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One-Pan Creamy Parmesan Chicken and Rice – Easy Recipes for Dinner

There’s something oddly comforting about one-pan meals, don’t you think? I mean, who really wants to wash three pots just to get dinner on the table? This creamy parmesan chicken and rice recipe is what I reach for when I need dinner to come together fast, but still want it to taste like I tried. The rice soaks up all that rich, cheesy flavor while the chicken stays tender and juicy—none of that dry, stringy stuff here. I remember the first time I made this on a random Tuesday night. I didn’t even bother measuring anything (don’t tell anyone), and it still turned out amazing. Now it’s my go-to when I’m feeling a little lazy, a little hungry, and a lot done with the day. You could totally toss in some spinach or peas if you’re into that kind of thing, but honestly? I love it just as it is. It's the kind of dish that does a lot without asking for much. If you’re into quick and easy recipes, or if you're just tired of doing the dishes (same), then give this a try. You’ll get all the cozy vibes of comfort food without the mess. That’s a win in my book.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinners
Cuisine: American
Keywords: butter swim biscuits easy recipes, cheesey potatoes easy recipe, chicken stirfry easy recipe, easy recipes for dinner, easy recipes with ground beef, easy recipes with rotisserie chicken, quick and easy recipes
Servings: 4 servings
Author: Lila

Ingredients

  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken thighs (or breasts)
  • Salt and black pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup long grain white rice
  • 2 1/4 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon Italian seasoning
  • Chopped parsley, for garnish

Instructions

  1. Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, garlic powder, and onion powder.
  2. Add chicken to the skillet and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove and set aside.
  3. In the same skillet, add chopped onion and garlic. Cook until softened, about 2-3 minutes.
  4. Add rice and stir to toast slightly, about 1 minute.
  5. Pour in the chicken broth and bring to a simmer. Cover and reduce heat to low. Cook for 18-20 minutes or until rice is tender.
  6. Stir in heavy cream, Parmesan, and Italian seasoning. Return chicken to skillet and cook for 2-3 minutes to warm through.
  7. Garnish with chopped parsley and serve warm.

Notes

Feel free to swap the thighs for breasts, but be careful not to overcook them. This dish also plays nice with a handful of spinach or frozen peas added at the end.