One Pan Chicken dinners are the kind of cooking I like best—minimal mess, maximum flavor. This recipe was born on one of those days when my kitchen felt more like a battlefield than a sanctuary. You know the kind—where you just want something cozy without scrubbing five pots afterward. This dish blends juicy chicken, tender rice, and creamy Parmesan into one pot of goodness that somehow feels like a hug in a bowl. It’s one of those One Pan Recipes you’ll keep in your back pocket. It also makes an excellent case for why One Pan Pasta Recipes, One Pan Vegetarian Meals, and Chicken And Rice Recipes should be everyone’s weeknight heroes. Whether you’re in the mood for a One Pot Chicken Dinner or exploring new One Pot Chicken Recipes, this one’s a crowd-pleaser. My family polished off the pan before I could blink, and now it’s a regular. And hey, if you sneak a spoonful straight from the pan—I won’t tell.

1) Key Takeaways
2) Easy Creamy One Pan Parmesan Chicken and Rice Recipe
3) Ingredients for Creamy One Pan Parmesan Chicken and Rice
4) How to Make Creamy One Pan Parmesan Chicken and Rice
5) Tips for Making Creamy One Pan Parmesan Chicken and Rice
6) Making Creamy One Pan Parmesan Chicken and Rice Ahead of Time
7) Storing Leftover Creamy One Pan Parmesan Chicken and Rice
8) Try these Main Course recipes next!
9) Creamy One Pan Parmesan Chicken and Rice
10) Nutrition

1) Key Takeaways

How long does it take to make this one pan chicken dish?
What kind of rice works best in creamy chicken recipes?
Can I use chicken breasts instead of thighs?
What’s the trick to rich, creamy Parmesan sauce in one pan recipes?

2) Easy Creamy One Pan Parmesan Chicken and Rice Recipe

This creamy one pan chicken recipe is for those nights when you’re too tired to clean, too hungry to wait, and just want comfort in a bowl. That’s where this recipe lives. In one pan, we make juicy chicken, tender rice, and a Parmesan-rich sauce that pulls it all together. I’ve lost count of how many times I’ve made it. I’ll start dinner with a grumble, but by the end, I’m scraping the pan like it owes me money.

The beauty of one pan recipes is right there in the name. You don’t juggle pots or scrub for hours. Instead, we lean into simplicity. And let me tell you, it delivers flavor with every bite. When I made this the first time, I didn’t expect my picky eater to ask for seconds, but here we are—putting it on the regular rotation.

This one pan chicken dish checks all the boxes. Creamy? Yes. Filling? Absolutely. Easy cleanup? You bet. It’s dinner made simple, just how I like it.

3) Ingredients for Creamy One Pan Parmesan Chicken and Rice

Chicken Thighs: Boneless, skinless chicken thighs bring deep flavor and stay tender while cooking. You can swap them with breasts, but thighs are more forgiving if you get distracted—like I do, often.

Rice: Long grain white rice works best here. It soaks up all the broth and cream without turning into mush. I’ve tried other types, but they mess with the cooking time or texture. Stick to long grain and thank me later.

Olive Oil: Two tablespoons is enough to get a nice sear on the chicken and toast the rice. That golden crust? Yeah, it starts here.

Garlic: Minced fresh garlic gives this recipe backbone. Skip the jarred stuff. Three cloves is perfect to build flavor without overpowering the dish.

Dried Thyme: Half a teaspoon brings a subtle earthiness that works well with Parmesan. It’s one of those things you don’t really notice—until it’s missing.

Paprika: Adds color and just a hint of smoky warmth. It also plays nice with the cream, creating that cozy flavor profile we’re after.

Salt and Pepper: Season the chicken before it hits the pan. It makes all the difference. Don’t be shy here.

Chicken Broth: Two cups of broth do the heavy lifting. They cook the rice and help infuse the dish with depth. It’s the base that ties everything together.

Heavy Cream: This is where the magic happens. Cream makes the dish rich without needing butter or cheese overload. Just half a cup is enough to make the rice luxuriously creamy.

Parmesan Cheese: Grated Parmesan adds that nutty, salty kick. Stir it in at the end so it melts smoothly. If you love cheese like I do, go ahead—toss in a little extra.

Frozen Peas (optional): Peas add a pop of color and sweetness. I usually throw them in when I feel like pretending I added vegetables on purpose.

Fresh Parsley: A handful of chopped parsley brings freshness and contrast. Sprinkle it on top and feel like you’ve just leveled up dinner.

4) How to Make Creamy One Pan Parmesan Chicken and Rice

Step 1: Season the chicken thighs with salt, pepper, paprika, and thyme. This is your flavor foundation, so don’t rush it.

Step 2: Heat the olive oil in a deep skillet over medium. Sear the chicken until browned on both sides. It doesn’t have to be cooked through yet. Remove it and keep it warm.

Step 3: Toss the garlic into the pan. Stir it for about a minute until it smells amazing—but don’t let it burn.

Step 4: Add the rice. Stir it so every grain gets slicked in oil and garlic. Let it toast lightly for another minute or two. Trust me, it adds flavor.

Step 5: Pour in the broth. It’ll bubble and hiss a little—perfect. Return the chicken to the pan. Lower the heat, cover it, and let it simmer for 18 to 20 minutes.

Step 6: Once the rice is tender and the liquid is mostly gone, stir in the cream and Parmesan. Let it all melt together. Add peas if you like them.

Step 7: Sprinkle parsley on top. Serve straight from the pan or dish it out—either way, it won’t last long.

5) Tips for Making Creamy One Pan Parmesan Chicken and Rice

Start with good rice. Stick with long grain white rice. It cooks evenly and gives that fluffy-but-creamy bite you want in one pan chicken meals. I’ve tested others, but this works best every time.

Don’t rush the sear. Get the pan hot and give the chicken time to brown. That crust on the outside adds flavor to everything. If the pan looks messy, great—you’re building a base for the creamy rice to shine.

Grate your cheese. Pre-shredded Parmesan doesn’t melt the same. Buy a block and grate it fresh if you can. It gives a smoother finish and stronger taste. One extra minute of effort goes a long way.

6) Making Creamy One Pan Parmesan Chicken and Rice Ahead of Time

This dish holds up beautifully if you prep it early. I often make it at lunch and reheat it for dinner. It keeps well in the fridge for a couple of days without drying out.

If you want to make it ahead, cook everything as written but hold off on the parsley and peas. Add those when you’re ready to serve so they stay fresh and bright.

To reheat, add a splash of broth or water, cover the pan, and warm it slowly over medium heat. Stir gently to keep the cream and cheese from separating. Tastes just as good, maybe better.

7) Storing Leftover Creamy One Pan Parmesan Chicken and Rice

Spoon leftovers into an airtight container. Refrigerate for up to four days. When you’re ready to eat, reheat gently on the stove or in the microwave with a touch of broth.

The rice thickens as it cools, so don’t worry if it looks firm. A little liquid brings it right back. The chicken stays tender, and the flavors deepen over time.

If you’re packing lunch, this travels well and heats up fast. Just don’t forget to pack a fork—you’ll want to eat every last bite.

8) Try these Main Course recipes next!

9) Creamy One Pan Parmesan Chicken and Rice