One-Pan Creamy Parmesan Chicken

This one-pan creamy Parmesan chicken and rice has completely transformed my weeknight dinner routine. The combination of tender chicken and velvety rice creates a restaurant-quality meal that comes together effortlessly in a single skillet.

This recipe saved me countless times when unexpected dinner guests arrived. The first time I made it, my picky nephew cleaned his plate and asked for seconds a true miracle in our household.

Ingredients

• Boneless skinless chicken breasts: provide lean protein and cook perfectly with the rice timing
• Long grain white rice: creates the ideal texture not too sticky or too firm
• Chicken broth: forms the savory base flavor infusing the entire dish
• Heavy cream: transforms ordinary rice into a luxurious side dish
• Parmesan cheese: adds nutty depth and helps create the signature creamy texture
• Onion and garlic: create an aromatic foundation essential for depth of flavor
• Olive oil: helps brown the chicken for maximum flavor development
• Salt and pepper: the simplest seasonings that bring everything together
• Fresh parsley: adds brightness and color to the finished dish

Step-by-Step Instructions

Prepare the Chicken:

Season chicken breasts generously with salt and pepper on both sides. Heat olive oil in a large skillet until shimmering but not smoking. Place chicken breasts in the hot pan without overcrowding and let them sear undisturbed for 4–5 minutes until deeply golden. Flip once and repeat on the second side. The chicken will not be fully cooked at this point this is just to develop flavor. Remove to a plate and set aside.

Sauté Aromatics:

Add chopped onion to the same skillet with all those wonderful chicken bits. Cook for about 3 minutes until softened and beginning to turn translucent. Add minced garlic and cook for just 30 seconds until fragrant be careful not to burn it or it will become bitter.

Toast the Rice:

Add uncooked rice directly to the skillet with the aromatics. This crucial step helps develop nutty flavors and ensures the rice will cook evenly without becoming mushy. Stir constantly for 2–3 minutes until some grains appear slightly translucent at the edges.

Combine Ingredients:

Pour in room temperature chicken broth and heavy cream simultaneously stirring constantly to prevent any lumps from forming. Bring the mixture to a gentle simmer not a rolling boil which might cause the cream to separate.

Cook Chicken and Rice:

Return the partially cooked chicken breasts to the skillet nestling them into the rice mixture. Cover the skillet with a tight fitting lid this is essential for proper cooking. Reduce heat to low just enough to maintain a gentle simmer. Let cook undisturbed for 20–25 minutes the perfect time to set the table and prepare a simple side salad.

Finish with Parmesan:

Remove the lid and check that rice is tender and chicken is cooked through. Stir in the grated Parmesan cheese in two additions allowing the first batch to melt before adding the second. This creates the creamiest texture without clumping. The sauce will continue to thicken as it stands.

Serve:

Allow the dish to rest for 5 minutes before serving. This resting period lets the flavors meld and the sauce reach the perfect consistency. Sprinkle with fresh chopped parsley just before bringing to the table.

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The heavy cream is my secret weapon in this recipe. My grandmother always said a little cream makes everything better and she was absolutely right. The first time I made this for my husband he declared it better than our favorite Italian restaurant's signature dish.

Make Ahead Options

This dish reheats wonderfully making it perfect for meal prep. Cook the entire recipe as directed then portion into airtight containers once cooled. Refrigerate for up to 3 days. When reheating add a splash of chicken broth or milk to revive the creamy texture. The flavors actually develop overnight making day two potentially even more delicious than the original serving.

Perfect Substitutions

This recipe welcomes adaptations based on what you have available. Chicken thighs work beautifully as a substitute for breasts offering more moisture and richness. Brown rice can replace white rice but you’ll need to increase both liquid and cooking time by about 15 minutes. For a lighter version substitute half the heavy cream with additional chicken broth the sauce won’t be quite as rich but still delicious. Vegetarian mushroom broth creates an earthy alternative to chicken broth.

Serving Suggestions

This satisfying one-pan meal needs little accompaniment but a simple green vegetable makes the plate complete. Steamed broccoli or asparagus provides the perfect color contrast and nutritional balance. A crisp green salad dressed with lemon vinaigrette offers refreshing acidity that cuts through the richness. For special occasions serve with a chilled bottle of Pinot Grigio or unoaked Chardonnay.

Frequently Asked Questions

→ Can I use a different type of rice?

Yes, you can use other types of rice like jasmine or basmati, but you may need to adjust the cooking time and liquid ratio.

→ Can I substitute the heavy cream?

Yes, half-and-half or coconut milk can be used as a substitute, though the texture may differ slightly.

→ How do I ensure the chicken stays moist?

Make sure not to overcook the chicken and cover the skillet tightly to retain moisture during cooking.

→ Can I add vegetables to this dish?

Absolutely! You can add vegetables like spinach, mushrooms, or peas during the simmering stage for added flavor and nutrition.

→ What’s the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.