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One-Pan Garlic Parmesan Chicken and Rice

One pan garlic Parmesan chicken and rice with crispy-skinned chicken thighs baked over fluffy, Parmesan-infused rice in the same skillet. The rice turns creamy as the Parmesan melts, while the chicken skin stays golden and crackling on top.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 6 bone-in skin-on chicken thighs
  • 1 Salt to taste
  • 1 pepper to taste
  • 1 garlic powder to taste
  • 1 Italian seasoning to taste
  • 1 smoked paprika to taste
Rice and aromatics
  • 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
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  1. Preheat the oven to 400°F. Season the chicken thighs all over with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
  2. Heat olive oil in a large oven-safe skillet over medium-high heat, skin-side down. Sear the chicken for 6-7 minutes until the skin is golden, then remove to a plate.
Build the Parmesan garlic rice
  1. Cook the diced onion in the same skillet for 3 minutes, stirring to soften. Add the minced garlic and cook 1 minute until fragrant.
  2. Add the uncooked long-grain white rice and toast for 2 minutes, stirring to coat in the onion-garlic oil. Pour in the chicken broth and stir in Parmesan and dried Italian seasoning.
  3. Bring the mixture to a simmer until steaming and slightly thickened. Nestle the chicken thighs skin-side up into the rice and sprinkle with extra Parmesan.
Bake and serve
  1. Transfer the skillet to the oven and bake uncovered for 30-35 minutes at 400°F. The rice should be cooked and the chicken skin should be golden with visible browning at the edges.
  2. Garnish with fresh parsley and serve immediately. Let the pan stand for 2-3 minutes so the rice settles and clings to the chicken.

Notes

For best crackling skin, pat the chicken thighs dry before seasoning and sear skin-side down without moving them too much for the full 6-7 minutes. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat covered in a 350°F oven until hot. Freezing is not recommended because the rice texture softens. For a lighter option, use reduced-fat Parmesan and chicken broth with no added sugar.