Garlic Parmesan Chicken and Rice

$To make this tasty dish, you need a few key items: - 2 boneless, skinless chicken breasts - 1 cup long-grain rice - 3 cups chicken broth - 4 cloves garlic, minced - 1 cup grated Parmesan cheese - 1 tablespoon olive oil - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and pepper to taste - 2 cups fresh spinach (or any leafy green) - Fresh parsley, chopped (for garnish) These ingredients work together to create a rich and creamy meal. The chicken brings protein, while the rice acts as the perfect base. Garlic gives a nice flavor, and Parmesan adds that cheesy goodness. You can enhance the dish with some fun extras: - Chopped sun-dried tomatoes - Sliced mushrooms - Peas or corn - Lemon zest for brightness - Red pepper flakes for heat These add-ins can bring new flavors and textures to your meal. Feel free to mix and match based on what you love. To cook this dish, you will need: - A large skillet or frying pan - A wooden spoon for stirring - A measuring cup for rice and broth - A sharp knife for chopping - A cutting board for prep Having the right tools makes cooking easier and more fun. Use a wide skillet to help everything cook evenly. {{ingredient_image_1}} To start, take your chicken breasts and pat them dry. Use a paper towel for this. Now, season both sides. Sprinkle salt, pepper, paprika, and oregano on top. This adds great flavor. Let the chicken sit for a few minutes. This helps the spices stick better. Next, heat olive oil in a large skillet over medium-high heat. Once hot, place the seasoned chicken breasts in the pan. Sear each side for about 5 to 6 minutes. Look for a golden brown color. This seals in the juices. After searing, remove the chicken and set it aside. You want to keep that tasty crust. Now, let’s cook the rice. In the same skillet, lower the heat to medium. Add minced garlic and sauté it for about one minute. Watch closely so it doesn’t burn. Next, add the rice and stir it well. This helps the rice absorb the garlic flavor. Then, pour in the chicken broth and bring it to a boil. After that, return the seared chicken to the skillet, placing it in the rice. Reduce the heat to low and cover the skillet. Let it simmer for 18 to 20 minutes. This cooks the rice and lets it soak up the broth. Once the rice is done, uncover the skillet. Stir in fresh spinach and Parmesan cheese. Cover again for two more minutes. This wilts the spinach and melts the cheese. Finally, fluff the rice and mix everything gently. Adjust salt and pepper if needed. To cook rice perfectly, I always use the right ratio of liquid to rice. For this recipe, use three cups of chicken broth for one cup of rice. This gives the rice a rich flavor. Make sure to bring the broth to a boil before adding the rice. Once boiling, reduce the heat and cover the skillet. Let it simmer without lifting the lid. This helps the rice cook evenly and absorb all the liquid. To make the chicken tender, start with good quality breasts. Season them well with salt, pepper, paprika, and oregano. Searing is key! Cook the chicken in hot olive oil for about six minutes on each side. This gives it a nice brown crust. After searing, let the chicken rest. This keeps it juicy when you slice it later. Always check that the chicken is cooked through, reaching an internal temperature of 165°F. Serving this dish can be fun! Try adding fresh herbs like parsley for color. You can also serve it with a side salad for extra crunch. If you want a twist, top it with crispy bacon or pine nuts for added texture. Another idea is to serve the chicken on a bed of sautéed spinach. This adds flavor and makes the plate look great. Don’t forget to drizzle with extra olive oil or a squeeze of lemon for brightness! Pro Tips Perfectly Cooked Rice: To ensure the rice cooks evenly, avoid stirring it too much once the broth is added. Let it simmer undisturbed for the best texture. Flavor Boost: Marinate the chicken in olive oil, garlic, and herbs for at least 30 minutes before cooking for an extra burst of flavor. Cheese Variations: Try substituting Parmesan with Pecorino Romano or Gruyère for a different flavor profile and richness. One-Pan Wonder: For easier cleanup, use the same skillet throughout the cooking process. This helps the flavors meld beautifully. {{image_2}} If you want to switch things up, you can use other proteins. Turkey breasts work well. They have a similar taste and texture. You can also try pork chops for a different flavor. For a seafood twist, shrimp adds a nice touch. Just adjust the cooking time. Shrimp cooks faster than chicken. Use about 5-7 minutes for shrimp. The goal is to keep the dish juicy and flavorful. To make a tasty vegetarian version, skip the chicken. You can use mushrooms instead. They add a rich, umami flavor. Sauté them until golden brown, just like you would the chicken. For protein, consider adding chickpeas or lentils. They are filling and delicious. You can also add extra veggies like bell peppers or zucchini. This gives the dish more color and nutrients. The garlic and Parmesan will still shine through in this version. Want to spice things up? Try adding fresh herbs like basil or thyme. They bring a fresh taste. You can also add a pinch of red pepper flakes for heat. If you like a smoky flavor, try smoked paprika. This adds depth and warmth to the dish. Don’t be afraid to experiment. Each tweak can make the meal feel new and exciting. Adjust to your taste and have fun with it! To store leftovers, let the dish cool first. Place it in an airtight container. Make sure the lid seals tightly. Store it in the fridge for up to 3 days. If you know you won’t eat it soon, freezing is a great option. When reheating, use the stove or microwave. If using the stove, add a little chicken broth. This keeps the rice moist. Heat on low until the chicken is hot. In the microwave, cover the dish with a damp paper towel. Heat for 1-2 minutes, checking every 30 seconds. To freeze, portion the chicken and rice into small containers. Label each with the date. Use within 2-3 months for best taste. When ready to eat, thaw in the fridge overnight. Then reheat as mentioned before. Enjoy the same great taste even from the freezer! Yes, you can use brown rice. Brown rice takes longer to cook. It needs about 40-45 minutes. Adjust the chicken broth to 4 cups. This helps cook the rice fully. You can serve this dish with many sides. A fresh salad pairs well. Roasted vegetables add color and flavor. Garlic bread is also a tasty choice. You could even serve it with a light soup. To make this dish gluten-free, use gluten-free chicken broth. Make sure the Parmesan cheese is gluten-free too. Most brands are safe, but check the label. This way, you can enjoy the meal without worry. Yes, you can make this in a slow cooker. Season the chicken as usual. Sear it for flavor, then place it in the cooker. Add rice, broth, garlic, and spinach. Cook on low for 4-6 hours or high for 2-3 hours. The result will be tender chicken and flavorful rice. This blog post covered essential ingredients for Garlic Parmesan Chicken and Rice. You learned about optional add-ins, tools, and step-by-step instructions. Perfectly cooked rice and tender chicken are key. We discussed variations, like using different proteins or making it vegetarian. Lastly, we reviewed storage tips and answered common questions. With these tips, you can make a delicious meal easily. Explore your options and enjoy your cooking!$

Garlic Parmesan Chicken and Rice

A delicious and comforting dish featuring chicken breasts cooked with garlic, rice, and Parmesan cheese, topped with fresh spinach.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 450 kcal

Ingredients

2 pieces boneless, skinless chicken breasts
1 cup long-grain rice
3 cups chicken broth
4 cloves garlic, minced
1 cup grated Parmesan cheese
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon paprika
to taste salt and pepper
2 cups fresh spinach (or any leafy green)
for garnish fresh parsley, chopped

Instructions

Pat the chicken breasts dry with a paper towel. Season both sides with salt, pepper, paprika, and dried oregano.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear for about 5-6 minutes on each side until golden brown. Remove from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn it.
Add the rice to the skillet, stirring to coat the grains with garlic oil. Pour in the chicken broth and bring to a boil. Return the chicken breasts to the skillet, nestling them into the rice.
Reduce the heat to low, cover the skillet, and let it simmer for 18-20 minutes, or until the rice is cooked and has absorbed all the liquid.
Once cooked, stir in the fresh spinach and Parmesan cheese. Cover again and let it sit for an additional 2 minutes to wilt the spinach and melt the cheese.
Fluff the rice and combine everything gently. Adjust seasoning with salt and pepper if needed.
Plate the chicken and rice mixture, garnishing with chopped parsley for a fresh touch.

Notes

Feel free to substitute any leafy green for the spinach.

Keyword chicken, garlic, one-pot meal, parmesan, rice