Description
This One-Pan Parmesan Chicken and Rice recipe offers a deliciously easy way to prepare a complete meal all in one skillet. Juicy, breaded chicken breasts are seared to golden perfection and baked atop a creamy Parmesan-infused rice, making it a comforting and flavorful dish that requires minimal cleanup.
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
- 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 chicken and rice.
- Prepare the Chicken: Season the chicken breasts on both sides with salt and pepper evenly to enhance 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 golden brown and crispy.
- Prepare the Rice: Remove the chicken breasts from the skillet and set aside temporarily. Add the rice to the skillet, stirring it to coat with the remaining oil and browned bits. Pour in the chicken broth, then stir in the remaining 1/2 teaspoon garlic powder for added flavor.
- Combine and Bake: Place the seared chicken breasts on top of the rice in the skillet. Cover the skillet with a lid or aluminum foil, then transfer it to the preheated oven. Bake for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
- Finish the Rice: Remove the skillet from the oven and take the chicken breasts out again. Stir the butter and the remaining 1/2 cup grated Parmesan cheese into the rice until the cheese melts and the rice turns creamy. Return the chicken breasts to the skillet, placing them on top of the creamy rice.
- Serve: Garnish with fresh chopped parsley if desired. Serve immediately and enjoy a flavorful one-pan meal with minimal cleanup.
Notes
- Use an oven-safe skillet to seamlessly transfer from stovetop searing to oven baking.
- Panko breadcrumbs provide extra crispness but regular breadcrumbs can be substituted.
- If chicken breasts are thick, pound them to an even thickness to ensure uniform cooking.
- For extra flavor, you can add a squeeze of lemon juice over the finished dish before serving.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
