Here’s a delicious one-pan chicken with garlic Parmesan rice recipe that’s creamy, cheesy, and full of flavor:
Ingredients (serves 4)
For the chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tsp paprika
- 1 tsp garlic powder
- 1–2 tbsp olive oil
For the rice:
- 1 cup long-grain white rice
- 2 cups chicken broth
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper, to taste
- Optional: chopped parsley for garnish
Instructions
- Prepare the chicken:
- Season chicken breasts with salt, pepper, paprika, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken 3–4 minutes per side until golden brown. Remove and set aside (it will finish cooking with the rice).
- Cook the rice:
- In the same skillet, add a little more oil if needed and sauté minced garlic for 30–60 seconds until fragrant.
- Add the rice and stir for 1–2 minutes to lightly toast it.
- Pour in chicken broth, season with salt and pepper, and bring to a simmer.
- Combine and cook:
- Nestle the seared chicken breasts on top of the rice.
- Cover the skillet, reduce heat to low, and cook 18–20 minutes until rice is tender and chicken reaches an internal temperature of 165°F (74°C).
- Add Parmesan and butter:
- Remove chicken and fluff rice with a fork.
- Stir in butter and Parmesan cheese until creamy.
- Serve:
- Place chicken on top of the rice.
- Garnish with chopped parsley and extra Parmesan if desired.
This recipe makes a creamy, cheesy rice with tender, flavorful chicken all in one pan—easy cleanup too!
If you want, I can also give you a slow cooker version where the chicken and rice cook together for an even hands-off approach.
Do you want me to do that?
