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Quick One-Pot Creamy Garlic Parmesan Chicken and Rice: Easy Dinner

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A quick and easy one-pot meal featuring tender chicken, creamy garlic Parmesan sauce, and perfectly cooked rice. Perfect for busy weeknights, this comforting dish comes together in about 35 minutes with simple ingredients.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 6 cloves garlic, minced
  • 1.5 cups long-grain white rice, uncooked
  • 3 cups low-sodium chicken broth
  • 1 teaspoon salt, plus more for seasoning chicken
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme (optional)
  • ¼ teaspoon red pepper flakes (optional)
  • ½ cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Season and sear the chicken. Pat the chicken thighs dry with paper towels. Season generously on both sides with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken in a single layer (work in batches if needed). Cook for 4-5 minutes per side until golden brown. Transfer the chicken to a plate and set aside.
  2. Sauté the aromatics. Reduce the heat to medium. Add the diced onion to the pot and cook for 3-4 minutes, stirring occasionally, until softened and translucent. Scrape up any browned bits from the bottom of the pot. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Toast the rice. Add the uncooked rice to the pot and stir for about 1 minute until it smells nutty and some grains turn slightly translucent.
  4. Add the broth and seasonings. Pour in the chicken broth, salt, pepper, dried thyme, and red pepper flakes if using. Stir everything together, scraping the bottom of the pot. Bring the mixture to a boil.
  5. Return the chicken to the pot. Nestle the seared chicken thighs on top of the rice mixture. Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 18-20 minutes. Do not lift the lid during this time.
  6. Check the rice. After 18 minutes, remove the lid carefully. The rice should be tender and most of the liquid absorbed. If the rice is still firm, add 2-3 tablespoons of broth or water, cover, and cook for another 3-5 minutes. If the rice is done but there’s still liquid, leave the lid off for a minute or two.
  7. Add the cream and cheese. Reduce the heat to the lowest setting. Pour the heavy cream over the rice and chicken. Sprinkle the grated Parmesan evenly over the top. Add the butter in small pats. Gently stir everything together for about 1-2 minutes until creamy and combined.
  8. Rest and serve. Remove the pot from the heat. Let it sit uncovered for 5 minutes. Garnish with fresh parsley and serve straight from the pot.

Notes

Don’t skip searing the chicken—it adds flavor. Use freshly grated Parmesan for a smooth sauce. Resist the urge to stir once covered. If sauce is too thin, let it sit off heat for a few minutes. If rice is undercooked, add a splash of broth and cook covered for 5 more minutes.

Nutrition

Keywords: one-pot, creamy garlic parmesan chicken and rice, easy dinner, weeknight dinner, chicken thighs, comfort food

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