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This creamy Parmesan Chicken and Rice is a simple one-pot dinner that makes busy nights easier. Tender chicken, flavorful rice, and a rich, creamy sauce come together in a meal my family asks for again and again.
When I don’t have a lot of time for dinner prep, this is my go-to meal. My boys all love it, and it uses pantry and refrigerator staples that I always have on hand: chicken, rice, onion, heavy cream, cheese, and seasonings.
Keep this meal idea in your back pocket for those busy weeknights, because it can be on the table ready to eat in under 30 minutes. Bonus: fewer dishes to wash because it all cooks in one pot!
Ingredients needed for Parmesan Chicken and Rice:
- boneless, skinless chicken breast (thighs work really well for this also)
- paprika-adds a nice smoky flavor and some color
- Italian seasoning (or your favorite mixture of oregano, basil, parsley, etc.)
- salt and pepper
- butter
- onion-diced
- garlic cloves (or cheat and use “jarlic” instead-I won’t tell)
- chicken stock-I use either homemade chicken broth, canned, or mix up some Better than Bouillon
- white rice-either long grain or jasmine, but I prefer long grain for this recipe
- heavy cream-don’t substitute anything else
- Parmesan cheese-I like the shaved cheese because it melts well and is easier than grating my own 🙂
Instructions:
Place the cubed chicken in a bowl and add seasonings. Stir to coat well. In a large skillet (with a cover) or Dutch oven, melt the butter. Cook the onion until translucent.
Add the seasoned chicken to the pot and cook on med/high until there’s no pink showing. Add the garlic and stir.
Stir in the chicken stock and rice. Bring to a boil, then cover and simmer for 15-20 minutes or until the liquid is absorbed and the rice is cooked.
Stir in the heavy cream and Parmesan and continue to cook on low until heated through and the cheese is melted.
Serve with a leafy Caesar salad for a complete meal!
Parmesan Chicken and Rice: one pot recipe
Ingredients
- 1 ½-2 pounds chicken breast cubed
- 1 teaspoon paprika
- 2 teaspoons Italian seasoning
- salt and pepper to taste
- 4 Tablespoons butter
- 1 medium onion diced
- 3 cloves garlic minced
- 2 ½ cups chicken stock
- 1 cup long grain white rice
- ½ cup heavy cream
- ¼ cup shaved Parmesan cheese
- Parsley for garnish optional
Instructions
- 1 ½-2 pounds chicken breast , 1 teaspoon paprika, 2 teaspoons Italian seasoning, salt and pepperPlace the cubed chicken in a bowl and add seasonings. Stir to coat well.
- 4 Tablespoons butter, 1 medium onionIn a large skillet (with a cover) or Dutch oven, melt the butter. Cook the onion until translucent.
- 3 cloves garlicAdd the seasoned chicken to the pot and cook on med/high until there’s no pink showing. Add the garlic and stir.
- 2 ½ cups chicken stock, 1 cup long grain white riceStir in the chicken stock and rice. Bring to a boil, then cover and simmer for 15-20 minutes or until the liquid is absorbed and the rice is cooked.
- ½ cup heavy cream, ¼ cup shaved Parmesan cheeseStir in the heavy cream and Parmesan and continue to cook on low until heated through and the cheese is melted.
- Parsley for garnishServe with a leafy Caesar salad for a complete meal!
Notes
Nutrition
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