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Easy One-Pot Creamy Garlic Parmesan Chicken and Rice: Best Weeknight Dinner

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This one-pot creamy garlic Parmesan chicken and rice is the meal you make when you want something that feels special but takes almost zero effort. It’s rich without being heavy, comforting without being boring, and the best part? You only mess up one pan.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs (about 4–5 thighs)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 1 cup Arborio rice
  • 2 cups low-sodium chicken broth
  • ½ cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • ½ teaspoon dried thyme (optional)
  • ¼ teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Prep the chicken: Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, and garlic powder. Let them sit at room temperature for 10 minutes.
  2. Sear the chicken: Heat the olive oil in your Dutch oven over medium-high heat until it shimmers. Add the chicken thighs and cook without moving them for 5-6 minutes until deep golden-brown. Flip and cook another 4 minutes. Transfer the chicken to a plate and set aside. Do not wipe out the pot.
  3. Cook the aromatics: Reduce the heat to medium. Add the butter to the pot and let it melt, scraping up the browned bits. Add the minced garlic and cook for 30-60 seconds until fragrant.
  4. Toast the rice: Add the Arborio rice to the pot and stir to coat in the garlic butter. Cook for 2-3 minutes, stirring constantly, until the rice turns slightly translucent and smells nutty.
  5. Add the liquid: Pour in the chicken broth and stir to combine, scraping any remaining bits from the bottom. Bring to a boil, then reduce heat to low so it’s at a gentle simmer.
  6. Return the chicken: Nestle the seared chicken thighs back into the pot, pushing them down into the liquid. Add any juices from the plate. Cover with a lid and let simmer gently for 20 minutes. Do not lift the lid.
  7. Add the cream and cheese: After 20 minutes, remove the lid. Stir in the heavy cream and dried thyme (if using). Let simmer uncovered for 2-3 minutes until the sauce thickens slightly. Remove from heat and stir in the grated Parmesan cheese until fully melted. Taste and adjust salt and pepper.
  8. Rest and serve: Let the pot sit covered for 5 minutes before serving. Sprinkle with fresh parsley and red pepper flakes if using. Serve hot.

Notes

Don’t rush the sear; let the chicken develop a golden crust. Toast the rice properly for nutty depth. Use freshly grated Parmesan for smooth melting. Simmer gently, not vigorously. Let the dish rest for 5 minutes before serving. For a lighter version, use half-and-half instead of heavy cream. For a vegetarian option, skip the chicken and add chickpeas or white beans with vegetable broth.

Nutrition

Keywords: one-pot, creamy garlic parmesan chicken and rice, weeknight dinner, easy dinner, chicken and rice, one pan meal

Find it online: https://merrymorsel.com/easy-one-pot-creamy-garlic-parmesan-chicken-and-rice-best-weeknight-dinner/