One-Pan Garlic Parmesan Chicken and Rice

Imagine the aroma of garlic-infused butter swirling through your kitchen as tender chicken sizzles alongside creamy parmesan rice. This One-Pan Garlic Parmesan Chicken and Rice transforms simple ingredients into a restaurant-worthy meal with minimal cleanup. The combination of savory herbs, nutty parmesan, and perfectly cooked rice creates a dish that’s both comforting and impressive. You’ll learn how to create this balanced meal in just one pan, mastering the technique of cooking chicken and rice together for maximum flavor infusion.

Why You’ll Love This Recipe

The One-Pan Garlic Parmesan Chicken and Rice deserves a permanent spot in your dinner rotation for countless reasons. First, the convenience factor is unbeatable—everything cooks in a single skillet, meaning less time washing dishes and more time enjoying your evening. The texture contrasts make every bite interesting: crispy-skinned chicken rests atop fluffy rice that has absorbed all the savory chicken juices and garlic butter.

The flavor profile balances richness with brightness—the nutty parmesan and aromatic garlic are complemented by fresh herbs and a squeeze of lemon that cuts through the creaminess. It’s also incredibly versatile, working as a weeknight family dinner or an impressive meal for guests.

Parents especially appreciate that this dish appeals to picky eaters while still delivering sophisticated flavors that adults crave. The rice soaks up the chicken’s natural juices, eliminating any blandness and creating a cohesive dish where every component enhances the others.

Ingredients

For the One-Pan Garlic Parmesan Chicken and Rice, you’ll need:

• 4 bone-in, skin-on chicken thighs (about 1½ lbs or 680g)
• 1 cup long-grain white rice (190g)
• 2½ cups chicken broth (590ml)
• 4 tablespoons unsalted butter (56g)
• 6 garlic cloves, minced (about 2 tablespoons)
• 1 medium onion, finely diced (about 1 cup)
• ½ cup freshly grated Parmesan cheese (45g)
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1 lemon (for zest and juice)
• 3 tablespoons fresh parsley, chopped
• Salt and freshly ground black pepper
• 2 tablespoons olive oil

The chicken thighs are preferred for their flavor and moisture retention during cooking. For the rice, a long-grain variety like jasmine or basmati works best as they remain fluffy rather than sticky. Fresh Parmesan cheese (not the pre-grated kind) makes a significant difference in creating that nutty, savory flavor that defines this dish.

Pro Tips

Season Aggressively: The secret to restaurant-quality chicken and rice is proper seasoning at every stage. Season the chicken generously with salt and pepper before searing, and taste the rice mixture before adding the chicken back to the pan. Remember that the parmesan will add saltiness, so adjust accordingly.

Perfect Your Sear: For golden, crispy chicken skin that adds tremendous flavor, ensure your pan is properly preheated before adding the chicken. Place the thighs skin-side down first and resist the urge to move them for at least 5-7 minutes. A proper sear creates the foundation for the entire dish’s flavor profile and locks in moisture.

Master the Liquid Ratio: The key to perfectly cooked rice is maintaining the correct liquid-to-rice ratio. While the recipe calls for 2½ cups of broth to 1 cup of rice, you may need to adjust slightly based on your specific pan and heat level. The rice should be tender but not mushy when done. If the rice seems too firm in the final stages but the liquid is absorbed, add another ¼ cup of warm broth, cover, and let it finish cooking for 5 more minutes.

Instructions

Step 1

Pat the chicken thighs completely dry with paper towels, then season generously on both sides with salt and pepper. This ensures a perfect golden crust when searing. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering.

Step 2

Place the chicken thighs skin-side down in the hot skillet and sear undisturbed for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 3 minutes on the other side. Don’t worry about cooking the chicken through completely—it will finish cooking with the rice. Transfer the chicken to a plate and set aside.

Step 3

Reduce the heat to medium and add the butter to the same pan, using all those flavorful chicken drippings. When melted, add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it burn.

Step 4

Stir in the rice, coating each grain with the butter mixture. Toast the rice for about 2 minutes, stirring frequently—this develops a nutty flavor that elevates your garlic parmesan chicken dish. Add the Italian seasoning and garlic powder, stirring to combine.

Step 5

Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan—these contain tremendous flavor! Add the lemon zest and half the lemon juice. Let the mixture come to a gentle boil, then reduce heat to low.

Step 6

Nestle the seared chicken thighs on top of the rice mixture, skin-side up. Cover the pan and simmer for 20-25 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C). If the rice absorbs all the liquid before it’s fully cooked, add another ¼ cup of warm broth.

Step 7

Remove the pan from heat and sprinkle the freshly grated Parmesan cheese over the rice. Cover again and let stand for 5 minutes—this allows the cheese to melt and the rice to absorb any remaining liquid.

Step 8

Finish your One-Pan Garlic Parmesan Chicken and Rice by garnishing with fresh chopped parsley and an additional squeeze of lemon juice for brightness. Serve directly from the pan for a rustic presentation that showcases your one-pan wonder.

Variations

Vegetable-Packed Version: Transform this One-Pan Garlic Parmesan Chicken and Rice into a complete meal by adding vegetables. Stir in 1 cup of frozen peas during the last 5 minutes of cooking, or add 2 cups of baby spinach right before adding the Parmesan to let it wilt naturally. For a Mediterranean twist, include halved cherry tomatoes and diced bell peppers when sautéing the onions.

Dairy-Free Adaptation: Create a dairy-free version by replacing butter with additional olive oil or ghee if tolerated. Substitute the Parmesan with nutritional yeast for a similar umami flavor, using about 1/4 cup. The dish maintains its creaminess from the starch released by the rice during cooking.

Herbed Lemon Variation: For a brighter, herb-forward dish, double the amount of fresh herbs, using a mixture of parsley, thyme, and basil. Add the zest and juice of two lemons instead of one, and incorporate 2 tablespoons of capers to create a chicken piccata-inspired one-pan meal that still features the signature garlic and rice base.

Storage and Serving

Store leftover One-Pan Garlic Parmesan Chicken and Rice in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight as the garlic and herbs infuse further into the rice. When reheating, add a splash of chicken broth to prevent the rice from drying out, and cover while warming on the stovetop or in the microwave.

For elegant serving, place the chicken and rice on a warmed platter, garnished with additional fresh herbs and lemon wedges. Pair with a simple arugula salad dressed with lemon vinaigrette that complements the garlic parmesan flavors. For a heartier meal, serve with roasted asparagus or broccolini on the side.

Transform leftovers into a completely new meal by shredding the chicken and mixing it with the rice to create filling for stuffed bell peppers, topped with additional cheese and broiled until bubbly and golden.

FAQs

Can I use boneless chicken breasts instead of thighs?
Yes, though cooking time will need adjustment. Boneless breasts cook faster, so add them to the rice mixture about 10 minutes into the rice cooking time to prevent them from drying out. They’re done when they reach 165°F (74°C) internally.

Why is my rice still hard after the cooking time?
Rice hardness usually indicates insufficient liquid or cooking time. Add another 1/4 cup of hot broth, cover tightly, and continue cooking for 5-10 more minutes on low heat.

Can I make this dish ahead of time?
The One-Pan Garlic Parmesan Chicken and Rice is best served fresh, but you can prepare components ahead. Sear the chicken and sauté the aromatics earlier in the day, then complete the cooking process just before serving.

Is it possible to use brown rice instead?
Yes, but brown rice requires more liquid (about 3 cups total) and longer cooking time (45-50 minutes). Adjust accordingly and consider partially cooking the chicken separately to prevent overcooking.

How can I make this spicier?
Add 1/2 teaspoon of red pepper flakes when sautéing the garlic, or incorporate a diced jalapeño with the onions. Alternatively, serve with a side of hot sauce for individual heat adjustment.

Conclusion

This One-Pan Garlic Parmesan Chicken and Rice is comfort food at its finest — rich with savory flavors, delightfully textured with crispy chicken and creamy rice, yet simple enough for weeknight cooking. It’s the kind of dish that transforms ordinary ingredients into a memorable meal while saving you from a sink full of dishes. Whether you’re cooking for a family or meal prepping for the week ahead, this recipe delivers restaurant-quality results with minimal effort, proving that sometimes the most satisfying meals are also the most straightforward.

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