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One-Pan Garlic Parmesan Chicken and Rice

One pan garlic Parmesan chicken and rice with crispy-skinned chicken thighs over fluffy, creamy rice. The Parmesan melts into the broth for a cheesy, garlicky texture 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: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 6 bone-in skin-on chicken thighs
Seasonings
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 1 tsp garlic powder to taste
  • 1 tsp Italian seasoning to taste
  • 0.5 tsp smoked paprika to taste
For cooking
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 5 cloves garlic, 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
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear and build the rice
  1. Preheat the oven to 400°F. Season the chicken thighs all over with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
  2. Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken skin-side down for 6-7 minutes until the skin is golden, then remove the chicken.
  3. Add the diced onion to the same skillet and cook for 3 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Add the uncooked long-grain white rice and toast for 2 minutes. Keep stirring so the rice is lightly coated and begins to smell nutty.
  5. Pour in the chicken broth and stir. Stir in Parmesan and dried Italian seasoning, then bring to a simmer.
Bake and finish
  1. Nestle the chicken thighs skin-side up into the rice. Sprinkle with extra Parmesan so some cheese sits on top of the chicken.
  2. Transfer the skillet to the oven, uncovered, and bake for 30-35 minutes at 400°F. The rice should be cooked and the chicken skin should be golden.
  3. Remove from the oven and garnish with fresh parsley. Serve hot, using a spoon to lift chicken and Parmesan-infused rice together.

Notes

For the crispiest skin, pat the chicken thighs dry before seasoning and sear without moving them until the skin is well browned. Store leftovers in the refrigerator up to 3 days in a sealed container; reheat covered in a 350°F oven until hot throughout. Freezing is not recommended because the rice can soften after thawing. For a lighter option, use reduced-fat Parmesan and swap the olive oil to 1 tbsp while keeping the same bake time.