Description
This one-pan chicken and rice dish is packed with garlicky, cheesy goodness. Juicy, seasoned chicken breasts are cooked over creamy Parmesan rice for an easy, flavorful meal.
Ingredients
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For the Chicken:
- 2 large boneless, skinless chicken breasts (or 4 small)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 tbsp olive oil
- 1 tbsp butter
For the Garlic Parmesan Rice:
- 1 tbsp butter
- 4 cloves garlic, minced
- 1 cup long-grain white rice (jasmine or basmati)
- 2 cups chicken broth
- 1/2 cup heavy cream (or milk for a lighter version)
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional, for spice)
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Season the chicken with salt, pepper, garlic powder, and paprika.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Sear the chicken for 4-5 minutes per side, until golden brown. Remove and set aside (it will finish cooking later).
- In the same pan, melt 1 tbsp butter and sauté the garlic for 30 seconds until fragrant.
- Stir in the rice, toasting it for 1-2 minutes.
- Pour in the chicken broth, salt, black pepper, and red pepper flakes. Stir well.
- Place the chicken back on top of the rice, cover, and reduce heat to low. Simmer for 20 minutes, or until the rice is tender.
- Remove from heat and stir in the heavy cream and Parmesan cheese. Let sit for 5 minutes before serving.
- Garnish with fresh parsley and enjoy!
Notes
- Use brown rice (increase liquid and cook time) or quinoa for a healthier twist.
- Swap chicken breasts for thighs for extra juiciness.
- Add spinach or mushrooms for more veggies.
- For a crispy top, sprinkle extra Parmesan and broil for 2 minutes before serving.