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Chicken and rice in a parmesan sauce with grated parmesan on top.

Creamy One-Pan Parmesan Chicken & Rice

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Servings 4

Ingredients
  

  • For the Chicken:
  • 4 boneless skinless chicken breasts (or thighs)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • Salt and pepper to taste
  • 2 tbsp olive oil or butter
  • For the Rice:
  • 1 cup long-grain white rice uncooked
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp Italian seasoning
  • 1 tsp minced garlic
  • ½ cup grated Parmesan cheese
  • Optional: ½ cup frozen peas spinach, or mushrooms
  • Garnish:
  • Fresh parsley or basil chopped
  • Extra Parmesan for sprinkling

Instructions
 

  • Prepare the Chicken:
    Season the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper.
    Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown. Remove and set aside (don’t worry if it’s not fully cooked yet; it will finish later).
  • Cook the Rice:
    In the same skillet, add a little more oil if needed and sauté the minced garlic for 30 seconds until fragrant.
    Stir in the uncooked rice, chicken broth, heavy cream, and Italian seasoning.
    Bring to a gentle boil, then reduce the heat to low and simmer for 10 minutes, stirring occasionally.
  • Combine and Finish:
    Return the chicken to the skillet, nestling it into the rice mixture.
    Cover and cook for an additional 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/75°C) and the rice is tender.
    Stir in the Parmesan cheese and optional veggies. Cook for 2-3 minutes to let everything blend beautifully.
  • Serve:
    Garnish with fresh parsley or basil and a sprinkle of Parmesan.
    Serve hot and enjoy the creamy, cheesy goodness!