Easy One-Pan Creamy Parmesan Chicken and Rice Recipe
Chicken and rice doesn’t have to be boring—and this one-pan wonder proves it. Juicy, pan-seared chicken cooked in creamy, cheesy rice with garlic and herbs? Yeah, this is comfort food that doesn’t demand much effort but delivers major flavor.
Perfect Pairing
- Simple side salad with lemon vinaigrette
- Roasted garlic green beans
- Sparkling water with lemon
Occasions to Serve
- Weeknight dinners when you want low effort, high reward
- Lazy Sunday meal that feels indulgent
- When you need something that works for picky eaters and adults
Recipe Overview
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Calories: ~520 per serving
Nutritional Information (Per Serving)
- Calories: 520
- Carbs: 35g
- Fat: 25g
- Protein: 40g
- Sodium: 580mg
Ingredients List
For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- 1 tbsp olive oil
For the Rice:
- 1 tbsp butter
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 cup long-grain white rice (uncooked)
- 2 1/4 cups chicken broth
- 1/2 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1/2 tsp Italian seasoning
- Fresh parsley (optional for garnish)
Step-by-Step Instructions
1. Sear the chicken
Season chicken with garlic powder, onion powder, salt, and pepper. Heat olive oil in a large deep skillet or sauté pan over medium heat. Sear chicken 3–4 minutes per side until golden. Remove and set aside.
2. Sauté the aromatics
In the same pan, melt butter and sauté onions for 2–3 minutes. Add garlic and stir for another 30 seconds.
3. Toast the rice
Add rice and Italian seasoning. Stir to coat the grains in butter and onion mixture for about 1 minute.
4. Simmer
Pour in the chicken broth and bring to a low simmer. Nestle the seared chicken on top of the rice. Cover and cook on low for 18–20 minutes or until rice is tender and chicken is cooked through.
5. Creamify and cheese it up
Remove chicken temporarily. Stir in heavy cream and Parmesan until melted and creamy. Place chicken back on top and spoon some of the creamy rice over it.
6. Garnish and serve
Top with fresh chopped parsley and an extra sprinkle of Parmesan, if you’re feeling bold.
Tips for a Successful Dish
- Use chicken thighs for extra flavor and juiciness
- Don’t rush the simmering step—low and slow cooks the rice perfectly
- Grate your own Parmesan for best melt and flavor
Troubleshooting Common Issues
Rice still crunchy?
Add 1/4 cup more broth and simmer covered for 5 more minutes.
Sauce too thick?
Add a splash of broth or milk to loosen it up.
Too bland?
Up the Parmesan, salt, or add a squeeze of lemon juice to brighten things.
FAQ
Can I use brown rice?
Yes, but increase the liquid and cook time by at least 15–20 minutes.
Can I make this dairy-free?
Use unsweetened almond milk and skip the cheese—or use dairy-free cheese alternatives.
Will leftovers reheat well?
Absolutely. Store in an airtight container and reheat gently with a splash of broth or water.
Conclusion
This One-Pan Creamy Parmesan Chicken and Rice is proof that easy doesn’t mean boring. It’s rich, satisfying, and made with pantry staples—but tastes like a restaurant dish. Comfort food with zero cleanup drama? That’s a dinner win.