One-Pot Garlic Parmesan Chicken and Rice: A Mouthwatering Delight in Just 25 Minutes

One-Pot Garlic Parmesan Chicken and Rice – Looking for a quick, easy, and delicious meal that will please the entire family? Look no further than this One-Pot Garlic Parmesan Chicken and Rice recipe! This flavorful dish combines juicy chicken, fragrant garlic, and creamy parmesan cheese with tender white rice, all cooked together in one pot for maximum convenience. Whether you’re in a rush or just want a comforting meal to savor at home, this recipe is sure to become a favorite in your household.

My husband and I are always on the lookout for new and exciting recipes to try, and we were thrilled when we stumbled upon this One-Pot Garlic Parmesan Chicken and Rice. From the moment we first tasted it, we knew we had found a winner. The juicy, flavorful chicken, perfectly cooked rice, and creamy parmesan cheese blend together in a mouthwatering combination that we just can’t get enough of. Whether we’re enjoying a quiet night in or entertaining guests, this recipe always delivers. We’ve even started making it for meal prep, since it reheats so well and makes for a delicious lunch or dinner throughout the week. Trust us – once you try this recipe, you’ll be hooked too!

Why This One-Pot Garlic Parmesan Chicken and Rice Recipe is Worth Trying?

• One-pot convenience: No need to dirty multiple pans and dishes – everything cooks together in one pot for easy cleanup.
• Flavorful chicken: The chicken breasts are seasoned with fragrant thyme and rosemary, then cooked until golden brown and juicy.
• Creamy parmesan cheese: The combination of heavy cream and freshly grated parmesan cheese adds a rich, creamy texture to the dish.
• Tender rice: Using long-grain white rice (not quick cooking) ensures that the rice is perfectly tender and absorbs all the flavors of the dish.

Ingredients:

• 680 g (1 1/2 lbs) chicken breasts, cubed
• 4 tablespoons (56 g) butter
• 1 white onion, diced
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crumbled
• 600 ml (2 1/2 cups) chicken broth
• 190 g (1 cup) long-grain white rice (not quick cooking)
• 120 ml (1/2 cup) heavy cream
• 60 g (1/2 cup) parmesan cheese, freshly grated
• Kosher salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for serving

Directions:

In a large skillet over medium-high heat, melt the butter. Add the onion and cook until beginning to soften, 2-3 minutes.

Add the chicken to the pan and season with salt and pepper, thyme, and rosemary. Cook until golden brown on all sides, about 5 minutes. Add garlic and cook 1 minute more.

Add chicken broth and rice and stir to combine. Bring to a boil, cover, and reduce heat to medium-low.

Simmer until rice is tender, 15-20 minutes. Remove from heat and stir in cream and parmesan.

Serve with additional parmesan and chopped parsley, if desired.

Notes:

• You can use boneless, skinless chicken thighs instead of chicken breasts.
• For a healthier option, you can use half-and-half instead of heavy cream.
• Be sure to use freshly grated parmesan cheese for maximum flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

This One-Pot Garlic Parmesan Chicken and Rice recipe is a fantastic option for a quick and easy dinner. It’s perfect for busy weeknights when you want a hearty meal that’s packed with flavor but don’t have a lot of time to spend in the kitchen. The combination of chicken, garlic, herbs, and parmesan cheese creates a deliciously savory and satisfying dish that the whole family will love.

One-Pot Garlic Parmesan Chicken and Rice

Touria

Looking for a quick, easy, and delicious meal that will please the entire family? Look no further than this One-Pot Garlic Parmesan Chicken and Rice recipe!

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Ingredients

  

• 680 g 1 1/2 lbs chicken breasts, cubed
• 4 tablespoons 56 g butter
• 1 white onion diced
• 4 cloves garlic minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary crumbled
• 600 ml 2 1/2 cups chicken broth
• 190 g 1 cup long-grain white rice (not quick cooking)
• 120 ml 1/2 cup heavy cream
• 60 g 1/2 cup parmesan cheese, freshly grated
• Kosher salt and freshly ground black pepper to taste
• Fresh parsley chopped, for serving

Instructions

 

• In a large skillet over medium-high heat, melt the butter. Add the onion and cook until beginning to soften, 2-3 minutes.
• Add the chicken to the pan and season with salt and pepper, thyme, and rosemary. Cook until golden brown on all sides, about 5 minutes. Add garlic and cook 1 minute more.
• Add chicken broth and rice and stir to combine. Bring to a boil, cover, and reduce heat to medium-low.
• Simmer until rice is tender, 15-20 minutes. Remove from heat and stir in cream and parmesan.
• Serve with additional parmesan and chopped parsley, if desired.

Notes

You can use boneless, skinless chicken thighs instead of chicken breasts.
For a healthier option, you can use half-and-half instead of heavy cream.
Be sure to use freshly grated parmesan cheese for maximum flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.