Creamy Parmesan chicken and rice is the kind of dinner that feels like it took all afternoon, even though it comes together in one pot with mostly hands-off time. The chicken browns first, the rice cooks in broth and cream, and the Parmesan melts into everything to make a rich, comforting dinner that tastes like something you’d order at a casual Italian spot. If you need a dependable one-pot chicken dinner that reheats well and keeps everyone full, this one earns a regular spot.
Creamy Parmesan Chicken and Rice
Creamy Parmesan Chicken and Rice
Ingredients
- 1½ pounds boneless, skinless chicken thighs cut into large bite-size pieces
- 1 cup long grain white rice
- 2 cups chicken stock
- ½ cup heavy cream
- ¾ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small yellow onion finely diced
- 4 cloves garlic minced
- 1½ teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes
Instructions
- Heat a large heavy pot or deep skillet over medium heat. Add the olive oil.
- Add the chicken pieces and sprinkle with ¾ teaspoon kosher salt and ½ teaspoon black pepper. Cook for 5 to 6 minutes, stirring occasionally, until lightly browned on several sides. The chicken does not need to be fully cooked at this point.
- Transfer the chicken to a plate and set aside.
- In the same pot, add the butter.
- Add the diced onion and cook for 4 to 5 minutes until softened and lightly golden.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Add the rice and stir for about 1 minute so it gets coated in the butter and onion mixture.
- Pour in the chicken stock and heavy cream. Add the remaining ¾ teaspoon kosher salt, remaining ¼ teaspoon black pepper, Italian seasoning, paprika, onion powder, and crushed red pepper flakes. Stir once to combine.
- Return the browned chicken to the pot and gently spread it through the rice.
- Bring to a gentle simmer, then reduce heat to low. Cover and cook for 18 to 20 minutes until the rice is tender and the chicken is fully cooked.
- Remove the lid and stir in the Parmesan cheese until melted and creamy.
- Turn off the heat and let the pot sit uncovered for 5 minutes so the sauce thickens slightly.
Notes
Use chicken thighs instead of breasts for better flavor and more forgiving cooking time.
If the mixture thickens too much, stir in 2 to 3 tablespoons hot chicken stock before serving.
Freshly grated Parmesan melts better and gives a smoother finish than pre-shredded cheese.
