One-Pan Garlic Parmesan Chicken

One-pan garlic parmesan chicken and rice is my go-to weeknight meal when I want big flavor without piles of dishes. Juicy chicken, tender garlicky rice, and loads of parmesan all cook together in one skillet for a comfort food classic that feels special but comes together fast.

I first made this on a crazy busy Wednesday night when everyone was starving and grumpy. Since then my family begs for it every week and I love that cleanup is a breeze.

Ingredients

• Chicken tenders: These cook fast and stay juicy Look for ones with minimal added liquid for best browning
• Poultry or Cajun seasoning: Adds a punch of flavor without needing to measure a lot of spices
• Minced garlic: Freshly minced makes all the difference in taste If using pre-minced go for one packed in water not oil
• Olive oil: Helps brown the chicken and adds richness Use extra virgin if you can for best flavor
• Butter: Adds creamy texture and makes the sauce silky Choose a brand with a high butterfat content for best results
• Red pepper flakes: Just a pinch for gentle background heat Use more or less based on your preference
• Salt: Brings the other flavors together Kosher salt is ideal because it is easier to pinch and measure
• Dry white wine: Pinot Grigio works well Adds brightness and helps deglaze the pan Select something you like to drink for fullest flavor
• White rice: Long grain basmati or jasmine all work Each cooks up fluffy and absorbs the flavors beautifully
• Low sodium chicken stock: Adds depth without making things too salty Look for clear stock with a savory aroma
• Parmesan cheese: Freshly grated or shredded melts smoothly and tastes bold Choose a wedge or a high quality shredded brand
• Fresh parsley: Adds color and freshness to finish Look for leaves that are bright and perky with no dark spots

Step-by-Step Instructions

Season the Chicken:

Pat chicken tenders dry and sprinkle both sides generously with your chosen seasoning Press lightly to help the seasoning stick and let the chicken sit while you prepare other ingredients

Brown the Chicken:

Heat a large skillet over medium-high and swirl in the olive oil Arrange the tenders in a single layer without crowding Let them cook for about three minutes on one side without moving so they get a nice golden crust Flip once and cook another three minutes

Make Garlic Butter:

Lower the heat and add two tablespoons butter with one tablespoon garlic Stir and let the garlic bubble gently for about one minute scraping the tasty browned bits with a wooden spoon Coat the chicken fully in the garlic butter for extra flavor

Rest the Chicken:

Move the chicken to a plate and loosely cover with foil to keep warm Let the flavorful juices stay in the pan

Build the Pan Sauce:

Raise the pan to medium-low Add four more tablespoons butter and another spoonful of garlic Sauté for about thirty seconds until the kitchen smells amazing Pour in the wine and let it simmer and reduce for three to five minutes until slightly syrupy

Reserve Some Pan Juices:

Carefully scoop out about one third cup of the pan juices and set aside for finishing the dish later

Toast the Rice:

Turn heat to medium and stir the uncooked rice right into the skillet Let it toast for five minutes stirring frequently It is ready when the grains turn a little translucent and nutty

Simmer the Rice:

Pour in chicken stock plus salt and red pepper flakes Give it a good stir and ensure the rice is submerged Bring to a gentle boil then cover and simmer on low for twenty minutes or until the rice is tender and fluffy

Add Parmesan and Chicken:

Fluff the rice gently with a fork Stir in the parmesan so it melts in Dice or slice the chicken and nestle it back over the rice

Finish with Garlic Parsley Sauce:

Mix softened butter with remaining garlic Microwave just to warm then blend in reserved pan juices plus parsley Drizzle this sauce over the whole dish and add more parmesan on top if you like

Pin

My favorite part is always the parmesan It forms a meltingly delicious blanket over the golden rice and reminds me of sharing big family pans at my grandmother’s Sunday table Everyone would fight for the crispy edges

Storage Tips

Let leftovers cool completely before transferring to an airtight container Store in the fridge for up to three days The rice soaks up even more flavor overnight To reheat sprinkle a spoonful of water over the rice and microwave loosely covered until steaming This keeps the rice moist

Ingredient Substitutions

Boneless skinless chicken thighs work in place of tenders Just slice thin for quick cooking If you want to skip wine use extra chicken stock for a milder flavor For dairy free swap in olive oil and a sprinkle of nutritional yeast for creaminess

Serving Suggestions

This dish is a meal on its own but I love it with a crisp green salad or simple roasted broccoli on the side The flavors also work well with roasted green beans or a bright tomato salad For a cozy weeknight spread serve it family style right from the pan

Cultural Context

One pan meals have roots in European country cooking where busy cooks rely on single skillet dishes for both flavor and convenience This rice with rich garlic and parmesan echoes classic Italian comfort but with a modern easy approach

Recipe FAQs

→ Can I use a different cut of chicken?

Yes, chicken breasts or thighs also work well. Adjust cooking time as needed to ensure they are fully cooked through before removing from the pan.

→ Is it necessary to use white wine?

No, white wine lends subtle flavor, but you can substitute with extra chicken stock if you prefer to skip the wine.

→ What type of rice is best?

Basmati, jasmine, or other long grain white rice are ideal. Avoid instant or quick-cooking varieties for the right texture.

→ How can I add more vegetables?

Stir in spinach, peas, or pre-cooked vegetables when adding the chicken back, just before finishing the dish.

→ Can I prepare this ahead of time?

This meal is best enjoyed fresh, but leftovers reheat well. Store sealed in the fridge and gently reheat on the stove or in the microwave.