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One-Pan Garlic Parmesan Chicken and Rice

One pan garlic Parmesan chicken and rice with crispy, golden chicken thighs on a bed of fluffy rice that turns creamy from melted Parmesan. The garlic rice bakes until tender while the chicken skin crackles above the surface for an easy weeknight dinner.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Preheat oven to 400°F. Season the chicken thighs all over with salt, black pepper, garlic powder, Italian seasoning, and smoked paprika.
  2. Heat olive oil in a large oven-safe skillet over medium-high heat, then sear chicken skin-side down for 6-7 minutes until golden. Remove the thighs to a plate, leaving the drippings in the pan.
Build the Parmesan garlic rice
  1. Cook the diced onion in the same skillet for 3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
  2. Add the uncooked long-grain white rice and toast for 2 minutes. Pour in the chicken broth, then stir in Parmesan and dried Italian seasoning and bring to a simmer.
Bake and serve
  1. Nestle the chicken thighs skin-side up into the rice and sprinkle with extra Parmesan. Transfer the skillet to the oven and bake uncovered for 30-35 minutes until the rice is cooked and the chicken skin is golden.
  2. Garnish with fresh parsley and serve. Rest for 5 minutes so the rice sets slightly and the chicken skin stays crisp.

Notes

Pro tip: keep the chicken skin-side down during searing until it’s visibly golden so it can continue crisping in the oven. Store leftovers in an airtight container in the refrigerator for up to 3-4 days; reheat in the microwave or oven until hot. Freezing isn’t recommended because the rice texture can soften. For a lower-sodium option, use reduced-sodium chicken broth and season with less added salt.