One-Pan Creamy Parmesan Chicken & Rice is a comforting and simple dish that brings together tender chicken breasts and creamy, Parmesan-infused rice, all cooked in a single pan. It’s not just delicious, but also quick and easy to prepare, making it perfect for busy weeknights when I want something both satisfying and effortless. Plus, with minimal cleanup, it’s an ideal go-to meal!
Why You’ll Love This Recipe
I love how this recipe brings together the perfect combination of savory flavors from the chicken, the richness of Parmesan, and the comforting texture of creamy rice. The best part? Everything cooks together in one pan, which saves me time and effort on cleanup. The chicken turns out perfectly tender, and the rice absorbs all the delicious flavors from the broth, cream, and Parmesan cheese. It’s truly a meal that hits the spot, offering a delightful balance of creamy, savory, and comforting elements.
Ingredients
4 boneless, skinless chicken breasts
1 cup long-grain white rice
2 cups chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 small onion, finely chopped
3 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
First, I season the chicken breasts with salt and pepper. In a large skillet, I heat the olive oil over medium-high heat. Once the oil is hot, I add the chicken and cook until browned on both sides, about 5-6 minutes. Afterward, I remove the chicken from the skillet and set it aside.
In the same skillet, I toss in the chopped onion and garlic, sautéing them until fragrant and translucent, about 3-4 minutes.
Then, I add the rice to the skillet, stirring it for 2-3 minutes to toast it lightly.
Next, I pour in the chicken broth and heavy cream, giving it a good stir to combine. I bring everything to a simmer.
Now, I return the chicken to the skillet, cover it tightly, and reduce the heat to low. I let it simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
Once everything is cooked, I stir in the grated Parmesan cheese until it melts into a creamy sauce. I adjust the seasoning with more salt and pepper if needed.
Finally, I garnish the dish with freshly chopped parsley before serving.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Variations
I love this dish as is, but there are some easy ways to switch it up based on what I have on hand:
Vegetables: I can add some sautéed spinach, mushrooms, or peas to make the dish even more hearty and colorful.
Cheese: If I’m in the mood for a different flavor, I might try swapping the Parmesan for another cheese like mozzarella or Gouda.
Spices: For an extra kick, I could sprinkle in some red pepper flakes or add a pinch of paprika.
Chicken Thighs: I can substitute the chicken breasts for chicken thighs for a juicier, more flavorful option.
Storage/Reheating
This dish stores well in the refrigerator for up to 3 days in an airtight container. To reheat, I just warm it up in the microwave or in a skillet over low heat. I might add a splash of chicken broth or cream to refresh the creamy texture if needed.
FAQs
Can I use brown rice instead of white rice?
I recommend using long-grain white rice for this recipe as it cooks faster and absorbs the creamy sauce well. If I want to use brown rice, I’ll need to adjust the cooking time and may need to add extra liquid.
Can I make this dish ahead of time?
Yes! I can prepare the dish a day ahead and store it in the fridge. When ready to serve, I’ll simply reheat it, and it should still be just as creamy and flavorful.
Can I use frozen chicken breasts?
If I use frozen chicken breasts, I’ll need to make sure they are fully thawed before cooking them. Otherwise, the chicken may not cook evenly, and it will take longer.
Can I substitute the heavy cream with a lighter option?
If I’m looking for a lighter version, I can try substituting the heavy cream with half-and-half or even milk, although it won’t be as rich and creamy.
How do I know when the chicken is fully cooked?
I check that the chicken is cooked through by using a meat thermometer. The internal temperature should reach 165°F (75°C) for safety. Alternatively, I can cut into the thickest part of the chicken to ensure it’s no longer pink.
Conclusion
One-Pan Creamy Parmesan Chicken & Rice is the perfect combination of ease and indulgence. With a handful of ingredients, minimal prep, and just one pan to clean, this recipe is my go-to for a satisfying dinner. The creamy, cheesy rice pairs perfectly with tender chicken, and the best part is that it’s ready in just 40 minutes. It’s simple, comforting, and always a hit in my home.
Recipe:
One-Pan Creamy Parmesan Chicken & Rice
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
One-Pan Creamy Parmesan Chicken & Rice is a quick and easy weeknight dinner that combines tender chicken breasts, creamy Parmesan-infused rice, and savory seasonings. With minimal prep and just one pan, this dish is perfect for busy evenings, offering a rich and comforting meal that's full of flavor.
Ingredients
4 boneless, skinless chicken breasts
1 cup long-grain white rice
2 cups chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 small onion, finely chopped
3 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until browned on both sides (about 5-6 minutes). Remove the chicken from the skillet and set aside.
- In the same skillet, sauté the onion and garlic until fragrant and translucent (3-4 minutes).
- Add the rice and stir for 2-3 minutes to lightly toast it.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer.
- Return the chicken breasts to the skillet, cover tightly, and reduce the heat to low. Let it simmer for 20-25 minutes, until the rice is tender and the chicken is cooked through.
- Stir in the grated Parmesan cheese until melted into a creamy sauce. Adjust seasoning with salt and pepper to taste.
- Garnish with freshly chopped parsley before serving.
Notes
For a lighter version, substitute the heavy cream with half-and-half or milk.
You can add sautéed vegetables like spinach, mushrooms, or peas for extra color and nutrition.
If you prefer a different cheese, try substituting Parmesan with mozzarella or Gouda.
This recipe can easily be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 520 kcal
