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One-Pan Garlic Parmesan Chicken and Rice

One pan garlic Parmesan chicken and rice with crispy-skinned chicken thighs on a bed of fluffy, creamy Parmesan-infused rice. The rice simmers in broth with garlic and herbs, then bakes uncovered until tender while the chicken skin turns golden and crackling.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 6 bone-in skin-on chicken thighs
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp Italian seasoning to taste
  • 0.25 tsp smoked paprika to taste
For the skillet
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 5 cloves garlic, minced
Parmesan garlic rice
  • 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
  • 0.25 cup fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Prep and sear
  1. Preheat oven to 400°F and set a large oven-safe skillet on the stove. Season chicken thighs with salt, pepper, garlic powder, Italian seasoning, and smoked paprika to taste.
  2. Heat olive oil in the skillet over medium-high heat and sear chicken skin-side down for 6-7 minutes until golden. Keep the skin down so it browns well, then remove the chicken to a plate.
Toast rice and simmer
  1. In the same skillet, cook the diced onion for 3 minutes until softened. Add the minced garlic and cook for 1 minute, stirring so it doesn’t brown.
  2. Add the uncooked long-grain white rice and toast for 2 minutes. Stir to coat the grains in the garlic-onion oil.
  3. Pour in chicken broth and stir in Parmesan and dried Italian seasoning, then bring to a simmer. Look for steady bubbling around the edges of the skillet.
Bake and finish
  1. Nestle chicken thighs skin-side up into the rice and sprinkle with extra Parmesan. Make sure the chicken sits above the rice surface so the skin can crisp.
  2. Bake uncovered for 30-35 minutes at 400°F until the rice is cooked and the chicken skin is golden. The cheese at the edges should look browned and the chicken skin should appear crackling.
  3. Garnish with fresh parsley and serve. Spoon the creamy Parmesan rice into bowls with chicken thighs on top.

Notes

For best texture, use a heavy oven-safe skillet so the rice browns lightly at the edges while the chicken skin crisps; rest 5 minutes after baking so the rice finishes absorbing liquid. Store leftovers in the refrigerator up to 4 days; freeze up to 2 months (reheat covered in a 350°F oven until hot). For a dairy-light swap, reduce Parmesan to 1/4 cup and use part-skim mozzarella for topping to keep the creamy feel.