Creamy Garlic Parmesan Chicken & Rice with Melted Mozzarella

Garlic parmesan rice

• 2 tbsp unsalted butter
• 3 garlic cloves, minced
• 1½ cups (285 g) long-grain white rice, rinsed until the water runs mostly clear
• 3 cups (720 ml) low-sodium chicken broth
• ½ tsp kosher salt
• ¼ tsp black pepper
• ¼ cup (25 g) freshly grated Parmesan, stirred in at the end
• 2 tbsp chopped fresh parsley, stirred in at the end

Seasoned chicken

• 4 boneless, skinless chicken breasts (about 8 oz / 225 g each), pounded to an even ¾-inch (2 cm) thickness
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp Italian seasoning
• ¾ tsp kosher salt
• ½ tsp black pepper
• ¼ tsp cayenne pepper, optional, for a little heat
• 1 tbsp olive oil, for searing

Creamy garlic parmesan sauce

• 2 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tbsp all-purpose flour
• ½ cup (120 ml) low-sodium chicken broth
• 1 cup (240 ml) heavy cream
• ¾ cup (75 g) freshly grated Parmesan
• ½ tsp paprika, gives the sauce its warm orange tint
• ¼ tsp kosher salt
• ¼ tsp black pepper

Melted topping and finish

• 1½ cups (170 g) shredded low-moisture mozzarella, shredded from a block if you can
• 2 tbsp chopped fresh parsley, for sprinkling

1. Start the garlic riceMelt the 2 tbsp butter in a medium pot over medium heat. Add the 3 garlic cloves and cook for 30 seconds, until fragrant. Stir in the rinsed rice for 1 minute, then add the 3 cups broth, the salt and the pepper. Bring to a boil, cover, reduce the heat to low and cook for 18 minutes without lifting the lid. Remove from the heat and leave it covered while you cook the chicken.Rice simmering gently under a tight lid, with no peeking.⏱ 18 min timer, rice
2. Season and sear the chickenPat the pounded chicken dry. Mix the paprika, garlic powder, onion powder, Italian seasoning, salt, pepper and cayenne, then rub it over both sides. Heat the olive oil in a large, deep skillet over medium-high heat. Sear the chicken for 5 to 6 minutes per side, until deep golden-brown and 165°F (74°C) in the thickest part. Move it to a plate.Deep golden-brown crust with a few dark spots, as on the chicken in the photo.⏱ 6 min timer, sear per side
3. Make the creamy sauceReduce the heat to medium and melt the 2 tbsp butter in the same skillet, scraping up the browned bits. Cook the 4 garlic cloves for 30 seconds, then whisk in the flour for 1 minute. Slowly whisk in the ½ cup broth, then the cream and paprika. Simmer for 3 to 4 minutes, until it coats the back of a spoon. Off the heat, stir in the ¾ cup Parmesan, the salt and the pepper until smooth.A smooth, pale orange sauce that coats a spoon and has no grainy bits.
4. Melt the mozzarellaReturn the chicken to the skillet and spoon some sauce over it. Scatter the mozzarella on top, cover with a lid and cook over low heat for 2 to 3 minutes, until the cheese is fully melted and glossy.Mozzarella melted into a smooth, pale blanket that drapes over the chicken.⏱ 3 min timer, melt cheese
5. Finish the riceFluff the rice with a fork and fold in the ¼ cup Parmesan and 2 tbsp parsley. Taste and add a pinch of salt if needed.Fluffy, separate grains flecked with green, with some sauce clinging to them.
6. Slice, plate and serveMound the rice on four plates. Slice each chicken breast on a bias into thick pieces, keeping the melted cheese on top, and fan them over the rice. Pour the remaining sauce around the rice so it pools on the plate, then sprinkle with the 2 tbsp parsley and serve hot.Sliced chicken fanned over a mound of rice, with an orange sauce pooling on the plate and fresh parsley over everything.

• Pound the chicken to an even thickness. It cooks in the same time all the way through and stays juicy.
• Use a thermometer. Pull the chicken at 165°F (74°C) in the thickest part. Resting it while the sauce cooks keeps it tender.
• Don’t move the chicken while it sears. Leave it alone for 5 to 6 minutes so it releases easily and browns deeply.
• Keep the lid on the rice. Lifting it lets out steam, and the rice can turn out uneven. Rinsing the rice first prevents gumminess.
• Grate the cheese yourself. Pre-shredded cheese has an anti-caking coating, and it can make the sauce gritty and the mozzarella slow to melt.
• Take the sauce off the heat before adding the Parmesan. Heat that is too high makes it grainy and oily.
• Fix the sauce: if it’s too thick, whisk in a splash of broth. If it’s too thin, simmer it a couple of minutes longer.
• Scaling: The servings buttons change the ingredient list. Step text keeps the original 4-serving amounts. Cook larger batches of chicken in two skillets, so the pan isn’t crowded.

Nutrition is an estimate per serving. Contains dairy.

Easy swaps

Chicken thighs: use boneless, skinless thighs and cook them 6 to 7 minutes per side, until they reach 175°F (80°C).

Brown rice: cook it separately according to the package, then fold in the Parmesan and parsley at the end.

Cheese: swap the mozzarella for provolone, or use half mozzarella and half Monterey Jack.

Cream: half-and-half works, but simmer it a little longer and expect a thinner sauce.

Dairy-free: use olive oil in place of the butter, full-fat coconut milk in place of the cream, and a dairy-free melting cheese. The flavor will differ from the photo.

Extra veg: serve with steamed broccoli or green beans on the side.

Spice: add ½ tsp more cayenne to the seasoning, or a pinch of red pepper flakes to the sauce.

Storage and reheating

Fridge: store the chicken, rice and sauce in airtight containers for up to 4 days.

Reheat: warm the rice and chicken covered in the microwave or in a skillet over low heat. Add a splash of broth or cream to loosen the sauce.

Freezer: the rice and chicken freeze for up to 2 months. The sauce may separate, so whisk it well after thawing.