This garlic-Parmesan chicken and rice is an easy one-pot dinner made with tender chicken breasts, fluffy rice, spinach and plenty of garlic. Everything cooks together in one pan, making it a good choice for a simple midweek meal.
What You Need
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Chicken breasts
I used four chicken breasts. Medium-sized breasts work best so that they cook through in roughly the same time as the rice. If they are particularly thick, flatten the thickest part slightly so they cook more evenly.
Salt, black pepper and dried mixed herbs
These are used to season the chicken before it is browned. You can use any dried mixed herbs you have available.
Olive oil and butter
The olive oil is used to brown the chicken, while the butter adds flavour to the onion, garlic and rice.
Onion
Use one medium onion, finely chopped so that it softens quickly and mixes evenly through the rice.
Garlic
I used five freshly minced garlic cloves. It might sound like a lot, but the garlic mellows as it cooks and works well with the Parmesan and herbs.
Long-grain or basmati rice
Either type of rice works in this recipe. Rinse it thoroughly under cold running water before adding it to the pan. This removes excess surface starch and helps the cooked grains remain separate.
Chicken stock
Use hot chicken stock so the contents of the pan return to a simmer quickly. The rice absorbs the stock as it cooks, picking up the flavour from the chicken, garlic and herbs.
Baby spinach
The spinach is added towards the end of the cooking time. It only needs a couple of minutes in the covered pan to wilt.
You can replace the spinach with frozen peas. Add the peas during the final four minutes of cooking so they have time to heat through.
Parmesan
Finely grated Parmesan melts into the hot rice more easily than coarsely grated cheese. Keep a little extra for sprinkling over the finished dish.
Lemon juice
A tablespoon of lemon juice added at the end brightens the flavours and balances the butter and Parmesan.
Parsley and thyme
Dried thyme cooks with the onion and garlic, while fresh parsley is stirred through the rice just before serving. You can add some extra parsley as a garnish.
What Size Pan Should I Use?
A deep 28 cm frying pan or sauté pan with a tight-fitting lid is ideal. It should have enough room for the four chicken breasts to sit in a single layer without overlapping.
A shallow casserole dish with a similar diameter will also work. The lid is important because it traps the steam needed to cook both the rice and the part of the chicken sitting above the stock.
Making It
Start by seasoning and browning the chicken breasts, then set them aside while you soften the onion, garlic and thyme in the same pan.
Stir in the rinsed rice, pour in the hot chicken stock and place the chicken back on top. Pop the lid on and leave everything to cook gently until the rice is tender and the chicken is cooked through.
The chicken doesn’t need to be submerged, it will cook in the steam trapped inside the pan. Keep the lid on while it cooks and check that the chicken has reached 74°C before serving.
Wilt the spinach into the cooked rice, then stir through the Parmesan, lemon juice and parsley. Return the chicken to the pan, add some extra Parmesan and black pepper, and it’s ready to serve.
Recipe Tips
- Use medium-sized chicken breasts of a similar thickness so that they cook at the same rate.
- Keep the heat low once the lid is on. If the stock boils too vigorously, it may evaporate before the rice is tender.
- Don’t stir the rice while it cooks. Stirring releases more starch and can make the grains sticky.
- If the rice is still firm but the liquid has been absorbed, add a small splash of hot stock. Replace the lid and cook for another few minutes.
- If the chicken is ready before the rice, transfer it to a clean plate and keep it covered while the rice finishes cooking.
- Check the rice packet before starting, as some varieties may need a slightly different cooking time.
Variations
- Use peas instead of spinach – leave out the spinach and scatter 150 g of frozen peas around the chicken during the final four minutes of cooking. There is no need to defrost them first.
- Use chicken thighs – boneless, skinless chicken thighs can be used instead of breasts. They may need a few extra minutes, depending on their size. Always check that the chicken is cooked through before serving.
- Add some heat – add a pinch of dried chilli flakes with the garlic and thyme.
- Add more vegetables – finely chopped mushrooms can be cooked with the onion. Make sure most of their released liquid has evaporated before adding the rice.
What To Serve With It
This garlic-Parmesan chicken and rice is a complete meal on its own, but you could serve it with a green salad, steamed broccoli or green beans.
More Recipes You Might Like
If the idea of one pot meals appeal to you, take a look at these for inspiration:
- Chicken and Chorizo Pasta
- Creamy Steak Pasta Recipe
- Sweet Potato and Chickpea Curry
- Sausage Pasta Recipe
- Chicken Couscous Recipe With Peppers, Garlic + Chilli
One Pot Garlic Parmesan Chicken and Rice
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Ingredients
- 4 chicken breasts
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 1 tsp dried mixed herbs
- 2 tbsp olive oil
- 1 tbsp butter
- 1 onion finely chopped
- 5 garlic cloves minced
- ½ tsp dried thyme
- 300 g white rice long-grain or basmati
- 700 ml chicken stock
- 100 g baby spinach
- 75 g Parmesan plus extra to serve
- 1 tbsp lemon juice
- 2 tbsp chopped fresh parsley plus extra to serve
Instructions
- Season the chicken breasts on both sides with the salt, black pepper and dried mixed herbs.
- Heat the olive oil in a large, deep frying pan or casserole over a medium-high heat. Add the chicken and brown it for two to three minutes on each side. Transfer the chicken to a plate; it will finish cooking later.
- Reduce the heat to medium. Add the butter and chopped onion, then cook for about four minutes until softened.
- Stir in the garlic and thyme and cook for 30 seconds, stirring continuously.
- Rinse the rice under cold running water and drain well. Add it to the pan and stir for one minute, coating the grains in the garlic butter.
- Pour in the hot chicken stock. Stir once, scraping up any browned bits from the bottom of the pan, and bring it to a gentle simmer.
- Place the chicken breasts and any resting juices on top of the rice. Cover the pan, reduce the heat to low and cook without stirring for 15 to 18 minutes.
- Check that the rice is tender and that the chicken has reached an internal temperature of at least 74°C.
- Transfer the chicken to a clean plate. Scatter the spinach over the rice, cover the pan and leave it to wilt for two minutes.
- Fluff the rice gently with a fork. Stir in the Parmesan, lemon juice and chopped parsley. Add a splash of hot stock if the rice needs loosening.
- Return the chicken to the pan. Finish with extra Parmesan, parsley and freshly ground black pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an estimate.