Description
How to make bold smoky garlic parmesan chicken rice with tender chicken and aromatic spices that creates the perfect comfort meal in one pan.
Ingredients
Scale
Chicken and Rice Base
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1½ cups long grain white rice, uncooked
- 3 cups chicken broth, low sodium
- 2 tbsp olive oil
- 2 tbsp butter
Smoky Flavor Builders
- 6 cloves garlic, minced
- 1 large yellow onion, diced
- 1 tsp smoked paprika
- ½ tsp chipotle chili powder
- 1 tsp garlic powder
- ½ tsp onion powder
Seasonings and Finish
- ¾ cup freshly grated Parmesan cheese
- 1 tsp salt, or to taste
- ½ tsp black pepper
- ¼ cup fresh parsley, chopped
- 2 tbsp heavy cream
Instructions
- Season Chicken: Pat chicken pieces dry and season generously with salt, pepper, garlic powder, and onion powder. Let sit for 10 minutes while you prep other ingredients.
- Sear Chicken: Heat olive oil in large, heavy-bottomed pan over medium-high heat. Add chicken and cook 4-5 minutes until golden brown. Don’t move too early or it won’t brown properly.
- Sauté Aromatics: Remove chicken and add butter to same pan. Sauté onion for 3 minutes until softened, then add minced garlic and cook 30 seconds until fragrant.
- Add Spices: Stir in smoked paprika and chipotle chili powder, cooking for 30 seconds until aromatic. This step blooms the spices and prevents any raw spice taste.
- Combine Rice: Add rice and stir to coat with the aromatic mixture for 1-2 minutes. This toasts the rice slightly and helps prevent it from getting mushy later.
- Simmer Together: Return chicken to pan, add broth, and bring to boil. Reduce heat to low, cover, and simmer 18-20 minutes until rice is tender and liquid absorbed.
- Finish Dish: Remove from heat, stir in cream and Parmesan cheese. Let stand covered 5 minutes, then fluff with fork and garnish with fresh parsley before serving.
Notes
- Don’t skip the resting time after cooking; it allows rice to finish steaming perfectly.
- Store in airtight container in refrigerator for up to 4 days for best quality.
- Chicken thighs work much better than breasts for this longer cooking method.
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
- Add extra broth when reheating to restore the original creamy texture.
- Let chicken come to room temperature before cooking for even browning.
Allergy Information: Dairy
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 35g