Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work beautifully in this recipe and often stay even juicier than breasts. They may need slightly less cooking time, so check them a few minutes earlier with your meat thermometer.

What can I substitute for heavy cream?

While heavy cream provides the richest result, you can use half-and-half for a lighter version. For a dairy-free alternative, full-fat coconut milk works surprisingly well, though it will add a subtle coconut flavor. Avoid milk as it's too thin and may curdle.

Why is my rice still crunchy after the cooking time?

This typically happens if your heat was too high, causing liquid to evaporate too quickly, or if steam escaped during cooking. If your rice isn't tender, add an extra ¼ cup of broth or water, cover again, and cook for 5-7 more minutes on low heat.

Can I add vegetables to this dish?

Definitely! Frozen peas, diced bell peppers, or spinach make excellent additions. For firmer vegetables like bell peppers, add them with the onions. For quick-cooking options like spinach or peas, stir them in during the last 5 minutes of cooking.

One-Pan Creamy Parmesan Chicken and Rice Recipe

Description

This One-Pan Creamy Parmesan Chicken & Rice is a comforting and flavorful dish made with tender chicken breasts, creamy Parmesan sauce, and fluffy rice—all cooked together in just one skillet. Perfect for busy weeknights, this easy recipe delivers a complete meal with minimal cleanup.

Ingredients

Units Scale

Main Ingredients

4 boneless, skinless chicken breasts
1 cup long-grain white rice
2 cups chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 small onion, finely chopped
3 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste

For Garnish

Fresh parsley, chopped

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Instructions

Prepare the Chicken: Season chicken breasts with salt and pepper on both sides. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
Sauté Aromatics: In the same skillet, add the finely chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent and the garlic is fragrant, scraping up any browned bits from the bottom of the skillet for extra flavor.
Toast the Rice: Add the long-grain white rice to the skillet. Stir frequently and toast the rice for 2-3 minutes until the grains become slightly opaque and start to pick up some color.
Combine Ingredients: Pour in the chicken broth and heavy cream. Stir the mixture well to combine all ingredients, ensuring there are no clumps and all flavors are incorporated. Bring the mixture to a simmer.
Cook Chicken and Rice: Carefully return the seared chicken breasts to the skillet, nestling them into the rice mixture. Cover the skillet tightly with a lid, reduce the heat to low, and let it simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
Finish with Parmesan: Remove the lid, sprinkle the grated Parmesan cheese over the mixture, and gently stir until the cheese is fully melted and the sauce is creamy. Taste and adjust seasoning with additional salt and pepper if needed.
Serve: Remove from heat. Garnish with freshly chopped parsley before serving to add a pop of color and fresh flavor. Serve hot and enjoy!

Notes

For added flavor, use freshly grated Parmesan instead of pre-grated for a smoother sauce.
If you prefer darker meat, boneless chicken thighs can be substituted for chicken breasts.
Let the skillet sit covered for a few minutes after cooking to allow the flavors to meld.
You can add vegetables like spinach or peas for extra nutrition and color.

Nutrition

Serving Size: 1 chicken breast with rice (approx. 1/4 of recipe)
Calories: 630
Sugar: 3g
Sodium: 880mg
Fat: 32g
Saturated Fat: 15g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 48g
Cholesterol: 165mg