Creamy Parmesan Skillet Chicken and Rice

When you need a meal that can be made in a little more than 30 minutes skillet dinners are often a great choice! I love one skillet meals. Seriously. I can make a whole entree in one pan? I am on it. I hate doing dishes. This is why we have a dishwasher but we don’t put pans in the dishwasher so someone has to wash them. Isn’t that what children are for?


This was creamy and flavorful dish that is super easy to make. The rice cooks in the chicken stock and adding the cream and Parmesan cheese makes the rice flavorful and creamy.  There is made with no canned soup and still has a great creamy texture.

Add  a green vegetable such as green beans or broccoli with a green side salad and you have a great comforting simple meal!

Creamy Parmesan Skillet Chicken and Rice

A simple comforting meal on a cool night.


  • 1 1/2 lbs Chicken Breasts, Cut into 1 inch pieces
  • 4 Tablespoons Butter
  • 1 Large onion, Diced
  • 3 Cloves Garlic, Minced finely
  • 2 Teaspoons Italian Seasoning
  • 1/2 Teaspoon Pepper
  • 1 Teaspoon Salt
  • 2 1/2 Cups Chicken stock
  • 1 Cup long grain white rice
  • 1/2 Cup Heavy Cream
  • 1/2 Cup Freshly Grated Parmesan Cheese


  1. Heat the butter in a large skillet over medium high heat. Add the onion and cook for 2-3 minutes, until beginning to soften.
  2. Add the diced chicken to the pan along with the Italian seasoning, pepper, and salt.
  3. Cook and stir for 5 minutes until chicken is golden on all sides.
  4. Add the garlic and cook for one more minute, stirring constantly.
  5. Add the chicken broth and rice to the pan and stir.
  6. Bring to a boil, then reduce the heat to medium low.
  7. Cover with a lid and simmer for 17-20 minutes, until rice is completely tender.
  8. Stir in the heavy cream and Parmesan.  Serve immediately topped with parsley if desired.

3 Comments Add yours

    1. koolaidmoms says:

      Thank you!


  1. Erika Kind says:

    I love skillet meals. So easy to make, not a lot of steps to do, and not too much to clean up. And the best, they taste so good! I like that recipe. Thank you, Marci!


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