Print

Creamy Garlic Parmesan Chicken and Rice Skillet: Easy One-Pan Dinner

creamy garlic parmesan chicken and rice skillet - featured image
Print Recipe

A creamy, garlicky one-pan chicken and rice dish that’s perfect for busy weeknights. Ready in under an hour with minimal cleanup, this comforting meal is made with simple ingredients and delivers rich flavor in every bite.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 4 cloves garlic, minced
  • 1 small yellow onion, finely diced (about 1/2 cup)
  • 1 cup long-grain white rice (basmati or jasmine)
  • 1.5 cups chicken broth (low-sodium)
  • 1 cup heavy cream
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Extra parmesan for serving

Instructions

  1. Prep the chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and onion powder. Let them sit at room temperature while you get the pan ready.
  2. Sear the chicken: Heat the olive oil in a large, deep skillet over medium-high heat until shimmering. Place the chicken thighs in the pan, smooth side down, and cook undisturbed for 4-5 minutes until deep golden brown. Flip and cook for another 3-4 minutes. Transfer the chicken to a plate and set aside (it won’t be fully cooked yet).
  3. Cook the aromatics: Reduce heat to medium. Add the butter to the same pan. Once melted, add the diced onion and cook for 2 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly.
  4. Toast the rice: Add the rice to the pan and stir for about 1 minute until the grains are coated in the buttery garlic mixture.
  5. Add the liquids: Pour in the chicken broth and heavy cream. Stir everything together, scraping up any browned bits from the bottom of the pan. Add the dried thyme and red pepper flakes (if using). Bring to a gentle simmer.
  6. Return the chicken: Nestle the chicken thighs back into the skillet, pushing them down into the liquid. Pour in any juices from the plate. Cover with a lid, reduce heat to low, and let simmer gently for 25-30 minutes. Avoid lifting the lid too often.
  7. Check for doneness: After 25 minutes, check the rice. It should be tender and have absorbed most of the liquid. If still firm, add 2-3 tablespoons of broth or water, re-cover, and cook for another 5 minutes. The chicken should register 165°F in the thickest part.
  8. Add the parmesan: Remove the lid and turn off the heat. Sprinkle the grated parmesan over the top and gently stir it into the rice. Taste and adjust salt and pepper.
  9. Rest and serve: Let the skillet sit uncovered for 5 minutes to allow the sauce to thicken. Garnish with fresh parsley and extra parmesan. Serve straight from the skillet.

Notes

For best results, use freshly grated parmesan cheese. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy. Chicken thighs stay juicier than breasts. If using chicken breasts, cook to 160°F and let rest to 165°F. Long-grain white rice is essential; short-grain will become gummy and brown rice requires longer cooking. Leftovers taste even better the next day as flavors meld.

Nutrition

Keywords: creamy garlic parmesan chicken and rice, one-pan dinner, easy weeknight meal, chicken and rice skillet, comfort food

Find it online: https://yumnode.com/creamy-garlic-parmesan-chicken-and-rice-skillet-easy-one-pan-dinner/