This Creamy Garlic Parmesan Chicken & Rice is an easy, cozy dinner made with tender seasoned chicken, creamy rice, garlic, and plenty of Parmesan cheese. Everything comes together in one pan for a simple family dinner that’s filling, comforting, and perfect for a busy weeknight.
This is exactly the kind of dinner I love when I don’t want to overthink what we’re having. Chicken and rice are both inexpensive staples, the ingredient list isn’t a mile long, and the creamy garlic Parmesan sauce makes a basic chicken dinner feel a little more special.
Even better, you really don’t need much on the side. Add a vegetable or simple salad and dinner is done!
Why You’ll Love This Recipe
- Budget-friendly: Chicken and rice make a filling dinner without requiring a bunch of expensive ingredients.
- One-pan meal: Fewer dishes are always a win on a weeknight.
- Creamy and cheesy: Garlic and Parmesan give simple chicken and rice tons of flavor.
- Family-friendly: Nothing too fancy or spicy here!
- Easy to pair with veggies: Add broccoli, green beans, or whatever you already have at home.
Ingredients
- 1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1½ cups long-grain white rice, uncooked
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp Italian seasoning
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Fresh parsley, optional
Instructions
- Season the diced chicken with garlic powder, onion powder, paprika, Italian seasoning, salt, and black pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken and cook for about 5–7 minutes, stirring occasionally, until lightly browned and cooked through. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium. Add the butter to the same skillet.
- Once melted, add the minced garlic and cook for about 30 seconds, just until fragrant.
- Add the uncooked rice and stir for about 1 minute, coating it in the butter and garlic.
- Pour in the chicken broth and stir well, scraping up any flavorful browned bits from the bottom of the skillet.
- Bring the mixture to a gentle boil, then reduce the heat to low and cover.
- Simmer for about 15–18 minutes, or until the rice is tender and most of the broth has been absorbed. Avoid lifting the lid too often while the rice cooks.
- Stir in the heavy cream and Parmesan cheese until creamy and combined.
- Return the cooked chicken and any juices to the skillet. Stir everything together and cook for another 2–3 minutes, until the chicken is heated through and the sauce is creamy.
- Taste and adjust the salt and pepper as needed.
- Remove from the heat and let the chicken and rice rest for about 5 minutes before serving. Top with fresh parsley and additional Parmesan, if desired.
Tips for the Best Creamy Chicken & Rice
Use long-grain white rice. Different types of rice require different amounts of liquid and cooking times, so I wouldn’t substitute instant rice or brown rice without adjusting the recipe.
Don’t rinse away the browned bits. After cooking the chicken, those little browned pieces left in the skillet add tons of flavor to the rice.
Keep the heat low while the rice cooks. Once the broth comes to a boil, reduce it to a gentle simmer and keep the skillet covered.
Add the cream at the end. Cooking the rice in broth first gives you more control over the final consistency and keeps the dish creamy without making it overly heavy.
Let it rest. The rice will continue absorbing some of the sauce as it sits, so give it about five minutes before serving.
Can I Use Chicken Thighs?
Absolutely. Boneless, skinless chicken thighs are a great substitute for chicken breasts and can sometimes be less expensive depending on what’s on sale.
Cut them into bite-sized pieces and cook them the same way, making sure the chicken reaches a safe internal temperature before serving.
Can I Add Vegetables?
Yes! This is a really easy recipe to add vegetables to.
Try:
- Broccoli
- Peas
- Spinach
- Mushrooms
- Green beans
Frozen peas or spinach can be stirred in toward the end. If you’re adding something that needs more cooking time, like fresh broccoli, cook it separately or add it early enough to become tender.
What to Serve With Garlic Parmesan Chicken & Rice
This is already a filling dinner, so I’d keep the sides simple:
- Roasted broccoli
- Green beans
- Side salad
- Garlic bread
- Roasted asparagus
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
The rice will absorb more of the creamy sauce while refrigerated. When reheating, add a splash of chicken broth or milk and stir to bring some of that creaminess back.
An Easy Budget-Friendly Chicken Dinner
Chicken and rice doesn’t have to be boring! Adding garlic, Parmesan, and a creamy finish turns inexpensive everyday ingredients into something that feels much more comforting.
This Creamy Garlic Parmesan Chicken & Rice is filling, easy to make, and doesn’t require a bunch of specialty ingredients. It’s exactly the kind of dinner I like keeping in my rotation for those nights when I want something homemade and delicious without making dinner complicated.
Creamy Garlic Parmesan Chicken & Rice
Description
Creamy Garlic Parmesan Chicken & Rice is an easy one-pan dinner with tender chicken, creamy rice, garlic, and Parmesan that's perfect for busy nights.
Ingredients
Instructions
-
Season the diced chicken with garlic powder, onion powder, paprika, Italian seasoning, salt, and black pepper.
-
Heat the olive oil in a large skillet over medium-high heat.
-
Add the chicken and cook for about 5–7 minutes, stirring occasionally, until lightly browned and cooked through. Transfer the chicken to a plate and set aside.
-
Reduce the heat to medium. Add the butter to the same skillet.
-
Once melted, add the minced garlic and cook for about 30 seconds, just until fragrant.
-
Add the uncooked rice and stir for about 1 minute, coating it in the butter and garlic.
-
Pour in the chicken broth and stir well, scraping up any flavorful browned bits from the bottom of the skillet.
-
Bring the mixture to a gentle boil, then reduce the heat to low and cover.
-
Simmer for about 15–18 minutes, or until the rice is tender and most of the broth has been absorbed. Avoid lifting the lid too often while the rice cooks.
-
Stir in the heavy cream and Parmesan cheese until creamy and combined.
-
Return the cooked chicken and any juices to the skillet. Stir everything together and cook for another 2–3 minutes, until the chicken is heated through and the sauce is creamy.
-
Taste and adjust the salt and pepper as needed.
-
Remove from the heat and let the chicken and rice rest for about 5 minutes before serving. Top with fresh parsley and additional Parmesan, if desired.
Note
Tips for the Best Creamy Chicken & Rice
Use long-grain white rice. Different types of rice require different amounts of liquid and cooking times, so I wouldn't substitute instant rice or brown rice without adjusting the recipe.
Don't rinse away the browned bits. After cooking the chicken, those little browned pieces left in the skillet add tons of flavor to the rice.
Keep the heat low while the rice cooks. Once the broth comes to a boil, reduce it to a gentle simmer and keep the skillet covered.
Add the cream at the end. Cooking the rice in broth first gives you more control over the final consistency and keeps the dish creamy without making it overly heavy.
Let it rest. The rice will continue absorbing some of the sauce as it sits, so give it about five minutes before serving.
