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One-Pan Garlic Parmesan Chicken & Rice: Easy 30 Minute Dinner

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A quick and easy one-pan dinner featuring juicy chicken thighs and creamy Arborio rice, all infused with garlic and Parmesan. Perfect for busy weeknights, this comforting dish comes together in about 30 minutes with minimal cleanup.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup Arborio rice, uncooked
  • 2 cups low-sodium chicken broth
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, black pepper, and half of the dried thyme.
  3. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, add the chicken thighs in a single layer. Sear for 4-5 minutes per side, until golden brown. Transfer the chicken to a plate and set aside.
  4. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and the minced garlic to the skillet. Stir constantly for about 30 seconds, until fragrant.
  5. Add the Arborio rice to the skillet and stir to coat in the garlic oil. Cook for 1-2 minutes, stirring frequently, until the rice looks slightly translucent at the edges.
  6. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in the remaining dried thyme and a pinch of salt.
  7. Nestle the seared chicken thighs on top of the rice. Bring the liquid to a gentle simmer.
  8. Cover the skillet with a tight-fitting lid or foil. Transfer to the preheated oven and bake for 20 minutes.
  9. After 20 minutes, carefully remove the skillet from the oven. Uncover and sprinkle the grated Parmesan over the top. Dot with small pieces of butter. Return the skillet to the oven, uncovered, and bake for another 5-7 minutes, until the cheese is melted and bubbly and the chicken is cooked through (internal temperature of 165°F/74°C).
  10. Let the dish rest for 5 minutes before serving. Sprinkle with fresh parsley and serve straight from the skillet.

Notes

Don’t peek while the rice is baking—opening the oven lets out steam and can affect cooking time. Let the dish rest for 5 minutes after baking to allow the rice to set and flavors to meld. For best results, use freshly grated Parmesan and low-sodium chicken broth.

Nutrition

Keywords: one-pan dinner, garlic parmesan chicken, chicken and rice, easy weeknight dinner, 30 minute meal, comfort food

Find it online: https://elaraeats.com/one-pan-garlic-parmesan-chicken-and-rice-easy-30-minute-dinner/