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One-Pan Garlic Parmesan Chicken and Rice

One-pan garlic Parmesan chicken and rice with crispy, golden skin thighs baked over fluffy Parmesan-infused garlic rice. The rice turns creamy as Parmesan melts and browns at the edges while the chicken bakes uncovered.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs and seasoning
  • 6 bone-in skin-on chicken thighs
  • Salt to taste
  • pepper to taste
  • garlic powder to taste
  • Italian seasoning to taste
  • smoked paprika to taste
  • 2 tbsp olive oil
Rice base
  • 1 onion small, diced
  • 5 garlic cloves, minced
  • 1.5 cup long-grain white rice uncooked
  • 3 cup chicken broth
  • 0.5 cup Parmesan cheese grated, plus more for topping
  • 1 tsp dried Italian seasoning
  • Fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and sear the chicken
  1. Preheat the oven to 400°F and set a large oven-safe skillet on the stove. Season the chicken thighs with salt, pepper, garlic powder, Italian seasoning, and smoked paprika to taste.
  2. Heat the olive oil in the skillet over medium-high heat and sear the chicken skin-side down for 6-7 minutes until golden and the skin looks crackling. Remove the chicken from the skillet to a plate.
Toast the rice and build the Parmesan garlic base
  1. In the same skillet, cook the diced onion for 3 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
  2. Add the uncooked long-grain white rice and toast for 2 minutes, stirring until coated and slightly fragrant.
  3. Pour in the chicken broth and stir in the grated Parmesan and dried Italian seasoning. Bring the mixture to a simmer.
Bake until the rice is fluffy and the skin is golden
  1. Nestle the chicken thighs skin-side up into the rice and sprinkle with extra Parmesan. Make sure the rice is evenly distributed around the chicken.
  2. Transfer to the oven and bake uncovered for 30-35 minutes, until the rice is cooked through and the chicken skin is golden. Keep it uncovered so the top stays crisp.
Finish and serve
  1. Garnish with fresh parsley and serve straight from the pan. Let it rest for 5 minutes if you want the rice to firm up slightly before serving.

Notes

For best crispy skin, pat the thighs dry before seasoning and don’t move them while searing—leave skin-side down untouched until golden. Store leftovers covered in the fridge for up to 3 days; reheat in the oven or microwave until hot. Freezing isn’t recommended because the rice texture can soften after thawing. Dietary swap: use low-sodium chicken broth and reduce added salt to keep the flavor balanced without increasing sodium.