One-Pan Creamy Parmesan Chicken and Rice – When life feels hectic (and let’s face it, when doesn’t it?), this One-Pan Creamy Parmesan Chicken and Rice recipe is a lifesaver. I mean, who doesn’t love a one-pan wonder? It’s simple, it’s hearty, and it gives off that “I spent hours cooking” vibe—without actually spending hours cooking. Plus, it’s the kind of meal that makes your kitchen smell amazing, like a warm Italian bistro. And let’s be honest, some nights, that’s all we really need.
Let me paint you a picture. It was one of those nights—everyone was starving, the fridge looked like it hadn’t been restocked since the Ice Age, and I was about this close to just ordering takeout. Then I remembered this recipe. It’s been my secret weapon for those “I need dinner now” nights. The first time I made it, I wasn’t even trying to impress anyone, but the way my family inhaled it, you’d think I’d served them a five-star meal.
The best part? The leftovers (if there are any) are just as good the next day. There’s something about the creamy Parmesan sauce soaking into the rice overnight—it’s like the dish gets a second wind. Honestly, every time I make it, I think, “Why don’t I do this more often?”
Why You’ll Love This One-Pan Creamy Parmesan Chicken and Rice Recipe?
- One Pan Only: Fewer dishes to wash—because who has time for that?
- Ready in 30 Minutes: Perfect for weeknights when you just want to sit down and relax.
- Creamy Comfort: That Parmesan and cream combo is pure magic, and it clings to every grain of rice.
- Family-Friendly: Even picky eaters can’t say no to this one.
Ingredient Notes:
Here’s the rundown on why these ingredients are total MVPs:
- Chicken Breasts: Cubed for quick cooking. Want more flavor? Chicken thighs work too!
- Long-Grain Rice: It holds up beautifully in the creamy sauce. Avoid instant rice—it’ll get mushy.
- Parmesan Cheese: Freshly grated is non-negotiable. Pre-shredded just doesn’t melt the same way.
- Heavy Cream: This gives the dish its silky richness. You could use half-and-half, but it’s not quite the same.
- Italian Seasoning: The perfect shortcut for flavor. It ties everything together without extra fuss.
How To Make One-Pan Creamy Parmesan Chicken and Rice?
Step 1: Butter and Onion
Start with a big skillet—bigger than you think you’ll need. Melt the butter and toss in the diced onion. Let it sauté for a few minutes until it’s soft and your kitchen smells like something out of a fairytale.
Step 2: Chicken Magic
Add the chicken pieces along with Italian seasoning, salt, and pepper. Cook them until they’re golden, stirring occasionally. Don’t overthink it—they’ll finish cooking in the sauce.
Step 3: Garlic—Because Why Not?
Stir in the minced garlic, and let it do its thing for a minute. Pro tip: Keep the heat medium to avoid burning the garlic. Burnt garlic = sad dinner vibes.
Step 4: Rice and Broth
Here’s where the magic happens. Pour in the chicken broth and stir in the rice. Bring it to a boil, then lower the heat, cover it up, and let it simmer. This is when you can finally take a breather.
Step 5: The Creamy Finale
Once the rice is tender and most of the liquid is gone, stir in the heavy cream and Parmesan cheese. Watch it transform into creamy goodness right before your eyes.
Step 6: Serve and Swoon
Spoon it onto plates, sprinkle with parsley if you’re feeling fancy, and serve it up while it’s hot. Trust me, it won’t last long.
Want To Save This Recipe?
Storage Options:
Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to three days. When reheating, add a splash of chicken broth or cream to bring back the creaminess. Unfortunately, freezing isn’t ideal—the sauce can get a bit funky when thawed.
Variations and Substitutions:
This recipe is super versatile. Here are some ways to switch it up:
- Protein Options: Swap chicken for turkey, shrimp, or even sausage for a different twist.
- Vegetable Boost: Add spinach, mushrooms, or broccoli for a pop of color and extra nutrients.
- Lighten It Up: Use half-and-half instead of cream or reduce the butter slightly.
- Cheese Swap: Gruyere or white cheddar would work beautifully if you’re out of Parmesan.
What to Serve with One-Pan Creamy Parmesan Chicken and Rice?
This dish is amazing on its own, but if you’re looking to round it out:
- Garlic Bread: Because more carbs are always a good idea.
- Side Salad: A crisp Caesar or simple arugula salad balances the creaminess.
- Steamed Veggies: Broccoli or green beans add a nice crunch.
Frequently Asked Questions:
Can I use brown rice?
Sure! Just keep in mind it’ll take longer to cook, and you may need extra broth.
What’s the best way to reheat this?
Gently heat it on the stove with a splash of broth or cream to loosen it up.
Can I make this ahead of time?
Absolutely! Just reheat it before serving and maybe add a little extra Parmesan for good measure.
So there you have it—One-Pan Creamy Parmesan Chicken and Rice that’s as easy as it is delicious. I’d love to hear how it turns out for you! Did you put your own spin on it? Drop a comment below—I’m all ears!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
One-Pan Creamy Parmesan Chicken and Rice
Ingredients
For the Chicken and Rice
- 1.5 pounds chicken breasts cut into 1-inch cubes
- 4 tablespoons unsalted butter
- 1 large onion finely diced
- 3 cloves garlic minced (approximately 3 teaspoons)
- 2 teaspoons Italian seasoning
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 2 1/2 cups chicken broth
- 1 cup long-grain white rice
For the Creamy Sauce
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
Optional Garnish
- Fresh parsley chopped
Instructions
Prepare the Skillet
- Heat a large skillet over medium-high heat. Add the unsalted butter and allow it to melt completely.
Sauté the Onions
- Introduce the finely diced onion to the skillet. Sauté for 2-3 minutes or until softened and translucent.
Cook the Chicken
- Add the cubed chicken to the skillet, seasoning with Italian seasoning, black pepper, and salt. Cook for approximately 5 minutes, stirring occasionally, until the chicken is golden on all sides.
Incorporate the Garlic
- Add the minced garlic to the skillet and sauté for about 1 minute, stirring constantly to avoid burning.
Add the Rice and Broth
- Pour the chicken broth into the skillet and stir in the rice. Mix thoroughly to ensure the ingredients are well-distributed.
Simmer the Dish
- Bring the mixture to a boil. Reduce the heat to medium-low, cover the skillet with a lid, and allow it to simmer for 17-20 minutes, or until the rice is tender and most of the liquid is absorbed.
Add the Cream and Parmesan
- Remove the lid and reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the sauce is smooth and creamy.
Serve
- Serve the dish immediately, garnished with freshly chopped parsley if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
