Description

This One-Pan Creamy Parmesan Chicken & Rice is a delightful and comforting dish that combines juicy, golden-browned chicken breasts with creamy, Parmesan-infused rice. Everything is cooked together in a single skillet, making it a convenient, fuss-free meal perfect for busy weeknights. The rich flavors of the chicken, cream, and Parmesan cheese are beautifully complemented by the aromatic onion and garlic, while the rice absorbs all these flavors, resulting in a satisfying and hearty meal. Garnished with fresh parsley, this dish is as visually appealing as it is delicious.

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)

Instructions

Prepare the Chicken: Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken and brown on both sides until golden. Remove from the skillet and set aside.
Sauté Aromatics: In the same skillet, add chopped onion and garlic. Sauté until fragrant and translucent.
Toast the Rice: Add rice to the skillet and toast for 2-3 minutes, stirring frequently.
Combine Ingredients: Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer.
Cook Chicken and Rice: Return chicken to the skillet, cover tightly, and reduce heat to low. Simmer for 20-25 minutes or until the rice is tender and the chicken is cooked through.
Finish with Parmesan: Stir in grated Parmesan cheese until melted and creamy. Adjust seasoning with salt and pepper if needed.
Serve: Garnish with chopped parsley before serving.

Notes

Make Ahead Tip: This dish is great for meal prepping. You can prepare it ahead of time and store it in the refrigerator for up to 3-4 days. When reheating, add a splash of broth or cream to maintain the creamy texture.
Ingredient Substitutions: Feel free to swap chicken breasts for thighs if you prefer a richer flavor. For a lighter version, use coconut milk or a dairy-free creamer instead of heavy cream. For a gluten-free option, substitute the rice with quinoa or another gluten-free grain.
Vegetarian Version: To make this dish vegetarian, substitute the chicken with hearty vegetables like mushrooms or zucchini, and use vegetable broth instead of chicken broth.