Creamy Tuscan Chicken and Rice (gluten-free)
If you love the creamy, comforting flavours of Marry Me Chicken, then this gluten-free Creamy Tuscan Chicken and Rice recipe is the one-pan meal you've been waiting for. Packed with the rich flavours of semi-sun-dried tomatoes, spinach, and parmesan, it's a perfect dinner meal and ideal for meal prepping - simple, low-effort, and easy to clean up. Tender chicken and fluffy rice cooked in a smooth sauce create a hearty, nutritious dish that's ready in only 30 minutes. Let's get cooking!
The Story Behind the Recipe
This recipe was inspired by the viral Marry Me Chicken, but I wanted to swap out pasta for rice, giving it a heartier, gluten-free twist. Rice works beautifully here, soaking up all the creamy, flavourful sauce while adding its own comforting texture. I’ve always loved the bold, tangy flavours of sun-dried tomatoes, and pairing them with spinach, cream, and parmesan cheese creates one of the most heavenly combinations. It’s a dish that’s both comforting and elegant, perfect for an easy weeknight dinner or meal prep.
Watch How to Make It
Helpful Tips and Substitutions
Searing the Chicken: Sear the chicken until golden brown for maximum flavour. Don’t overcrowd the pan, as this can cause steaming instead of browning.
Deglazing the Pan: After cooking the chicken, scrape the brown bits off the pan when you sauté the onions. These add incredible depth to the dish.
Rinse the Rice: Rinse basmati rice to remove excess starch. This keeps it light and fluffy rather than clumpy.
Avoid Overcooking: Check the rice for doneness around the 10-minute mark. Overcooking can lead to mushy rice.
Sun-Dried Tomatoes Substitute: Swap semi-sun-dried tomatoes for fresh grape or cherry tomatoes, halved. Roast them lightly in the pan for added sweetness.
Dairy-Free Option: Replace cream with coconut milk or a creamy almond alternative. For parmesan, use a vegan cheese or nutritional yeast.
Protein Variations: Substitute chicken thighs with chicken breast, turkey, or even prawns. For a vegetarian option, use firm tofu or chickpeas for added protein.
Extra Veggies: Add mushrooms, zucchini, or bell peppers for more colour and nutrients.
Make It Spicy: Add a pinch of chili flakes or diced chili for a subtle kick.
Meal Prepping
For meal prep, divide the cooked dish into airtight containers while still slightly warm to lock in moisture. Store in the fridge for up to 4 days or freeze for up to a month. When reheating, add a splash of broth or water to maintain the creamy texture. This dish is perfect for make-ahead lunches or dinners.
Other Easy Dinner Recipes you'll Love
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 salt
½ teaspoon pepper
Rice:
1 ½ cups basmati rice, rinsed
1 onion, diced
¾ cup (150g) semi-sun-dried tomatoes
3 cups (120g) baby spinach
1 teaspoon sea salt
300ml fresh cream or 270ml coconut milk
600ml chicken or vegetable broth
¼ cup parmesan cheese
Garnish:
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 until golden brown. Season the chicken directly in the pan with Italian herbs, sea salt, paprika, garlic powder, and pepper. Once golden, remove the chicken from the pan and set it aside on a plate.
Prepare the Rice: In the same pan, sauté the onion with the sea salt for about 2 minutes 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 Broth and Cream: Pour in the chicken broth and cream (or coconut milk). Bring the mixture to a boil, stirring to combine. Once boiling, add the spinach at this point and gently stir it through until it starts 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 ensure the rice doesn’t stick to the bottom of the pan.
Garnish and Serve: Once done, remove from heat and allow to sit for 5 minutes, then garnish with fresh basil, a good squeeze of lemon juice, and extra parmesan cheese. Serve and enjoy!
Have you tried this recipe?
Please leave me a rating or share it with me at @CreateCookShare
Margaret Pahos @CreateCookShare
Comments