Parmesan Chicken and Rice: one pot recipe

closeup of cooked chicken in a skillet with plates and forks on the side

Parmesan Chicken and Rice: one pot recipe

Tender chicken, flavorful rice, and a rich, cheesy sauce come together in a meal my family asks for again and again.

Course Dinner, Main Course

Cuisine American

Keyword chicken and rice, chicken, chicken breast, baked chicken,, one pot

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 597kcal

Author Nicole Burkholder

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

Place the cubed chicken in a bowl and add seasonings. Stir to coat well.
1 ½-2 pounds chicken breast , 1 teaspoon paprika, 2 teaspoons Italian seasoning, salt and pepper
In a large skillet (with a cover) or Dutch oven, melt the butter. Cook the onion until translucent.
4 Tablespoons butter, 1 medium onion
Add the seasoned chicken to the pot and cook on med/high until there’s no pink showing. Add the garlic and stir.
3 cloves garlic
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.
2 ½ cups chicken stock, 1 cup long grain white rice
Stir in the heavy cream and Parmesan and continue to cook on low until heated through and the cheese is melted.
½ cup heavy cream, ¼ cup shaved Parmesan cheese
Serve with a leafy Caesar salad for a complete meal!
Parsley for garnish

Notes

This recipe as is will feed 4-6, depending on sides served with it. I will often double the rice/chicken stock to stretch it for my family of 5 (with 3 teen/young adult sons.) This will also leave us some leftovers for lunch the next day.

Nutrition