1. Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs are a great alternative. They tend to be juicier and provide a richer flavor compared to chicken breasts.

2. Can I make this recipe dairy-free?

To make it dairy-free, substitute the heavy cream with coconut milk and replace Parmesan with a dairy-free cheese alternative.

3. How do I prevent the rice from becoming mushy?

Make sure to cover the pan tightly during simmering and follow the rice-to-liquid ratio closely. Avoid stirring too much once the liquid is added to prevent overcooking.

4. Can I add vegetables to this dish?

Yes! You can easily incorporate vegetables such as spinach, peas, bell peppers, or mushrooms for added color, flavor, and nutrition.

One-Pan Creamy Parmesan Chicken and Rice

Name: One-Pan Creamy Parmesan Chicken and Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
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)

Description

This One-Pan Creamy Parmesan Chicken and Rice is an easy, comforting meal perfect for busy weeknights. The dish combines tender chicken, creamy rice, and a rich Parmesan sauce all cooked in a single pan for simple cleanup. With minimal effort, this dish delivers big on flavor, making it a great choice for beginner cooks seeking quick and healthy meals.

Ingredients

Scale

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)

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Instructions

Prepare the Chicken: Season both sides of the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts and cook them until both sides are golden brown, about 4–5 minutes per side. Remove the chicken from the skillet and set it aside.
Sauté the Aromatics: In the same skillet, add the chopped onion and garlic. Cook for about 2-3 minutes until the onion becomes soft and translucent, and the garlic is fragrant.
Toast the Rice: Add the rice to the skillet and toast it for 2-3 minutes, stirring frequently to ensure the rice doesn’t burn. This step brings out the nutty flavor of the rice.
Combine the Ingredients: Pour in the chicken broth and heavy cream. Stir to combine the ingredients, then bring the mixture to a simmer. Let it cook for a few minutes to let the liquid reduce slightly.
Cook the Chicken and Rice: Return the browned chicken breasts to the skillet, nestling them on top of the rice mixture. Cover the skillet tightly and reduce the heat to low. Let it simmer for 20-25 minutes or until the rice is tender and the chicken has reached an internal temperature of 165°F (74°C). You can use a meat thermometer to check the chicken’s doneness.
Finish with Parmesan: Once the chicken is cooked through and the rice is soft, stir in the grated Parmesan cheese until the sauce is creamy. Taste and adjust the seasoning with more salt and pepper, if needed.
Serve: Garnish with freshly chopped parsley and serve hot. This dish pairs well with a light salad or steamed vegetables.

Notes

If you’re using brown rice, remember it will require more liquid and a longer cooking time than white rice.
For extra flavor, deglaze the pan with a splash of white wine or chicken broth after browning the chicken.
If the sauce is too thick, add more chicken broth or cream to achieve your desired consistency.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 634
Sugar: 3g
Sodium: 1094mg
Fat: 40g
Saturated Fat: 20g
Unsaturated Fat: 17g
Trans Fat: 1g
Carbohydrates: 19g
Fiber: 0g
Protein: 48g
Cholesterol: 193mg