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One Pan Creamy Parmesan Chicken and Rice Recipe
Ash Tyrrell

One Pan Creamy Parmesan Chicken and Rice Recipe

Sometimes, I stumble upon a recipe so simple and delicious that I want to shout about it, and this one-pan creamy Parmesan chicken and rice might just be perfection.
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Prep Time 5 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • Chicken breasts 4 medium-sized: Boneless and skinless, they cook quickly and evenly. Pat them dry for a better sear.
  • Olive oil 2 tablespoons: Perfect for browning the chicken and enhancing flavors.
  • Garlic cloves 4, finely minced: Fresh garlic makes all the difference. Avoid garlic powder here!
  • Chicken broth 3 cups: It helps cook the rice and infuses the dish with extra flavor.
  • Rice 1 ½ cups, uncooked: Use long-grain white rice for a tender, fluffy result. Short grains may turn mushy.
  • Parmesan cheese 1 cup, grated: Always grate your Parmesan fresh for the best flavor and creaminess.
  • Heavy cream ½ cup: This gives the dish its signature creamy texture.
  • Italian seasoning 1 teaspoon: A blend of herbs enhances the Italian vibe of this dish. Customize by adding thyme or rosemary.
  • Salt and pepper to taste: Adjust seasoning in stages to ensure balanced flavors.
  • Parsley for garnish: Adds a pop of color and freshness right before serving.

Method
 

  1. First, heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, and half of the Italian seasoning. Once the oil is shimmering, place the chicken in the skillet and cook for about 4-5 minutes on each side until golden brown. This step locks in flavors and creates a delicious crust. Remove the chicken and set it aside.
  2. Using the same skillet, lower the heat slightly and add the minced garlic. Cook for about 30 seconds, just until fragrant, while stirring continuously to prevent burning.
  3. Pour in the chicken broth and deglaze the pan, scraping off any browned bits. Stir in the rice, remaining Italian seasoning, and some fresh black pepper. Cover the pan and bring the liquid to a gentle simmer. Cook for 15-18 minutes, or until the rice is tender and the liquid has mostly absorbed.
  4. Stir in the heavy cream and grated Parmesan cheese. This is where the dish becomes irresistibly creamy! Mix everything gently to ensure the cheese melts evenly, creating a luscious sauce.
  5. Return the seared chicken breasts to the skillet. Spoon some sauce over them to help them soak in the creamy flavors. Cover the pan again and cook for another 3-4 minutes, allowing the chicken to heat through.
  6. Once done, sprinkle freshly chopped parsley over the dish for garnish. Serve warm and enjoy!

Notes

  • Don’t rush browning the chicken; a good sear adds so much flavor.
  • Use fresh, high-quality Parmesan cheese for a creamier and nuttier taste.
  • Avoid lifting the lid while cooking the rice. Trapped steam cooks it evenly.
  • Add a splash of lemon juice at the end if you want a hint of brightness.
  • If you find the dish too thick, loosen it up with a little extra chicken broth.