Garlic Parmesan Chicken and Rice: Your New Favorite One-Pan Wonder

Hey there, friend! Come on in, grab an apron, and let’s get something incredibly delicious bubbling on the stove. If your idea of a perfect meal involves minimal cleanup, maximum flavor, and that soul-warming feeling of a home-cooked dinner, you are absolutely in the right place. Today, we’re diving headfirst into a recipe that has become a superstar in my kitchen rotation: my One-Pan Garlic Parmesan Chicken and Rice.

Just imagine: juicy, golden-seared chicken tenders nestled into a bed of the most luxuriously creamy, garlicky, and Parmesan-kissed rice you’ve ever tasted. The entire dish cooks together in one single skillet, meaning the flavors meld into something truly magical while you… well, while you mostly just enjoy the incredible aroma filling your kitchen. This isn’t just a meal; it’s a warm hug on a plate. It’s the dish you make on a busy Wednesday when you need comfort, or the one you proudly serve to guests on a Saturday night, knowing it’s a guaranteed crowd-pleaser. So, let’s toss those complicated recipes aside and create something buttery, bold, and beautifully easy together.

A Recipe Born from a Cozy, Rainy Day

This recipe always takes me back to a specific, drizzly autumn afternoon. I was visiting my Grandma Rose, and the wind was howling outside her old farmhouse kitchen. I was rummaging through her fridge and pantry, determined to whip up lunch with what we had on hand—some chicken tenders, a giant bag of rice, and, of course, her never-ending supply of garlic and good Parmesan cheese. She always said, “Olivia, with garlic, butter, and cheese, you can make cardboard taste good.” (A sentiment I wholeheartedly agree with!).

I started searing the chicken, the scent mingling with the smell of rain on the windowpanes. I built the sauce right in that same pan, deglazing it with a splash of the white wine she used for cooking. As it all simmered together, the kitchen transformed into the coziest place on earth. When we sat down to eat, the steam rising from our plates, she took one bite, closed her eyes, and gave that slow, approving nod that every cook lives for. It was a simple meal made from simple ingredients, but it created a core memory. That’s the power of food, isn’t it? This is my modern, slightly fancied-up version of that day, and I hope it creates as many warm memories in your home as it has in mine.

Gathering Your Flavor All-Stars

Here’s everything you’ll need to create this masterpiece. Don’t be intimidated by the list—a lot of these are pantry staples! I’ve included some of my favorite insights and swaps to make this recipe truly your own.

2 lbs Chicken Tenders: I love using tenders because they cook so quickly and evenly. You can also use boneless, skinless chicken breasts or thighs, just cut them into similar-sized pieces for even cooking.
3 cups White Rice, uncooked: I use a standard long-grain white rice for the perfect fluffy texture. Chef’s Insight: Don’t rinse the rice for this recipe! The surface starch helps create a creamier sauce.
6 cups Chicken Stock: This is the flavor foundation for our rice. Using a good-quality stock makes a world of difference. For a richer taste, you can substitute with half stock and half broth.
1 cup Cooking White Wine: This adds a wonderful depth and brightness that cuts through the richness. Substitution Tip: No wine? No problem! Just use an additional cup of chicken stock with a tablespoon of fresh lemon juice.
1 cup Unsalted Butter: Butter is non-negotiable for that decadent, silky sauce. Using unsalted lets us control the sodium level perfectly.
1 cup Freshly Grated Parmesan Cheese: Please, I beg you, grab a block of Parmigiano-Reggiano and grate it yourself! The pre-shredded stuff contains anti-caking agents that can make your sauce grainy. Freshly grated melts like a dream.
4 tbsp Minced Garlic: Yes, it’s a lot, and yes, it’s glorious. This is a garlic-forward dish, so lean into it! For a milder flavor, you can reduce it to 2-3 tablespoons.
4 tbsp Olive Oil: We use this for searing the chicken and sautéing the garlic. Its flavor is a perfect base.
1 tsp Garlic Powder: Doubling down on the garlic flavor by seasoning the chicken directly.
½ tsp Red Pepper Flakes: This is our secret weapon! It doesn’t make the dish spicy, just adds a subtle, warm background note that balances the richness. Adjust to your heat preference.
2 tsp Salt, divided: We season the chicken and the sauce separately to ensure every component is perfectly seasoned.
Fresh Cracked Black Pepper, to taste: Always fresh cracked for the best aroma!
Optional Twist: Zest of 1 Lemon + 1 tbsp Fresh Parsley: I highly recommend this! The lemon zest brightens the entire dish and the parsley adds a fresh, colorful finish.
Optional Twist: ½ cup Shredded Mozzarella: Stir this in at the end for an extra layer of gooey, stretchy creaminess. It’s a total game-changer.

Let’s Get Cooking: Your Step-by-Step Guide

Okay, team! This is where the magic happens. Follow these steps, and you’ll have a flawless, restaurant-quality meal in no time. I’ve packed each step with my best chef hacks to set you up for success.

Season and Sear the Chicken. Pat your chicken tenders completely dry with a paper towel—this is the #1 tip for getting a beautiful golden sear, not a steam! Season them all over with 1 teaspoon of salt, a generous amount of black pepper, and the garlic powder. In your large skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers. Carefully add the chicken in a single layer (you may need to do this in two batches to avoid crowding the pan) and sear for 3-4 minutes per side until they have that gorgeous golden-brown crust. They don’t need to be cooked through yet! Just get that color. Remove them to a plate and set aside. Chef’s Hack: Don’t move the chicken around once it hits the pan! Let it develop that crust before you flip it.
Create the Flavor Base. Reduce the heat to medium. In that same, now-flavor-packed skillet, melt the butter with the remaining 2 tablespoons of olive oil. Add the minced garlic and red pepper flakes. Sauté for just 1-2 minutes, stirring constantly, until the garlic is incredibly fragrant. Watch it closely! Burnt garlic is bitter, and we want sweet, aromatic goodness.
Toast the Rice. Stir the uncooked rice into the garlic butter. Keep stirring and let it toast for about 2 minutes. You’ll notice the grains turning a little more opaque and smelling nutty. This simple step adds a huge depth of flavor and helps the rice stay separate and fluffy instead of becoming gummy.
Deglaze with Wine. Pour in the white wine. It will sizzle and steam dramatically—that’s exactly what we want! Scrape the bottom of the pan with your spoon to lift all those delicious browned bits (the “fond”) from searing the chicken. This is pure flavor. Let it cook for about a minute, allowing the alcohol to cook off.
Simmer the Rice. Add the chicken stock and the remaining 1 teaspoon of salt. Give everything a good stir and bring it to a lively simmer. Once it’s bubbling, reduce the heat to low, cover the skillet tightly with a lid, and set your timer for 15 minutes. Chef’s Hack: No peeking! Keeping the lid on traps the steam, which is essential for cooking the rice properly.
Return the Chicken. After 15 minutes, the rice should have absorbed most of the liquid but still be a bit soupy. Place the seared chicken tenders right on top of the rice, nestling them in gently. Put the lid back on and cook for another 10 minutes.
The Grand Finale: Cheese! Now for the best part! Take the skillet off the heat. Remove the lid and sprinkle the freshly grated Parmesan cheese, lemon zest, and parsley over everything. If you’re using the mozzarella, add it now too. Give everything a big, gentle stir to combine. The residual heat will melt the cheese into the rice, creating the most incredible creamy sauce. Cover it one last time and let it sit for 2-3 minutes off the heat to allow the flavors to marry and the sauce to thicken perfectly.

How to Serve This Skillet Sensation

Presentation is part of the fun! I love to serve this dish family-style, right from the skillet I cooked it in—it’s rustic, beautiful, and means less washing up! Use a big spoon to scoop the creamy rice onto plates or into shallow bowls, topping each serving with one or two of those juicy chicken tenders. For a final touch of freshness and color, garnish with a little extra chopped parsley and a light dusting of Parmesan. A simple side of steamed green beans, roasted asparagus, or a crisp arugula salad with a lemony vinaigrette provides a perfect fresh contrast to the rich, cozy main event. And don’t forget a lemon wedge on the side for those who love an extra zing!

Make It Your Own: Fun Recipe Twists

This recipe is a fantastic canvas for your creativity! Here are a few of my favorite ways to mix it up:

Creamy Mushroom & Thyme: Sauté 8 oz of sliced cremini mushrooms with the garlic. Add a tablespoon of fresh thyme leaves for an earthy, elegant twist.
Sun-Dried Tomato & Spinach: Stir in ½ cup of chopped sun-dried tomatoes and 2 large handfuls of fresh spinach when you add the Parmesan. The tomatoes add a sweet-tangy punch and the spinach wilts perfectly into the warm rice.
Lemon Herb Bliss: Add the zest of two lemons and 2 tablespoons of chopped fresh dill along with the parsley for a super bright, herbaceous version.
Cajun Spice Swap: Swap the garlic powder and red pepper flakes for 1-2 tablespoons of your favorite Cajun seasoning blend on the chicken for a spicy, smoky kick.

Olivia’s Chef’s Notes & Kitchen Confessions

This recipe has truly evolved in my kitchen over the years. The first time I made it, I made the classic mistake of using pre-shredded cheese and my sauce was a little… clumpy. Lesson learned! Freshly grated is the only way to go for silky perfection. Another funny kitchen story? I once, in a hurry, grabbed the cinnamon instead of the garlic powder. Let me tell you, cinnamon-chicken is NOT a flavor combination I’d recommend. I had to start all over, but now I always, always taste my spices before adding them!

The beauty of this dish is its flexibility. Sometimes I use bone-in, skin-on chicken thighs for an even deeper flavor (just adjust the cooking time). Sometimes I throw in a handful of frozen peas at the end for a pop of color. It’s a forgiving recipe, so don’t be afraid to play and make it your own. The goal is a delicious dinner and a happy cook, and this recipe delivers on both, every single time.

Your Questions, Answered!

I love getting your questions! Here are answers to the ones I hear most often about this recipe.

Q: My rice is still hard/undercooked after the cooking time. What happened?
A: This usually means the heat was too high and the liquid evaporated too quickly before the rice could fully absorb it and soften. Don’t worry, it’s fixable! Add another ½ cup of warm chicken stock or water to the skillet, cover it again, and let it cook on low for another 5-10 minutes. For next time, make sure your simmer is truly low and gentle.

Q: Can I use brown rice instead of white rice?
A: You can, but it requires major adjustments. Brown rice needs more liquid and a much longer cooking time. I’d recommend using 7-8 cups of stock and increasing the initial simmer time (before adding the chicken) to 35-40 minutes. You may need to add more liquid partway through. It’s a bit more hands-on, but totally doable!

Q: My dish turned out a bit gummy. How can I prevent that?
A: Gummy rice is often caused by over-stirring. Rice releases starch as it cooks, and if we stir it constantly, it creates a sticky, gummy texture. Trust the process! Let it do its thing undisturbed under the lid. Also, toasting the rice in butter first helps coat the grains and prevent excess starch release.

Q: How should I store and reheat leftovers?
A: Store any leftovers in an airtight container in the fridge for up to 4 days. The rice will thicken as it cools. To reheat, add a splash of stock or water to a skillet or microwave-safe bowl to loosen it up again, and warm it gently over medium heat or in 30-second intervals in the microwave, stirring in between.

Garlic Parmesan Chicken and Rice : Buttery, Bold & One-Pan Easy

Author: OliviaBennett

Print Recipe

Description

Looking for a cozy, comforting dinner that’s quick, easy, and minimal on cleanup? This one-pan Garlic Parmesan Chicken and Rice is your new go-to! Juicy, golden chicken tenders sit atop creamy, garlicky, Parmesan-rich rice, all cooked together in a single skillet. It’s perfect for busy weeknights, family dinners, or impressing guests with minimal effort.

Ingredients

Scale

For the Chicken and Rice:

2 lbs chicken tenders (or boneless, skinless breasts/thighs, cut into similar sizes)
3 cups uncooked long-grain white rice
6 cups chicken stock
1 cup cooking white wine (or extra stock + 1 tbsp lemon juice)
1 cup unsalted butter
4 tbsp olive oil
4 tbsp minced garlic
1 tsp garlic powder
½ tsp red pepper flakes (optional, for subtle warmth)
2 tsp salt, divided
Fresh cracked black pepper, to taste

Cheese & Garnish:

1 cup freshly grated Parmesan
Optional: ½ cup shredded mozzarella
Optional: Zest of 1 lemon
Optional: 1 tbsp fresh parsley, chopped

Instructions

Season & Sear Chicken:
Pat chicken dry, season with 1 tsp salt, black pepper, and garlic powder. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear chicken 3–4 min per side until golden (not fully cooked). Remove and set aside.
Make Flavor Base:
Reduce heat to medium. Melt butter with remaining 2 tbsp olive oil. Add minced garlic and red pepper flakes, sauté 1–2 min until fragrant.
Toast Rice:
Stir in rice and toast 2 min, letting grains become slightly opaque and nutty.
Deglaze & Simmer:
Pour in wine, scraping up browned bits. Let cook 1 min. Add chicken stock and remaining 1 tsp salt, stir, and bring to simmer. Cover, reduce heat to low, and cook 15 min.
Add Chicken:
Nestle seared chicken into rice, cover, and cook 10 more min until rice is tender and chicken cooked through.
Finish with Cheese & Garnish:
Remove from heat. Sprinkle Parmesan, optional mozzarella, lemon zest, and parsley. Gently stir to combine and let sit 2–3 min off heat for a creamy finish.

Notes

No Wine? Substitute with stock + lemon juice.
Extra Creamy: Stir in mozzarella at the end.
Add Veggies: Fold in spinach, peas, or mushrooms for a colorful twist.
Spicy Option: Swap garlic powder & red pepper flakes for Cajun seasoning.
Brown Rice: Requires more stock (~7–8 cups) and longer simmer (35–40 min).

Nutritional Information (Per Serving)

Disclaimer: This is an estimate provided for informational purposes only. Exact values can vary based on specific ingredients used.

Calories: ~540
Fat: 28g
Carbohydrates: 39g
Protein: 34g
Sodium: 720mg

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 8

Final Thoughts: More Than a Meal, a Memory in a Pan

And just like that, you’ve created more than just dinner—you’ve made an experience. This One-Pan Garlic Parmesan Chicken and Rice is the kind of recipe that weaves itself into the fabric of your life. It’s the dish you’ll crave on a chilly evening, the one you’ll confidently serve to friends, and the recipe you’ll pass down as a testament to how simple ingredients can create pure magic.

I hope this skillet brings as much joy and comfort to your table as it has to mine. Don’t be afraid to make it your own; that’s where the real fun begins. Happy cooking, and may your kitchen always be filled with the incredible aroma of garlic, Parmesan, and love.