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One-Pan Garlic Parmesan Chicken and Rice

One-pan garlic Parmesan chicken and rice with crispy-skinned thighs and fluffy, creamy Parmesan rice. The rice bakes in chicken broth until tender while the chicken skin turns golden and crackly above the surface.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 6 bone-in skin-on chicken thighs Pat dry for best browning.
  • Salt Use to season chicken and taste the rice.
  • pepper Use to season chicken and taste the rice.
  • garlic powder Season the chicken.
  • Italian seasoning Season the chicken and rice.
  • smoked paprika Season the chicken.
  • 2 tbsp olive oil For searing.
Rice and aromatics
  • 1 small onion, diced Sauté to build flavor.
  • 5 garlic, minced Add after onion for gentle toasting.
  • 1.5 cup long-grain white rice, uncooked Toast briefly, then bake until tender.
  • 3 cup chicken broth Use for creamy rice.
  • 0.5 cup Parmesan cheese, grated, plus more for topping Stir into the simmering liquid and top before baking.
  • 1 tsp dried Italian seasoning For the rice seasoning profile.
  • Fresh parsley for garnish Add after baking.

Equipment

  • 1 cast iron skillet

Method
 

Prep and sear the chicken
  1. Preheat oven to 400°F, then pat the chicken thighs dry and season all over with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
  2. Heat olive oil in a large oven-safe skillet over medium-high heat and sear chicken skin-side down for 6-7 minutes until golden and crackling; remove to a plate.
Toast rice and build the Parmesan base
  1. In the same skillet, cook the diced onion for 3 minutes until softened.
  2. Add the minced garlic and cook 1 minute, stirring, until fragrant.
  3. Add the uncooked long-grain white rice and toast for 2 minutes, stirring so grains are lightly coated.
  4. Pour in the chicken broth and stir in Parmesan and dried Italian seasoning; bring to a simmer.
Bake and finish
  1. Nestle the chicken thighs skin-side up into the Parmesan rice and sprinkle with extra Parmesan.
  2. Transfer to the oven and bake uncovered for 30-35 minutes at 400°F, until the rice is cooked through and the chicken skin is golden.
  3. Garnish with fresh parsley and serve hot.

Notes

For the crispiest skin, dry the chicken thoroughly before seasoning and sear skin-side down without moving the thighs. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a skillet with a splash of broth to loosen the rice. Freezing is not recommended because the rice texture can turn grainy after thawing. If you want it lower-sodium, use reduced-sodium chicken broth and a lighter hand with added salt and seasoning.