Description

This One-Pan Creamy Parmesan Chicken & Rice is a delicious and comforting meal that combines tender chicken breasts seared to perfection with a creamy, cheesy rice cooked all together in one skillet. Perfect for a hassle-free weeknight dinner, this dish features savory garlic and paprika-seasoned chicken nestled into rich Parmesan-infused rice, simmered to creamy tenderness and garnished with fresh parsley for a burst of color and flavor.

Ingredients

Chicken

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper, to taste

Rice Mixture

1 cup long-grain rice
1 1/2 cups chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning

Garnish

2 tablespoons fresh parsley, chopped

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Instructions

Prepare the skillet and season the chicken: Heat olive oil in a large skillet over medium-high heat. Season both sides of the chicken breasts with garlic powder, paprika, salt, and pepper to ensure flavorful meat.
Sear the chicken breasts: Place the seasoned chicken into the hot skillet and sear for 3-4 minutes on each side until they develop a golden brown crust. Once browned, remove the chicken from the skillet and set aside briefly.
Make the creamy rice mixture: In the same skillet, add the uncooked long-grain rice, chicken broth, heavy cream, grated Parmesan cheese, and Italian seasoning. Stir well to combine all the ingredients evenly and scrape any browned bits from the pan for extra flavor.
Simmer chicken and rice together: Nestle the seared chicken breasts back into the rice mixture. Bring everything to a gentle simmer, then cover the skillet and reduce the heat to low. Let it cook for 20-25 minutes, or until the chicken is fully cooked through and the rice is tender and creamy.
Garnish and serve: Once cooked, remove from heat and garnish the dish with freshly chopped parsley to add brightness and a fresh aroma before serving.

Notes

For best results, use fresh chicken breasts that are of even thickness to ensure uniform cooking.
If you prefer a thicker sauce, uncover the skillet during the last 5 minutes of cooking to allow some liquid to evaporate.
You can substitute heavy cream with half-and-half for a lighter version, but the dish will be less creamy.
Long-grain rice should not be rinsed before cooking to preserve the starch needed for creaminess.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.