One Pan Stovetop Parmesan Chicken and Rice

5 from 1 vote

Creamy and cheesy rice with tender and juicy chicken bites. Dinner is ready within 20 minutes and you just need one pan.

Course any meal, dinner, Main Course

Cuisine American

Keyword chicken and rice, chicken and rice casserole, stovetop chicken parmesan

Prep Time 5

Cook Time 20

Servings servings

Calories 599kcal

Author Paula

Cut chicken into bite-sized pieces and place in a medium bowl. Season with salt, pepper and paprika. Set aside.
1 ½ lb chicken breast, ½ teaspoon sea salt, ½ teaspoon ground black pepper, 1 teaspoon paprika
In a large skillet, melt 2 tablespoons butter over medium heat. Cook onion for 1-2 minutes. Add chicken and 1 teaspoon Italian seasoning in the skillet. Toss and cook for 5 minutes. Until the chicken is golden on each side. Remove and set aside.
4 tablespoons butter, 1 small onion, 2 teaspoons Italian seasoning
In the same skillet, melt the rest of the butter, stir in the garlic and rice. Cook for 1 minute by stirring so the rice does not burn. Pour chicken broth and bring to a simmer.
1 small garlic clove, 1 ½ cup (7.12 oz | 202 g) white rice, 2 ½ cups (21.13 fluid oz | 625 ml) chicken broth
Reduce the heat to medium-low. Cover and cook for 10-12 minutes until the rice is tender.
Stir in the heavy cream, parmesan cheese, the chicken and chopped parsley. Adjust salt and pepper if needed.
1 cup (8.45 fluid oz | 250 ml) heavy whipping cream, ¼ cup (0.88 oz | 25 g grated) parmesan cheese, 1 tablespoon parsley
Remove from the stove, sprinkle with parsley and more parmesan.