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One-Pan Garlic Parmesan Chicken and Rice

One-pan garlic Parmesan chicken and rice with crispy-skinned chicken thighs and fluffy, creamy Parmesan-infused rice baked until the edges brown. Built in one oven-safe skillet for an easy one pan dinner with bold garlic flavor and golden crackling chicken.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 6 bone-in skin-on chicken thighs Pat dry for best browning.
Seasonings
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp Italian seasoning to taste
  • 0.5 tsp smoked paprika to taste
Base
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 5 garlic, minced
Rice and broth
  • 1.5 cup long-grain white rice, uncooked
  • 3 cup chicken broth
  • 1 tsp dried Italian seasoning
Cheese
  • 0.5 cup Parmesan cheese, grated plus more for topping
  • 0.25 cup Parmesan cheese, grated for topping after baking
Garnish
  • 0.25 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Prep and sear the chicken
  1. Preheat oven to 400°F and season chicken thighs with salt, pepper, garlic powder, Italian seasoning, and smoked paprika to taste. Pat the skin dry so it can brown.
  2. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down for 6-7 minutes until golden, then remove to a plate.
Toast the rice and build the skillet
  1. In the same skillet, cook diced onion for 3 minutes until softened. Scrape up any browned bits.
  2. Add minced garlic and cook 1 minute, stirring to prevent burning. Keep it fragrant, not dark.
  3. Stir in uncooked long-grain white rice and toast for 2 minutes. The grains should look slightly opaque at the edges.
Simmer with broth and bake
  1. Pour in chicken broth, then stir in Parmesan and dried Italian seasoning. Bring to a simmer and cook until bubbling.
  2. Nestle chicken thighs skin-side up into the rice, then sprinkle with extra Parmesan. Press lightly so some rice rises around the sides.
  3. Transfer uncovered to the oven and bake for 30-35 minutes at 400°F until the rice is cooked through and the chicken skin is golden. Look for crackling, browned skin above the surface.
Finish
  1. Garnish with fresh parsley and serve immediately. Spoon the Parmesan rice under the chicken for the best texture contrast.

Notes

For the crispiest skin, start with thoroughly dried chicken and sear without moving it until well browned. Store leftovers in an airtight container in the fridge up to 4 days; reheat covered in a 325°F oven or microwave until hot. Freezing is not recommended because the rice and Parmesan can lose texture. Dietary swap: use low-sodium chicken broth and reduce added salt to keep flavor while lowering sodium.