Is there anything better than a dinner that’s comforting, creamy, and cooks in just one pot? Meet your new weeknight hero: Creamy Parmesan Chicken and Rice. This dish is the definition of cozy, with tender chunks of chicken and fluffy rice simmered in a rich, garlicky, Parmesan kissed sauce. It’s the kind of meal that feels like a warm hug and makes everyone at the table ask for seconds.
The best part? You’ll dirty only one skillet from start to finish. That means more time enjoying your meal and less time scrubbing pans. With simple ingredients you probably already have on hand, this recipe delivers restaurant quality flavor with minimal effort. It’s the perfect solution for those busy nights when you need something delicious and satisfying on the table fast. Let’s get cooking!
Why You’ll Love This One Pot Chicken and Rice
- One Pot = Minimal Cleanup: Everything cooks in a single skillet. From sautéing the aromatics to simmering the rice, you’ll have just one dish to wash.
- Ready in 30 Minutes: With minimal prep and hands on cooking, this cozy dinner is on the table in about half an hour.
- Creamy & Comforting Without a Roux: The sauce comes together magically with just heavy cream and Parmesan stirred in at the end. No flour, no complicated steps; just pure, velvety richness.
- Family Friendly & Crowd Pleasing: Creamy, cheesy, and packed with protein, this is a dish that both kids and adults will devour.
- Meal Prep Friendly: The leftovers are fantastic! The flavors meld even more overnight, making for delicious lunches throughout the week.
Let’s Make Creamy Parmesan Chicken and Rice
This recipe is a masterclass in building layers of flavor in one pan. The key is browning the chicken well to create a flavorful fond (those tasty browned bits) on the bottom of the pan, which then infuses the entire dish.
Ingredients You’ll Need
- 1.5 pounds boneless, skinless chicken breasts, cut into 1 inch pieces
- 4 tablespoons unsalted butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 ½ cups low sodium chicken broth
- 1 cup long grain white rice (like jasmine or basmati)
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- Fresh chopped parsley, for garnish (optional)
Step by Step Instructions
1Sauté the Aromatics: In a large, deep skillet or Dutch oven with a tight fitting lid, melt the butter over medium high heat. Add the diced onion and cook for 2-3 minutes, stirring occasionally, until it just begins to soften.
2Brown the Chicken: Add the diced chicken pieces, Italian seasoning, salt, and pepper to the skillet. Cook, stirring occasionally, for about 5 minutes, until the chicken is golden brown on all sides. It does not need to be cooked through at this stage.
3Add the Garlic: Push the chicken and onions to the side and add the minced garlic to the center of the pan. Cook for just 30-60 seconds, stirring constantly, until incredibly fragrant. Be careful not to let it burn.
4Simmer the Rice: Pour in the chicken broth and use your spoon to scrape up any browned bits from the bottom of the pan; this is pure flavor! Stir in the rice until everything is combined.
- Bring the mixture to a full boil. Once boiling, immediately reduce the heat to medium low and cover the skillet tightly with a lid.
- Let it simmer, undisturbed, for 17-20 minutes. Do not lift the lid during this time! The steam is cooking the rice. It’s done when the rice is tender and has absorbed most of the liquid.
5Create the Creamy Sauce: Remove the skillet from the heat. Stir in the heavy cream and freshly grated Parmesan cheese until the cheese is melted and the sauce is smooth and creamy. The residual heat is enough to warm the cream and melt the cheese perfectly.
6Rest and Serve: Let the dish sit, covered, for 2-3 minutes off the heat. This allows the sauce to thicken slightly. Garnish with fresh parsley if desired, and serve immediately.
Serving Suggestions & Expert Tips
- The Rice Rule: Use a standard long grain white rice like jasmine or basmati for the best texture. Do not use instant or minute rice, as it will become mushy.
- Freshly Grated Parmesan is Key: For the smoothest, creamiest sauce, grate a block of Parmesan cheese yourself. Pre grated cheese contains anti caking agents that can make the sauce grainy.
- Don’t Peek! Resist the urge to lift the lid while the rice is simmering. Letting the steam escape will increase the cooking time and can result in unevenly cooked rice.
- Make it Your Own: Add a cup of frozen peas or broccoli florets when you stir in the cream for extra veggies. For a touch of acidity, stir in a squeeze of fresh lemon juice at the end.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen it up if needed.
This Creamy Parmesan Chicken and Rice is more than just dinner; it’s a reliable, delicious solution for any night of the week. I hope it becomes a cherished staple in your home!
Creamy Parmesan One Pot Chicken and Rice
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cut into 1m inch pieces
- 4 tbsp unsalted butter
- 1 large yellow onion diced
- 3 cloves garlic minced
- 2 tsp Italian seasoning
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 ½ cups low sodium chicken broth
- 1 cup long grain white rice jasmine or basmati
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- Fresh parsley chopped (for garnish, optional)
Instructions
- Sauté Aromatics: Melt butter in large skillet over medium high heat. Add onion; cook 2-3 mins until softened.
- Brown Chicken: Add chicken, Italian seasoning, salt, and pepper. Cook 5 mins, stirring, until chicken is browned.
- Add Garlic: Stir in minced garlic; cook 1 min until fragrant.
- Cook Rice: Pour in chicken broth, scrape up browned bits. Stir in rice. Bring to boil.
- Simmer: Reduce heat to medium low, cover tightly. Simmer 17-20 mins (do not lift lid) until rice is tender and liquid absorbed.
- Finish: Remove from heat. Stir in heavy cream and Parmesan until creamy.
- Serve: Garnish with parsley if desired. Serve immediately.
Notes
- Rice: Do not use instant rice. Long grain white rice works best.
- Cheese: Freshly grated Parmesan melts smoothest. Pre grated may cause graininess.
- Don't Peek: Keep lid on while rice simmers for even cooking.
