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One-Pan Garlic Parmesan Chicken and Rice

One pan garlic Parmesan chicken and rice with crispy, golden skin thighs baked over fluffy rice. The rice stays creamy from melted Parmesan and garlic, with cheese browned at the edges.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs and seasonings
  • 6 bone-in skin-on chicken thighs
  • 0.25 tsp Salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp Italian seasoning to taste
  • 0.5 tsp smoked paprika to taste
Rice base and baking
  • 2 tbsp olive oil
  • 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
  • Fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Preheat and prep chicken
  1. Preheat oven to 400°F. Season chicken thighs with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
  2. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down for 6-7 minutes until the skin is golden and crackling, then remove.
Cook the rice base
  1. In the same skillet, cook the diced onion for 3 minutes. Stir in minced garlic and cook 1 minute until fragrant.
  2. Add uncooked long-grain white rice and toast for 2 minutes. Stir so the grains are coated and lightly heated.
  3. Pour in chicken broth and stir in Parmesan and dried Italian seasoning. Bring to a simmer, then keep stirring until the cheese melts into the liquid.
Bake
  1. Nestle the chicken thighs skin-side up into the Parmesan rice. Sprinkle with extra Parmesan over the top.
  2. Transfer to the oven and bake uncovered for 30-35 minutes. Bake until the rice is cooked through and the chicken skin is golden.
Finish and serve
  1. Garnish with fresh parsley and serve. Let the pan rest briefly for easy serving.

Notes

For the crispiest skin, pat chicken dry before seasoning and sear without moving the thighs until they release easily. Store leftovers in an airtight container in the fridge for up to 4 days; reheat in a covered oven-safe dish at 350°F until hot. Freezing is not recommended because the rice and chicken skin texture can soften. For a lighter option, use part-skim Parmesan and reduce olive oil to 1 tablespoon while keeping the bake time the same.