One Pan Tuscan Chicken and Rice Skillet

A one pan skillet brimming with Tuscan chicken thighs, sliced zucchini, cherry tomatoes, rice, and herbs, all beautifully arranged on a wooden surface.

One Pan Tuscan Chicken and Rice Skillet

This One Pan Tuscan Chicken and Rice Skillet is an easy 30-minute dinner made with tender chicken, fluffy rice, zucchini, cherry tomatoes, Italian herbs, mozzarella, and optional pesto. A fresh, flavorful one-skillet meal perfect for busy weeknights.

Prep Time5

Cook Time25

Total Time30

Servings: servings

Calories: 369kcal

Author: Stephanie Wilson

Ingredients

1-2 tablespoon cooking oil like avocado oil, olive oil, or your preferred oil
½ onion chopped (about ½ cup)
3 cloves garlic minced or pressed
1 cup dry white rice rinsed and drained
4-6 boneless skinless chicken thighs or breast cutlets
2 cups chicken broth
¼ cup pesto optional for additional flavor (store-bought or homemade pesto)
½ teaspoon dried basil
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper or to taste
¼ teaspoon red pepper flakes or to taste
1 large zucchini thinly sliced
1 ½ cup cherry tomatoes
½ cup shredded mozzarella
Optional toppings: shaved Parmesan and fresh chopped herbs like parsley, oregano or basil

Get Recipe Ingredients

Instructions

Heat a large skillet over medium-high heat and add 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 toasted and opaque.
Add the chicken and season the chicken and rice with salt and pepper. Sprinkle the basil, Italian seasoning, and red pepper flakes over the top.
Stir in the broth and pesto, if using. Bring to a boil, then reduce the heat to a simmer and cover. Cook for 15 minutes or until the chicken is mostly cooked.
Remove the cover, add the zucchini and cherry tomatoes. Cover and continue cooking for another 5-7 minutes, or until the chicken is cooked through and the rice is tender. Cook until the chicken reaches an internal temperature of 165℉, as measured with an instant-read meat thermometer.
Fluff the rice around the chicken, sprinkle the shredded mozzarella and Parmesan over the top, and cover briefly to melt the cheese slightly. Sprinkle fresh herbs over the top and serve from the skillet for an easy weeknight meal. 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.

Nutrition