One-Pan Creamy Parmesan Chicken (Print-Friendly Version)
Creamy Parmesan-coated chicken and rice cooked together in a single pan. Easy, flavorful, and perfect for dinner.
# What You’ll Need to Make This:
→ Main Components
01 -
4 boneless, skinless chicken breasts
02 -
2 tablespoons olive oil
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
→ Rice and Sauce
05 -
1 small onion, finely chopped
06 -
3 cloves garlic, minced
07 -
1 cup long-grain white rice
08 -
2 cups chicken broth
09 -
1 cup heavy cream
→ Finishing Touches
10 -
1 cup grated Parmesan cheese
11 -
Fresh parsley, chopped, for garnish
# How to Prepare:
01 -
Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown. Remove from the skillet and set aside.
02 -
Add finely chopped onion and minced garlic to the same skillet. Sauté over medium heat until fragrant and translucent.
03 -
Add long-grain white rice to the skillet and toast for 2 to 3 minutes, stirring constantly to prevent sticking.
04 -
Pour in chicken broth and heavy cream. Stir thoroughly and bring to a simmer.
05 -
Return the browned chicken breasts to the pan. Cover the skillet tightly and reduce heat to low. Simmer for 20 to 25 minutes until the rice is tender and the chicken is cooked through.
06 -
Stir in grated Parmesan cheese until fully melted and the sauce is creamy. Adjust seasoning with additional salt and pepper if desired.
07 -
Sprinkle chopped fresh parsley over the dish just before serving.
# Extra Tips:
01 -
Ensure the skillet is tightly covered to facilitate even rice cooking.
02 -
Stir periodically to prevent rice from adhering to the bottom of the pan.
03 -
Verify chicken doneness with a thermometer; internal temperature should reach at least 74°C.