If there’s one recipe that deserves a permanent spot in your weeknight rotation, it’s One-Pot Chicken and Rice. This dish checks all the boxes: tender, juicy chicken, creamy and flavorful rice, and a light Parmesan finish—all cooked in a single skillet. No endless pile of dishes, no complicated steps, just a wholesome meal that’s ready in under 30 minutes.
I grew up eating variations of chicken and rice, and this creamy Parmesan version is my favorite. It’s a versatile recipe you can easily customize with vegetables like spinach, broccoli, or peas, or even switch up the seasoning for a new flavor profile. Whether you’re feeding a family, cooking for two, or meal prepping for the week, this dish delivers comfort, convenience, and incredible taste every time.
Why You’ll Love This One-Pot Chicken and Rice
- One-pan cleanup: Fewer dishes, less hassle.
- Quick and easy: Ready in about 30 minutes.
- Family-friendly: Mild flavors everyone will enjoy.
- Customizable: Add vegetables, swap seasonings, or try different cheeses.
- Perfect for leftovers: Stays creamy even when reheated.
Ingredients
Serves 4–6.
- 1½ lbs boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning, divided
- ½ teaspoon onion powder
- Salt and pepper, to taste
- 2½ cups chicken broth
- 1 cup uncooked long-grain white rice
- ¾ cup heavy cream
- ⅓ cup grated Parmesan cheese
Step-by-Step Instructions
Step 1: Prep the Chicken
Dice the chicken into bite-sized pieces and season with 1 teaspoon of Italian seasoning. This helps infuse the chicken with flavor before it even hits the pan.
Step 2: Cook the Chicken
Heat olive oil in a large, deep skillet over medium-high heat. Add the chicken and cook for about 5 minutes, stirring occasionally, until lightly browned on all sides. Remove the chicken from the skillet and set aside. It doesn’t need to be fully cooked at this stage—it will finish cooking later.
Step 3: Sauté Garlic and Start the Rice
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to let it burn. Pour in the chicken broth and stir in the uncooked rice, scraping up any browned bits from the bottom of the pan for extra flavor.
Step 4: Simmer to Perfection
Bring the mixture to a boil, then reduce the heat to medium-low. Cover the skillet with a tight-fitting lid and simmer for 15–20 minutes, or until the rice is tender and most of the liquid has been absorbed.
Step 5: Add Cream and Cheese
Once the rice is cooked, stir in the heavy cream and Parmesan cheese until creamy and well combined. Return the cooked chicken to the skillet, along with the remaining Italian seasoning and onion powder. Stir until everything is evenly coated.
Step 6: Season and Serve
Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with extra Parmesan or fresh herbs if desired.
Recipe Tips
- Use long-grain rice: Short-grain or instant rice may become mushy.
- Don’t overcook the chicken: It will continue to cook when added back to the skillet.
- Add veggies: Stir in spinach, peas, or steamed broccoli for a complete meal.
- Make it lighter: Swap heavy cream for half-and-half or evaporated milk.
- Boost the flavor: Add a splash of lemon juice before serving for brightness.
Variations
- Cheesy Chicken and Rice: Add shredded cheddar or mozzarella along with the Parmesan.
- Garlic Herb Chicken and Rice: Use fresh thyme, rosemary, and parsley for a fragrant twist.
- Spicy Chicken and Rice: Add ½ teaspoon of red pepper flakes or diced jalapeños.
- Mushroom Chicken and Rice: Sauté mushrooms with the garlic before adding the broth.
Serving Suggestions
This One-Pot Chicken and Rice pairs well with:
- A crisp green salad with vinaigrette
- Steamed green beans or roasted asparagus
- Crusty bread to soak up the creamy sauce
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over low heat with a splash of chicken broth or cream to maintain creaminess.
- Freeze: Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Why One-Pot Meals Work So Well
One-pot recipes like this are a lifesaver on busy nights because they allow flavors to meld together beautifully while minimizing cleanup. Cooking the rice in the same pan as the chicken ensures every bite is infused with savory flavor.
Final Thoughts
This One-Pot Chicken and Rice is creamy, satisfying, and wonderfully simple. It’s the kind of recipe that turns basic pantry staples into something special without requiring much effort. Once you try it, you’ll understand why it’s one of my go-to dinners for busy evenings.
Whether you enjoy it exactly as written or customize it with your favorite add-ins, this dish delivers comfort and convenience in every bite.
The Goods
One-Pot Chicken and Rice
We appreciate you taking the time to rate!
Recipes
- 1½ lbs boneless skinless chicken breasts, diced
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 tablespoon Italian seasoning divided
- ½ teaspoon onion powder
- Salt and pepper to taste
- 2½ cups chicken broth
- 1 cup uncooked long-grain white rice
- ¾ cup heavy cream
- ⅓ cup grated Parmesan cheese
Instructions
Step 1: Prep the Chicken
- Dice the chicken into bite-sized pieces and season with 1 teaspoon of Italian seasoning. This helps infuse the chicken with flavor before it even hits the pan.
Step 2: Cook the Chicken
- Heat olive oil in a large, deep skillet over medium-high heat. Add the chicken and cook for about 5 minutes, stirring occasionally, until lightly browned on all sides. Remove the chicken from the skillet and set aside. It doesn’t need to be fully cooked at this stage—it will finish cooking later.
Step 3: Sauté Garlic and Start the Rice
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to let it burn. Pour in the chicken broth and stir in the uncooked rice, scraping up any browned bits from the bottom of the pan for extra flavor.
Step 4: Simmer to Perfection
- Bring the mixture to a boil, then reduce the heat to medium-low. Cover the skillet with a tight-fitting lid and simmer for 15–20 minutes, or until the rice is tender and most of the liquid has been absorbed.
Step 5: Add Cream and Cheese
- Once the rice is cooked, stir in the heavy cream and Parmesan cheese until creamy and well combined. Return the cooked chicken to the skillet, along with the remaining Italian seasoning and onion powder. Stir until everything is evenly coated.
Step 6: Season and Serve
- Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with extra Parmesan or fresh herbs if desired.
Leave a Reply