One-Pan Creamy Parmesan Chicken (Print-Friendly Version)
Tender chicken and Parmesan rice blend in one skillet for a creamy, hearty one-pan dinner.
# What You’ll Need to Make This:
01 -
4 boneless, skinless chicken breasts
02 -
1 cup (200 g) long-grain white rice
03 -
2 cups (480 ml) chicken broth
04 -
1 cup (240 ml) heavy cream
05 -
1 cup (80 g) grated Parmesan cheese
06 -
1 small onion, finely chopped
07 -
3 cloves garlic, minced
08 -
2 tablespoons (30 ml) olive oil
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
Fresh parsley, chopped, for garnish
# How to Prepare:
01 -
Season chicken breasts evenly with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Sear chicken on both sides until golden brown, about 3–4 minutes per side. Transfer chicken to a plate and set aside.
02 -
Reduce heat to medium. Add chopped onion and minced garlic to the same skillet. Sauté until onion is translucent and fragrant, approximately 2–3 minutes.
03 -
Add long-grain white rice to the skillet. Stir continuously and toast for 2–3 minutes until slightly golden.
04 -
Pour chicken broth and heavy cream into the skillet. Stir thoroughly and bring the mixture to a gentle simmer.
05 -
Return seared chicken breasts to the skillet, nestling them into the rice mixture. Cover the pan securely and reduce heat to low. Simmer for 20–25 minutes until the rice is tender and the chicken is completely cooked through.
06 -
Remove lid and stir grated Parmesan cheese into the rice until fully melted and the sauce is creamy. Taste and adjust salt and pepper if needed.
07 -
Garnish with freshly chopped parsley before serving hot.
# Extra Tips:
01 -
For even rice texture, ensure the skillet is tightly covered during simmering to retain steam.
02 -
Occasionally stir the rice gently to prevent sticking to the bottom of the pan.
03 -
Verify chicken doneness with a meat thermometer; internal temperature should reach 74°C (165°F).