One-Pan Garlic Parmesan Chicken and Rice (Easy, Creamy, and Flavorful!)

This One-Pan Garlic Parmesan Chicken and Rice is a complete meal cooked entirely in one skillet, making it perfect for a hassle-free weeknight dinner! Tender chicken tenders are seasoned and cooked, then combined with fluffy rice that absorbs a rich, creamy sauce infused with garlic, Parmesan cheese, white wine, and a touch of spice. I love how this recipe delivers maximum flavor with minimal cleanup. It’s comforting, satisfying, and sure to become a family favorite.

Why You’ll Love This One-Pan Chicken and Rice

• One-Pan Meal: Everything cooks in one skillet, meaning easy cleanup!
• Creamy and Flavorful: The combination of garlic, Parmesan, white wine, and broth creates a delicious and savory sauce for the rice and chicken.
• Easy to Make: This recipe uses simple ingredients and straightforward instructions.
• Tender Chicken & Fluffy Rice: Cooking everything together ensures the chicken stays juicy and the rice absorbs all the amazing flavors.
• Perfect Weeknight Dinner: A satisfying and complete meal that’s relatively quick to prepare.

Ingredients for One-Pan Garlic Parmesan Chicken and Rice

Here’s what you’ll need to make this delicious one-pan meal. The full list with measurements is in the recipe card below.

Main Ingredients

• Chicken tenders (Meat)
• Olive oil (Oil)
• Butter, divided (Fat)
• Garlic, minced and divided (Aromatic)
• Dry white wine (such as Pinot Grigio) (Liquid)
• White rice, uncooked (basmati, long grain, or jasmine) (Grain)
• Low sodium chicken stock (Liquid)
• Parmesan cheese (freshly grated or shredded) (Dairy)

Seasoning

• Poultry seasoning (I prefer Cajun seasoning) (Spice Blend)
• Red pepper flakes (Spice)
• Salt (Seasoning)
• Pepper (implied, add to taste)

Garnish

• Freshly minced parsley (Herb)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this One-Pan Garlic Parmesan Chicken and Rice as is, but here are a few ideas for variations:

• Different Chicken Cuts: Use boneless, skinless chicken breasts or thighs cut into bite-sized pieces.
• Add Vegetables: Stir in some frozen peas, corn, or chopped spinach during the last few minutes of cooking. Sauté mushrooms with the garlic.
• Make it Spicier: Add more red pepper flakes or a dash of hot sauce.
• Different Cheese: Use Asiago, Romano, or a blend of Italian cheeses instead of Parmesan.
• Lemon Flavor: Add some lemon zest and juice to the final sauce drizzle.

How to Make One-Pan Garlic Parmesan Chicken and Rice

Let me show you how easy it is to make this One-Pan Garlic Parmesan Chicken and Rice:

Cook the Chicken

1. I season the chicken well on both sides with poultry seasoning (or Cajun seasoning) and salt and pepper.
2. I heat a large skillet to medium-high heat and add 2 tablespoons of olive oil.
3. I cook the chicken for about 3 minutes on each side, flipping just once, then reduce the heat to low.
4. Once the chicken is nearly cooked through, I add in 2 tablespoons of butter and one tablespoon of the minced garlic.
5. I sauté the garlic until fragrant, about 1 minute, scraping up the brown bits in the pan.
6. I toss the chicken tenders in the garlic butter, coating them well on all sides.
7. I remove the chicken and set it aside under tented foil to keep warm.

Sauté Aromatics and Deglaze

1. In the same skillet, I increase the heat to medium-low.
2. I add 4 tablespoons of butter and the remaining 2 tablespoons of minced garlic, sautéing until fragrant.
3. I pour in the white wine and simmer to reduce, about 3-5 minutes, scraping up any browned bits.

Cook the Rice

1. I use a measuring cup to scoop out ⅓ cup of the pan juices and set it aside to use later.
2. I heat the pan to medium heat and add in the uncooked rice.
3. I pan-fry the rice for about 5 minutes, stirring frequently.
4. I add the chicken stock, ½ teaspoon of salt, and the red pepper flakes. I ensure the rice is completely submerged under the liquid.
5. I bring the mixture to a low boil, then reduce to low heat.
6. I cover the pan and simmer for 20 minutes or until the rice is tender and the liquid is absorbed.

Finish the Dish

1. I stir the cooked rice and add the Parmesan cheese.
2. I dice up the chicken (or leave the tenders whole) and arrange it evenly over the rice.
3. In a small bowl, I combine 3 tablespoons of softened butter and the remaining minced garlic (about 1 tablespoon). I heat this in the microwave for 15 seconds until it’s partially melted.
4. To this garlic butter, I stir in the reserved pan juices we set aside earlier. I mix well.
5. I add in the minced parsley and stir to combine.
6. I drizzle this sauce over the rice and chicken.
7. I top with parmesan cheese if desired.

Tips and Tricks for the BEST One-Pan Meal

Here are my secrets for making this dish truly exceptional:

• Don’t Overcrowd the Pan: Cook the chicken in batches if necessary to ensure it gets a nice sear.
• Scrape the Brown Bits: The “fond” (browned bits) at the bottom of the pan after cooking the chicken is packed with flavor. Make sure to scrape it up when deglazing with the wine and broth.
• Use Quality Parmesan: Freshly grated Parmesan cheese melts better and tastes much better than pre-shredded.
• Don’t Stir Rice While Simmering: Let the rice simmer covered without stirring, just like cooking regular rice, to achieve the right texture.
• Taste and Adjust: Always taste the dish before serving and adjust salt, pepper, or seasonings as needed.

How to Serve

This One-Pan Garlic Parmesan Chicken and Rice is a complete meal, but here are some serving suggestions:

• Garnish: Top with extra Parmesan cheese and fresh parsley.
• Side Salad: A simple green salad with a vinaigrette balances the richness.
• Steamed Vegetables: Serve with a side of steamed broccoli or asparagus.

Make Ahead and Storage

Leftover chicken and rice can be stored in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth or water if needed.

FAQs about One-Pan Garlic Parmesan Chicken and Rice

• Can I use brown rice?
  • Yes, but brown rice takes longer to cook. You’ll need to adjust the simmering time and possibly add more liquid (broth or water) according to the package directions for the brown rice.
• Can I make this without the wine?
  • Yes, you can substitute the white wine with additional chicken broth.
• My rice is still hard/too soft. What went wrong?
  • Cooking times for rice can vary. Ensure the rice was fully submerged in liquid and simmered gently. If too hard, add a bit more broth and cook longer. If too soft, it might have been cooked too long or with too much liquid initially.

Enjoy this easy, creamy, flavorful, and satisfying One-Pan Garlic Parmesan Chicken and Rice! It’s a perfect weeknight dinner that requires minimal cleanup.

One-Pan Garlic Parmesan Chicken and Rice

• Author: Caoimhe Byrne
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4-6 1x
• Category: Main Course, One-Pan Meal
• Cuisine: American, Italian-Inspired

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Description

This One-Pan Garlic Parmesan Chicken and Rice is a complete and flavorful meal cooked entirely in one skillet. Tender chicken tenders are cooked with a savory garlic butter sauce, then combined with perfectly cooked rice infused with Parmesan cheese, white wine, and chicken stock.

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Ingredients

Scale 1x2x3x

• 1 pound chicken tenders (or boneless, skinless chicken breasts, cut into strips)
• Poultry seasoning (such as Cajun seasoning or your favorite blend), to taste
• 3 tablespoons minced garlic (about 10 cloves), divided
• 2 tablespoons olive oil
• 1 stick (1/2 cup, 113g) unsalted butter, divided
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt, plus more to taste
• 3/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc, see notes)
• 1 1/2 cups uncooked white rice (Basmati, long grain, or Jasmine), rinsed
• 2 3/4 cups low-sodium chicken stock
• 1/2 cup freshly grated Parmesan cheese (plus more for garnish, optional)
• 1 tablespoon fresh parsley, minced
• Black pepper, to taste

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Instructions

• Season and Cook Chicken: Season the chicken tenders generously on both sides with poultry seasoning (or Cajun seasoning), salt, and pepper. Heat a large, deep skillet (with a lid) over medium-high heat. Add the 2 tablespoons of olive oil. Once hot, add the chicken tenders and cook for about 3 minutes per side, flipping just once. Reduce the heat to low.

• Add Garlic Butter: Add 2 tablespoons of the butter and 1 tablespoon of the minced garlic to the skillet. Sauté for about 1 minute, stirring, until the garlic is fragrant. Toss the chicken tenders in the garlic butter to coat well on all sides.

• Remove Chicken: Remove the chicken from the skillet and set aside on a plate. Tent loosely with foil to keep warm.

• Sauté Remaining Garlic: In the same skillet, increase the heat to medium-low. Add 4 tablespoons of the butter and the remaining 2 tablespoons of minced garlic. Sauté until fragrant, about 1 minute.

• Deglaze with Wine: Pour in the white wine. Bring to a simmer and cook, scraping up any browned bits from the bottom of the pan, until the wine has reduced slightly, about 3-5 minutes.

• Reserve Pan Juices: Carefully scoop out 1/3 cup of the pan juices (wine/butter/garlic mixture) and set it aside in a small bowl for later.

• Toast Rice: Increase the heat to medium. Add the rinsed uncooked rice to the skillet. Cook, stirring frequently, for about 5 minutes, until the rice is lightly toasted.

• Add Broth and Seasonings: Pour in the chicken stock. Add 1/2 teaspoon of salt and the red pepper flakes. Stir well.

• Cook Rice: Ensure the rice is completely submerged in the liquid. Bring the mixture to a low boil, then immediately reduce the heat to low. Cover the skillet tightly with a lid and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed. Do not stir the rice while it’s simmering.

• Add Parmesan: Once the rice is cooked, stir in the 1/2 cup of grated Parmesan cheese until well combined.

• Return Chicken: Dice the cooked chicken tenders (or leave them whole). Arrange the chicken evenly over the rice in the skillet.

• Make Finishing Sauce: In a small microwave-safe bowl, combine the remaining 2 tablespoons of butter (softened or slightly melted) and the remaining garlic (if any was set aside, otherwise use the reserved juices as is). Microwave for about 15 seconds until partially melted. Stir in the reserved 1/3 cup of pan juices and the minced fresh parsley. Mix well.

• Finish and Serve: Drizzle the finishing sauce evenly over the chicken and rice in the skillet. Top with additional grated Parmesan cheese, if desired. Serve immediately, directly from the pan.

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Notes

• Chicken: Chicken tenders cook quickly. You can substitute boneless, skinless chicken breasts, cut into strips or bite-sized pieces.
• Seasoning: Use your favorite poultry or Cajun seasoning blend. Adjust the salt based on the saltiness of your chosen seasoning.
• Wine: Dry white wine like Pinot Grigio or Sauvignon Blanc adds flavor. If you prefer not to use wine, substitute with an equal amount of additional chicken stock.
• Rice: Rinse the rice before toasting to remove excess starch. Basmati, long grain, or Jasmine rice work well.
• Parmesan Cheese: Use freshly grated Parmesan for the best flavor and melting quality.
• Doneness: Ensure chicken reaches 165°F (74°C). Check rice for tenderness.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.