One-Pan Creamy Parmesan Chicken and Rice
A hearty and creamy one-pan dish combining succulent chicken thighs and cheesy rice, perfect for weeknight dinners with minimal cleanup.
Ingredients
Main Ingredients
- 1.5 lbs bone-in, skin-on chicken thighs (about 4-6 thighs)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 1.5 cups long-grain white rice, rinsed and drained (300g)
- 3.5 cups low-sodium chicken broth (830ml)
- 0.75 cup freshly grated Parmesan cheese (plus extra for serving)
- 0.5 cup heavy cream (120ml)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon paprika
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 medium lemon, cut into wedges (for serving)
Instructions
Preparation
- Begin by patting the chicken thighs dry with paper towels and seasoning generously with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat and sear the chicken thighs skin-side down for about 6-8 minutes until golden brown and crispy.
- Flip the chicken and allow it to cook for another 2-3 minutes before transferring to a plate.
- Reduce heat to medium, add butter to the skillet, and once melted, add the diced onion and sauté for about 3-4 minutes.
- Add garlic, thyme, oregano, and paprika; stir for 30 seconds until fragrant.
- Incorporate the rinsed and drained rice, stirring well and toasting for 1-2 minutes.
- Pour in the chicken broth, scrape any browned bits from the bottom, bring to a boil, then reduce to low.
Cooking
- Stir in half a cup of Parmesan cheese and the heavy cream until combined.
- Nestle the seared chicken thighs back into the pan, skin-side up, and cover.
- Let simmer on low for 20-25 minutes until rice is tender and chicken reaches 165°F (74°C).
- Remove from heat, sprinkle remaining Parmesan over the top, and cover. Let rest for about 5 minutes before serving.
Serving
- Serve portions of the creamy rice with a piece of seared chicken thigh.
- Garnish with additional Parmesan and parsley, serve with lemon wedges.
Notes
For an elegant presentation, consider adding extra cheese and lemon zest before serving. This dish can be stored in an airtight container for up to three days.