One-Pan Creamy Parmesan Chicken (Print)
Tender chicken and creamy Parmesan rice cooked together for a flavorful, convenient meal in just one pan.
# Ingredients:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts
02 -
240 g long-grain white rice
03 -
480 ml chicken broth
04 -
240 ml heavy cream
05 -
100 g grated Parmesan cheese
→ Aromatics and Seasoning
06 -
1 small onion, finely chopped
07 -
3 cloves garlic, minced
08 -
2 tablespoons olive oil
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Finishing and Garnish
11 -
Fresh parsley, chopped
# Steps:
01 -
Season the chicken breasts with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Sear the chicken on both sides until golden brown. Remove from the skillet and reserve.
02 -
In the same skillet, add the chopped onion and minced garlic. Sauté over medium heat until aromatic and translucent.
03 -
Add long-grain white rice to the skillet. Stir frequently and toast for 2–3 minutes until the grains are lightly fragrant.
04 -
Pour in chicken broth and heavy cream, stirring to fully incorporate all fond from the skillet base. Bring the mixture to a gentle simmer.
05 -
Return the browned chicken breasts to the skillet. Cover tightly and reduce the heat to low. Cook for 20–25 minutes, or until the rice is tender and chicken reaches an internal temperature of 74°C.
06 -
Remove the lid and stir in grated Parmesan cheese, blending until the sauce is creamy and cheese is melted. Taste and adjust seasoning with salt and pepper as necessary.
07 -
Sprinkle chopped fresh parsley on top before serving.
# Additional Notes:
01 -
Maintain a tight-fitting lid during simmering to ensure even rice cooking.
02 -
Occasionally stir to avoid rice sticking to the pan bottom or burning.
03 -
Use a meat thermometer to confirm chicken is fully cooked at 74°C.