Creamy Parmesan One-Pot Chicken and Rice a comforting and creamy one-pot meal featuring tender chicken, flavorful rice, and a rich parmesan sauce. This dish is perfect for a quick and satisfying weeknight dinner, with minimal cleanup required.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
1 small onion, diced
3 cloves garlic, minced
1 cup uncooked long-grain white rice
2 cups low-sodium chicken broth
1 cup whole milk (or heavy cream for extra creaminess)
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
½ cup grated Parmesan cheese
½ cup frozen peas (optional)
2 tablespoons unsalted butter
Fresh parsley for garnish (optional)
Directions
Heat olive oil in a large skillet or pot over medium heat. Add the chicken and cook until golden brown, about 5-6 minutes. Remove from the pan and set aside.
In the same pan, sauté the diced onion for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the uncooked rice, chicken broth, milk, Italian seasoning, salt, and black pepper. Bring to a simmer.
Return the cooked chicken to the pan, cover, and let simmer on low heat for 18-20 minutes, or until the rice is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
Once the rice is cooked, stir in the Parmesan cheese, peas (if using), and butter until everything is well combined and creamy.
Remove from heat and let sit for 5 minutes. Garnish with fresh parsley before serving.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Calories: 420 kcal per serving
Variations
Make it extra creamy – I use heavy cream instead of milk for a richer texture.
Add veggies – Peas are great, but I sometimes throw in spinach, mushrooms, or bell peppers for more flavor.
Spice it up – A pinch of red pepper flakes or paprika gives it a subtle heat.
Use a different protein – Chicken thighs work well, or I swap in shrimp or turkey.
Cheese swap – If I don’t have Parmesan, I use cheddar or mozzarella for a different cheesy twist.
Storage/Reheating
Refrigeration: I store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: I freeze portions in a sealed container for up to 2 months, but I add a splash of broth or milk when reheating to keep it creamy.
Reheating: I warm it up in a pan over low heat with a little extra liquid or in the microwave in 30-second intervals, stirring between each.
FAQs
How do I prevent the rice from sticking to the pan?
I stir occasionally while cooking and make sure to keep the heat low. A good non-stick pan also helps.
Can I use brown rice instead of white rice?
Yes, but I increase the cooking time to about 35-40 minutes and add extra broth as needed.
What can I serve with this dish?
It’s a complete meal on its own, but I like to serve it with a side salad or roasted vegetables for extra greens.
Can I make this dairy-free?
Yes! I use unsweetened almond milk and a dairy-free Parmesan substitute for a similar creamy texture.
Is this recipe kid-friendly?
Absolutely! The creamy texture and mild flavors make it a hit with kids. If they don’t like peas, I leave them out or swap them with corn.
Conclusion
This Creamy Parmesan One-Pot Chicken and Rice is a go-to meal when I need something easy, delicious, and comforting. With minimal effort and a single pot to clean, it’s a weeknight favorite that always delivers rich flavors and a satisfying texture. Whether I stick to the recipe or experiment with variations, it never disappoints.
Recipe:
Creamy Parmesan One-Pot Chicken and Rice
- Total Time: 35 minutes
- Yield: 4 servings
Description
This Creamy Parmesan One-Pot Chicken and Rice is a comforting, easy, and delicious meal featuring tender chicken, flavorful rice, and a rich, cheesy Parmesan sauce. Made in just one pot, it’s perfect for a quick weeknight dinner with minimal cleanup.
Ingredients
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
1 small onion, diced
3 cloves garlic, minced
1 cup uncooked long-grain white rice
2 cups low-sodium chicken broth
1 cup whole milk (or heavy cream for extra creaminess)
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
½ cup grated Parmesan cheese
½ cup frozen peas (optional)
2 tablespoons unsalted butter
Fresh parsley for garnish (optional)
Instructions
- Sear the Chicken – Heat olive oil in a large skillet or pot over medium heat. Add diced chicken and cook until golden brown (5-6 minutes). Remove from the pan and set aside.
- Sauté Aromatics – In the same pan, add diced onion and cook for 2-3 minutes until softened. Stir in minced garlic and cook for another 30 seconds.
- Cook the Rice – Add uncooked rice, chicken broth, milk, Italian seasoning, salt, and black pepper. Bring to a simmer.
- Simmer – Return the cooked chicken to the pan, cover, and simmer on low heat for 18-20 minutes, stirring occasionally, until the rice is tender and most of the liquid is absorbed.
- Make it Creamy – Stir in Parmesan cheese, peas (if using), and butter. Mix well until creamy.
- Rest & Serve – Remove from heat and let sit for 5 minutes. Garnish with fresh parsley and serve warm.
Notes
Extra Creamy Option – Use heavy cream instead of milk for a richer texture.
Vegetable Additions – Add spinach, mushrooms, or bell peppers for extra nutrients.
Spicy Twist – A pinch of red pepper flakes or paprika adds a little heat.
Protein Swap – Substitute chicken with shrimp, turkey, or even tofu for variety.
Cheese Variations – Try cheddar or mozzarella if Parmesan isn’t available.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-Pot, Stovetop
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 4 servings
- Calories: ~420 kcal per serving
