Description
This One-Pan Creamy Parmesan Chicken and Rice recipe combines tender chicken pieces with creamy Parmesan-infused rice cooked in a single skillet. It’s a comforting, easy-to-make meal that blends aromatic herbs, garlic, and a luscious sauce for a delicious weeknight dinner.
Ingredients
Scale
Chicken and Aromatics
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
Rice and Liquids
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
Seasonings and Finishings
- 1 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Cook Chicken: Add the chicken pieces to the skillet, season with salt and pepper, and cook until lightly browned on all sides, about 5-6 minutes.
- Add Rice: Stir in the uncooked long-grain white rice, ensuring it is evenly combined with the chicken and sautéed onions.
- Add Liquids and Seasonings: Pour in the chicken broth and heavy cream. Add dried thyme and dried parsley, stirring to combine thoroughly.
- Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and let it simmer for 18-20 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Finish with Cheese: Remove the skillet from heat and stir in the grated Parmesan cheese until fully melted and incorporated into the creamy mixture.
- Adjust Seasoning: Taste the dish and adjust seasoning with additional salt and pepper if needed.
- Garnish and Serve: Garnish with freshly chopped parsley if desired, then serve warm.
Notes
- Use bone-in chicken if preferred, but adjust cooking time accordingly.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though it will be less rich.
- Make sure to keep the heat low during simmering to prevent the rice from sticking or burning.
- Fresh herbs can replace dried thyme and parsley for a brighter flavor if available.
- This dish is best served immediately but can be reheated gently with a splash of broth or cream.
