Description
This one-pan creamy Parmesan chicken and rice recipe offers a comforting and flavorful meal with tender chicken pieces cooked alongside creamy, cheesy rice all in a single skillet. It’s an easy-to-make, hearty dish perfect for weeknight dinners with minimal cleanup.
Ingredients
Scale
Chicken and Vegetables
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
Rice and Sauce
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes. Stir in minced garlic and cook for another minute until fragrant to build the base flavors.
- Cook Chicken: Add the chicken pieces to the skillet, season with salt and pepper, and cook until they are lightly browned on all sides, approximately 5-6 minutes, ensuring they start to develop color and flavor.
- Add Rice: Stir in the uncooked long-grain white rice, mixing thoroughly so that the rice is evenly combined with the chicken and onions for uniform cooking.
- Add Liquids and Herbs: Pour in the chicken broth and heavy cream. Add dried thyme and dried parsley to season the mixture. Stir everything together to incorporate the ingredients evenly.
- Simmer: Bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for 18-20 minutes, or until the rice is tender and has absorbed most of the liquid.
- Incorporate Cheese: Remove the skillet from heat and immediately stir in the grated Parmesan cheese until it melts fully and blends into the creamy mixture, creating a rich sauce.
- Adjust Seasoning: Taste the dish and add additional salt and pepper as needed to enhance the flavors to your preference.
- Garnish and Serve: Garnish with freshly chopped parsley if desired, adding a fresh, herby finish before serving.
Notes
- Use long-grain white rice for the best texture; other rice types may require adjustments in liquid and cooking time.
- For a lighter dish, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- Ensure the skillet has a tight-fitting lid to properly simmer the rice and chicken without drying out.
- Leftovers keep well refrigerated for up to 3 days; reheat gently to maintain creaminess.
- Adding vegetables like peas or spinach during the simmer step can boost nutrition and color.
