This One-Pan Creamy Parmesan Chicken & Rice is a tasty treat! Juicy chicken and fluffy rice cook together in a rich, cheesy sauce that makes dinner easy and delicious.
I love that everything cooks in one pan, which means less washing up—yay! Just toss it all in, and while it simmers, you can kick back and relax. Dinner goals, right? 😄
Ingredients & Substitutions
Chicken Thighs: Boneless, skinless thighs are great for staying juicy. If you don’t have thighs, chicken breasts work too, but watch the cooking time as they can dry out faster.
Olive Oil: It adds flavor, but you can use any cooking oil, like avocado or canola oil, if preferred.
Rice: Long-grain white rice is a perfect match here. If you’re looking for something healthier, you can swap it out for brown rice. Just remember that it will need extra cooking time and more liquid.
Heavy Cream: For a lighter option, you can use half-and-half or whole milk, but the sauce won’t be as rich. Cream cheese can also be used for thickness; just melt it down into the sauce.
Parmesan Cheese: Grated Parmesan elevates the dish, but you can substitute with Pecorino Romano or even a dairy-free cheese for a lactose-free version.
Garlic: Fresh is best, but if you’re out, garlic powder can work too. Use 1/4 teaspoon for each clove.
How Do You Make Perfectly Cooked Rice in One Pan?
Losing control of rice cooking is a common struggle. Here’s how to get it just right: keep an eye on the liquid ratios and cooking time. This recipe is a one-pan dish, so it’s important to let the rice absorb the liquid properly.
- After you add the chicken broth and cream to the rice, bring it to a gentle simmer. This helps the rice cook evenly.
- Cover the skillet tightly to keep steam in. This is crucial for the rice to soften and absorb the sauce.
- Let it sit for the last 5 minutes after cooking. This extra time gives the rice a chance to fluff up nicely.
How to Make One-Pan Creamy Parmesan Chicken & Rice
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Rice Mixture:
- 1 cup long-grain white rice
- 2 1/2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and roughly 30-35 minutes to cook, making it perfect for a wholesome meal in under an hour. You’ll spend a little time browning the chicken, toasting the rice, and then let everything simmer together in one pan. It’s super easy and minimizes cleanup!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by heating the olive oil in a large skillet or saucepan over medium-high heat. While the oil heats, season your chicken thighs with salt and pepper on both sides. Once the oil is hot, add the chicken to the skillet. Cook for about 5-7 minutes, turning until they are nicely browned and cooked through. When done, remove the chicken from the skillet and set it aside on a plate.
2. Sauté the Garlic:
Using the same skillet (no need to clean it yet!), add your minced garlic. Sauté it for about 1 minute until it becomes fragrant and golden. This will give a delicious flavor to your rice.
3. Toast the Rice:
Now it’s time to add the rice. Dump it into the skillet and stir it around to coat it with the garlic and oil. Cook the rice for 1-2 minutes, just enough to give it a slight toast. This adds extra flavor, so don’t skip this step!
4. Mix in the Liquids:
Pour in the chicken broth and heavy cream into the skillet with the rice. Add the onion powder and Italian seasoning, then stir everything together to combine. Bring the mixture to a gentle simmer—this is where the magic begins!
5. Return the Chicken:
Once simmering, carefully place the cooked chicken thighs back into the skillet on top of the rice mixture. Sprinkle the grated Parmesan cheese generously over the chicken to melt into the dish.
6. Cover and Cook:
Cover the skillet with a lid and lower the heat to low. Let it cook for about 20-25 minutes. This allows the rice to absorb all the tasty flavors and become tender.
7. Final Touches:
When the time is up, take the skillet off the heat, leaving it covered for an additional 5 minutes. This step helps everything settle beautifully. Fluff the rice gently with a fork, add some chopped parsley for a fresh touch, and you’re ready to serve your delicious one-pan meal!
Can I Use Brown Rice Instead of White Rice?
Yes, but keep in mind that brown rice takes longer to cook than white rice. Adjust the chicken broth to 3 cups and extend the cooking time to about 35-40 minutes until the rice is tender and all the liquid has been absorbed.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or a mixture of milk and Greek yogurt. To avoid curdling, be sure to add the yogurt off the heat after the dish is cooked or when it’s not boiling.
How to Store Leftovers
Allow any leftovers to cool and then store them in an airtight container in the fridge for up to 3 days. For best results when reheating, add a splash of chicken broth or water to keep the rice moist.
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! You can substitute chicken breasts for thighs. Just be sure to cook them until they reach an internal temperature of 165°F, as they can dry out more easily than thighs. Consider reducing the cooking time slightly for best results.
