Go Back

One-Pan Garlic Parmesan Chicken and Rice

One-pan garlic Parmesan chicken and rice with crispy-skinned chicken thighs baked over creamy, Parmesan-infused garlic rice. The rice becomes tender and fluffy with browned Parmesan edges while the chicken skin turns golden and crackling.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

bone-in skin-on chicken thighs
  • 6 bone-in skin-on chicken thighs Pat dry for best browning.
seasonings
  • 1 salt To taste.
  • 1 black pepper To taste.
  • 1 garlic powder To taste.
  • 1 Italian seasoning To taste, plus 1 tsp dried Italian seasoning in the rice.
  • 1 smoked paprika To taste.
olive oil
  • 2 tbsp olive oil For searing the chicken.
aromatics and rice
  • 1 small onion, diced About 1 small onion.
  • 5 clove garlic, minced Freshly minced.
  • 1.5 cup long-grain white rice, uncooked Rinse only if your brand recommends it.
liquid and cheese
  • 3 cup chicken broth Low-sodium if preferred.
  • 0.5 cup Parmesan cheese, grated, plus more for topping About 1/2 cup for the rice, plus extra for topping.
  • 1 tsp dried Italian seasoning Used in the simmering rice.
garnish
  • 1 fresh parsley for garnish Chop and sprinkle before serving.

Equipment

  • 1 cast iron skillet

Method
 

Preheat and sear chicken
  1. Preheat the oven to 400°F and season the chicken thighs with salt, pepper, garlic powder, Italian seasoning, and smoked paprika. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, then place chicken skin-side down and sear 6-7 minutes until the skin is golden and crackling; remove to a plate.
Toast rice and simmer
  1. In the same skillet, add the diced onion and cook 3 minutes until softened. Add minced garlic and cook 1 minute until fragrant, then stir in the uncooked long-grain white rice and toast 2 minutes.
Bake into a one-pan meal
  1. Pour in the chicken broth and stir in Parmesan and dried Italian seasoning, then bring to a simmer for 1-2 minutes. Nestle the chicken thighs skin-side up into the Parmesan rice and sprinkle with extra Parmesan, then bake uncovered at 400°F for 30-35 minutes until the rice is cooked and the chicken skin is golden.
Serve
  1. Garnish with fresh parsley and serve immediately, letting the pan rest for 2-3 minutes so the rice sets and the Parmesan thickens slightly.

Notes

Pro tip: pat the chicken thighs dry before seasoning to maximize skin crisping. Refrigerate leftovers in an airtight container up to 3 days; reheat in a covered dish at 350°F until hot. Freezing is not recommended because the rice texture can soften after thawing. For a lower-fat option, use part-skim Parmesan and skinless chicken thighs, and add 5-10 minutes bake time as needed for doneness.