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Cozy One-Pan Garlic Parmesan Chicken and Rice

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A creamy, comforting one-pan meal featuring tender chicken thighs and flavorful rice, all cooked in a single skillet for easy cleanup. This recipe builds flavor in layers for a dish that tastes like you spent hours, but comes together in about 45 minutes.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs or 680g)
  • 1 teaspoon kosher salt (5g)
  • 1/2 teaspoon black pepper (2g)
  • 1 tablespoon olive oil (15ml)
  • 1 tablespoon unsalted butter (14g)
  • 1 medium yellow onion, finely diced (about 150g)
  • 6 cloves garlic, minced (about 20g)
  • 1 1/2 cups long-grain white rice (300g), such as jasmine or basmati
  • 1/2 cup dry white wine (120ml), optional
  • 2 1/2 cups low-sodium chicken broth (590ml)
  • 1 cup whole milk (240ml)
  • 1 cup freshly grated parmesan cheese (100g)
  • 1 teaspoon dried thyme (1g)
  • 1/2 teaspoon red pepper flakes (1g), optional
  • Fresh parsley, chopped (about 2 tablespoons or 8g), for garnish
  • Additional grated parmesan, for serving

Instructions

  1. Prep the Chicken and Pan (5 minutes): Pat the chicken thighs dry with paper towels. Season generously on both sides with kosher salt and black pepper. Place a large skillet over medium-high heat and add olive oil. Heat until shimmering and just starting to smoke.
  2. Sear the Chicken (12-15 minutes): Carefully place chicken thighs skin-side down in the hot skillet. Cook undisturbed for 5-7 minutes until deep golden brown. Flip and cook for another 4-5 minutes. Transfer to a plate; do not wipe out the pan.
  3. Sauté the Aromatics (5-7 minutes): Reduce heat to medium. Add butter to the pan. Once melted, add diced onion and sauté for 3-4 minutes until soft and translucent, scraping up browned bits. Add minced garlic and cook for 1 minute until fragrant.
  4. Toast the Rice (2 minutes): Add rice to the pan and stir for 1-2 minutes until slightly translucent at the edges and crackling.
  5. Deglaze and Add Liquid (2 minutes): If using wine, pour it in and let bubble for 1 minute, scraping up bits, until mostly evaporated. Add chicken broth, milk, dried thyme, and red pepper flakes (if using). Stir to combine and bring to a gentle simmer.
  6. Nestle and Cook (25-30 minutes): Place seared chicken thighs back into the pan, nestling into the rice mixture. Cover with a tight-fitting lid, reduce heat to low, and cook undisturbed for 25 minutes. Do not lift the lid.
  7. Add the Cheese and Rest (5 minutes): After 25 minutes, turn off heat. Remove lid carefully. Sprinkle freshly grated parmesan over the top. Replace lid and let rest off heat for 5 minutes.
  8. Finish and Serve (2 minutes): Remove lid. Garnish with fresh parsley and extra parmesan. Serve directly from the skillet.

Notes

Do not lift the lid during the 25-minute cooking time to ensure proper steam cooking. Toasting the rice in fat prevents clumping. Freshly grated parmesan is essential for smooth melting. For extra crispy chicken skin, broil for 2-3 minutes after resting. Leftovers keep in the refrigerator for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: one-pan chicken and rice, garlic parmesan chicken, easy dinner, comfort food, skillet meal, creamy chicken and rice

Find it online: https://sparklechew.com/cozy-one-pan-garlic-parmesan-chicken-and-rice-easy-dinner/