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garlic parmesan chicken rice
Emily

Garlic Parmesan Rice with Chicken

A creamy, comforting one-pan meal made with juicy chicken, garlic, Parmesan, and fluffy rice. Perfect for a quick weeknight dinner with rich flavors and minimal cleanup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: "Italian-Inspired, American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
  • 2 tbsp olive oil
  • 1 small onion, finely diced
  • 4 cloves garlic, minced
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 cup milk
  • 1/2 cup heavy cream
  • 3/4 cup Parmesan cheese, grated
  • 2 tbsp butter
  • 1 tsp Italian seasoning
  • 1/2 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley, chopped (for garnish)

Equipment

  • Large skillet with lid
  • wooden spoon
  • cutting board
  • chef’s knife
  • Measuring cups and spoons

Method
 

  1. Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, paprika, and Italian seasoning, then sear until golden brown and cooked through. Remove and set aside.
  2. In the same skillet, melt butter and sauté onion and garlic until fragrant. Add rice and toast for 1–2 minutes.
  3. Pour in chicken broth, milk, and heavy cream. Stir, bring to a simmer, then cover and cook for 18–20 minutes, until rice is tender.
  4. Stir in Parmesan cheese until melted into a creamy texture. Return chicken to the skillet and mix gently.
  5. Garnish with parsley before serving.

Notes

You can swap chicken breasts for thighs for extra juiciness. For a lighter version, use half-and-half instead of heavy cream. Add extra veggies like spinach, mushrooms, or peas for more color and nutrition.