This flavorful one-pan meal pairs juicy, golden chicken thighs with creamy Parmesan-infused rice, delivering a comforting dinner that feels gourmet but comes together with ease.
Why You’ll Love This Dish
- Simple one-pan cooking for minimal mess
- Rich and creamy rice without heavy cream
- Balanced flavors of garlic and herbs cut through richness
- Perfect for meal prepping—improves in flavor the next day
Essential Cooking Tips & Techniques
- Searing chicken: Creates a flavorful crust and locks in moisture.
- Gentle garlic toasting: Releases fragrant oils while avoiding bitterness.
- Parmesan integration: Melts seamlessly into rice for a creamy texture.
- Resting period: Allows rice to fully absorb flavors and finish cooking.
Ingredients (Serves 4–6)
For the Chicken:
- Four chicken thighs with skin and bone (you can use boneless thighs or chicken breasts as alternatives).
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
For the Rice:
- 1 tablespoon butter
- 1 small onion, finely chopped
- 6 garlic cloves, minced
- 1½ cups long-grain white rice (jasmine or basmati work well too)
- 3 cups low-sodium chicken broth
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley
Optional Garnishes:
- Lemon wedges
- Extra grated Parmesan
- Additional parsley
Step-by-Step Preparation
1. Brown the Chicken
- Dry the chicken pieces thoroughly to achieve crispy skin.
- Season all over with salt, pepper, and paprika.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Place chicken skin-side down and cook for 5 to 6 minutes until golden, then flip and cook another 2 minutes. Remove and set aside.
2. Cook the Aromatics
- Add butter to the same pan and melt.
- Sauté the onion until soft and translucent, about 3 minutes.
- Stir in minced garlic and cook for 30 seconds, being careful not to burn it.
3. Toast and Simmer the Rice
- Add the rice to the pan and stir for one minute to lightly toast and coat with butter.
- Pour in the chicken broth, scraping up any browned bits from the bottom.
- Return the chicken to the pan, arranging it skin-side up atop the rice.
4. Cover and Cook
- Cover the skillet tightly and simmer on low heat for 25 minutes. Avoid lifting the lid to keep the steam trapped.
- Once done, remove from heat and sprinkle Parmesan cheese and thyme over the rice.
- Cover again and let rest for 5 minutes to allow the cheese to melt and flavors to meld.
- Finish with chopped parsley and, if desired, red pepper flakes.
Tips for the Best Results
- Use a lid that seals well to trap steam and cook the rice evenly.
- Resist stirring the rice during cooking to prevent it from becoming mushy.
- Freshly grate your Parmesan cheese for the smoothest melt and richest flavor.
Troubleshooting
| Issue | Solution |
|---|---|
| Rice is undercooked | Add 2 tablespoons more broth, cover, and cook for 3 additional minutes. |
| Chicken skin not crispy | Broil the chicken for 2-3 minutes at the end, watching carefully. |
| Dish tastes too salty | Squeeze fresh lemon juice over the top to brighten and balance flavors. |
Variations to Try
- Mushroom addition: Toss in 1 cup sautéed mushrooms with the onions for earthiness.
- Lemon-herb: Add 1 tablespoon lemon zest and ¼ cup chopped fresh basil for brightness.
- Spanish flair: Substitute Parmesan with Manchego cheese and add a pinch of saffron.
Serving Ideas
- Serve alongside roasted crispy broccoli.
- A fresh arugula salad complements the rich flavors nicely.
- Crusty bread is perfect for soaking up any extra sauce.
- Pair this dish with a chilled glass of Chardonnay or Pinot Grigio.
Final Thoughts
This Garlic Parmesan Chicken and Rice recipe is a satisfying, flavorful comfort meal that’s easy enough for weeknights yet impressive enough for guests. The creamy rice paired with tender chicken delivers a delicious combination that’s sure to become a household favorite.