ONE-PAN CREAMY PARMESAN CHICKEN & RICE
This One-Pan Creamy Parmesan Chicken & Rice is the ultimate weeknight hero: a comforting, cheesy, and deeply flavorful meal cooked entirely in one pan! Tender chicken and perfectly cooked rice meld together in a rich Parmesan cream sauce, making cleanup a breeze and dinner delicious.
Ingredients
- Boneless skinless chicken breasts or thighs
- Olive oil
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Dried Italian seasoning
- Uncooked white rice long-grain, like Basmati or Jasmine
- Chicken broth
- Heavy cream
- Grated Parmesan cheese
- Garlic minced
- Small onion diced
- Fresh parsley chopped, for garnish
- Optional: Sun-dried tomatoes chopped, fresh spinach
Instructions
- Prepare Chicken: Pat chicken dry. Season both sides generously with salt, black pepper, garlic powder, onion powder, and Italian seasoning.
- Sear Chicken: Heat olive oil in a large (10-12 inch) oven-safe skillet (cast iron or other heavy-bottomed skillet) over medium-high heat. Add chicken and sear for 3-4 minutes per side, until golden brown. It doesn't need to be cooked through, just nicely browned. Remove chicken from the skillet and set aside.
- Sauté Aromatics: Add a little more olive oil to the same skillet if needed. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.
- Add Rice & Liquid: Stir in the uncooked white rice, making sure it's coated in the pan drippings and aromatics. Pour in the chicken broth and heavy cream. Stir well, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
- Nestle Chicken & Simmer: Carefully place the seared chicken pieces back into the skillet, nestling them down into the rice mixture.
- Cook & Bake: Reduce heat to low, cover the skillet tightly with a lid or foil, and simmer on the stovetop for 15-20 minutes, or until most of the liquid is absorbed by the rice and the rice is nearly tender. Alternatively, you can transfer the covered skillet to a preheated 375°F (190°C) oven for the same amount of time.
- Add Cheese & Finish: Remove the lid/foil. Stir in the grated Parmesan cheese until melted and creamy. If using, stir in chopped sun-dried tomatoes or fresh spinach until wilted.
- Rest & Serve: Let the skillet rest for 5 minutes off the heat, covered, to allow the flavors to meld and the rice to finish absorbing liquid. Garnish with fresh chopped parsley before serving.
Notes
- Skillet Size: A large, deep, oven-safe skillet (like a 10-12 inch cast iron or stainless steel) is essential for this one-pan recipe.
- Rice Type: Long-grain white rice (Basmati, Jasmine) works best as it absorbs liquid well and doesn't get too sticky. Avoid risotto rice or instant rice.
- Chicken Cut: Boneless, skinless chicken breasts are leaner, while thighs will provide a more moist and flavorful result due to their higher fat content. Adjust searing time accordingly.
- Creaminess: For extra creaminess, you can stir in a tablespoon or two of cream cheese along with the Parmesan.
- Vegetables: Feel free to add other quick-cooking vegetables like frozen peas (stir in at the end), mushrooms (sauté with onion), or bell peppers.
- Seasoning: Adjust salt and pepper to taste. The chicken broth and Parmesan can add significant sodium.