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One-Pan Creamy Parmesan Chicken & Rice: Comfort Food Made Easy

Discover the ultimate comfort food with this easy and delicious One-Pan Creamy Parmesan Chicken & Rice recipe. A complete, flavorful meal with minimal cleanup – perfect for busy weeknights!

Ingredients

Scale

  • 4 boneless, skinless chicken breasts: Approximately 6-8 ounces each.
  • 1 cup long-grain white rice: Uncooked. Be sure to use long-grain, as other varieties will have different cooking times and liquid requirements.
  • 2 cups chicken broth: Low-sodium is preferred, so you can control the saltiness of the dish.
  • 1 cup heavy cream: This provides the richness and creamy texture.
  • 1 cup freshly grated Parmesan cheese: As mentioned, freshly grated is essential for the best flavor and melting properties.
  • 1 small onion, finely chopped: Yellow or white onion works well.
  • 3 cloves garlic, minced: Fresh garlic is always best.
  • 2 tablespoons olive oil: For sautéing the chicken and aromatics.
  • Salt and freshly ground black pepper: To taste. Season generously!
  • Fresh parsley, chopped: For garnish. This adds a pop of freshness and color.

Instructions

  1. Prepare the Chicken: Begin by seasoning the chicken breasts generously on both sides with salt and freshly ground black pepper. Don’t be shy with the seasoning! Heat the olive oil in your large, heavy-bottomed skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts to the skillet. Brown them on both sides until they develop a nice golden color. This usually takes about 3-4 minutes per side. The goal here is not to cook the chicken through, just to develop color and flavor. Remove the browned chicken from the skillet and set it aside on a plate.

  2. Sauté Aromatics: In the same skillet (don’t clean it! All those browned bits are flavor!), add the finely chopped onion and minced garlic. Reduce the heat to medium. Sauté the onion and garlic, stirring frequently, until they become fragrant and translucent, about 2-3 minutes. This step builds a flavorful base for the entire dish. Be careful not to burn the garlic.

  3. Toast the Rice: Add the uncooked long-grain white rice to the skillet with the sautéed onion and garlic. Stir the rice constantly for 2-3 minutes, allowing it to toast slightly. This step enhances the nutty flavor of the rice and helps it to cook up more evenly.

  4. Combine Ingredients: Pour in the chicken broth and heavy cream. Stir everything together thoroughly to make sure the rice is evenly distributed and submerged in the liquid. Bring the mixture to a gentle simmer – you should see small bubbles forming around the edges.

  5. Cook Chicken and Rice: Return the browned chicken breasts to the skillet, nestling them into the rice mixture. Cover the skillet tightly with the lid. Reduce the heat to low and let it simmer undisturbed for 20-25 minutes. During this time, the rice will absorb the liquid and become tender, and the chicken will cook through completely. The internal temperature of the chicken should reach 165°F (74°C).

  6. Finish with Parmesan: Once the cooking time is up, remove the skillet from the heat. Stir in the freshly grated Parmesan cheese until it’s completely melted and the sauce is creamy and smooth. Taste the dish and adjust the seasoning with salt and pepper if needed. Don’t be afraid to add a little more Parmesan if you like!

  7. Serve: Garnish the finished dish with a generous sprinkle of freshly chopped parsley. This adds a pop of color and freshness. Serve the One-Pan Creamy Parmesan Chicken & Rice hot, straight from the skillet.

Find it online: https://www.eatswithsoul.com/one-pan-creamy-parmesan-chicken-rice-comfort-food-made-easy/