Description
Creamy Parmesan One-Pot Chicken and Rice is a delicious and comforting dish that is easy to make in just one pot. Tender chicken, flavorful rice, and creamy Parmesan cheese come together for a satisfying meal that the whole family will love.
Ingredients
Scale
Chicken and Rice:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 small yellow onion (diced)
- 2 garlic cloves (minced)
- 1 cup long-grain white rice (uncooked)
- 2 1/4 cups chicken broth
Creamy Sauce:
- 1/2 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
Additional:
- 1 cup frozen peas (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Cook the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken, season with salt, pepper, and paprika if using. Cook until lightly browned but not fully cooked.
- Saute Onion and Garlic: Add diced onion and minced garlic to the skillet. Cook until fragrant and translucent.
- Add Rice and Broth: Stir in rice and toast for 1 minute. Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes until rice is tender.
- Finish the Dish: Stir in heavy cream, Parmesan cheese, and peas if using. Cook for another 2–3 minutes until creamy and heated through. Adjust seasoning, garnish with parsley, and serve.
Notes
- For extra richness, stir in a tablespoon of butter with the Parmesan.
- You can swap peas for chopped spinach or steamed broccoli.
- This dish reheats well and makes great leftovers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 2g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
