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I’m just gonna say it: some nights, dinner feels like an uphill battle. You know the kind—laundry’s half-done, somebody forgot they had a school project due tomorrow, and suddenly everyone’s starving like they haven’t eaten since Tuesday.
That was me last Wednesday. I stood in front of the fridge, hair in a claw clip, slippers on, staring at a pack of chicken and a hunk of parmesan that was honestly looking a little tired. And I thought, “Alright. Let’s make something outta nothing.” And friend, this dish? It delivered.
Warm, creamy, garlicky goodness, all in one pan. No fancy tricks. No 13-step sauce. Just good, honest food that fills you up and makes you wanna scoop seconds straight from the skillet. And isn’t that what we all want at the end of a long day?
Why You’ll Be Making This Over and Over Again
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It’s one-pan magic. I hate dishes. You hate dishes. This helps.
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It tastes like comfort. Creamy rice, melty parmesan, garlic butter… come on now.
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Kids love it. Even the picky one who usually just eats bread and air.
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Feeds a crew. Or makes dreamy leftovers. It’s better the next day. Really.
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Simple pantry stuff. Nothing weird, nothing you’ve gotta Google.
What You’ll Need (And Little Tips From My Kitchen)
Here’s the deal—I’m not a strict measurer unless I’m baking, and even then, it’s questionable. So use this as a guide and trust your tastebuds.
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1½ lbs chicken breasts, cubed up small so they cook fast. If thighs are what you’ve got, even better—they’re forgiving and juicy.
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4 tablespoons butter. I know. It sounds like a lot. It is. But it makes this dish sing.
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1 white onion, diced fine. Yellow works too. Red? Save it for tacos.
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4 cloves garlic, minced. Or more. No such thing as too much garlic here.
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1 tsp dried thyme + ½ tsp dried rosemary. Don’t skip the herbs—they turn basic chicken into “what did you put in this??”
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2½ cups chicken broth. If it’s from a box, that’s fine. If it’s homemade, go you.
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1 cup long grain white rice. Not instant. Not minute. Trust me.
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½ cup heavy cream. Don’t try to be virtuous here. The cream is key.
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½ cup fresh parmesan, grated. That green can? Nope. Just… no.
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Salt & pepper, always. Season in layers, not just at the end.
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Chopped parsley, if you’re feeling fancy. Or skip it. I won’t tell.
How It Comes Together (No Fuss, No Fancy Tools)
1. Butter, Onion, and Good Smells
Grab your biggest skillet—nonstick or cast iron, just something with high sides. Melt that butter over medium-high heat, then toss in your onion. Let it get soft and golden around the edges, about 2–3 minutes. Your kitchen’s already gonna smell like you know what you’re doing.
2. Brown That Chicken
Add your chicken right in with the onion. Sprinkle on some salt, pepper, thyme, and rosemary. Stir it around till it gets some color—don’t just steam it. Let it get that golden edge; it makes all the difference.
3. Garlic Moment
Once the chicken’s looking good, in goes the garlic. Stir it around for just a minute—until everything smells like heaven. Don’t wander off here or you’ll burn it and then we’re starting over.
4. Rice + Broth = Cozy
Pour in your broth and rice. Stir it, bring it to a boil, then pop a lid on and turn the heat down to medium-low. Let it simmer gently for 15–20 minutes. No peeking. Well, okay… peek once at the 15-minute mark to check the rice.
5. Cream + Cheese = YES
When the rice is tender and most of the broth is gone, take it off the heat. Stir in the cream and parmesan. This is the part where it goes from “pretty good” to chef’s kiss. Creamy, cozy, comforting. Taste and adjust the salt, because parmesan’s salty and every broth is different.
6. Plate It (Or Don’t)
You can scoop it into bowls and sprinkle parsley over the top, or you can do what I do and hand everyone a fork and gather ‘round the skillet like civilized scavengers. Your call.
Wanna Mix It Up? Try These
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Spinach or peas: Stir in a handful at the end for a little green.
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Red pepper flakes: If you like a kick, a pinch goes a long way.
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Mushrooms: Brown ‘em with the chicken for a deeper, earthy vibe.
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Leftover rotisserie chicken? Toss it in with the broth and rice.
Leftovers: A Love Letter
This reheats beautifully. Store it in a container in the fridge for up to 4 days. When you warm it up, splash a bit of broth or milk in there—it’ll loosen back up like it was just made. Microwave’s fine, but stovetop is better if you’ve got the time.
I’ve even frozen it in portions and it held up. The rice gets a little softer, but the flavor? Still rich and creamy. Still worth it.
Before You Go…
This Garlic Parmesan Chicken & Rice isn’t flashy. It won’t win a cooking contest or end up on a five-star menu. But it will feed your family, fill your belly, and make a rough day a little better.
And honestly? That’s enough.
If you make it, tell me how it went. Did your toddler eat three helpings? Did your partner ask for it again next week? Did you eat it standing over the stove straight from the pan? (Been there. No shame.)
Drop a comment or shoot me a note—I love hearing your kitchen stories. Even the messy ones. Especially the messy ones.
Stay cozy,
Garlic Parmesan Chicken and Rice
Ingredients
- 1 1/2 lbs chicken breasts cubed
- 4 tbsp butter
- 1 white onion diced
- 4 cloves garlic minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary crumbled
- 2 1/2 cups chicken broth
- 1 cup long grain white rice not quick cooking
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese freshly grated
- kosher salt and black pepper to taste
- fresh parsley chopped, for serving
Instructions
- In a large skillet over medium-high heat, melt the butter. Add the onion and cook until beginning to soften, about 2–3 minutes.
- Add the cubed chicken to the skillet. Season with salt, pepper, thyme, and rosemary. Cook until golden on all sides, about 5 minutes. Stir in the garlic and cook for 1 minute more.
- Add the chicken broth and rice. Stir to combine, bring to a boil, then reduce heat to medium-low and cover.
- Simmer until the rice is tender and liquid is absorbed, 15–20 minutes.
- Remove from heat and stir in the heavy cream and grated parmesan until creamy.
- Serve hot, garnished with fresh parsley and extra parmesan if desired.
Notes
Nutrition