tuscan chicken skillet, horizontal .mov

Step 1

Preheat the oven to 350°F

Step 2

Rub the chicken thighs with olive oil and rub the seasonings all over.

Step 3

Heat the olive oil in a large cast iron skillet and once hot, brown the chicken for 2-3 minutes on each side. Set aside.

Step 4

Add the butter and melt. Add the onions and a pinch of salt. Cook 5 minutes. Then add the garlic and stir for ~30 seconds.

Step 5

Add the rice and stir to coat. Add the broth and bring to a boil. Then add in the cream, Parmesan cheese, sun dried tomatoes, spinach, and lemon juice. Stir to combine. Nestle the chicken into the pan.

Step 6

Cover with foil and bake for ~30-35 minutes or until chicken reaches an internal temperature of 165°F and rice is cooked.

Step 7

Garnish with parsley, more Parmesan cheese and squeeze of lemon juice over the top.