One-Pan Creamy Parmesan Chicken & Rice – Quick & Easy

Introduction

Are you constantly on the hunt for weeknight dinners that deliver big on flavor without demanding hours in the kitchen? If so, you’re not alone! In today’s fast-paced world, having a go-to recipe for a delicious, creamy chicken dish that requires just a single pan is not just convenient, it’s practically a superpower. Our One-Pan Creamy Parmesan Chicken & Rice is precisely that solution – a culinary triumph that combines succulent chicken breasts and perfectly fluffy rice bathed in a rich, decadent Parmesan-infused sauce. The best part? Minimal cleanup means more time for you to relax and savor every delicious bite. This recipe is designed to be your new favorite for busy weeknights and beyond!

Ingredients

Gather these simple yet flavorful ingredients to create your creamy Parmesan chicken and rice masterpiece:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes. Look for plump, firm breasts with a good color. For a slight variation, you could also use chicken thighs, just ensure to trim any excess fat.
• 1 tbsp olive oil. Extra virgin olive oil will add a subtle fruity note.
• 1 medium onion, finely chopped. A yellow or white onion will work wonderfully, providing a sweet and savory base.
• 2 cloves garlic, minced. Freshly minced garlic offers the most potent aroma and sharp flavor.
• 1.5 cups uncooked long-grain white rice, rinsed. Rinsing removes excess starch, preventing a gummy texture and ensuring fluffy grains. Arborio rice can be used for an extra creamy risotto-like consistency, but adjust cooking time.
• 3 cups chicken broth. Low-sodium broth is recommended so you can control the saltiness. For a richer flavor, you can use homemade broth or a combination of broth and water.
• 1 cup half-and-half or heavy cream. For a lighter version, consider evaporated milk or unsweetened plant-based milk, though the richness may be slightly altered.
• 1 cup grated Parmesan cheese. Finely grated Parmesan melts best and distributes its nutty, salty flavor evenly. Use a good quality Parmigiano-Reggiano if possible.
• 1/2 tsp dried thyme. Adds an earthy, aromatic depth that complements chicken beautifully.
• Salt and freshly ground black pepper, to taste. Always season generously, especially after tasting.
• Fresh parsley, chopped, for garnish (optional). Adds a pop of color and fresh, herbaceous contrast.

Timing

Compared to many intricate chicken and rice dishes that can take well over an hour, this one-pan wonder comes together in under 50 minutes, making it perfect for a speedy weeknight meal. Most average chicken and rice recipes require multiple steps, including pre-cooking rice, pan-frying chicken separately, and more, often totaling 60+ minutes.

Step-by-Step Instructions

Step 1: Sear the Chicken

Pat your cubed chicken breasts dry with paper towels. This is a crucial step for achieving a beautiful golden-brown sear, which adds depth of flavor. Season the chicken generously with salt and pepper. Heat the olive oil in a large, oven-safe skillet (a cast-iron skillet works wonderfully) over medium-high heat. Once the oil is shimmering, add the chicken cubes in a single layer, being careful not to overcrowd the pan. You may need to work in batches. Sear the chicken for about 2-3 minutes per side, until nicely browned. The chicken doesn’t need to be cooked through at this stage; we’re just building flavor and texture. Remove the seared chicken from the skillet and set it aside on a plate.

Step 2: Sauté Aromatics

Reduce the heat to medium. If there’s excessive oil left in the pan, carefully pour some of it out, leaving about a tablespoon. Add the finely chopped onion to the skillet. Sauté the onion for 3-4 minutes, stirring occasionally, until it begins to soften and turn translucent. Scrape up any browned bits from the bottom of the pan – these are packed with flavor! Add the minced garlic and dried thyme to the skillet and cook for another minute until fragrant, being careful not to burn the garlic.

Step 3: Toast the Rice

Add the rinsed and drained long-grain white rice to the skillet with the onions and garlic. Stir the rice constantly for about 1-2 minutes. Toasting the rice before adding liquids helps to give it a slightly nutty flavor and prevents it from becoming mushy. Ensure each grain is lightly coated with the oil and onion mixture.

Step 4: Add Liquids and Simmer

Pour the chicken broth into the skillet. Stir everything together, making sure to scrape the bottom of the pan to loosen any remaining browned bits. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet tightly with a lid, and let it simmer for 15-20 minutes, or until most of the liquid has been absorbed and the rice is tender but still has a slight bite (al dente). Resist the urge to lift the lid too often, as this releases steam and can disrupt the cooking process.

Step 5: Reinstate Chicken and Finish

Once the rice is cooked, remove the lid. Gently stir in the half-and-half (or cream) and the grated Parmesan cheese. Stir until the cheese is melted and the sauce is smooth and creamy. Return the seared chicken (and any accumulated juices from the plate) to the skillet, nestling the pieces into the creamy rice mixture. Let it simmer uncovered for another 5-7 minutes, allowing the chicken to heat through and the sauce to thicken slightly to your desired consistency. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh chopped parsley, if desired, before serving.

Nutritional Information

While exact nutritional values can vary based on specific ingredients and portion sizes, a typical serving (approximately 1/4 of the recipe) contains:

• Calories: 450-550 kcal
• Protein: 30-40g
• Fat: 15-25g (depending on creaminess)
• Carbohydrates: 30-40g
• Fiber: 1-2g

This information is an estimate. For precise calculations, consult a nutritional calculator with your specific ingredients.

Healthier Alternatives

Looking to lighten up this delicious dish without sacrificing too much flavor? Here are a few swaps:

• Chicken: Use lean chicken breast and trim all visible fat. Chicken thighs can be used, but they are naturally higher in fat.
• Rice: Swap white rice for brown rice or quinoa. Be aware that brown rice and quinoa may require longer cooking times and potentially more liquid; adjust accordingly.
• Creaminess: Use low-fat milk, evaporated skim milk, or unsweetened almond milk instead of half-and-half or heavy cream. You can also thicken the sauce with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) instead of relying solely on cream and cheese.
• Cheese: Use a sharper, full-flavored Parmesan cheese so you can use slightly less while still achieving a bold taste.
• Broth: Opt for low-sodium chicken broth or vegetable broth.
• Veggies: Add extra non-starchy vegetables like broccoli florets, spinach, peas, or finely diced bell peppers during the last 10-15 minutes of simmering the rice to boost fiber and nutrients.

Serving Suggestions

This One-Pan Creamy Parmesan Chicken & Rice is a hearty meal on its own, but it pairs beautifully with a few additions:

• Side Salad: A crisp, fresh green salad with a light vinaigrette provides a refreshing contrast to the rich, creamy pasta.
• Steamed or Roasted Vegetables: Asparagus, green beans, or broccoli make excellent companions.
• Crusty Bread: For soaking up any extra delicious sauce.
• Lemon Wedges: A squeeze of fresh lemon juice just before serving can brighten the flavors.

Common Mistakes to Avoid

To ensure your One-Pan Creamy Parmesan Chicken & Rice turns out perfectly every time, keep these common pitfalls in mind:

• Not Rinsing the Rice: This leads to excess starch, resulting in a gluey, clumpy texture.
• Overcrowding the Pan: When searing the chicken, give it space to brown properly. Overcrowding steams the chicken instead of searing it, leading to less flavor and a pale appearance.
• Not Rinsing the Rice: This leads to excess starch, resulting in a gluey, clumpy texture.
• Lifting the Lid Too Often: While tempting, this releases steam vital for cooking the rice evenly and can result in undercooked grains.
• Adding Dairy Too Soon: Stirring in the cream and cheese too early or at too high a heat can cause them to curdle. Add them towards the end when the sauce is ready to be finished.
• Not Tasting and Adjusting Seasoning: Always taste the dish before serving and adjust salt and pepper as needed. The flavor can change significantly once the cheese is added.

Storing Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Due to the creamy sauce, the dish may thicken upon cooling and the rice can absorb more liquid. To reheat, gently stir in a splash of milk or broth to loosen the sauce and heat over low heat on the stovetop or in the microwave until warmed through. Avoid reheating multiple times, as this can degrade the texture.

Conclusion

There you have it – a spectacularly satisfying and impossibly easy One-Pan Creamy Parmesan Chicken & Rice that’s destined to become a weeknight staple. It’s proof that you don’t need to spend hours in the kitchen to enjoy a restaurant-worthy meal. The combination of tender chicken, fluffy rice, and a velvety Parmesan sauce is pure comfort food magic. So, give this recipe a try and let us know how much you love having fewer dishes to wash!

FAQs

One-Pan Creamy Parmesan Chicken & Rice – Easy Weeknight Dinner

• Author: Chef Mia

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Description

Welcome to your new favorite recipe for a quick and satisfying dinner! If you’re looking for a delicious, creamy chicken dish that can be made in just one pan, you’ve come to the right place. OurOne-Pan Creamy Parmesan Chicken & Riceis the perfect solution for busy weeknights, combining tender chicken breasts and fluffy rice in a rich, Parmesan-infused sauce. Plus, you only have one pan to clean up afterward—what’s not to love?

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Ingredients

• Optional Substitutions:

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Instructions

1. Season chicken breasts with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add chicken and brown on both sides until golden, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the finely chopped onion and minced garlic. Sauté until the onion is soft and fragrant, around 2-3 minutes.
3. Add the cup of long-grain rice to the skillet and toast for 2-3 minutes, stirring frequently until the rice is lightly golden.
4. Pour in 2 cups of chicken broth and 1 cup of heavy cream, stirring well to combine. Bring to a simmer, allowing the flavors to meld.
5. Return the chicken to the skillet, placing it on top of the rice mixture. Cover the pan tightly and reduce the heat to low. Let it simmer for 20-25 minutes or until the rice is tender and the chicken is fully cooked through.
6. Once the chicken is cooked, stir in 1 cup of grated Parmesan cheese until it’s melted and the sauce becomes creamy. Adjust seasoning with salt and pepper if needed.
7. Serve theOne-Pan Creamy Parmesan Chicken & Ricehot, garnished with freshly chopped parsley.

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