DinnerChicken

Quick Creamy Chicken and Rice Skillet: Cozy One-Pan Dinner with Parmesan Sauce

Name: Quick Creamy Chicken and Rice Skillet: Cozy One-Pan Dinner with Parmesan Sauce
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 4 servings
Ingredients: 1.25 pounds boneless, skinless chicken breasts (cut into 1-inch pieces); 1 teaspoon kosher salt (divided); 0.5 teaspoon black pepper; 1 teaspoon paprika; 2 tablespoons olive oil; 1 medium yellow onion (finely diced); 3 cloves garlic (minced); 1.5 cups long-grain white rice (uncooked); 3 cups low-sodium chicken broth; 1 teaspoon dried Italian seasoning; 0.5 cup heavy cream; 1 cup frozen peas; 0.5 cup Parmesan cheese (finely grated); 1 tablespoon fresh lemon juice; 2 tablespoons fresh parsley (chopped)

By Ava MitchellAug 20, 2026

Quick Creamy Chicken and Rice Skillet combines tender chicken, fluffy rice, and a silky Parmesan cream sauce into a comforting one-pan meal. This dish is perfect for busy weeknights, as everything cooks together seamlessly, minimizing cleanup. The savory broth infuses the rice while the chicken remains juicy, making each bite rich and satisfying. Serve it warm for a delightful family dinner, complemented by fresh peas and a hint of lemon.

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43 min totalEasy4 servings

Ingredients

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Servings

•1.25 pounds boneless, skinless chicken breasts (cut into 1-inch pieces)
•1 teaspoon kosher salt (divided)
•0.5 teaspoon black pepper
•1 teaspoon paprika
•2 tablespoons olive oil
•1 medium yellow onion (finely diced)
•3 cloves garlic (minced)
•1.5 cups long-grain white rice (uncooked)
•3 cups low-sodium chicken broth
•1 teaspoon dried Italian seasoning
•0.5 cup heavy cream
•1 cup frozen peas
•0.5 cup Parmesan cheese (finely grated)
•1 tablespoon fresh lemon juice
•2 tablespoons fresh parsley (chopped)

Instructions

1
Pat the chicken dry, then season it with salt, pepper, and paprika.
2
Heat the olive oil in a large deep skillet over medium-high heat.
3
Brown the chicken for 3 to 4 minutes, turning once, then transfer it to a plate.
4
Sauté the onion in the same skillet for 3 minutes until softened.
5
Add the garlic and cook for 30 seconds.
6
Stir in the rice and toast it for 1 minute.
7
Pour in the chicken broth, scrape up the browned bits, and add the Italian seasoning.
8
Return the chicken and juices to the skillet and bring the liquid to a gentle boil.
9
Cover, reduce the heat to low, and simmer for 18 minutes.
10
Stir in the peas and heavy cream, cover, and cook for 3 minutes.
11
Remove the skillet from the heat and fold in the Parmesan and lemon juice.
12
Rest uncovered for 5 minutes, garnish with parsley, and serve warm.