Description
This One-Pan Parmesan Chicken and Rice recipe combines crispy, golden-brown Parmesan-crusted chicken breasts with creamy, flavorful rice baked together in a single skillet. It’s a simple yet delicious meal that’s perfect for a weeknight dinner, offering a satisfying blend of textures and savory Italian-inspired flavors.
Ingredients
Scale
Chicken and Coating
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 1 cup grated Parmesan cheese, divided
- 1 cup breadcrumbs (preferably panko)
- 1 teaspoon garlic powder, divided
- 1 teaspoon dried Italian seasoning
- 2 large eggs
- 2 tablespoons olive oil
Rice and Broth
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 tablespoon butter
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the combined dish.
- Prepare the Chicken: Season both sides of the chicken breasts with salt and pepper for balanced flavor.
- Bread the Chicken: In a shallow bowl, mix 1/2 cup grated Parmesan cheese, breadcrumbs, 1/2 teaspoon garlic powder, and dried Italian seasoning. In another bowl, beat the eggs. Dip each chicken breast into the eggs, then coat thoroughly with the Parmesan and breadcrumb mixture.
- Cook the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the breaded chicken breasts and cook for 3-4 minutes on each side until they turn golden brown and develop a crispy crust.
- Prepare the Rice: Remove the chicken from the skillet temporarily. Add the rice to the skillet and stir to coat it with the oil and browned bits left from the chicken. Pour in the chicken broth and sprinkle the remaining 1/2 teaspoon garlic powder, stirring gently.
- Combine and Bake: Arrange the seared chicken breasts on top of the rice. Cover the skillet with a lid or aluminum foil and bake in the preheated oven for 20-25 minutes, until the rice is tender and the chicken is cooked through.
- Finish the Rice: Take the skillet out of the oven and remove the chicken breasts momentarily. Stir the butter and remaining 1/2 cup of grated Parmesan cheese into the rice until the cheese melts and the rice becomes creamy. Return the chicken breasts on top.
- Serve: Garnish with freshly chopped parsley if desired. Serve immediately to enjoy the flavorful one-pan meal.
Notes
- Use an oven-safe skillet to easily transfer the dish from stovetop to oven.
- Panko breadcrumbs provide extra crispiness but regular breadcrumbs can be used as a substitute.
- If you want extra flavor, consider adding minced garlic to the breadcrumb mixture.
- You can substitute chicken broth with vegetable broth for a lighter taste.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely.
