Save Tender chicken, fragrant garlic, and creamy parmesan come together in this comforting, all-in-one skillet meal. Perfect for busy weeknights, this dish delivers rich flavor with minimal cleanup.
This recipe quickly became a family favorite after I served it on a hectic weeknight; its simple preparation and delicious results are unmatched.
Ingredients
- Chicken: 4 boneless, skinless chicken thighs (about 500 g / 1.1 lb); 1 tsp salt; ½ tsp black pepper; 1 tsp Italian seasoning
- Rice and Aromatics: 1 cup (200 g) long-grain white rice rinsed; 1 medium onion finely chopped; 4 cloves garlic minced; 2 tbsp unsalted butter; 1 tbsp olive oil
- Broth and Dairy: 2 ¼ cups (540 ml) low-sodium chicken broth; ½ cup (50 g) freshly grated parmesan cheese; ¼ cup (60 ml) heavy cream
- Garnish (optional): 2 tbsp chopped fresh parsley; extra parmesan cheese for serving
Instructions
- Step 1:
- Season the chicken thighs on both sides with salt pepper and Italian seasoning.
- Step 2:
- Heat olive oil and 1 tbsp butter in a large deep skillet or Dutch oven over medium-high heat.
- Step 3:
- Add chicken thighs and sear for 3 4 minutes per side until golden brown. Transfer chicken to a plate (they will finish cooking later).
- Step 4:
- Reduce heat to medium. Add remaining 1 tbsp butter onion and garlic. Sauté for 2 3 minutes until onion is translucent and fragrant.
- Step 5:
- Stir in the rinsed rice and cook for 1 minute allowing it to toast slightly.
- Step 6:
- Pour in the chicken broth scraping up any browned bits from the pan. Bring to a gentle simmer.
- Step 7:
- Nestle the seared chicken thighs back into the pan on top of the rice. Cover with a lid and simmer on low heat for 18 20 minutes or until rice is tender and chicken is cooked through (internal temp 74°C / 165°F).
- Step 8:
- Remove pan from heat. Stir in heavy cream and parmesan cheese until rice is creamy and cheese is melted.
- Step 9:
- Let rest covered for 5 minutes.
- Step 10:
- Garnish with chopped parsley and extra parmesan before serving.
Save This dish always brings the family together around the dinner table for a warm and satisfying meal.
Required Tools
Large deep skillet or Dutch oven with lid Cutting board and knife Measuring cups and spoons Wooden spoon or spatula
Allergen Information
Contains dairy (butter parmesan cream) Contains potential allergens in chicken broth (check labels for gluten or soy if sensitive) Not suitable for those with lactose intolerance or milk allergies Double-check all ingredient labels if allergies are a concern
Nutritional Information
Calories 520 Total Fat 21 g Carbohydrates 43 g Protein 36 g per serving
Save This one-pot garlic parmesan chicken and rice is the perfect combination of ease and flavor to keep your weeknight dinners delicious and stress-free.
Recipe Questions & Answers
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used but monitor the cooking time carefully to prevent drying out. Thighs remain juicier and more flavorful.
- → Is it possible to substitute the rice with another grain?
Long-grain white rice works best for texture, but you may try brown rice, adjusting the cooking time and liquid accordingly for proper doneness.
- → How can I make this dish more nutritious?
Adding vegetables like baby spinach or peas towards the end of cooking boosts nutrition and adds bright flavor and color.
- → What type of cheese complements this dish?
Freshly grated parmesan cheese is ideal for its sharp, nutty profile that melts smoothly into the creamy base.
- → What’s the best way to avoid the rice sticking to the pan?
Ensure proper sautéing of aromatics and rice, plus gentle simmering with enough broth, stirring occasionally before adding chicken helps prevent sticking.