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One-Pan Garlic Parmesan Chicken and Rice

One-pan garlic Parmesan chicken and rice with crispy-skinned thighs baked over creamy, Parmesan-infused garlic rice. The chicken skin turns golden and crackling while the rice absorbs broth for a fluffy, cheesy finish.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs and seasonings
  • 6 bone-in skin-on chicken thighs
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp Italian seasoning to taste
  • 0.5 tsp smoked paprika to taste
Rice base
  • 2 tbsp olive oil
  • 1 onion small, diced
  • 5 garlic cloves, minced
  • 1.5 cup long-grain white rice uncooked
  • 3 cup chicken broth
  • 0.5 cup Parmesan cheese grated, plus more for topping
  • 1 tsp dried Italian seasoning
  • 1 fresh parsley for garnish

Equipment

  • 1 Cast iron skillet

Method
 

Prep and sear chicken
  1. Preheat the oven to 400°F. Season the chicken thighs with salt, black pepper, garlic powder, Italian seasoning, and smoked paprika.
  2. Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken skin-side down for 6-7 minutes until the skin is golden, then remove the chicken.
Build the Parmesan garlic rice
  1. In the same skillet, cook the diced onion for 3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  2. Add the uncooked long-grain white rice and toast for 2 minutes. Stir to coat in the onion-garlic oil mixture.
  3. Pour in the chicken broth and stir in the grated Parmesan and dried Italian seasoning. Bring the mixture to a simmer, then stir until the Parmesan begins melting into the broth.
Bake
  1. Nestle the chicken thighs skin-side up into the rice, keeping the skin above the surface. Sprinkle with extra Parmesan.
  2. Transfer the skillet to the oven and bake uncovered for 30-35 minutes at 400°F until the rice is cooked and the chicken skin is golden. Check that the rice is tender and the top is browned.
  3. Garnish with fresh parsley and serve. Let it stand briefly so the rice sets and stays fluffy.

Notes

For extra crackly skin, pat the chicken thighs very dry before seasoning and sear without moving them for the full 6-7 minutes. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in the oven or microwave until hot. Freezing is not recommended because the rice texture can soften after thawing. If you want a lighter option, use part-skim Parmesan and replace half the chicken broth with low-sodium broth to reduce richness while keeping the flavor.