Garlic Parmesan Chicken and Rice
Juicy chicken and creamy Parmesan rice cooked together in one comforting skillet.
- Measurements grams + cups
- Cuisine American
Why You'll Like This Recipe
- Chicken and rice cook together, so the rice takes on everything the chicken releases.
- One skillet, forty minutes, and no separate side needed.
- Parmesan stirred in at the end makes the rice creamy without any cream.
Recipe
Garlic Parmesan Chicken and Rice
Chicken and creamy Parmesan rice from a single skillet.
Ingredients
Ingredients scaled. The method below still refers to the original quantities.
Instructions
- Step 1. Season the chicken with the salt, Italian seasoning, and black pepper.
- Step 2. Heat the olive oil in a large skillet with a lid over medium-high heat. Brown the chicken for 2-3 minutes per side, then transfer to a plate.
- Step 3. Reduce the heat to medium. Melt the butter, add the garlic, and cook for 30 seconds.
- Step 4. Stir in the rice and cook for 1 minute.
- Step 5. Pour in the chicken broth and milk and stir well.
- Step 6. Return the chicken to the skillet. Bring to a gentle boil, cover, and reduce the heat to low.
- Step 7. Simmer for 18-20 minutes, until the rice is tender and the chicken reaches 74 C / 165 F.
- Step 8. Remove from the heat, stir the Parmesan into the rice, and rest covered for 5 minutes. Garnish with parsley if desired.
Notes
- Do not stir the rice while it simmers. Stirring releases starch and the dish turns gluey rather than fluffy.
- Rest it covered for five minutes at the end. That is when the last of the liquid is absorbed and the texture settles.
- Brown the chicken properly before the liquid goes in — that colour is most of the flavour.
Garlic Parmesan Chicken and Rice — Simple Table Recipes · https://simpletablerecipes.com/recipes/garlic-parmesan-chicken-and-rice/
Ingredient Notes
- Rice toasted in butter
- One minute in the butter before the liquid goes in. It coats each grain in fat, which helps them stay separate rather than turning sticky.
- Milk with the broth
- The milk is what makes the rice creamy. Broth alone gives a drier, more pilaf-like result.
- Parmesan off the heat
- Stirred in after the pan comes off, so it melts into the rice rather than splitting.
Equipment
- Large skillet with lid
- Wooden spoon
- Measuring cups/spoons
- Cheese grater
Substitutions
- Chicken breast
- Thighs work and stay juicier. Bone-in pieces need about 10 minutes longer.
- Parmesan
- Pecorino is sharper and saltier, so reduce the added salt. Grana Padano is milder.
- Additions
- Frozen peas or spinach stirred in with the Parmesan, or mushrooms cooked with the garlic.
Storage
Storing: Refrigerate for up to 4 days. Reheat with a splash of broth or milk, since the rice keeps absorbing liquid.
Frequently Asked Questions
Why is my rice gluey?
It was stirred during the simmer. Rice releases starch when agitated, and in a covered pan that starch has nowhere to go. Stir once when the liquid goes in, then leave it alone.
Can I use brown rice?
Not without adjusting. Brown rice needs roughly 45 minutes and about 240 mL more liquid, by which point the chicken would be overcooked. Cook them separately if you want brown rice.
Why is my rice still hard?
Steam escaped, or the heat was too high. Add 60 mL of hot broth, cover tightly and give it another 5 to 10 minutes on low.
Can I use pre-cooked chicken?
Yes. Skip the browning step, cook the rice as written, and stir the cooked chicken in for the last five minutes to warm through.
How do I make it creamier?
Increase the milk slightly at the expense of the broth, and stir in an extra 25 g of Parmesan at the end. A spoonful of cream cheese also works.
Did you make this?
Let other people know how it went. One tap, nothing to fill in.
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