One-Pan Creamy Parmesan Chicken

This creamy Parmesan chicken and rice is my favorite one-pan comfort meal when I need something quick but truly satisfying. Everything comes together in a single skillet so there is hardly any mess and each bite is loaded with savory flavor and creamy goodness.

When I first tried this, I was short on time and craving a cozy dinner. Now it is in my monthly rotation and someone in my house always sneaks seconds.

Ingredients

• Boneless skinless chicken breasts: They offer lean protein and stay juicy when simmered in the sauce. Look for plump pieces without many visible veins.
• Long grain white rice: This variety cooks up fluffy and absorbs all the flavors. I always check for rice with a tight seal to keep it fresh.
• Chicken broth: Adds savory depth and helps cook the rice. The best broths are clear and low in sodium if you want to control salt.
• Heavy cream: Makes the sauce luscious and creamy. Fresh cream will give the sauce a smooth texture.
• Grated Parmesan cheese: Adds salty nutty flavor and melts beautifully for creaminess. Always grab real Parmesan and grate yourself if you can.
• Small onion finely chopped: Aromatic and sweetens as it cooks. Choose onions that are firm and free from green shoots.
• Fresh garlic minced: Deepens the flavor base. You want garlic cloves that feel heavy and have tight skin.
• Olive oil: For sautéing and keeping the chicken tender. Good quality oil will smell grassy and peppery.
• Salt and pepper: For seasoning everything and bringing out flavors. Freshly cracked pepper really makes a difference.
• Fresh parsley chopped: Adds a pop of freshness and color at the end. Pick parsley with deep green leaves for best flavor.

Step-by-Step Instructions

Prepare the Chicken:

Season both sides of the chicken breasts with salt and pepper until the surface is evenly coated for the best flavor in every bite. In a wide skillet heat olive oil over medium-high until shimmering. Lay in the chicken and sear both sides until they are a rich golden color about four minutes per side. This seals in juices and creates a flavorful base. Transfer chicken to a plate and set aside while you build the dish.

Sauté Aromatics:

Keep all those browned bits in the skillet. Add the finely chopped onion and garlic straight in. Stir often over medium heat for about four minutes until everything is softened and the aroma fills your kitchen. The onion and garlic should look translucent and smell sweet instead of raw.

Toast the Rice:

Pour in the uncooked rice and spread it out in the skillet. Stir for about two to three minutes so each grain gets glossy with oil. This step boosts the flavor of the rice and helps it absorb liquids evenly.

Combine Ingredients:

Add the chicken broth and heavy cream into the pan. Stir slowly making sure to scrape up any stuck bits on the pan’s bottom for more flavor. Everything should look creamy and blended before the next step.

Cook Chicken and Rice:

Return the browned chicken to the pan nestling it down into the creamy rice mixture. Cover tightly with a lid to trap all the steam and reduce the burner to low. Let this cook gently for twenty to twenty five minutes until the chicken is cooked through and the rice is soft and fluffy. Peek once or twice and give things a gentle stir to keep anything from sticking.

Finish with Parmesan:

When both chicken and rice are ready sprinkle in the grated Parmesan cheese all over. Stir gently to melt the cheese and create an extra creamy sauce. Taste for seasoning and adjust with more salt and pepper if you need to.

Serve:

Top with lots of chopped fresh parsley and serve immediately so everything stays creamy and hot.

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Parmesan cheese is what really makes this dinner sing. I still remember the first time I tried real Parmigiano Reggiano and it transformed both flavor and texture. My family always jokes that I put Parmesan on everything but with this recipe it is actually a must.

Storage Tips

Leftovers stay great for up to three days tightly covered in the fridge. I like to add a small splash of chicken broth or water when reheating so the rice stays creamy and moist. Freeze in individual portions for up to two months but the sauce will be a bit thicker after thawing.

Ingredient Substitutions

Boneless thighs work well instead of breasts for a juicier result. Swap in short grain rice if needed but add a little extra broth. You can use half and half or a combination of milk and cream if you want to lighten up the sauce. For a dairy-free version use your favorite plant-based cream and nutritional yeast in place of cheese.

Serving Suggestions

This dish is rich enough for a complete meal. Add a green salad or some steamed broccoli for extra veggies. I sometimes serve it with roasted carrots or a big tangle of lemony spinach for contrast.

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Cultural Context

Creamy skillet dishes have roots in European kitchens where one-pot meals saved time and resources. Parmesan brings classic Italian flavor and the technique of simmering proteins with starches is used around the world.

Recipe FAQs

→ How do you prevent the rice from sticking to the pan?

Stir occasionally during cooking and ensure enough liquid remains in the pan. Using a heavy-bottomed skillet also helps reduce sticking.

→ Can boneless chicken thighs be used instead of breasts?

Yes, boneless chicken thighs can be substituted and will remain juicy. Adjust cooking time as needed to ensure doneness.

→ How can I make the dish lighter?

Swap heavy cream for half-and-half or whole milk for a lighter texture, though the sauce may be less rich.

→ What vegetables pair well with this meal?

Steamed broccoli, green beans, or a mixed green salad complement the creamy chicken and rice nicely.

→ How do you know when the chicken is cooked through?

Check that the internal temperature of the chicken reaches 165°F (74°C), or cut to ensure juices run clear.