One-Pan Creamy Parmesan Chicken

This One-Pan Creamy Parmesan Chicken and Rice is the answer to busy weeknights when you crave comfort food but do not want a sink full of dishes. Tender chicken breasts, creamy rice, and savory Parmesan all come together in one skillet for maximum flavor and minimum work.

The first time I made this dish was for a last-minute gathering with friends. Everyone went back for seconds and I barely had any leftovers to pack away.

Ingredients

• Boneless skinless chicken breasts: provide lean protein and stay juicy when simmered with the rice
• Long-grain white rice: absorbs the creamy flavors and cooks up perfectly tender
• Chicken broth: gives savory depth and keeps the rice moist
• Heavy cream: delivers the luxurious creaminess in every bite
• Grated Parmesan cheese: is essential for saltiness and bold umami flavor Freshly grated works best for great melting
• Small onion: finely chopped boosts the savory base of the dish Sweet and aromatic onions melt right in
• Garlic cloves: minced bring fragrance and sharp flavor Chop fresh for the best results
• Olive oil: keeps the chicken golden and moist Extra virgin has the richest flavor
• Salt and pepper: season the chicken and rice to perfection Use freshly ground pepper
• Fresh parsley: chopped adds color and freshness Look for bright green leaves

Step-by-Step Instructions

Prepare the Chicken:

Season chicken breasts on both sides with salt and pepper Press the seasoning in so it sticks well In a large skillet heat olive oil over medium-high until shimmering Place the chicken in a single layer and cook undisturbed for about four minutes per side or until nicely browned Remove the chicken from the skillet and set aside but keep the pan on the heat

Sauté Aromatics:

In the same skillet with leftover oil add the finely chopped onion and minced garlic Stir and cook over medium heat until both are soft and translucent This should take about three to five minutes The aroma will let you know they are ready

Toast the Rice:

Add the raw rice directly into the skillet with the onions and garlic Stir constantly for about two to three minutes until the grains smell nutty and look slightly translucent Toasting pulls out the best flavor in the rice

Combine Ingredients:

Slowly pour in your chicken broth followed by the heavy cream Stir well so the rice lifts from the bottom and the liquid blends evenly Wait until it just starts to simmer around the edges

Cook Chicken and Rice:

Nestle the cooked chicken breasts back into the pan making sure they are partially submerged in the rice mixture Reduce the heat to low and cover the skillet with a tight lid Let everything simmer gently for twenty to twenty five minutes until the rice is fully tender and the chicken is cooked through Lift the lid to check that the moisture is not evaporating too quickly

Finish with Parmesan:

When the rice has finished cooking stir the grated Parmesan cheese into the hot liquid until fully melted and creamy Taste and adjust with additional salt and pepper if you like

Serve:

Spoon onto plates and garnish with chopped fresh parsley for a pop of color and freshness

Pin

Parmesan cheese is my secret to making this dish extra special It melts into the sauce for a nutty savory flavor that my family cannot get enough of Last holiday my niece asked for the recipe so she could make it at her college dorm

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days The creamy texture holds up well when reheated Add a splash of broth or cream before microwaving if the rice looks a bit dry

Ingredient Substitutions

Boneless chicken thighs can be used for even juicier meat Try swapping in brown rice but be aware it requires extra liquid and time For a lighter version use half and half instead of heavy cream

Serving Suggestions

Pair with a bright arugula salad or roasted green beans for a fresh counterpoint Warm dinner rolls are also a great option to mop up the creamy sauce

Cultural Context

Creamy chicken and rice dishes have roots in many cuisines This one pan method takes inspiration from comforting classics like Italian risotto and American casseroles making it both familiar and fuss free

Recipe FAQs

→ How do I keep the rice from sticking?

Stir the rice occasionally while simmering and ensure the skillet is tightly covered to help prevent sticking.

→ Can I use a different type of rice?

Long-grain white rice works best, but you can try basmati or jasmine for a slight variation in texture and flavor.

→ What’s the best way to check if chicken is cooked?

Use a meat thermometer; the internal temperature should reach 165°F (74°C).

→ Can I substitute the cream?

Half-and-half can be used for a lighter result, but the sauce may be less creamy.

→ Is fresh Parmesan necessary?

Freshly grated Parmesan melts better and provides richer flavor, but pre-grated can be used in a pinch.