One-Pan Creamy Parmesan Chicken

One-Pan Creamy Parmesan Chicken and Rice is my favorite solution for a cozy family dinner with almost no cleanup. Tender golden chicken, perfectly fluffy rice, and a rich parmesan sauce all come together in a single skillet—no extra pots needed. When I want something satisfying without a fuss, this has become my weeknight hero.

Every time I serve this, everyone grabs seconds and the leftovers disappear for lunch. My son even requests the “cheesy chicken rice” on his birthday because it tastes so comforting.

Ingredients

• Boneless skinless chicken breasts: Choose plump fresh breasts for juiciness
• Long grain white rice: Brings fluffy texture to soak up all that creaminess
• Chicken broth: Look for low sodium if you prefer better control over seasoning
• Heavy cream: Essential for a velvety finish and extra richness
• Grated Parmesan cheese: Choose real Parmigiano Reggiano for best flavor
• Small onion: Adds gentle sweetness in the background pick a firm unblemished onion
• Garlic: Brings aromatic complexity mince fresh cloves for maximum depth
• Olive oil: A smooth base for cooking and browning
• Salt and pepper: Simple seasoning but crucial for bringing everything together use flaky sea salt if you have it
• Fresh parsley: Finished touch of freshness and color opt for bright green bunches

Step-by-Step Instructions

Prepare the Chicken:

Season the chicken breasts with salt and pepper on both sides. In a large skillet heat olive oil over medium high heat. Lay the chicken in the pan and brown each side for about five minutes until you see a golden crust form. This step ensures juicy chicken and better flavor. Remove the chicken to a plate and set it aside for now.

Sauté Aromatics:

In the same skillet add the chopped onion and minced garlic. Stir them gently for three to four minutes over medium heat until the onion turns translucent and releases a soft aroma. Make sure to scrape up any brown bits from the pan because that builds the flavor base for the whole dish.

Toast the Rice:

Pour the rice directly into the skillet. Stir constantly for two to three minutes letting each grain soak in some of the oil and aromatics. You should notice a very light golden color starting to appear. This step helps prevent mushy rice later and adds a little nuttiness.

Combine Ingredients:

Slowly pour in the chicken broth followed by the heavy cream. Stir well to combine with the onion rice and garlic so everything is evenly mixed. Bring this mixture up to a gentle simmer but keep stirring to prevent sticking.

Cook Chicken and Rice:

Nestle the browned chicken breasts back into the skillet and cover tightly with a lid. Lower the heat and let everything simmer for twenty to twenty five minutes. Check that the rice is tender and the chicken is cooked through before moving on. If needed let it cook a little longer checking occasionally.

Finish with Parmesan:

Remove the lid and sprinkle the grated Parmesan cheese over everything. Gently stir until the cheese melts and the sauce thickens to a creamy consistency. Now taste and adjust with extra salt and pepper if desired for balance.

Serve:

Sprinkle freshly chopped parsley over the rice and chicken just before serving to add a burst of color and freshness. Serve hot and spoon plenty of sauce over each chicken breast.

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When I tried adding extra parmesan to this dish one night it turned the cream into a luscious blanket of flavor that hugged every bite. My kids now call it magic rice because it disappears from the plate so quickly. Parmesan cheese is the star here real Parmigiano Reggiano if you can find it truly transforms the taste.

Storage Tips

This dish keeps well in an airtight container in the fridge for up to three days. Reheat gently in a skillet with a splash of extra cream or broth to restore the creamy texture. Leftovers can also go into a lunchbox and stay flavorful even when reheated in the microwave.

Ingredient Substitutions

You can swap in boneless chicken thighs for added flavor and tenderness. For a lighter sauce use half and half instead of heavy cream. If you do not have Parmesan try using a mix of pecorino or sharp cheddar but you will miss some of that signature umami note.

Serving Suggestions

Pair this creamy chicken rice with steamed green beans or roasted broccoli for a complete meal. A crisp green salad on the side helps cut through the richness. Slices of crusty bread are wonderful for scooping up any extra sauce left on the plate.

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This dish combines convenience and indulgence perfectly—one-pan magic that transforms dinner time into something special.

Frequently Asked Questions

→ Can I use brown rice instead of white?

Yes, but you'll need to increase the cooking time and add a little more liquid for brown rice.

→ What can I substitute for heavy cream?

Half-and-half or whole milk can be used, though the sauce will be less rich and creamy.

→ Is it necessary to brown the chicken first?

Browning adds flavor and seals in juices, making the chicken more flavorful in the final dish.

→ Can I add vegetables to this dish?

Absolutely. Try adding peas, spinach, or mushrooms for extra flavor and nutrition.

→ How do I know when the chicken is cooked through?

The chicken should reach an internal temperature of 165°F and be opaque all the way through.