One-Pot Garlic Parmesan Chicken And Rice
We love one-pot meals, and this garlic parmesan chicken and rice is a staple for a reason – it’s quick, flavorful, and everything cooks in one pot.
Kitchen Note
When making this dish for the first time, don’t skip browning the chicken – it adds a rich flavor. Also, be patient and let the rice cook slowly to avoid mushiness.
Why this One-Pot Garlic Parmesan Chicken And Rice works
- Crispy, caramelized chicken on top
- Savory, slightly sweet parmesan flavor
- Prep time is under 20 minutes
- Perfect for a weeknight dinner
- Great for meal prep or a quick dinner
What you’ll need
The key ingredients here are chicken breast or thighs, parmesan cheese, and uncooked white rice – they all come together to make this dish satisfying and filling.
- 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Tips for getting this right
- Browning the chicken is crucial for flavor
- Don’t overcook the rice – it should be slightly firm
- Using high-quality parmesan makes a difference
- Check the chicken’s internal temperature to ensure it’s cooked
- You can prep the ingredients ahead of time
Swaps and substitutions
To make this gluten-free, use gluten-free chicken broth. For a protein swap, you can use shrimp but adjust the cook time. For picky eaters, reduce the amount of garlic. And for a vegetarian version, swap the chicken with roasted eggplant.
Storing and reheating
This dish can be stored in the fridge for up to 3 days in an airtight container. Reheat it in the oven at 350°F for 10-15 minutes or in the microwave for 2-3 minutes. You can also freeze it for up to 2 months and thaw overnight in the fridge. To keep it fresh, add a little water when reheating.
Common questions
Yes, you can make this in a slow cooker. Brown the chicken and cook the rice separately, then combine everything in the slow cooker with the remaining ingredients and cook on low for 2-3 hours.
You can prep the ingredients up to a day ahead, but it’s best to cook the dish just before serving for the best texture and flavor.
Yes, you can freeze the leftovers for up to 2 months. Simply thaw overnight in the fridge and reheat as needed.
One-Pot Garlic Parmesan Chicken And Rice
🧂 Ingredients
👩🍳 Instructions
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1Heat the olive oil in a large pot or Dutch oven over medium-high heat.
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2Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
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3Add the minced garlic to the pot and cook for 1 minute, until fragrant.
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4Add the rice to the pot and cook for 1-2 minutes, until the rice is lightly toasted.
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5Add the chicken broth, thyme, salt, and pepper to the pot. Stir to combine.
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6Return the chicken to the pot and bring the mixture to a boil.
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7Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, until the rice is tender and the liquid has been absorbed.
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8Stir in the Parmesan cheese until melted and well combined.
We hope you enjoy making and eating this one-pot garlic parmesan chicken and rice as much as we do. Let us know in the comments how it turns out for you!