Description

One-Pan Creamy Parmesan Chicken & Rice brings together tender chicken, garlicky rice, and a luxuriously creamy Parmesan sauce—all cooked in a single skillet for ultimate convenience and flavor.

Ingredients

1 lb boneless, skinless chicken breasts (cut into bite-size pieces)
1 cup long-grain white rice
2 cups chicken broth
¾ cup heavy cream (or half‑and‑half)
½ cup freshly grated Parmesan cheese
1 small onion, diced
3 cloves garlic, minced
1 Tbsp olive oil
1 Tbsp butter
Salt & freshly ground black pepper (to taste)
2 Tbsp fresh parsley, chopped (for garnish)
Optional: lemon wedge for serving

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Instructions

Season chicken with salt and pepper. In a large deep skillet, heat olive oil over medium-high heat; sear chicken until golden, 3–4 min per side. Transfer to a plate.
Reduce heat to medium, add butter, then sauté onion until soft, about 2–3 min. Add garlic and cook 30 sec until fragrant.
Add rice; toast for 1–2 min, stirring to coat in oil and aromatics.
Pour in chicken broth, scraping up browned bits. Nestle chicken back into the pan. Cover, reduce to low, and simmer for 18–20 min until rice is tender and chicken cooked through.
Reduce heat to low. Stir in heavy cream and Parmesan until melted and creamy. Adjust seasoning. Let rest 2 min to thicken.
Sprinkle with parsley. Serve warm with an optional lemon squeeze.

Notes

Chicken thighs can be used—may need slight adjustment in cooking time.
Stir in veggies like broccoli, peas, or spinach during the last 5 min for added color and nutrition.
Swap heavy cream for half‑and‑half or whole milk for a lighter version.
Leftovers keep in the fridge up to 3 days. Reheat gently with a splash of broth or milk.
Freezing is not ideal—dairy textures may change upon thawing.