A creamy, flavorful One Pot Chicken and Rice recipe featuring tender chicken, Parmesan sauce, and perfectly cooked rice, all made in one skillet.

Scale

1½ lbs boneless, skinless chicken breasts, diced

2 tbsp olive oil

3 cloves garlic, minced

1 tbsp Italian seasoning, divided

½ tsp onion powder

Salt and pepper, to taste

2½ cups chicken broth

1 cup uncooked long-grain white rice

¾ cup heavy cream

⅓ cup grated Parmesan cheese

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1. Dice the chicken and season with 1 tsp Italian seasoning, salt, and pepper.

2. Heat olive oil in a large skillet over medium-high heat and cook chicken for 5 minutes, until browned. Remove and set aside.

3. In the same skillet, sauté garlic for 30 seconds until fragrant.

4. Add chicken broth and uncooked rice, bring to a boil, then reduce heat to medium-low. Cover and simmer for 15–20 minutes, stirring occasionally.

5. Once the rice is tender, stir in heavy cream and Parmesan cheese.

6. Return the cooked chicken to the skillet, add remaining Italian seasoning and onion powder.

7. Stir, adjust seasoning, and serve hot.

Use chicken thighs for juicier meat.

Add spinach or peas for color.

Substitute half-and-half for a lighter version.

Store leftovers for up to 3 days in the fridge.