One-Pan Creamy Parmesan Chicken and Rice Recipe
One-Pan Creamy Parmesan Chicken and Rice is a simple skillet meal with creamy rice, tender chicken, herbs, and savory Parmesan.
Equipment
- Large deep skillet or sauté pan with lid
- Wooden spoon or spatula
- Measuring cups and spoons.
- Sharp knife
- Cutting board
Ingredients
- 1½ pounds boneless skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 cup long-grain white rice
- 2½ cups chicken broth
- ½ cup heavy cream
- ¾ cup freshly grated Parmesan cheese
Optional ingredients:
- ½ cup frozen peas or spinach
- ½ teaspoon red pepper flakes
- Fresh parsley or basil for garnish
- Extra Parmesan for serving
Instructions
Step 1: Season and Sear the Chicken
- Pat the chicken dry and season with salt, pepper, and Italian seasoning. Heat olive oil and butter in a large skillet, then sear the chicken until golden on both sides. You’re looking for color and aroma here, not full doneness.
Step 2: Build the Flavor Base
- Remove the chicken and add garlic to the pan. Stir gently until fragrant, letting it bloom in the butter without browning. This is where the kitchen starts to smell incredible.
Step 3: Add Rice and Deglaze
- Stir the rice into the pan, coating it in the garlicky butter. Pour in the chicken broth, scraping up any browned bits from the bottom. Those bits are pure flavor.
Step 4: Simmer Together
- Nestle the chicken back into the pan, cover, and let everything simmer gently. The rice will absorb the broth and become tender while the chicken finishes cooking.
Step 5: Make It Creamy
- Once the rice is cooked, stir in the heavy cream and Parmesan cheese. Watch as the sauce thickens and turns silky, wrapping around the chicken and rice.
Step 6: Finish and Rest
- Taste and adjust seasoning, then let the dish rest for a few minutes off the heat. This helps everything settle into that perfect creamy texture.