Parmesan Garlic Chicken and Rice
This One Pan Parmesan Garlic Chicken and Rice recipe is easy to make, delicious, and can be made in about 30 minutes! It’s perfect for a busy weeknight meal and is made with simple ingredients.
This chicken and rice skillet is made with seasoned chicken breasts, onions, Parmesan Garlic sauce, chicken broth, jasmine rice, mozzarella cheese, cream cheese, and bacon.
If you love the Parmesan Garlic sauce check out my viral Garlic Parmesan Chicken and Potatoes. This recipe is easy to make and always a hit with my family.
Another family favorite is my Parmesan Garlic Chicken Thigh Sheet Pan Meal. One Pan meals are always a win at my house!
Ingredients
- Chicken breast, cut into cubes
- Butter
- Onion, chopped
- Salt, pepper, smoked paprika, onion powder, Italian seasoning, dried parsley
- Minced garlic
- Buffalo Wild Wings Parmesan Garlic Sauce
- Chicken broth
- White jasmine rice, rinsed
- Shredded mozzarella cheese
- Cream cheese
- Bacon, cooked and crumbled
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Make Parmesan Garlic Chicken and Rice
To start making this easy Parm Garlic Chicken and Rice, start by cooking bacon.
If you don’t have any bacon leftover from breakfast cook your bacon, drain the grease, and chop it into small pieces.
To keep this recipe even easier, you could just use bacon bits.
I prefer to bake bacon in the oven at 400 degrees F for about 25 minutes. Use parchment paper for easy clean up!
Cut 1 lb of chicken into small pieces.
Heat a skillet over medium-high heat and add the butter to the skillet with the chicken. Spread out the chicken evenly in the pan.
Add the chopped onion and season with salt, pepper, paprika, onion powder, and Italian seasoning.
Once the chicken is almost cooked add the minced garlic and the Parmesan Garlic sauce.
I used just enough of the sauce to coat the chicken. Be sure not to use too much sauce unless you want the dish spicy.
Add the rinsed rice to the center of the skillet and let toast for a couple of minutes.
Next, add the chicken broth to the skillet and stir well. Bring to a boil, reduce heat to medium-low, and cover with a lid.
Let cook covered for about 20 minutes or until rice is cooked. Add about a cup of shredded cheese and the cream cheese. Stir well.
Top with more cheese and the crumbled bacon.
Cover with the lid to let the cheese melt or pop it in the oven under the broiler for just a few minutes.
Serve Parmesan Garlic Chicken and Rice
Once the cheese is melted, it’s time to eat! Top with dried parsley. I served the chicken and rice with a Caesar Salad kit.
Be sure to save any leftovers you may have in a sealed container in the refrigerator. The leftovers reheat well for lunch the next day.
You will love this recipe because it’s easy, delicious, and perfect for a busy weeknight dinner. Clean up is super easy since it’s pretty much all made in one pan!
Tips and Frequently Asked Questions
- I used Jasmine rice in this recipe. If you use a different type of recipe you may need to adjust the liquid/cooking time.
- The rice should be rinsed before going in the skillet and will cook in the chicken broth.
- I love shredded mozzarella cheese from a block of cheese for a better melting consistency, but shredded Colby Jack would also work in this recipe.
- If you don’t have any leftover bacon from breakfast you will have to cook some bacon or you could use bacon bits instead. I prefer to bake bacon in the oven at 400 degrees F for 20-25 minutes. Use parchment paper for easy clean up.
- The 2 oz of cream cheese adds richness and a creamy texture, but you can skip it to keep the dish lighter.
- This dish was not spicy, but if you don’t want any heat be sure to go light on the sauce. If too much is used it could end up spicy.
- I didn’t use a lot of the Parmesan Garlic sauce just enough to coat the chicken.
Similar Recipes
- Crack Chicken and Rice Skillet
- Marry Me Chicken and Rice
- Cheesy Chicken Taco Rice
- Parmesan Garlic Chicken Thigh Sheet Pan Meal
- Garlic Parmesan Chicken and Potatoes
- Crockpot Garlic Parmesan Chicken Pasta
If you make this recipe I hope your family loves it! If so, please leave me a comment or save this recipe to your Pinterest account to save it for later.
Ingredients
- 1 lb chicken breast cut into cubes
- 2 tbsp butter
- 1 onion chopped
- 1/2 tsp each of salt and pepper
- 1 tsp each of smoked paprika, onion powder, and Italian seasoning
- 1 tbsp minced garlic
- 2-3 tbsp BWW Parmesan Garlic Sauce (just enough to coat the chicken)
- 2 cups of chicken broth
- 1 cup white jasmine rice rinsed
- 1 1/2 cups shredded mozzarella cheese
- 2 oz cream cheese
- 4 pieces of bacon cooked and crumbled
- Dried parsley
Instructions
- If you don’t have any bacon leftover from breakfast cook your bacon, drain the grease, and chop it into small pieces. To keep this recipe even easier you could use bacon bits
- Cut 1 lb of chicken into small pieces.
- Add butter to a skillet over medium-high heat. Add the chicken and spread out evenly in pan. Add the chopped onion and season with salt, pepper, paprika, onion powder, and Italian seasoning.
- Once the chicken is almost cooked add the minced garlic and about 2-3 tbsp of Parmesan Garlic sauce to the pan and stir. I used just enough of the sauce to coat the chicken. This sauce can get spicy, so I kept it minimal.
- Add the rinsed rice to the center of the skillet and let toast for a couple of minutes. Add the chicken broth to the skillet and stir well. Bring to a boil, reduce heat to medium-low, and cover with a lid.
- Let cook covered for about 15-20 minutes or until rice is cooked. Add about a cup of shredded cheese and the cream cheese. Stir well.
- Top with more cheese and the crumbled bacon. Cover with the lid to let the cheese melt or pop it in the oven under the broiler for just a few minutes.
- Top with dried parsley. Enjoy! Let me know if you try it out!
Notes
- I used Jasmine rice in this recipe. If you use a different type of recipe you may need to adjust the liquid/cooking time.
- The rice should be rinsed before going in the skillet and will cook in the chicken broth.
- I love shredded mozzarella cheese from a block of cheese for a better melting consistency, but shredded Colby Jack would also work in this recipe.
- If you don’t have any leftover bacon from breakfast you will have to cook some bacon or you could use bacon bits instead. I prefer to bake bacon in the oven at 400 degrees F for 20-25 minutes. Use parchment paper for easy clean up.
- The 2 oz of cream cheese adds richness and a creamy texture, but you can skip it to keep the dish lighter.
- This dish was not spicy, but if you don’t want any heat be sure to go light on the sauce. If too much is used it could end up spicy.
- I didn’t use a lot of the Parmesan Garlic sauce just enough to coat the chicken.