One-Pan Creamy Parmesan Chicken & Rice
Enjoy a quick and flavorful dinner with this one-pan meal featuring tender chicken and creamy Parmesan rice. Perfect for busy weeknights, this recipe comes together in just one skillet for minimal cleanup!
Servings: 4
Calories: 550kcal
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 small onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Prepare the Chicken: Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and brown on both sides until golden. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the chopped onion and minced garlic. Sauté until fragrant and translucent, about 2-3 minutes.
- Toast the Rice: Add the rice to the skillet and toast for 2-3 minutes, stirring frequently to coat it with the oil and aromatics.
- Combine Ingredients: Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
- Cook Chicken and Rice: Return the chicken breasts to the skillet. Cover the skillet tightly with a lid, reduce the heat to low, and simmer for 20-25 minutes, or until the rice is tender and the chicken is fully cooked.
- Finish with Parmesan: Stir in the grated Parmesan cheese until melted and the sauce is creamy. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Garnish with freshly chopped parsley and serve immediately.
Notes
Ensure the skillet is tightly covered during cooking to help the rice cook evenly.
Stir the rice occasionally to prevent it from sticking to the bottom of the pan.
Use a meat thermometer to confirm the chicken reaches an internal temperature of 165°F (74°C).
For extra flavor, add a pinch of red pepper flakes or a squeeze of lemon juice before serving.