Description
This One-Pan Parmesan Chicken and Rice recipe combines crispy, golden-breaded chicken breasts with creamy Parmesan-infused rice, all cooked together in a single skillet for an easy, flavorful, and comforting meal. The dish features a simple but delicious blend of Italian-inspired seasonings and a creamy finish, making it perfect for busy weeknights or family dinners.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 cup grated Parmesan cheese (divided)
- 1 cup breadcrumbs (preferably panko)
- 1 teaspoon garlic powder (divided)
- 1 teaspoon dried Italian seasoning
- 2 large eggs
- 2 tablespoons olive oil
Rice
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 tablespoon butter
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the chicken and rice together.
- Prepare the Chicken: Season the chicken breasts on both sides with salt and pepper, enhancing their natural flavor before breading.
- Bread the Chicken: In a shallow bowl, combine half of the Parmesan cheese, breadcrumbs, half teaspoon garlic powder, and dried Italian seasoning. In another bowl, beat the eggs. Dip each chicken breast into the beaten eggs, then coat thoroughly with the breadcrumb mixture for a crispy, flavorful crust.
- Cook the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the breaded chicken breasts and sear for 3 to 4 minutes on each side until golden brown, locking in moisture and flavor.
- Prepare the Rice: Remove the chicken from the skillet and set aside temporarily. Add the long-grain rice to the skillet, stirring it to coat with the remaining oil and crispy bits for extra flavor. Pour in chicken broth and sprinkle in the remaining half teaspoon garlic powder.
- Combine and Bake: Place the seared chicken breasts on top of the rice in the skillet. Cover with a lid or aluminum foil and transfer to the preheated oven. Bake for 20 to 25 minutes until the rice is tender and the chicken is cooked through.
- Finish the Rice: Take the skillet out of the oven and remove the chicken temporarily. Stir in the butter and remaining Parmesan cheese into the rice until melted and creamy. Return the chicken to the skillet, placing it atop the creamy rice.
- Serve: Garnish with chopped fresh parsley if desired. Serve immediately to enjoy the harmonious flavors of creamy Parmesan rice and crispy chicken.
Notes
- Use panko breadcrumbs for extra crispiness when breading the chicken.
- Make sure to use an oven-safe skillet to transition smoothly from stovetop to oven.
- If you don’t have fresh parsley, dried parsley or basil can be used instead for garnish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- For a lower fat version, use low-fat cheese and reduce olive oil quantities.
