One Pan Tuscan Chicken and Rice Skillet

This One Pan Tuscan Chicken and Rice Skillet is an easy 30-minute dinner filled with tender chicken, fluffy rice, zucchini, cherry tomatoes, Italian herbs, and melty mozzarella. It's fresh, flavorful, and made in one skillet for a simple weeknight meal with very little cleanup.

If you love skillet chicken dishes, try this creamy Tuscan chicken skillet or Mediterranean chicken skillet with couscous.

This recipe is a fresher, veggie-packed relative of my Skillet Creamy Tuscan Chicken, perfect for when you want those same cozy Italian-inspired flavors without the heavy cream. It's also inspired by my baked One Pan Chicken and Rice recipe, but made quickly on the stovetop with summer vegetables and a little optional pesto for extra flavor.

Whether you're using chicken thighs or breast cutlets, this skillet dinner is simple, satisfying, and easy to adapt with what you have on hand.

Key Ingredients

• Onion and Garlic: These simple aromatics build the flavor base for the rice and chicken.
• White Rice: Use dry long-grain white rice for this recipe. Toasting it briefly in the skillet adds flavor and helps the rice cook up fluffy.
• Chicken: Boneless, skinless chicken thighs are juicy and flavorful, but chicken breast cutlets are a great option if you prefer white meat. If using chicken breasts, be sure they are thin enough to cook quickly and evenly.
• Chicken Broth: The rice cooks directly in the broth, absorbing flavor as it simmers.
• Seasonings: Dried basil, Italian seasoning, salt, pepper, and a pinch of crushed red pepper flakes bring warm, savory flavor to the skillet.
• Zucchini: Thinly sliced zucchini cooks quickly at the end of the recipe, keeping it tender but not mushy.
• Cherry Tomatoes: These add freshness, color, and a sweet burst of flavor.
• Mozzarella: A little shredded mozzarella melts over the top for a cozy finish.
• Optional Toppings: Shaved Parmesan and fresh herbs like parsley, oregano, or basil make a beautiful finishing touch.
• Optional Flavor Enhancer: A spoonful of pesto, either store-bought or homemade, adds fresh basil flavor and brings the whole skillet together.

How to Make One Pan Tuscan Chicken and Rice

1. Step 1: Sauté the aromatics and toast the rice. Heat a large skillet over medium-high heat and add the oil. Sauté the onions until translucent, then stir in the minced garlic and cook until fragrant, about 30 seconds.
   
   Stir in the rice and cook, stirring frequently, until the rice is lightly toasted and opaque.

2. Step 2: Add the chicken and seasonings.
   Nestle the chicken into the skillet and sprinkle the seasonings over the top.

3. Step 3: Add broth and simmer. Pour in the chicken broth and pesto, if using. Bring the mixture to a boil, then reduce the heat to a simmer and cover.
   
   Cook for about 15 minutes, or until the rice is beginning to soften and the chicken is nearly cooked through.

4. Step 4: Add vegetables and finish the skillet. Remove the cover and add the zucchini and cherry tomatoes. Cover again and cook for another 5 to 7 minutes, or until the chicken is cooked through and the rice is tender.
   
   Fluff the rice gently around the chicken, then sprinkle the shredded mozzarella and Parmesan over the top. Cover briefly to melt the cheese, then finish with fresh herbs before serving.

Hint: If you want to brown the chicken slightly and your skillet is oven safe, broil for a few minutes before adding the cheese and herbs.

Variations

• Make it creamy: For a richer version, stir in a splash of cream or half-and-half at the end, just before adding the cheese.
• Use chicken thighs: Boneless, skinless thighs are especially flavorful and stay juicy in this recipe.
• Use chicken breast cutlets: These cook quickly and make the skillet a little lighter.
• Add spinach: Stir in a few handfuls of baby spinach at the end, just before adding the cheese.
• Make it cheesier: Add extra mozzarella or finish with more Parmesan.
• Add more vegetables: Bell peppers, mushrooms, or artichoke hearts would be delicious, as I did in this one pot asparagus pasta.

For another colorful, veggie-forward skillet meal, try my Mediterranean Ground Turkey Skillet with simple pantry ingredients and fresh flavor.

Serving Suggestions

This skillet is a complete meal on its own, but it also pairs beautifully with a simple green salad or a delicious Mediterranean chopped salad, crusty bread, or roasted vegetables.

For a lighter summer dinner, serve it with a crisp salad and a squeeze of lemon. For a cozier meal, add warm bread to soak up the flavorful rice and juices from the skillet.

It would also be lovely with a simple side of green beans, asparagus, or a cucumber salad.

Make Ahead and Storage

This Tuscan chicken and rice skillet is best served soon after cooking, while the rice is tender and the cheese is melted.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered skillet with a splash of broth or water to loosen the rice.

Because rice continues to absorb liquid as it sits, adding a little extra broth when reheating helps bring it back to a fresh-from-the-skillet texture.

Recipe FAQ

More Skillet Chicken Recipes to Try

If you love this Tuscan chicken and rice skillet, you may also enjoy my Skillet Creamy Tuscan Chicken with Spinach for a richer, creamier version, or my baked One Pan Chicken and Rice for another easy family dinner.

For more Mediterranean-inspired skillet dinners, try One Skillet Mediterranean Lemon Chicken and Orzo, Mediterranean Skillet Chicken Thighs, or Mediterranean Chicken Orzo Skillet.

And for more Tuscan-inspired recipes, you might also like Tuscan Bean Soup, Skillet Tuscan Gnocchi with Sausage, or Creamy Tuscan White Bean and Kale Soup.