Parmesan Chicken and Rice

dutch oven with chicken and rice topped with parsley served next to a stack of serving plates and forks

This Parmesan Chicken & Rice is the perfect one pot meal to warm you up on a chilly winter night. It's filled with pantry staples & a few simple, fresh ingredients making it easy to have dinner on the table in less than an hour!

5 from 8 votes

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Course: Chicken, Main Course

Cuisine: American

Keyword: chicken, chicken and rice, easy dinner, family friendly, one pot, parmesan, parmesan cheese, parmesan chicken and rice, rice, veggie loaded

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: servings

Calories: 760kcal

Author: Ashley Pelaez Walker

Ingredients

1 tablespoon Olive Oil
3 tablespoons Unsalted Butter divided
1 cup Yellow Onion medium diced
1 cup Celery medium diced
1 cup Carrot small diced or shredded (I prefer shredded for this recipe)
1 teaspoon Kosher Salt
½ teaspoon Black Pepper
1 ½ lb Chicken Thighs cut into 1 inch pieces
3 oz White Wine
3 cloves Garlic smashed or grated
1 cup Basmati Rice or Jasmine
2 ½ cups Chicken Broth
½ cup Parmesan Cheese
⅓ cup Parsley roughly chopped

Instructions

Heat a large dutch oven over medium heat. Add the oil & 1 tablespoon butter.
Once butter has melted, add onion, celery & carrot. Season with salt & pepper. Stir to combine. (It may seem like a lot of seasoning but it will also season the chicken & the rice)
Cook the veggies over medium heat until they become soft & begin to brown, about 5-7 minutes.
At this point, you can remove the veggies before cooking the chicken, but it's not necessary. Cook the chicken over medium high heat until browned & mostly cooked, about 10 minutes.
Once the chicken has cooked, turn the heat to high & add the wine. Mix in the wine, scraping the bottom of the pan to release any browned bits that have formed. Let the wine bubble & reduce by half, about 2 minutes.
Next add in the garlic & rice. Stir to combine.
If you removed the veggies earlier, you can return them to the pot now. Pour in the broth & stir to combine everything.
Bring the pot to a boil, then reduce to simmer & let it cook, covered, for 20 minutes. After 20 minutes the rice should have absorbed all the broth & be tender. If there is still broth & the rice is not fully cooked, continue cooking another 5 minutes.
Lastly, add the cheese, remaining butter & parsley. Mix for a minute or two until everything is combine & the cheese has melted. Serve with crusty bread or salad.

Nutrition