One Pan Chicken and Garlic Parmesan Rice
One Pan Chicken and Garlic Parmesan Rice is a simple, oven-baked dish that's ready in less than an hour. Hearty, comforting, and full of flavor, this easy dinner will hit the spot!
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs
- Salt and pepper to taste
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon dried thyme
- ¼ cup unsalted butter
- 3 teaspoons minced garlic
- 1½ cups dry white or long grain rice
- 3 cups low sodium chicken broth
- ¾ cup shredded Parmesan cheese
Instructions
- Preheat the oven to 350°F. Season chicken with salt, pepper, garlic powder, Italian seasoning, and thyme. Set aside.
- In a large, oven-safe skillet, add butter and melt over medium heat.
- Once butter is melted, add minced garlic and sauté for 1-2 minutes, being careful not to burn.
- Stir rice into butter mixture and toss to coat. Place chicken on top of rice in an even layer and add chicken broth to pan.
- Cover skillet with lid or aluminum foil and bake for 30 minutes. Remove lid/foil and continue to bake for another 15-20 minutes, or until chicken is cooked through (it should reach an internal temperature of 165°F) and most of liquid from rice is absorbed.
- Remove from oven and remove chicken from pan. Add shredded Parmesan cheese to rice and stir to combine until melted. Adjust seasonings, if desired. Serve immediately.
Notes
- Chicken and rice will last in an airtight container in the refrigerator for up to three days.
- See my tips and tricks for making this One Pan Chicken and Garlic Parmesan Rice above the recipe box.
Nutrition
Serving: 1serving | Calories: 596kcal | Carbohydrates: 61g | Protein: 40g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 116mg | Sodium: 492mg | Potassium: 696mg | Fiber: 1g | Sugar: 1g | Vitamin A: 535IU | Vitamin C: 2mg | Calcium: 274mg | Iron: 2mg