Chicken with Garlic Parmesan Rice Recipe

This Chicken with Garlic Parmesan Rice is the ultimate one-pan dinner that’s hearty, flavorful, and easy to prepare. Juicy, seared chicken breasts are paired with creamy, garlicky parmesan rice, making it a meal that’s comforting yet elegant. It’s perfect for busy weeknights or when you’re looking to impress with minimal effort.

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp dried oregano
• ½ tsp salt
• ½ tsp black pepper

For the Garlic Parmesan Rice

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 cup uncooked long-grain rice
• 2 ½ cups chicken broth
• ½ cup grated parmesan cheese
• ¼ cup heavy cream (optional, for creamier rice)
• Salt and pepper to taste

Garnish

• Chopped fresh parsley
• Extra grated parmesan

Instructions

Step 1: Prepare the Chicken

1. In a small bowl, mix paprika, garlic powder, oregano, salt, and pepper.
2. Rub the spice mixture evenly over both sides of the chicken breasts.
3. Heat 2 tbsp olive oil in a large skillet or sauté pan over medium-high heat.
4. Sear the chicken for 5-6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F (75°C)).
5. Remove the chicken from the pan and set aside.

Step 2: Make the Garlic Parmesan Rice

1. In the same skillet, reduce the heat to medium and add 1 tbsp olive oil and 1 tbsp butter.
2. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
3. Stir in the uncooked rice, coating it in the butter and garlic for 1-2 minutes.
4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor.
5. Bring to a simmer, then lower the heat, cover, and cook for 18-20 minutes, or until the rice is tender and the liquid is absorbed.

Step 3: Add the Parmesan

1. Once the rice is cooked, stir in the grated parmesan cheese and heavy cream (if using) for a creamy texture.
2. Season with salt and pepper to taste.

Step 4: Combine and Serve

1. Nestle the cooked chicken breasts back into the skillet with the rice.
2. Sprinkle with chopped parsley and additional parmesan cheese if desired.
3. Serve hot and enjoy this savory, satisfying meal.

Serving and Storage Tips

Serving Suggestions

• Pair with a crisp green salad or steamed vegetables like broccoli or asparagus.
• Add a squeeze of lemon over the chicken for a zesty touch.

Storage Tips

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently in a skillet with a splash of chicken broth to prevent the rice from drying out.
• Freeze: Freeze portions in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Helpful Notes

1. Rice Choice: Long-grain white rice works best, but jasmine or basmati can also be used. Avoid instant rice, as it may become mushy.
2. Boneless Thighs: Substitute chicken breasts with boneless, skinless thighs for a juicier alternative.
3. Extra Veggies: Stir in baby spinach, peas, or mushrooms during the last few minutes of rice cooking for added nutrition.
4. No Cream? Skip the heavy cream for a lighter dish—the rice will still be creamy thanks to the parmesan.

Tips from Well-Known Chefs

• Ina Garten: Always let the chicken rest for a few minutes after cooking to retain its juices.
• Gordon Ramsay: Toast the rice in butter for an extra layer of flavor before adding the liquid.
• Martha Stewart: Use freshly grated parmesan for the best taste and texture.

Frequently Asked Questions

1. Can I use brown rice?

Yes, but adjust the cooking time to about 40-45 minutes, and add extra broth if needed.

2. Can I make this dish dairy-free?

Absolutely! Replace the butter with olive oil and omit the parmesan or use a dairy-free cheese alternative.

3. What if I don’t have chicken broth?

Water with a bouillon cube or vegetable broth works as a substitute.

4. How do I ensure the chicken stays moist?

Avoid overcooking. Use a meat thermometer to check for an internal temperature of 165°F (75°C).

5. Can I make this ahead of time?

Yes, but for the best results, prepare the chicken fresh while reheating the rice.

6. Can I add other herbs?

Sure! Thyme, rosemary, or basil pair wonderfully with garlic parmesan flavors.

7. What can I use instead of rice?

Quinoa, orzo, or cauliflower rice are great substitutes—just adjust cooking times accordingly.

8. Can I make it spicy?

Add a pinch of red pepper flakes to the rice or sprinkle cayenne on the chicken for a bit of heat.

9. What’s the best way to keep the rice from sticking to the pan?

Use a non-stick skillet and avoid stirring too much while the rice cooks.

10. Can I cook the chicken and rice together from the start?

For ease, you can, but searing the chicken separately ensures a crispy, golden crust.