicken 165°F; Leftovers, reheated 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadKeeps 3 days in the fridge. Reheat gently to 165°F with a splash of broth.
↺ LeftoversSlice leftover chicken and toss it with the sauce and hot pasta.
🧒 With kidsSlice the chicken for kids and serve the sauce over plain rice or pasta.
Dairy-free swapUse coconut milk instead of cream and skip the Parmesan.

Goes well with

🥬 Simple Green Salad🥖 Garlic Bread

Good to know

Brown vs. white rice Chicken breasts vs. thighs Table salt vs. kosher salt vs. sea salt Cooking Fats Compared Fresh vs. dried herbs Stock vs. broth Heavy cream vs. half-and-half Food Safety Basics

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub Sources and credits