It is 6pm. You are tired. Dinner needs to happen fast. This One-Pan Parmesan Chicken is your new best friend. It is warm, creamy, and so comforting.
There is nothing like a hot meal on a chilly winter evening. This dish brings the whole family to the table. It smells like garlic and toasted rice. You will love how simple it is to make.
Why You’ll Love This Recipe
The best part about this meal is the cleanup. You only need one single skillet for everything. That means less time at the sink and more time relaxing. It is a total win for busy parents.
This recipe is incredibly budget-friendly too. It uses simple pantry staples like rice and broth. The parmesan adds a touch of luxury without the high price tag. It is kid-approved and picky-eater friendly.
Simple Cooking Steps
Making this dish is very straightforward. You start by searing the chicken until it is golden. Then you toast the rice right in the same pan. This builds a deep, savory flavor base. Even if you are a beginner, you can do this.
Ingredients You’ll Need
Most of these items are likely in your kitchen right now. Fresh spinach adds a lovely pop of color.
- 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1 cup long-grain white rice, rinsed
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 cups fresh baby spinach
Step-by-Step Directions
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken pieces with salt, pepper, and oregano, then sear in the skillet until golden brown on all sides.
- Add minced garlic and dry rice to the skillet, stirring for 2 minutes to toast the grains.
- Pour in the chicken broth and bring the mixture to a boil.
- Reduce heat to low, cover the skillet with a tight-fitting lid, and simmer for 15 to 18 minutes until the liquid is absorbed and rice is tender.
- Remove the lid and stir in the heavy cream, parmesan cheese, and baby spinach.
- Continue to cook uncovered for 2 to 3 minutes, stirring constantly until the cheese is melted and the sauce has thickened.
- Rest for 5 minutes before serving.
Best Ways to Enjoy It
Serve this meal in big, shallow bowls. The rice stays warm and creamy that way. You can top it with extra cheese if you like. It feels like a restaurant meal at home.
Pair this with a simple side of steamed green beans. A crisp green salad also works beautifully. Pour a glass of cold water or white wine. Gather everyone around the table and enjoy.
Storage & Reheating
Leftovers make a fantastic lunch the next day. Store them in an airtight container in the fridge. They will stay fresh for up to three days. Rice absorbs moisture as it sits.
To reheat, add a small splash of milk or broth. This helps bring back that creamy texture. Microwave it in short bursts until steaming hot. It is a great way to save time tomorrow.
Recipe Tips for Success
- Always rinse your white rice before cooking.
- Rinsing removes extra starch so the rice stays fluffy.
- Use a skillet with a very tight lid for simmering.
- Do not peek at the rice while it is covered.
- Freshly grated parmesan melts much smoother than the canned kind.
- Add a squeeze of lemon at the end for brightness.
- Substitute chicken breasts if you prefer leaner meat.
- Double the garlic if your family loves bold flavors.
Easy Flavor Ideas
- Swap the spinach for small broccoli florets.
- Use smoked paprika instead of oregano for a smoky twist.
- Stir in some peas for extra sweetness and color.
- Substitute heavy cream with half-and-half for a lighter sauce.
Common Questions
Can I use brown rice instead?
Brown rice takes much longer to cook than white rice. You would need to add more broth and simmer longer. I recommend sticking to white rice for this quick version.
Is this recipe freezer-friendly?
Rice can sometimes get a bit grainy after freezing. It is best enjoyed fresh or from the fridge. If you must freeze it, add extra liquid when reheating.
How do I know the chicken is done?
The chicken continues to cook while the rice simmers. Cutting it into small pieces ensures it stays tender. It should be opaque and juice-free when finished.
I hope this creamy one-pan meal makes your busy weeknights a little easier. There is nothing better than a warm, cheesy bowl of comfort. Happy cooking!
— Lidia
One-Pan Creamy Parmesan Chicken & Rice
Ingredients
- 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1 cup long -grain white rice, rinsed
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 2 cloves garlic , minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 cups fresh baby spinach
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken pieces with salt, pepper, and oregano, then sear in the skillet until golden brown on all sides.
- Add minced garlic and dry rice to the skillet, stirring for 2 minutes to toast the grains.
- Pour in the chicken broth and bring the mixture to a boil.
- Reduce heat to low, cover the skillet with a tight-fitting lid, and simmer for 15 to 18 minutes until the liquid is absorbed and rice is tender.
- Remove the lid and stir in the heavy cream, parmesan cheese, and baby spinach.
- Continue to cook uncovered for 2 to 3 minutes, stirring constantly until the cheese is melted and the sauce has thickened.
- Rest for 5 minutes before serving.
