One Pan Chicken and Garlic Parmesan Rice is a simple, oven-baked dish that’s ready in less than an hour. Hearty, comforting, and full of flavor, this easy dinner will hit the spot!
One Pan Chicken and Garlic Parmesan Rice
One pan dinners are the name of my game.
From this Cheesy Meatball Casserole, One Pan Chicken and Spinach Gnocchi, Chicken and Broccoli Stir Fry, and Pepperoni Pizza Hamburger Helper, one pan meals are a hit in my kitchen.
And this chicken and rice casserole is no different. From the tender chicken to the cheesy, garlic rice, it’s like a match made in food heaven.
Everything is cooked together in one pan in the oven. Even the rice! Which means less dishes to clean up and more time outside of the kitchen on busy weeknights. And with less than 5 minutes of prep time, you can be sure that this is about as easy as it gets.
This oven baked chicken and rice is loaded with garlic, seasonings, and Parmesan. It’s a flavorful explosion, and your tastebuds will thank you!
Ingredients in One Pan Chicken and Garlic Parmesan Rice:
- Boneless, skinless chicken breasts or thighs
- Salt and pepper
- Garlic powder
- Italian seasoning
- Dried thyme
- Unsalted butter
- Minced garlic
- White or long grain rice
- Chicken broth
- Shredded Parmesan cheese
How to Make Easy Chicken and Rice Casserole:
- Preheat the oven to 350°F. Season chicken with salt, pepper, garlic powder, Italian seasoning, and thyme. Set aside.
- In a large, oven-safe skillet, add butter and melt over medium heat.
- Once butter is melted, add minced garlic and sauté for 1-2 minutes, being careful not to burn.
- Stir rice into butter mixture and toss to coat. Place chicken on top of rice in an even layer and add chicken broth to pan.
- Cover skillet with lid or aluminum foil and bake for 30 minutes. Remove lid/foil and continue to bake for another 15-20 minutes, or until chicken is cooked through (it should reach an internal temperature of 165°F) and most of liquid from rice is absorbed.
- Remove from oven and remove chicken from pan. Add shredded Parmesan cheese to rice and stir to combine until melted. Adjust seasonings, if desired. Serve immediately.
What Kind of Chicken Should I Use?
I used boneless, skinless chicken thighs in this recipe. However, boneless, skinless chicken breasts or bone-in thighs would work just as well.
What Kind of Pan Should I Cook Chicken In?
Because this chicken and rice recipe is cooked in the oven, I chose to use a cast iron skillet. However, any oven-safe skillet will work.
How to Store This Dish:
Let chicken and rice cool to room temperature and then store in an airtight container in the refrigerator for up to three days.
Can I Freeze this Baked Chicken Recipe?
Absolutely! Store cooled chicken and rice in a freezer-safe container for up to three months.
Tips for Making the Best Chicken and Garlic Parmesan Rice:
- Long grain, basmati, or white rice work well for this recipe.
- Be sure to toss the dry rice in the garlic butter mixture before adding the chicken. This will help the rice achieve that buttery, garlic flavor.
- For extra flavor, use fresh garlic instead of minced.
- Chicken should be cooked to an internal temperature of 165°F. I like to use a meat thermometer to check for doneness.
- After dish is cooked and cheese is added, taste to see if you need to adjust the seasonings. I add more garlic powder and salt just before serving.
Looking for More Chicken Dishes? I’ve Got You Covered!
- Sheet Pan Chicken Fajitas
- Slow Cooker Teriyaki Chicken
- Instant Pot Chicken Fried Rice
- Honey Balsamic Chicken
- Creamy Parmesan Mushroom Chicken
- Honey Garlic Chicken Stir Fry
One Pan Chicken and Garlic Parmesan Rice
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs
- Salt and pepper to taste
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon dried thyme
- ¼ cup unsalted butter
- 3 teaspoons minced garlic
- 1½ cups dry white or long grain rice
- 3 cups low sodium chicken broth
- ¾ cup shredded Parmesan cheese
Instructions
- Preheat the oven to 350°F. Season chicken with salt, pepper, garlic powder, Italian seasoning, and thyme. Set aside.
- In a large, oven-safe skillet, add butter and melt over medium heat.
- Once butter is melted, add minced garlic and sauté for 1-2 minutes, being careful not to burn.
- Stir rice into butter mixture and toss to coat. Place chicken on top of rice in an even layer and add chicken broth to pan.
- Cover skillet with lid or aluminum foil and bake for 30 minutes. Remove lid/foil and continue to bake for another 15-20 minutes, or until chicken is cooked through (it should reach an internal temperature of 165°F) and most of liquid from rice is absorbed.
- Remove from oven and remove chicken from pan. Add shredded Parmesan cheese to rice and stir to combine until melted. Adjust seasonings, if desired. Serve immediately.
Notes
- Chicken and rice will last in an airtight container in the refrigerator for up to three days.
- See my tips and tricks for making this One Pan Chicken and Garlic Parmesan Rice above the recipe box.
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