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This Garlic Tuscan Chicken recipe has been morphed from the popular one on Pinterest to fit our needs. It feels like it will take a long time to get it served because it’s prepared on the stove, but it’s actually quite quick to pull together. Though I use organic heavy cream for the sauce, this could easily be switched out for a plant-based cream to be dairy-free. We have several nut allergies in the family, so dairy is an easier option. I intentionally include lots of sauce in the recipe so the rice is more on the drenched side, but it could be cut back for those who prefer a drier result.
I love serving brown rice instead of white rice because it’s so much more nourishing. And truthfully, we cannot taste the different at all when combined together with a meal. We’ve actually come to prefer the texture of brown rice over the years, but the added bonus is the fact that it’s whole grain, it’s a source of antioxidants, it naturally contains more vitamins and minerals, and it has more fiber. Also of note, it’s lower on the glycemic index, meaning it won’t spike my blood sugar like white rice. It’s a no-brainer switch for our family!
If you are not a mushroom lover, it’s easy to omit that veggie from the recipe. I like to add them to anything that seems reasonable, but I know it’s the type of vegetable that people either love or hate. Fortunately, my kids like mushrooms enough to eat them mixed in with meals, but I do make sure to chop them on the smaller side so they combine easily and aren’t such an obvious ingredient.
Garlic Tuscan Chicken with Brown Rice
Ingredients
- 2.5 cups organic brown jasmine rice
- 1.5 - 2 lbs organic chicken breast (thawed or fresh)
- 4 tablespoons organic avocado oil (I like Olivado, but any organic, cold-pressed oil will work)
- 1 cup free range chicken broth or bone broth
- 2 teaspoons garlic granules
- 3 teaspoons Italian seasoning
- 1 cup chopped organic mushrooms (any kind works)
- 2 cups organic heavy whipping cream
- 1 - 1.5 cup shredded Parmesan cheese
- 1 14.5-oz can organic fire roasted tomatoes, drained
- 2 cups fresh organic baby spinach
Instructions
- Prepare brown rice according to package directions, or in a rice cooker. After rinsing the rice, I use the ratio of 1 cup of rice to 1.5 cups of water in a rice cooker. (I was gifted a Zojirushi years ago. It works incredibly well, but the inner bowl has a nonstick coating that I would not recommend at all. When we replace it, I will be looking for a stainless steel bowl.)
- While the brown rice cooks, cut the chicken breast into tender-sized pieces. Or if it's easier for serving, cut the chicken into bite-sized pieces.
- In a large skillet (I really like the ceramic versions for this), heat the avocado oil over medium heat. Add the chicken pieces and cook on medium for 5-7 minutes, rotating sides, or until the chicken is just brown and reaches an internal temperature of 165 degrees Fahrenheit.
- Remove the chicken and set aside.
- On medium heat, add the chicken broth, garlic granules, Italian seasoning, and chopped mushrooms. Simmer for 5 minutes.
- Add the heavy whipping cream and Parmesan cheese, stirring until combined and melted together.
- Add the fire roasted tomatoes and mix to combine.
- Add the chicken back into the skillet, making sure to coat it well in the sauce. Simmer for a few minutes, until the chicken is heated through.
- Add the spinach and fold into the mixture, stirring just until wilted.
- Serve over brown rice once it's finished cooking, making sure to include lots of yummy sauce. Enjoy!