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:Â 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
Nutrition information is automatically calculated, so should only be used as an approximation.
This is my new favorite one-pot dish! I doubled the recipe, but I did not double the onion or garlic, and it was still pretty garlicky. My family loves garlic, so it was fine, but if you’re not a BIG fan of garlic, it would be too much. This is creamy and cheesy and satisfying. We’ll be making this at least once a week! Thank you for this recipe!
That was so satisfying!! I also used boneless skinless thighs as that is what I had on hand. I also squeezed a bit of fresh lemon on it once it was plated. I think next time I will add some sliced button mushrooms to send it over the too. Thank you for sharing such a delicious version of chicken and rice!
Like others I don’t normally leave comments, but this is easy, and absolutley fabulous. Can’t wait to make it is again. Just a side note I used boneless skinless chicken thighs as I had on hand. Thank you again.
I made this a few days ago and it was a hit! My husband said it was one of his favorites, and he was sad I ate the leftovers before he got home! We didn’t have Italian seasoning and I couldn’t find my tsp measuring spoon (facepalm) so I just guessed with the salt, pepper, and garlic powder and it turned out great. I’m planning on trying it again with broccoli added soon. Thanks for such a great recipe!
Made this for supper tonight and it was delicious! My son hates rice but every once in awhile I find a recipe he’ll eat. Not only did he eat it, it loved it. There almost wasn’t enough left for my other kid who was at work. He came home and warmed his share up and said it was delicious as well. So whether it’s fresh off the stove or reheated, we have a new family favorite here. I’m thrilled that I can have a rice dish with no whining! Thanks so much.
Is this grated or shredded Parmesan?
Shredded 🙂
This was delicious! My family devoured it. I used ghee instead of butter – excellent flavor. Thanks!
Awesome! Well seasoned and super easy to make. Can’t wait to make it again.
Would this recipe lend itself to fat free half and half instead of heavy cream?.
This was really delicious comfort food. It would be even better with some artichoke hearts in it. I am going to add those next time.