Creamy Parmesan One Pot Chicken Rice
Ingredients
Directions / Instructions
Why You'll Love This Creamy Parmesan One Pot Chicken Rice
This Creamy Parmesan One Pot Chicken Rice is the ultimate comfort food for a busy weeknight. Tender seasoned chicken and fluffy rice simmer together in a rich, creamy Parmesan sauce infused with garlic and herbs.
Everything cooks in one pot, which means less cleanup and plenty of flavor. The creamy rice becomes rich and savory as it absorbs the chicken broth, Parmesan, and seasonings. It's a hearty family dinner that can be on the table in about 45 minutes.
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Rice
- 1 1/2 cups long-grain white rice, rinsed
- 1 tablespoon unsalted butter
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup baby spinach, optional
- 2 tablespoons chopped fresh parsley
Instructions
1. Season the Chicken
Pat the chicken pieces dry and season them with Italian seasoning, paprika, garlic powder, salt, and black pepper.
2. Brown the Chicken
Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken and cook for 4 to 5 minutes, stirring occasionally, until lightly browned on the outside. Transfer the chicken to a plate; it does not need to be fully cooked yet.
3. Sauté the Aromatics
Reduce the heat to medium and add the butter. Stir in the diced onion and cook for 3 to 4 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
4. Toast the Rice
Add the rinsed and drained rice to the pot. Stir for 1 to 2 minutes to lightly toast the rice and coat it with the butter and aromatics.
5. Add the Liquid
Pour in the chicken broth and heavy cream. Stir in the Italian seasoning, salt, and black pepper. Scrape the bottom of the pot to loosen any browned bits.
6. Cook the Chicken and Rice
Return the browned chicken and any accumulated juices to the pot. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for 18 to 22 minutes, or until the rice is tender and most of the liquid has been absorbed.
7. Add Parmesan
Remove the pot from the heat and let it stand covered for 5 minutes. Stir in the freshly grated Parmesan cheese until melted and creamy. If using spinach, fold it in at this stage and allow it to wilt.
8. Garnish and Serve
Sprinkle with fresh parsley and additional Parmesan cheese. Serve immediately while the rice is creamy and hot.
Expert Tips
Use freshly grated Parmesan because it melts more smoothly than pre-shredded cheese. Rinse the rice before cooking to remove excess surface starch and prevent an overly gummy texture. Avoid lifting the lid repeatedly while the rice cooks because this releases steam and can affect the cooking time. Let the finished dish rest for a few minutes before stirring in the Parmesan.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Add a splash of chicken broth or milk when reheating to restore the creamy consistency. Reheat gently in the microwave or in a covered skillet over low heat. For food safety, refrigerate leftovers promptly and reheat until steaming hot.
Serving Suggestions
Serve this creamy chicken and rice with roasted broccoli, green beans, asparagus, a simple Caesar salad, garlic bread, or roasted vegetables. A sprinkle of fresh parsley and extra Parmesan makes a simple finishing touch.
Recipe Variations
Add mushrooms, peas, broccoli, sun-dried tomatoes, or spinach for extra vegetables. Substitute chicken thighs for chicken breasts for a richer and juicier result. Add cooked bacon for smoky flavor, use mozzarella or Asiago along with the Parmesan, or add a pinch of red pepper flakes for gentle heat.
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