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Easy Garlic Parmesan Chicken and Rice Skillet: Best One-Pan Meal

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This Easy Garlic Parmesan Chicken and Rice Skillet is a quick, one-pan dinner that delivers tender chicken, perfectly cooked rice, and a luscious Parmesan-garlic sauce in about 30 minutes. It’s simple enough for busy weeknights but impressive enough for guests.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs (or breasts)
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, divided
  • 6 cloves garlic, minced
  • 1 cup long-grain white rice (jasmine or basmati preferred)
  • 2 cups low-sodium chicken broth
  • ½ cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper, freshly ground
  • ¼ teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Pat the chicken dry with paper towels. Season both sides with ¼ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon Italian seasoning.
  2. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once the butter stops foaming, place the chicken thighs in the pan in a single layer. Cook for 4-5 minutes per side, until deeply golden and cooked through (internal temperature of 165°F). Transfer the chicken to a plate and tent loosely with foil.
  3. Reduce the heat to medium and add the remaining 3 tablespoons butter. Once melted, add the minced garlic and cook for about 30 seconds until fragrant. Add the rice and stir to coat every grain in the garlic butter. Cook for 1-2 minutes, stirring constantly, until the rice looks slightly translucent at the edges.
  4. Pour in the chicken broth and scrape the bottom of the pan with a wooden spoon to release the browned bits. Add the remaining ½ teaspoon Italian seasoning, ¼ teaspoon salt, and red pepper flakes if using. Stir and bring to a gentle boil.
  5. Return the chicken to the skillet, nestling it into the rice. Pour in any juices from the plate. Reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for 18-20 minutes. Do not lift the lid during this time.
  6. After 18 minutes, check the rice. It should be tender and most of the liquid absorbed. If still firm, cover and cook for another 2-3 minutes. Remove from heat.
  7. Drizzle the heavy cream evenly over the top, then sprinkle the grated Parmesan over everything. Do not stir yet; let the cheese melt into the hot rice and cream for about 2 minutes.
  8. Gently stir the Parmesan and cream into the rice until creamy and cohesive. Taste and adjust salt and pepper if needed. Sprinkle with fresh parsley and serve immediately.

Notes

Do not lift the lid during the simmering step to ensure the rice cooks evenly. Freshly grated Parmesan is essential for a smooth sauce. For best results, let cream and Parmesan come to room temperature before adding.

Nutrition

Keywords: garlic parmesan chicken and rice, one-pan meal, easy weeknight dinner, skillet chicken and rice, creamy chicken and rice

Find it online: https://grubella.com/easy-garlic-parmesan-chicken-and-rice-skillet-best-one-pan-meal/