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One-Pan Garlic Parmesan Chicken and Rice

One pan garlic Parmesan chicken and rice baked at 400°F so the chicken skin turns golden and crackling while the rice stays fluffy. The rice becomes creamy with melted Parmesan, garlic, and Italian seasoning, then bakes until the edges of the cheese brown.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

bone-in skin-on chicken thighs
  • 6 bone-in skin-on chicken thighs
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 1 tsp garlic powder to taste
  • 1 tsp Italian seasoning to taste
  • 1 tsp smoked paprika to taste
olive oil
  • 2 tbsp olive oil
aromatics and rice
  • 1 small onion diced
  • 5 cloves garlic minced
  • 1.5 cup long-grain white rice uncooked
  • 3 cup chicken broth
  • 0.5 cup Parmesan cheese grated, plus more for topping
  • 1 tsp dried Italian seasoning
garnish
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Prep and sear the chicken
  1. Preheat the oven to 400°F and season the chicken thighs with salt, pepper, garlic powder, Italian seasoning, and smoked paprika. Pat lightly so the seasoning adheres.
  2. Heat olive oil in a large oven-safe skillet over medium-high heat, then sear the chicken thighs skin-side down for 6-7 minutes until the skin is golden. Remove the chicken to a plate.
Build the Parmesan garlic rice
  1. In the same skillet, cook the diced onion for 3 minutes until softened. Add the minced garlic and cook for 1 minute, until fragrant.
  2. Add the long-grain white rice and toast for 2 minutes, stirring so grains are coated. Pour in the chicken broth and stir in Parmesan and dried Italian seasoning to combine.
  3. Bring the mixture to a simmer so the liquid starts bubbling around the rice. The Parmesan should look partially melted and evenly distributed.
Bake and serve
  1. Nestle the chicken thighs into the rice skin-side up and sprinkle with extra Parmesan. Make sure the thighs are mostly supported by the rice.
  2. Transfer to the oven and bake uncovered for 30-35 minutes, until the rice is cooked through and the chicken skin is golden. The cheese at the edges should brown slightly as it bakes.
  3. Garnish with fresh parsley and serve immediately. The rice should be fluffy with a creamy, Parmesan finish.

Notes

Pro tip: toast the rice before adding broth so it bakes up tender and fluffy instead of soggy. Store leftovers in the refrigerator up to 4 days in an airtight container; reheat in a skillet with a splash of broth to loosen the Parmesan rice. Freezing: yes, freeze up to 2 months, then thaw and reheat gently. Dietary swap: use low-sodium chicken broth if you want to reduce overall sodium while keeping the same bake method.