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Chicken Breast And Rice

One-Pan Creamy Parmesan Chicken and Rice Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 cup long-grain white rice
  • 2 cups low-sodium chicken broth
  • ½ cup heavy cream
  • ½ cup freshly grated Parmesan
  • 2 tbsp chopped fresh parsley

Method
 

  1. Pat chicken dry; season with salt, pepper, and paprika. Heat olive oil in a large deep skillet over medium-high. Sear chicken 4 minutes per side until golden. Transfer to a plate.
  2. Lower heat to medium; melt butter. Add onion and a pinch of salt; cook 2 minutes until softened. Add garlic; cook 30 seconds. Stir in rice and toast 1 minute.
  3. Pour in broth and scrape up any browned bits. Bring to a boil, nestle chicken back in, cover, reduce heat to low, and simmer 15-18 minutes. Rice should be tender and chicken 165°F inside.
  4. Remove from heat. Stir in cream and Parmesan, cover, and let sit 5 minutes. Top with parsley and serve.

Notes

Freshly grated Parmesan melts smoothly and avoids the graininess of pre-shredded cheese. If the rice isn’t fully tender after the listed time, add a couple tablespoons of warm broth and cook a few minutes longer. The 5-minute covered rest off the heat is where the sauce thickens to that creamy, spoon-coating texture.