One-Pan Creamy Parmesan Chicken and Rice

why make this recipe

This dish gives you a full meal in one pan. It saves time, cuts down on dishes, and tastes rich and comforting. You get tender chicken, creamy rice, and cheesy flavor all in one pot.

introduction

One-Pan Creamy Parmesan Chicken and Rice is easy to cook and hard to mess up. It works on busy weeknights and for simple dinners with family. If you like hearty chicken and rice dishes, you may also enjoy best smothered chicken and rice recipe for another easy meal idea.

how to make One-Pan Creamy Parmesan Chicken and Rice

Heat the pan and brown the chicken first. Add garlic, rice, broth, and cream. Let the rice cook with the lid on so it soaks up the liquid. Stir in Parmesan at the end to make the sauce creamy. Finish with parsley for a fresh touch.

Ingredients :

• 1 lb chicken breast, cut into strips
• 1 cup rice
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 teaspoon Italian seasoning
• Fresh parsley for garnish (optional)

Directions :

1. In a large pan, heat olive oil over medium heat.
2. Season the chicken strips with salt, pepper, and Italian seasoning.
3. Add the chicken to the pan and cook until browned and cooked through, about 5-7 minutes.
4. Add the garlic and cook for another minute until fragrant.
5. Stir in the rice, then add the chicken broth and heavy cream.
6. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes or until the rice is cooked and liquid is absorbed.
7. Stir in the Parmesan cheese until creamy.
8. Serve hot, garnished with fresh parsley if desired.

how to serve One-Pan Creamy Parmesan Chicken and Rice

Serve the dish hot from the pan. Add a simple green salad or steamed vegetables on the side. Sprinkle extra Parmesan or fresh parsley on top for color and flavor.

how to store One-Pan Creamy Parmesan Chicken and Rice

Cool the leftovers to room temperature, then put them in an airtight container. Store in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or cream to restore creaminess. Do not freeze if you want best texture, but you can freeze in a freezer-safe container for up to 1 month and thaw in the fridge before reheating.

tips to make One-Pan Creamy Parmesan Chicken and Rice

• Use medium heat to avoid burning the rice while it cooks.
• Stir in the Parmesan at the end to keep the sauce smooth.
• Taste and adjust salt after adding Parmesan, since cheese adds salt.
• Use leftover cooked chicken to cut cooking time—add it near the end to heat through.
• If the rice is still firm after 20 minutes, add a little more broth and cook a few minutes longer.

variation (if any)

• Add sliced mushrooms or peas for more vegetables.
• Swap heavy cream for half-and-half for a lighter sauce (the sauce will be a bit thinner).
• Use shredded mozzarella mixed with Parmesan for a stretchier cheese pull.
• Try brown rice, but increase the liquid and cook time as needed.

FAQs (minimum three FAQ)

Q: Can I use frozen chicken?
A: Thaw it first for even cooking. Cook from frozen will take longer and may not brown well.

Q: Can I use long-grain rice or jasmine rice?
A: Yes. Use the same liquid ratio but check rice package times. Some rice may need a little more liquid or time.

Q: Is there a dairy-free option?
A: Yes. Use a dairy-free cream alternative and a vegan Parmesan substitute. The texture will change but it will still taste good.

Q: Can I make this in the oven?
A: Yes. Brown the chicken on the stove, then combine ingredients in an ovenproof dish, cover, and bake at 350°F (175°C) until rice is tender, about 25-30 minutes.

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