One-Pan Creamy Parmesan Chicken and Rice Recipe
Looking for the ultimate comfort food that’s both easy to make and guaranteed to impress at the dinner table? One-Pan Creamy Parmesan Chicken and Rice is your answer! This dish boasts juicy, golden-brown chicken thighs nestled in a bed of velvety, cheesy rice—each spoonful is rich, satisfying, and brimming with Italian-inspired flavor. No need to juggle multiple pots and pans—everything comes together in a single skillet, making both prep and cleanup an absolute breeze. It’s a perfect weeknight solution that feels a little indulgent while still offering the wholesome comfort of home cooking.
Ingredients You’ll Need
Everything about this recipe is designed for maximum flavor with minimal fuss. Each ingredient plays a key role, whether it’s adding aroma, lending creaminess, or offering a pop of color. Here’s what you need and why each one matters:
- Boneless, skinless chicken thighs (4): These stay wonderfully juicy, soaking up all the flavors as they cook.
- Long-grain white rice (1 cup, rinsed): Rinsed rice cooks up fluffy and separate, creating the ideal base for creamy goodness.
- Chicken broth (2½ cups): Builds rich, savory depth into every grain of rice.
- Heavy cream (1 cup): Delivers that luscious, creamy texture—feel free to swap for half-and-half to lighten things up.
- Parmesan cheese (½ cup, grated): The cheesy heart of the dish; freshly grated for the best melt and tang.
- Garlic (3 cloves, minced): Packs each bite with irresistible aroma and flavor.
- Small onion (1, diced): Softened onion melts into the rice for subtle sweetness and body.
- Olive oil (2 tablespoons): For beautifully browning the chicken and adding a fruity note.
- Dried Italian seasoning (1 teaspoon): Brings warmth and herbal complexity.
- Salt (½ teaspoon): Essential for seasoning; adjust to taste.
- Black pepper (¼ teaspoon): Gives just enough gentle heat.
- Fresh spinach (1 cup, chopped, optional): Adds freshness and a lovely burst of green if you’d like a veggie boost.
- Chopped fresh parsley (for garnish): Provides brightness and a final flourish.
How to Make One-Pan Creamy Parmesan Chicken and Rice
Step 1: Brown the Chicken
Begin by heating olive oil in a large skillet over medium heat. Pat the chicken thighs dry and generously season both sides with salt, pepper, and dried Italian seasoning. Add them to the skillet and cook for 5 to 6 minutes per side. You’re looking for a lovely golden crust, but don’t worry about cooking them through at this stage—they’ll finish later. After both sides are golden, transfer the chicken to a plate and set aside.
Step 2: Sauté Aromatics
In the same skillet (no need to clean it!), add your diced onion and minced garlic. Sauté for 2 to 3 minutes until the onion is softened and everything smells amazing. All those delicious brown bits from the chicken help flavor this step—make sure to scrape them up.
Step 3: Toast the Rice
Stir in the rinsed rice and cook for about a minute. This quick toast adds a nutty depth and helps the rice hold its texture even as it soaks up the creamy sauce later.
Step 4: Simmer with Broth and Cream
Pour in the chicken broth and heavy cream, then stir well to combine. Bring everything to a simmer, then gently nestle your mostly cooked chicken thighs back into the rice mixture. Everything gets covered with a lid, and the heat goes down to low.
Step 5: Let It Cook
Allow your skillet to work its magic—let the chicken and rice cook, covered, for 20 to 25 minutes. The rice will plump up, soak in all that lovely sauce, and the chicken will finish cooking until tender and juicy. Check a couple times to ensure the rice isn’t sticking.
Step 6: Finish Creamy & Cheesy
Once the chicken is cooked through and the rice is tender, stir in your Parmesan cheese. If you’re adding spinach, this is the time—fold it in until just wilted. The cheese will melt into the sauce, making everything extra creamy and decadent.
Step 7: Garnish & Serve
Scatter chopped fresh parsley all over the top to add a pop of color and freshness. Now your One-Pan Creamy Parmesan Chicken and Rice is ready for the spotlight—dig in while it’s piping hot!
How to Serve One-Pan Creamy Parmesan Chicken and Rice
Garnishes
Brighten things up with a liberal sprinkle of chopped fresh parsley or even a dusting of extra Parmesan for a nutty, salty hit. A few cracks of black pepper or a squeeze of fresh lemon can also take the flavors up a notch.
Side Dishes
This dish is already a meal in one, but it pairs beautifully with a crisp green salad, roasted broccoli, or buttery garlic bread. A side of sautéed asparagus or a simple cucumber-tomato salad adds even more vibrancy to your table.
Creative Ways to Present
If you want to impress, serve the chicken thighs perched atop the mound of creamy rice in shallow bowls, garnished with plenty of herbs. For family-style dinners, transfer everything to a pretty serving platter and scatter baby spinach leaves over just before serving—a showstopper centerpiece for any night of the week!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to three days. The flavors deepen overnight, making it even more comforting the next day!
Freezing
One-Pan Creamy Parmesan Chicken and Rice freezes surprisingly well. Cool completely, then portion into freezer-safe containers. Freeze for up to two months—just note the sauce may separate slightly when reheated, but a quick stir or splash of broth will bring it back together.
Reheating
Warm leftovers gently in a skillet over low heat, adding a splash of broth or water if it looks dry. Microwave reheating also works; cover loosely to keep the moisture in and heat in short bursts, stirring occasionally for even warmth.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work in this recipe, but keep in mind they cook a bit faster and can dry out more easily. Adjust your cooking time and keep an eye on doneness to ensure juicy results.
Is there a way to make this recipe lighter?
To lighten things up, swap the heavy cream for half-and-half or whole milk. You’ll still get a creamy finish, just a bit less rich. You might also use less Parmesan or add extra spinach for more veggies and fewer calories.
Can I add other vegetables to this dish?
Definitely! Mushrooms, peas, diced bell peppers, or sun-dried tomatoes all make tasty additions. Just add them in with the aromatics or spinach, depending on their cooking time.
Will brown rice work in One-Pan Creamy Parmesan Chicken and Rice?
Brown rice can be used, but it will require extra liquid and a longer cooking time—about 40 to 45 minutes or until tender. Add more broth as needed and check for doneness as you go.
What kind of Parmesan is best?
Always go for freshly grated Parmesan if you can—it melts smoothly and adds bold flavor. Pre-shredded or shelf-stable Parmesan will work in a pinch but gives a slightly different texture.
Final Thoughts
There you have it: One-Pan Creamy Parmesan Chicken and Rice is the proof that weeknight dinners can be both effortless and delightful. Give this recipe a try—you’ll love the way everything comes together so simply, and the magic of sharing a homemade comfort dish that brings everyone to the table, eager for just one more scoop!
Print
One-Pan Creamy Parmesan Chicken and Rice Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This One-Pan Creamy Parmesan Chicken and Rice recipe is a comforting and flavorful dish that is perfect for a cozy weeknight dinner. Tender chicken thighs are cooked to perfection alongside creamy Parmesan rice, creating a delicious and satisfying meal that the whole family will love.
Ingredients
Chicken and Rice:
- 4 boneless, skinless chicken thighs
- 1 cup long-grain white rice, rinsed
- 2½ cups chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 small onion, diced
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup fresh spinach, chopped (optional)
Garnish:
- Chopped fresh parsley for garnish
Instructions
- Heat olive oil: Heat olive oil in a large skillet over medium heat.
- Cook chicken: Season the chicken thighs with salt, pepper, and Italian seasoning. Add chicken to the skillet and cook for 5-6 minutes per side until golden brown but not fully cooked. Remove chicken and set aside.
- Sauté onion and garlic: In the same skillet, add diced onion and garlic; sauté for 2-3 minutes until fragrant and softened.
- Add rice: Stir in the rinsed rice and cook for 1 minute to toast lightly.
- Add broth and cream: Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer, then return the chicken to the skillet, nestling it into the rice mixture. Cover and reduce heat to low.
- Cook: Cook for 20-25 minutes until rice is tender and chicken is cooked through.
- Finish: Stir in Parmesan cheese and chopped spinach (if using) until the spinach wilts and cheese melts. Garnish with fresh parsley before serving.
Notes
- Use bone-in chicken thighs for more flavor if preferred, but adjust cooking time.
- For a lighter version, substitute heavy cream with half-and-half or milk.
- Add mushrooms or sun-dried tomatoes for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 480
- Sugar: 3g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
