Print

Crowd-Pleasing Garlic Parmesan Chicken and Rice

garlic parmesan chicken and rice - featured image
Print Recipe

A one-pan wonder featuring tender seared chicken and creamy parmesan rice with bold garlic flavor. Perfect for entertaining or a cozy weeknight dinner, this dish comes together easily and tastes like you spent hours in the kitchen.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 pounds)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 1/2 cups long-grain white rice (basmati or jasmine)
  • 3 cups low-sodium chicken broth
  • 6 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1 cup grated parmesan cheese (preferably Parmigiano-Reggiano)
  • 2 tablespoons unsalted butter
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional)
  • Fresh parsley, chopped (for garnish)
  • Extra parmesan cheese (for serving)
  • Lemon wedges (for serving)

Instructions

  1. Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, and garlic powder. Let sit while prepping other ingredients.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Sear chicken breasts for 4-5 minutes per side until golden brown. Transfer to a plate (chicken will not be fully cooked).
  3. Reduce heat to medium. Add butter to the pan. Once melted, add diced onion and cook 2-3 minutes until translucent, scraping up browned bits. Add minced garlic and cook 30 seconds until fragrant.
  4. Add rice to the pan and stir to coat in the buttery onion mixture. Toast for about 2 minutes, stirring constantly, until rice smells nutty and edges turn slightly translucent.
  5. Pour in chicken broth, thyme, and red pepper flakes (if using). Stir, scraping the bottom of the pan. Bring to a boil.
  6. Nestle seared chicken breasts back into the rice mixture. Reduce heat to low, cover with a tight-fitting lid, and simmer gently for 30-35 minutes without lifting the lid.
  7. After 30 minutes, check chicken for doneness (165°F internal temperature). Remove chicken to a plate and tent with foil. Stir grated parmesan into the rice until melted and creamy. If rice seems dry, add a splash of broth or water.
  8. Slice chicken against the grain into thick pieces. Spoon rice onto a platter, top with sliced chicken, and garnish with fresh parsley and extra parmesan. Serve with lemon wedges.

Notes

Don’t use pre-minced garlic from a jar—it has a bitter taste. Grate your own parmesan cheese for smooth melting. Resist stirring the rice after adding liquid to prevent gumminess. Let the dish rest 5 minutes before serving. For a creamier version, stir in 1/2 cup heavy cream with the parmesan. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: garlic parmesan chicken and rice, one-pan chicken and rice, creamy chicken and rice, easy chicken dinner, crowd-pleasing chicken recipe

Find it online: https://leilameals.com/crowd-pleasing-garlic-parmesan-chicken-and-rice/