Description
This One-Pan Creamy Parmesan Chicken & Rice is a hearty, flavorful meal perfect for a quick weeknight dinner. Tender chicken breasts are seasoned and seared before being gently cooked together with rice in a creamy Parmesan-infused broth, creating a rich, comforting dish with minimal cleanup.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
Rice and Sauce
- 1 cup long-grain rice
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Season and sear chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts evenly with garlic powder, paprika, salt, and pepper. Carefully place the chicken in the skillet and sear for 3-4 minutes on each side until they develop a golden-brown crust. Remove the chicken and set aside.
- Prepare the creamy rice mixture: In the same skillet, add the uncooked long-grain rice along with chicken broth, heavy cream, grated Parmesan cheese, and Italian seasoning. Stir the ingredients together to combine well and incorporate the flavorful browned bits from the chicken.
- Simmer chicken and rice: Nestle the seared chicken breasts back into the rice mixture in the skillet. Bring everything to a gentle simmer, then cover the skillet with a lid and reduce the heat to low. Allow the chicken and rice to cook undisturbed for 20 to 25 minutes until the chicken is cooked through and the rice is tender and fluffy.
- Finish and serve: Remove the skillet from heat and sprinkle chopped fresh parsley over the dish for a bright, fresh garnish. Serve warm and enjoy the creamy, savory flavors in every bite.
Notes
- Be sure to use a lid to cover the skillet while simmering to trap steam and properly cook the rice.
- For extra flavor, you can add minced garlic when sautéing the chicken at the start.
- If you prefer a thinner sauce, reduce the amount of heavy cream to 1/2 cup and increase chicken broth to 2 cups.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
- Use fresh Parmesan cheese rather than pre-grated for best texture and melt.
