One Pan Creamy Parmesan Chicken And Rice Recipe is my go-to comfort meal when I want something hearty but fuss-free. I’ve always been drawn to dishes that combine protein and starch in one pan—less cleanup, more flavor piled onto your plate. This recipe nails it with juicy chicken breasts bathed in a creamy Parmesan sauce, nestled atop tender, fluffy rice. Trust me, nothing feels cozier on a busy weeknight.
What makes this recipe special is how the Parmesan seeps into every grain of rice while the chicken stays tender and juicy. I’m excited to share the step-by-step instructions and my personal tips to help you master this dish effortlessly. You’ll find all the ingredients easy to get, and the method straightforward enough for any home cook.
Ingredients List
Having clear and precise ingredient measurements absolutely helps this dish come together perfectly. Here’s what you’ll need:
- 4 boneless, skinless chicken breasts (about 6 ounces each, patted dry)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup long-grain white rice (rinsed under cold water until water runs clear to remove excess starch)
- 2 ½ cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese (do not use pre-grated)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- Fresh parsley, chopped (for garnish, about 2 tablespoons)
One Pan Creamy Parmesan Chicken And Rice Recipe
One Pan Creamy Parmesan Chicken And Rice Recipe ready in 30 minutes to comfort your soul and satisfy your hunger fast and easy
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Cuisine: American
Ingredients
- 4 boneless, skinless chicken breasts (about 6 ounces each, patted dry)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup long-grain white rice (rinsed under cold water until water runs clear to remove excess starch)
- 2 ½ cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese (do not use pre-grated)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- Fresh parsley, chopped (for garnish, about 2 tablespoons)
Instructions
- Pat the chicken breasts dry and season both sides with salt, pepper, and half of the Italian seasoning.
- Heat olive oil in a large deep skillet or sauté pan over medium-high heat until shimmering.
- Add chicken breasts and cook without moving for 4-5 minutes until golden-brown crust forms. Flip and brown the other side for 3 minutes. Remove and set aside.
- Reduce heat to medium, add minced garlic to the same pan, and stir quickly for 30 seconds until fragrant.
- Add rinsed rice to the pan, stirring to coat every grain with the garlic oil. Toast lightly for 2 minutes, stirring occasionally.
- Pour in chicken broth and heavy cream, add remaining Italian seasoning, and bring to a simmer. Stir in ¾ cup Parmesan cheese to melt into the sauce.
- Nestle browned chicken breasts on top of the rice mixture. Cover tightly with a lid, reduce heat to low, and cook for 20-25 minutes until rice is tender and chicken reaches 165°F (74°C).
- Remove lid and sprinkle the remaining ¼ cup Parmesan cheese over the dish. Let sit uncovered for 3-5 minutes to thicken and become extra creamy.
- Garnish with chopped fresh parsley and serve.
Notes
One Pan Creamy Parmesan Chicken And Rice is a hearty, fuss-free comfort meal featuring juicy chicken breasts in a creamy Parmesan sauce atop tender rice. This dish combines protein and starch in one pan for minimal cleanup and a rich, cheesy flavor perfect for cozy weeknight dinners.
How to Prepare Instructions
This is where the magic happens. I’ve broken down the steps to keep everything crystal clear so you won’t get lost along the way.
- Start by prepping your chicken: Pat the chicken breasts dry and season both sides with salt, pepper, and half of the Italian seasoning. This helps build flavor right from the start.
- Heat the oil: In a large deep skillet or sauté pan (preferably with a lid), warm olive oil over medium-high heat until shimmering, but not smoking.
- Sear the chicken: Add the breasts and cook without moving for about 4-5 minutes until they develop a golden-brown crust. Flip and brown the other side for 3 minutes just to seal in juices. Remove chicken and set aside. Don’t worry if they’re not fully cooked yet; that will happen with the rice.
- Sauté garlic: In the same pan, reduce heat to medium, add minced garlic, and stir quickly for 30 seconds just until fragrant. Be careful—burnt garlic tastes bitter.
- Cook the rice: Add rinsed rice to the pan, stirring to coat every grain with the garlicky oil. Let it toast lightly for about 2 minutes, stirring occasionally to keep from sticking.
- Add liquids and cheese: Pour in chicken broth and heavy cream, add the remaining Italian seasoning, and bring to a simmer. Stir in ¾ cup of the Parmesan cheese now to melt into the sauce.
- Return chicken to the pan: Nestle the browned chicken breasts on top of the rice mixture. Cover the pan tightly with a lid and reduce heat to low. Let it cook gently for 20-25 minutes until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Finish with more cheese: Remove lid, sprinkle the remaining ¼ cup Parmesan over the dish, and let it sit uncovered for 3-5 minutes to thicken up and make it extra creamy.
- Garnish and serve: Sprinkle chopped fresh parsley over everything for a pop of color and fresh flavor.
Careful when removing the lid—steam comes up fast! I like to test the rice toward the end of cooking. If it’s not quite tender, give it a few more minutes, but keep the heat low to avoid burning.
Why You’ll Love This One Pan Creamy Parmesan Chicken And Rice Recipe
- All-in-one dish with minimal cleanup
- Rich, creamy texture with cheesy depth thanks to fresh Parmesan
- Juicy chicken breasts instead of dry or overcooked meat
- Perfect blend of flavors that kids and adults love alike
- Room for customization with herbs and spices to suit your taste
- Great for weeknight dinners or a cozy meal any day
Tips for Success With One Pan Creamy Parmesan Chicken And Rice
- Use fresh Parmesan cheese for the best melt and flavor—pre-grated often contains anti-clumping agents that stop it from melting smoothly.
- Don’t rush browning the chicken. The golden crust ups the flavor and seals in juices.
- Rinse rice thoroughly. It’ll prevent the dish from turning gluey.
- Keep heat low during simmering to avoid burning the creamy rice mixture.
- Let the dish rest covered for a few minutes after cooking to let flavors meld perfectly.
Ingredient Notes and Substitutions
Not all ingredients are set in stone. Here’s a quick guide in case you want to swap or tweak:
- Chicken: Thin-sliced chicken breasts or boneless thighs also work. Just adjust cooking time since thinner pieces cook faster.
- Rice: Long-grain white rice is best here for fluffiness. Avoid instant or quick-cook rice; it won’t absorb liquid the same way.
- Cream: You can use half-and-half instead of heavy cream for a lighter version, but the dish won’t be quite as rich.
- Italian seasoning: If you don’t have this blend, combine dried oregano, basil, and thyme.
- Parmesan cheese: Freshly grated is key. Pecorino Romano can be substituted if you want a tangier bite.
FAQ
Can I use brown rice in this One Pan Creamy Parmesan Chicken And Rice recipe?
Brown rice has a firmer texture and takes longer to cook. If you want to swap it, you’ll need to increase the cooking time and liquid. I recommend cooking brown rice separately or looking for a recipe designed specifically for it to avoid undercooked rice or burnt sauce.
How do I store leftovers and reheat without drying out the chicken?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of broth or cream to the pan and warm gently on the stove over low heat, covering it to keep moisture in. Microwave works too but add a little liquid and cover with a microwave plate to trap steam.
Can I make this recipe dairy-free or gluten-free?
For dairy-free, swap heavy cream with full-fat coconut milk and use a dairy-free cheese alternative or skip the cheese altogether. For gluten-free, verify that your chicken broth is gluten-free, as some brands add wheat-based thickeners. The rest of the ingredients are naturally gluten-free.
Is it possible to freeze this One Pan Creamy Parmesan Chicken And Rice?
You can freeze cooked leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating slowly on the stove with added broth or cream to restore creaminess.
