Description

This One-Pan Creamy Parmesan Chicken and Rice is a comforting, hassle-free meal combining tender bite-sized chicken pieces with creamy Parmesan-infused rice. Cooked all in one skillet, the dish features sautéed onions and garlic, aromatic herbs, and a rich, creamy sauce created with chicken broth, heavy cream, and Parmesan cheese. It’s perfect for a family dinner that comes together quickly and requires minimal cleanup.

Ingredients

Scale

Chicken and Aromatics

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 Liquids

1 cup long-grain white rice
2 cups chicken broth
1 cup heavy cream

Seasonings and Cheese

1 cup grated Parmesan cheese
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste

For Garnish

Fresh parsley, chopped (optional)

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Instructions

Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Cook the Chicken: Add the bite-sized chicken pieces to the skillet. Season with salt and pepper. Cook until the chicken is lightly browned on all sides, approximately 5-6 minutes.
Add the Rice: Stir in the uncooked long-grain white rice, mixing thoroughly to combine with the chicken and sautéed onions.
Pour Liquids and Season: Pour in the chicken broth and heavy cream. Add the dried thyme and dried parsley, stirring everything together to distribute evenly.
Simmer the Rice and Chicken: Bring the mixture up to a gentle boil. Then reduce to low heat, cover the skillet, and let it simmer for 18-20 minutes, or until the rice is tender and most of the liquid has been absorbed.
Incorporate Parmesan: Remove the skillet from heat. Stir in the grated Parmesan cheese until fully melted and incorporated into the creamy mixture.
Adjust Seasonings and Serve: Taste and adjust salt and pepper as needed. Garnish with freshly chopped parsley if desired, then serve warm.

Notes

Use bite-sized pieces of chicken to ensure even cooking and quick browning.
Do not lift the lid while simmering to allow the rice to cook properly.
For a lighter version, substitute heavy cream with half-and-half or whole milk, but the consistency will be less creamy.
Fresh herbs can be used in place of dried thyme and parsley for a brighter flavor.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of broth or cream.