Garlic Parmesan Chicken Rice Skillet
One-pan skillet meals are at their best when the starch cooks directly in the savory pan drippings. In this dish, cubed chicken breast sears in olive oil before garlic and long-grain rice are introduced to pick up all the browned bits from the pan. Simmering the rice directly in chicken broth creates an aromatic base that absorbs every layer of flavor. Folding in finely grated parmesan cheese right after taking the pan off the heat gives the rice a creamy, savory coating without needing heavy cream. It is a straightforward, satisfying dinner built on dependable kitchen staples.
Why this one works
- Everything cooks in a single skillet, keeping cleanup minimal.
- Toasting the rice in pan drippings infuses each grain with garlic and chicken flavor.
- Grated parmesan melts smoothly into the warm rice to create a light, savory richness.
- Lean chicken breast provides a hearty protein base that cooks quickly and evenly.
- Uses everyday pantry staples with minimal prep work required.
What you’ll need
- 1.5 lbs (680g) chicken breast, cubed Cut into uniform bite-sized pieces so the chicken browns evenly and cooks through at the same rate.
- 2 cups (400g) long-grain white rice Standard long-grain white rice works best here to absorb the broth and maintain distinct, tender grains.
- 3 cups (720ml) chicken broth Provides the cooking liquid for the rice while deepening the overall savory flavor of the pan.
- 1 cup (100g) grated parmesan cheese Finely grated parmesan incorporates smoothly off the heat without clumping or turning oily.
- 4 cloves garlic, minced Add briefly after browning the chicken so the garlic becomes fragrant without scorching.
- 1 tbsp (15g) olive oil Used to sear the chicken and provide enough fat to lightly coat the rice grains.
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What to have nearby
- Large skillet with a tight-fitting lid
- Chef's knife and cutting board
- Wooden spoon or silicone spatula
Step-by-step instructions
The key to this skillet is managing heat levels between steps. Give the chicken enough space and heat to develop good color, then lower the heat slightly when adding the garlic and liquid so the rice can simmer gently under the lid without scorching the bottom.
- 1Step 1
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown.
- 2Step 2
Stir in minced garlic and cook for 1 minute until fragrant.
- 3Step 3
Add rice and stir to coat in the pan juices.
- 4Step 4
Pour in chicken broth and bring to a simmer.
- 5Step 5
Cover and cook for 20 minutes until rice is tender.
- 6Step 6
Remove from heat, fold in parmesan cheese, and serve warm.
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A few things worth knowing
- Pat the chicken dry before cubing and searing to encourage even browning in the olive oil.
- Stir the garlic continuously during its minute in the pan so it softens without burning.
- Make sure the skillet lid fits securely so the steam does not escape during the 20-minute simmer.
- Remove the skillet from the burner entirely before stirring in the parmesan to keep the cheese silky.
Ways to make it your own
- Garnish the finished skillet with freshly cracked black pepper just before serving.
- Scatter finely chopped fresh flat-leaf parsley over the top for a touch of color.
Serving suggestions
This skillet is hearty enough to serve on its own, but it pairs nicely with simple steamed broccoli, roasted asparagus, or a crisp mixed green salad dressed with a light vinaigrette.
Storage & reheating
Transfer leftover chicken and rice to an airtight container and refrigerate promptly. When reheating, add a small splash of broth or water over medium-low heat to help loosen the rice and restore moisture.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can I use freshly grated parmesan instead of pre-grated?+
Yes, freshly grated parmesan melts very evenly into the hot rice.
What should I do if the rice is not quite tender after 20 minutes?+
Keep the lid firmly in place, remove from heat, and let the pan sit for an additional 5 minutes to steam through.
Why is the parmesan added off the heat?+
Residual heat from the cooked rice is sufficient to melt the cheese smoothly without causing the fats to separate.
With tender seared chicken, savory garlic-infused rice, and melted parmesan in every bite, this skillet meal delivers reliable comfort straight from the stove.
Garlic Parmesan Chicken Rice Skillet
Tender cubed chicken and white rice simmer in chicken broth with fragrant garlic, finished with plenty of rich parmesan cheese in a single skillet.
Ingredients
- 1.5 lbs (680g) chicken breast, cubed
- 2 cups (400g) long-grain white rice
- 3 cups (720ml) chicken broth
- 1 cup (100g) grated parmesan cheese
- 4 cloves garlic, minced
- 1 tbsp (15g) olive oil
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add rice and stir to coat in the pan juices.
- Pour in chicken broth and bring to a simmer.
- Cover and cook for 20 minutes until rice is tender.
- Remove from heat, fold in parmesan cheese, and serve warm.
Nutrition
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