Creamy Garlic Parmesan Chicken and Rice
Get ready for an effortless dinner with this creamy garlic parmesan chicken and rice. This one pan dinner recipe is a delicious and satisfying meal that comes together with minimal cleanup.
Key Ingredients & Substitutions
- Chicken Thighs: Boneless, skinless chicken breasts work too, just adjust cooking time.
- Rice: Long-grain white rice is best. Avoid instant rice.
- Chicken Broth: Vegetable broth is a fine alternative.
- Heavy Cream: Half-and-half can be used for a lighter option.
- Parmesan Cheese: Grated parmesan melts best.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1.5 cups long-grain white rice, uncooked
- 3 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Spices:
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon paprika
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 4
- Tools Needed: Large oven-safe skillet or Dutch oven
Step-by-Step Instructions
1. Prepare and Season the Chicken
Cut your chicken thighs into 1-inch pieces. Season them generously with salt, pepper, Italian seasoning, and paprika. This will infuse great flavor into your one pan dinner recipe.
2. Brown the Chicken
Heat olive oil in your large oven-safe skillet over medium-high heat. Add the seasoned chicken and cook until it’s lightly browned on all sides, about 5-7 minutes. You don’t need to cook it through, just get some color. Remove the chicken from the skillet and set it aside.
3. Sauté Aromatics
Add the chopped onion to the same skillet and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This builds a strong flavor base for your one pan dinner recipe.
4. Add Rice and Broth
Stir in the uncooked rice, making sure it’s coated with the pan drippings. Pour in the chicken broth and bring it to a simmer. Scrape up any browned bits from the bottom of the pan to add extra flavor.
5. Bake the Dish
Return the browned chicken to the skillet, nestling it into the rice. Cover the skillet tightly with a lid or aluminum foil. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
6. Finish with Cream and Cheese
Carefully remove the skillet from the oven. Stir in the heavy cream and grated Parmesan cheese until everything is well combined and creamy. Garnish with fresh parsley before serving this fantastic one pan dinner recipe.
Variation Ideas
- Add a handful of fresh spinach during the last few minutes of cooking for extra greens.
- Stir in some thawed frozen peas or corn after the cream and cheese for added vegetables.
- A pinch of red pepper flakes can give it a little heat if you enjoy spicy flavors.
- Substitute boneless, skinless chicken breasts for thighs; cube them and follow the same steps.
Storage Instructions
Store any leftover creamy garlic parmesan chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of extra chicken broth to maintain its creamy texture.
Frequently Asked Questions (FAQ)
Can I use brown rice?
Using brown rice will require more liquid and a longer cooking time. It’s best to stick to white rice for this specific one pan dinner recipe.
What kind of skillet should I use?
You need a large, oven-safe skillet, such as a cast iron skillet or a Dutch oven.
Can I prepare this ahead of time?
While you can chop ingredients ahead, this dish is best cooked and served fresh. The rice can become mushy if prepped too far in advance.
Why is my rice still hard?
If your rice is still hard, it likely needs more liquid or more cooking time. Ensure your skillet was tightly covered in the oven.
Can I make this dairy-free?
Substituting the cream and Parmesan is difficult while maintaining the creamy texture and flavor profile of this specific dish.
How do I prevent the chicken from drying out?
Cutting the chicken into smaller pieces and browning it quickly before baking helps keep it moist as it finishes cooking with the rice.
