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Garlic Parmesan Rice with Chicken
Caroline

Garlic Parmesan Rice with Chicken

Creamy, flavorful rice cooked with Parmesan, garlic, and tender chicken pieces. A comforting one-pan dinner perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
  • 2 tbsp olive oil
  • 1 small onion, finely diced
  • 4 cloves garlic, minced
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 cup milk
  • 0.5 cup heavy cream
  • 0.75 cup Parmesan cheese, grated
  • 2 tbsp butter
  • 1 tsp Italian seasoning
  • 0.5 tsp paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp fresh parsley, chopped (for garnish)

Equipment

  • large skillet with lid
  • wooden spoon
  • cutting board
  • chef’s knife
  • measuring cups and spoons

Method
 

  1. Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, paprika, and Italian seasoning. Sear until golden brown and cooked through. Remove and set aside.
  2. In the same skillet, melt butter and sauté onion and garlic until softened and fragrant.
  3. Add rice to the pan and stir for 1–2 minutes to develop flavor.
  4. Pour in chicken broth, milk, and heavy cream. Stir well, bring to a simmer, cover, and cook for 18–20 minutes until the rice is tender.
  5. Stir in Parmesan cheese until it melts into a creamy sauce.
  6. Return chicken to the skillet, mix gently, and cook for 2 more minutes to warm through.
  7. Garnish with fresh parsley and serve hot.

Notes

  • Adjust creaminess by adding extra milk if the rice becomes too thick.
  • For extra flavor, sprinkle additional Parmesan before serving.
  • Best served immediately, though leftovers still reheat well.