Creamy Parmesan Chicken and Rice (Print Version)
Juicy chicken thighs nestled in creamy Parmesan rice - a quick, one-pan dinner that's both comforting and delicious.
# Ingredients:
→ Chicken
01 -
1 ½ lbs boneless, skinless chicken thighs or chicken breasts
02 -
1 teaspoon salt
03 -
½ teaspoon black pepper
04 -
1 teaspoon garlic powder
05 -
1 teaspoon paprika
06 -
1 tablespoon olive oil
→ Rice & Sauce
07 -
1 cup uncooked long-grain white rice
08 -
2 cups chicken broth
09 -
½ cup heavy cream
10 -
½ cup grated Parmesan cheese
11 -
1 teaspoon Italian seasoning
12 -
½ teaspoon onion powder
13 -
3 cloves garlic, minced
14 -
2 tablespoons butter
15 -
½ teaspoon red pepper flakes (optional)
16 -
½ cup frozen peas or spinach (optional)
17 -
Fresh parsley or basil, for garnish
# Steps to Follow:
01 -
Pat the chicken thighs dry and season with salt, pepper, garlic powder, and paprika. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side, until golden brown. Remove from the pan and set aside.
02 -
In the same pan, melt butter, then add garlic and cook for 30 seconds. Stir in uncooked rice, letting it toast slightly for 1-2 minutes. Pour in chicken broth, Italian seasoning, and onion powder, stirring well.
03 -
Return the chicken thighs to the skillet, placing them on top of the rice. Cover and reduce heat to low, simmering for 20 minutes until the rice is fully cooked.
04 -
Remove the lid and stir in heavy cream, Parmesan cheese, and optional veggies. Let simmer uncovered for 2-3 minutes, stirring occasionally until thickened.
05 -
Remove from heat and garnish with fresh parsley or basil. Serve hot and enjoy this creamy, cheesy chicken and rice!
# Additional Notes:
01 -
Use freshly grated Parmesan – It melts better and enhances the flavor.
02 -
Sear the chicken first – Adds depth and extra juiciness.
03 -
Don’t skip toasting the rice – Helps develop a nutty, rich flavor.
04 -
Prefer a lighter version? – Use half-and-half instead of heavy cream.