One-Pan Creamy Parmesan Chicken and Rice: A Delicious and Convenient Meal

Cooking the Chicken & Rice

1. Heat the skillet. Place a large, oven‑safe skillet over medium‑high heat and add the olive oil. When the oil shimmers, it’s hot enough to create a golden crust.
2. Sear the chicken. Lay the breasts in the pan without crowding. Cook 4–5 minutes per side until each side is deeply browned. This step builds flavor through the Maillard reaction.
3. Remove and set aside. Transfer the chicken to a plate; keep it warm while you build the sauce. This prevents overcooking.
4. Sauté aromatics. Reduce heat to medium, add the diced onion, and cook 2 minutes until translucent. Stir in the minced garlic and cook another 30 seconds, watching closely to avoid burning.
5. Toast the rice. Sprinkle the rice over the onions, stirring to coat each grain with oil. Cook for 2 minutes; you’ll hear a faint nutty scent, indicating the rice is lightly toasted.
6. Deglaze and simmer. Pour in the chicken broth and milk, scraping the browned bits from the pan. Bring to a gentle boil, then lower to a simmer. Return the chicken breasts to the skillet, nestling them among the rice.
7. Bake to finish. Transfer the skillet to a pre‑heated 375°F (190°C) oven. Bake 15–18 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C). Halfway through, spoon some sauce over the chicken for extra moisture.

Finishing Touches

Remove the skillet from the oven and immediately stir in the grated Parmesan cheese, allowing it to melt into a glossy coating. Toss in the peas, letting the residual heat warm them through without overcooking. Let the dish rest for 5 minutes, then garnish with a sprinkle of extra Parmesan and a drizzle of olive oil before serving.