One Pan Creamy Parmesan Chicken and Rice is an easy, quick comfort food dinner recipe your family will love. This one is on high rotation in our house because it’s so easy and so delicious. All made in one pan which means only one pan to clean up plus finished in about 30 minutes. My favorite kind of dinner recipe.
Comfort Food– Nothing is better than a creamy, cheesy, rice dish. So comforting and delicious.
A new idea for chicken– I’m always looking for a new way to use chicken for dinner. This is an easy and delicious chicken recipe to add to your dinner lineup.
Easy to Make– Everything cooked in one pan in about 30 minutes. Super simple and easy.
Easy to change up– This one pan chicken recipe is an easy one to add onto. Add some broccoli or a different type of cheese, maybe a different rice or pasta.
Chicken Breasts or Thighs
Onion
Minced Garlic
Chicken Broth
Heavy Cream
Parmesan Cheese
Parsley (optional)
In a large skillet, heat olive oil on medium high heat. Generously salt and pepper 4 chicken breasts or thighs and add to the skillet to brown on each side. About 4 minutes on each side. Remove from the pan and set aside.
In the same pan, move heat to medium and add more olive oil to heat again. Add the chopped onion to the skillet and cook for about 2 minutes until starting to get soft and translucent. Add the minced garlic, stir together with the onions and cook for another minute.
Next add the rice to the pan with the onions and garlic, continue to stir while the rice toasts for about 2-3 minutes.
Add the chicken broth and heavy cream to the rice mixture plus a large pinch of salt and pepper. Stir together and bring to a simmer. Add the browned chicken back to the pan and move the heat to low. Cover the pan with a lid and let cook for 25-30 minutes or until the rice is soft.
Remove the lid, add the parmesan cheese and stir into the rice. Add the parsley then serve!
Switch up the chicken and use chicken thighs. I love using thighs for the juiciness of the meat plus the added extra flavor. So good!
Toast the rice- toasting the rice gives it a chance to soak up some of the onion and garlic flavor plus charring the outside will bring out the flavors once cooked.
Cover the pan- covering the pan tightly will make sure the chicken stays moist and the rice cooks all the way through.
Add salt and pepper throughout- salt and pepper the chicken but then be sure to add a bit more salt/pepper to the liquid mixture as well as taste testing before serving and adding more if needed.
Vegetarian– Skip the chicken and use a veggie broth for a creamy, comforting rice dish
Add veggies– throw in some broccoli, mushrooms, asparagus, carrots, anything you love. Add the veggies to the onion step.
Herbs– Swap the parsley for basil or thyme instead. Easy swap to change the flavor of the entire dish.
Store any leftovers in an airtight container for up to 2-3 days
Reheating- Add a bit of chicken broth to the leftovers to bring back the creaminess of the dish.
Quick, simple, one pan dinner recipe of tender chicken and creamy parmesan rice. Easy comfort food your family will love!
4 boneless, skinless chicken breasts or thighs
Olive Oil
Salt and Pepper
1 cup long-grain white rice
2 1/4 cups chicken broth
1 cup heavy cream
3/4 cup Parmesan cheese (shredded or grated)
1 small yellow onion, chopped
1 Tablespoon minced garlic
Salt and pepper to taste
About 1/4 cup Parsley, chopped
1. In a large skillet, heat a 2-3 second drizzle of olive oil on medium high heat. Generously salt and pepper 4 chicken breasts or thighs and add to the skillet to brown on each side. About 4 minutes on each side. Remove from the pan and set aside.
2. In the same pan, move heat to medium and add another drizzle of olive oil to heat again. Add the chopped onion to the skillet and cook for about 2 minutes until starting to get soft and translucent. Add the 1 Tablespoon minced garlic, stir together with the onions and cook for another minute.
3. Next add the 1 cup of rice to the pan with the onions and garlic, continue to stir while the rice toasts for about 2-3 minutes.
4. Add the 2 1/4 cups chicken broth and 1 cup heavy cream to the rice mixture plus a large pinch of salt and pepper. Stir together and bring to a simmer. Add the browned chicken back to the pan and move the heat to low. Cover the pan with a lid and let cook for 25-30 minutes or until the rice is soft.
5. Remove the lid, add the 3/4 cup parmesan cheese and stir into the rice. Add the parsley and more salt/pepper if needed then serve!
Our best tips for quick and tasty recipes, ideas and more, right to your inbox.
| PRIVACY | TERMS | ACCESSIBILITY
