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One-Pan Garlic Parmesan Chicken and Rice

One-pan garlic Parmesan chicken and rice with crispy-skinned thighs and fluffy rice baked until the Parmesan turns creamy and lightly browned at the edges. In one oven-safe skillet, the rice cooks in chicken broth while the chicken skin crackles on top for an easy weeknight dinner.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 6 bone-in skin-on chicken thighs Pat dry for best browning and crisping.
  • 0.5 tsp salt Season to taste; start with a light hand.
  • 0.25 tsp black pepper Season to taste.
  • 0.5 tsp garlic powder Season to taste.
  • 0.5 tsp Italian seasoning Season to taste.
  • 0.25 tsp smoked paprika Season to taste.
  • 2 tbsp olive oil Used for searing the chicken skin.
Rice base
  • 1 onion Small onion, diced.
  • 5 garlic Cloves, minced.
  • 1.5 cup long-grain white rice Uncooked.
  • 3 cup chicken broth Low-sodium if preferred.
  • 0.5 cup Parmesan cheese Grated, plus more for topping.
  • 1 tsp dried Italian seasoning Stirs into the broth for flavor.
  • fresh parsley For garnish.

Equipment

  • 1 sheet pan

Method
 

Prep & 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 and place chicken skin-side down. Sear for 6-7 minutes until the skin is golden and crackling, then remove the chicken.
Toast rice & build skillet
  1. Add the diced onion to the same skillet and cook for 3 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
  2. Add the uncooked long-grain white rice and toast for 2 minutes. Pour in the chicken broth, stir in Parmesan and dried Italian seasoning, and bring to a simmer.
Bake & serve
  1. Nestle the chicken thighs skin-side up into the Parmesan rice and sprinkle with extra Parmesan. Transfer the skillet to the oven and bake uncovered for 30-35 minutes, until the rice is cooked and the chicken skin is golden.
  2. Remove from the oven and garnish with fresh parsley. Serve hot, spooning the creamy Parmesan rice under the chicken.

Notes

For the crispiest skin, pat the chicken thighs dry and avoid moving them during the first 6-7 minute sear. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat in the oven or on the stovetop with a splash of broth. Freezing is not recommended because the rice and chicken skin texture can soften. If you prefer a lighter option, use reduced-fat Parmesan and swap to low-sodium chicken broth (flavor remains strong thanks to garlic and herbs).