Creamy Parmesan One Pot Chicken and Rice is a creamy chicken and rice recipe made easy! The best chicken and rice full of juicy chicken and cheese!
Chicken And Rice:
Chicken and rice is something that is very nostalgic for me. I always looked forward to a big cheesy casserole pan full of gooey chicken and rice goodness. It was asking a lot as a kid because my mom can’t stand rice! What a sweetie she is for still cooking it up for me anyway.
UPDATE: Since everyone LOVED this recipe so much, I made another version, be sure to try my Bacon Ranch Chicken and Rice too and if you are looking for an oven-baked version, we absolutely love this Chicken and Rice!
Basically, my goal here was to simplify one of my fave childhood dinners into a really quick one pot dinner. If you are a regular follower you also know I don’t have a problem using canned soups. But, I like using all fresh ingredients whenever possible. It’s just as budget-friendly and easy, there’s really no reason not to!
Mission accomplished with this dish. Simple ingredients like cream, parmesan, chicken broth, spices, and usual suspects like onion and garlic come together to create a truly heavenly chicken and rice.
How To Make Creamy Parmesan One Pot Chicken and Rice:
- You will want to use a large (12 inch) skillet that has a lid for this recipe. If you don’t have a skillet like that you can find one that I love down below the printable recipe card (affiliate link) or you can also use a good sized pot or dutch oven with a lid.
- Melting your butter is your first step. After that, go ahead and add the onion and let them cook for 2-3 minutes before adding your garlic. Garlic only takes 30 seconds to 1 minute to cook, and you don’t want to add it too soon or it will burn and taste bitter.
- Use long grain rice for this recipe, not minute/instant rice. If you use quick cooking rice, it will cook too quickly and become mushy. Any long grain rice will work!
- Most of the cooking time for this one-pot chicken and rice is completely hands off. You will have about 15-20 minutes for the rice and chicken to simmer. I love to take that time to chop up a quick green salad to have on the side!
Enjoy!
~Nichole
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Creamy Parmesan One Pot Chicken and Rice
Ingredients
- 1.5 Pounds Chicken Breasts, Cut into 1 inch pieces
- 4 Tablespoons Butter
- 1 Large onion, Diced
- 3 Cloves Garlic, Minced (3 Teaspoons)
- 2 Teaspoons Italian Seasoning
- 1/2 Teaspoon Pepper
- 1 Teaspoon Salt
- 2 1/2 Cups Chicken Broth
- 1 Cup long grain white rice
- 1/2 Cup Heavy Cream
- 1/2 Cup Freshly Grated Parmesan Cheese
- Parsley for serving, Optional
Instructions
- Heat the butter in a large skillet over medium high heat. Add the onion and cook for 2-3 minutes, until beginning to soften.
- Add the diced chicken to the pan along with the Italian seasoning, pepper, and salt.
- Cook and stir for 5 minutes until chicken is golden on all sides.
- Add the garlic and cook for one more minute, stirring constantly.
- Add the chicken broth and rice to the pan and stir.
- Bring to a boil, then reduce the heat to medium low.
- Cover with a lid and simmer for 17-20 minutes, until rice is completely tender.
- Stir in the heavy cream and parmesan. Serve immediately topped with parsley if desired.
Video
Nutrition
I usually use brown rice, will the cooking times be the same
Hi, no, sorry with brown rice the cooking time would be longer, and you would need more liquid most likely as well.
I never leave reviews but had to for this recipe. It is incredible! Easy and delicious. My husband, who is incredibly picky, asked me if we had enough for him to have seconds after taking his first bite. This will definitely be on our weekly rotation!
Well thank you! I do appreciate your review! 🙂
Do it matter what kind of rice you use? I like Jasmine rice
Jasmine rice works 🙂
We enjoyed this and looking forward to making it again. I’m going to try it with black rice just to add some color.
This is SO good and is one of my man’s favorite things that I make now! I sub about a cup of white wine for some of the chicken broth and increase the garlic a bit. It is FANTASTIC!
Great recipe! Have made several times… tonight I have found myself without bullion or chicken stock… hoping water will work eek
Delicious and super easy to make. After reading the reviews I will def add some frozen broccoli next time I make it.
cant wait to try! is there an instant pot type recipe for this?
THANK YOU
i MADE THIS TO NIGHT i COULD HAVE EATEN THE WHOLE PAN SO GOOD
Can you use cauliflower rice instead of white rice?
You can, but your cooking time won’t be as long
What a great recipe! I made a few tweaks to save on some fat; I halved the butter and used a mix of cream and milk. Otherwise, I kept the recipe exactly the same! Perfect for a gray rainy night. The parmesan really shines through
Quickest, easiest meal I’ve made in a while. I doubled the recipe and used a Dutch oven. I also added broccoli cuts to make a complete meal. Will make again!
when do you add the broccoli cuts? Are they cooked or raw?
I added the broccoli as well. I used a small bag of frozen broccoli florets and added that at the same time as the broth and rice. Once the rice was tender, I added the cream, cheese and a can of cream of mushroom soup.
Took your recommendation and added broccoli too. My both my teenage boys loved it
Very easy to make and tasted delicious it’s now on the menu.
I also add some peas and top with toasted almond slivers. Delicious!!
Recipe was great! But I think calorie info is wrong. When I put all the ingredients in it comes out to ~600 calories a serving not 300.
This is one of my favorite recipes> I make it often! I love how simple and full of flavor it is!
I loved this recipe ! I cut my chicken breast into tiny pieces and would do it again that way. I will make it again soon !