One-Pan Creamy Parmesan Chicken

This creamy one-pan chicken and rice makes hectic evenings so much easier with just one skillet to wash and a comforting meal ready in under an hour. Rich Parmesan and tender rice soak up chicken juices for cozy flavors that get rave reviews at my weeknight table.

I still remember the first time I made this with my kids peeking in the pan the aroma alone convinced them to try something new and now it is a regular on our table

Ingredients

• Boneless skinless chicken breasts: choose pieces that are similar in size for even cooking and opt for organic chicken if possible
• White long-grain rice: gives you fluffy grains that do not get mushy I like to use freshly bought rice for the best texture
• Chicken broth: brings richness and depth buy low-sodium broth so you control the seasoning
• Heavy cream: adds silkiness and body look for fresh cream without additives for pure flavor
• Parmesan cheese: freshly grated melts best and offers a nutty sharp flavor aged varieties pack the most punch
• Onion: sweetens the dish and gives aroma yellow or white onions work equally well
• Garlic: adds a savory boost to every bite choose firm cloves with no green sprout for the best taste
• Olive oil: helps brown the chicken and adds richness extra virgin gives lovely flavor
• Salt and pepper: highlight all the flavors use kosher salt and fresh-cracked pepper if possible
• Fresh parsley: gives a pop of color and fresh taste grab a bright bunch with no wilting leaves

Step-by-Step Instructions

Prepare the Chicken:

Season the chicken breasts generously with salt and pepper pressing the seasoning lightly into the meat Heat olive oil in a large skillet over medium-high until it shimmers Lay the chicken breasts in the hot oil and let them sear undisturbed for about four minutes Flip and brown the second side for another three to four minutes so both sides are golden Use tongs to transfer the chicken out of the pan and let it rest on a plate

Sauté Aromatics:

Immediately add the finely chopped onion and minced garlic to the same pan Turn heat to medium and stir constantly scraping up any flavorful browned bits Sauté for about three minutes until the onions turn translucent and the garlic smells fragrant

Toast the Rice:

Pour in your cup of long-grain rice and stir it into the aromatics Let the rice toast for two or three minutes stirring frequently until the grains become slightly opaque and a bit nutty smelling This step helps build deeper flavor and keeps the grains fluffy

Combine Ingredients:

Pour in the chicken broth and heavy cream stirring very well to loosen any bits stuck to the bottom of the pan Make sure everything is combined into a smooth mixture then bring it just to a gentle simmer

Cook Chicken and Rice:

Nestle the browned chicken breasts back into the skillet pushing them down into the rice and liquid Cover the pan tightly with a lid and turn the heat to low Let everything cook undisturbed for about twenty to twenty five minutes The rice will absorb the creamy liquid and the chicken will finish cooking

Finish with Parmesan:

After cooking carefully remove the lid and check that the rice is tender and the chicken is cooked through to at least 165 degrees Fahrenheit Sprinkle in the grated Parmesan and gently stir until it melts into the rice mixture for extra creaminess

Serve:

Taste and add more salt or pepper if you wish Spoon the creamy rice and chicken onto plates and finish each serving with a sprinkle of fresh chopped parsley

Pin

Creamy rice dishes always transport me straight back to my grandmother’s kitchen but the modern touch of Parmesan is a personal favorite It adds that punchy flavor everyone asks about and melts so perfectly into the sauce

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days The rice will continue to absorb flavors and stay creamy When reheating splash in a little extra chicken broth to loosen the sauce and prevent it from drying out This dish also freezes surprisingly well if you portion it out in advance

Ingredient Substitutions

You can easily use boneless chicken thighs instead of breasts for more richness If you do not have heavy cream half and half works though it is less creamy Try swapping out the Parmesan for Pecorino Romano if that is what you have on hand It will give a sharper finish

Serving Suggestions

This dish works beautifully as a main course by itself Sometimes I serve it with a bright crisp green salad or a side of roasted vegetables When guests visit I like to pass extra grated Parmesan at the table and maybe some crusty bread for soaking up every last bit of creamy rice

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Cultural Context

Creamy chicken and rice dishes have roots in comfort food traditions all around the world Versions of this show up from Italian risottos to Southern smothered chicken My family version keeps things simple and lets the Parmesan shine but you can make it your own with extra herbs or greens stirred in at the end

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work well and stay juicy, just adjust cooking time as needed.

→ What type of rice is best?

Long-grain white rice ensures fluffy texture, but you can substitute with jasmine or basmati if preferred.

→ Can I add vegetables to this dish?

Absolutely! Peas, spinach, or broccoli florets can be stirred in during the last few minutes of cooking.

→ How do I prevent the rice from sticking?

Keep the pan covered tightly and stir occasionally to keep rice from sticking to the bottom of the skillet.

→ What is the best way to reheat leftovers?

Reheat gently on the stove or in the microwave with a splash of broth or cream to maintain creaminess.