One Pan Creamy Garlic Parmesan Chicken and Rice Bake Recipe – Easy Family Dinner

The sizzle of juicy chicken meeting fragrant garlic butter…it’s honestly enough to make me forget what I was doing in the kitchen. The first time I made this one pan creamy garlic parmesan chicken and rice bake, the aroma had everyone wandering in early for dinner—no need for a dinner bell! You know those nights when you want something cozy, creamy, and delicious, but you also don’t want to wash a mountain of pots? This is the recipe that gets you there, with cheesy, garlicky goodness in every bite.

I stumbled on this combo one busy weeknight when I realized I had exactly one clean pan, a hungry family, and a serious craving for something comforting. Mixing everything in one pan (even the rice!) felt almost too easy, but after the first bite, I knew this one pan creamy garlic parmesan chicken and rice bake would be a family regular. It’s got that golden, cheesy top, perfectly cooked chicken, and rice that soaks up every bit of flavor—what’s not to love?

This recipe is a total winner for busy folks, picky eaters, and anyone who appreciates a meal that feels like a hug. Plus, you can prep it in advance or toss it together last minute (I may or may not have assembled it during a Zoom call). I’ve tested this bake more times than I can count, tweaking the garlic and parmesan balance, and I’m sharing all my tricks so your dinner turns out creamy, comforting, and totally fuss-free every time. Trust me, this is the kind of dish you’ll want in your regular rotation—especially on those chilly evenings when only something warm and cheesy will do. Ready to dig in?

Why You’ll Love This One Pan Creamy Garlic Parmesan Chicken and Rice Bake

• One Pan Magic: All the flavors develop together, and cleanup is a breeze—just one pan to wash!
• Quick & Easy: You can have this on the table in under an hour, with just 10 minutes of hands-on prep. Perfect for those nights when you’re juggling homework, emails, and dinner time.
• Simple Ingredients: Nothing fancy here! You probably have everything you need in your fridge and pantry right now.
• Crowd-Pleaser: This dish gets rave reviews from everyone at my table, including the pickiest eaters. The creamy sauce and cheesy topping—what’s not to love?
• Unbelievable Flavor: Garlic, parmesan, and juicy chicken all baked together with tender rice… It’s like your favorite risotto and chicken parm had a cozy casserole baby.
• Totally Adaptable: You can switch up the veggies, use different cheeses, or make it dairy-free if someone in the family needs it. I’ve got tips for all of that below!
• Meal Prep Friendly: Leftovers taste even better the next day, and it reheats beautifully for lunch or a second dinner.

Honestly, what makes this one pan creamy garlic parmesan chicken and rice bake stand out is the way the flavors soak right into the rice. I blend the garlic into the sauce and use a little extra parmesan for a crusty, golden top—so every bite is creamy, cheesy, and just a little bit crisp. The first time I served it at a potluck, it disappeared before I could even set out the serving spoon!

This is comfort food that doesn’t require a culinary degree or a sink full of dishes. You can make it when you’re tired, when you’re hosting friends, or when you just need something warm and satisfying. I promise, it’ll become a staple in your house—because it sure has in mine.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that come together for a seriously flavorful and hearty meal. Most of these are pantry staples—nothing too fancy, just the good stuff that makes dinner special.

• Chicken Thighs or Breasts (about 2 lbs/900g, boneless, skinless) – I love thighs for their juiciness, but breasts work great too. Cut large breasts in half for more even baking.
• Long Grain White Rice (1 cup/200g, uncooked) – Jasmine or basmati rice both work. Avoid quick-cook rice, which can get mushy.
• Chicken Broth (2 1/4 cups/540ml, low sodium) – Adds rich flavor and keeps everything moist. Vegetable broth is a good swap if you’re out of chicken broth.
• Heavy Cream (1/2 cup/120ml) – For that ultra-creamy sauce. Half-and-half or whole milk can work in a pinch, but cream gives the best texture.
• Garlic (5–6 cloves, minced) – Fresh is best! I sometimes double the garlic if I’m feeling bold.
• Parmesan Cheese (1 cup/90g, freshly grated) – For maximum flavor, grate it yourself. Pre-grated works, but doesn’t melt quite as smoothly.
• Mozzarella Cheese (1 cup/110g, shredded) – Optional, but I love the extra gooeyness on top.
• Unsalted Butter (2 tbsp/28g) – Used for sautéing the garlic and coating the chicken. Olive oil can be swapped in, but butter is classic.
• Onion (1 small, finely diced) – Sweet or yellow onion both work. Adds a subtle sweetness to the sauce.
• Italian Seasoning (1 tsp) – Or just use a mix of dried oregano, basil, and thyme.
• Salt & Pepper – To taste. I usually use about 1/2 tsp salt and a big pinch of black pepper, but taste as you go.
• Fresh Parsley (for garnish, chopped) – Totally optional, but adds a nice pop of color and freshness.

Ingredient Tips:

• Look for chicken thighs that are similar in size for even cooking. If using large breasts, slice them to ensure they cook through at the same rate as the rice.
• For gluten-free diners, this recipe is naturally gluten-free—just double-check your broth and seasonings.
• If you want to lighten things up, use half-and-half instead of cream and cut the mozzarella. Still creamy, just a bit lighter!
• Can’t do dairy? Use a plant-based cream and swap the cheeses for vegan versions. It’s surprisingly tasty!
• Add 1 cup (150g) of veggies like peas, finely chopped broccoli, or spinach for a little extra nutrition and color. I sneak them in for my kids all the time.

No matter how you tweak it, the core flavors of garlic, parmesan, and tender chicken will shine through. And if you’re missing an ingredient, check the variations below for easy swaps.

Equipment Needed

• Large Oven-Safe Skillet or Casserole Dish (12-inch/30cm works best) – I use my trusty cast iron pan, but any heavy-bottomed skillet or baking dish will do. If your pan isn’t oven-safe, you can sauté on the stovetop and transfer to a baking dish for the oven step.
• Mixing Bowls – For preparing the cream mixture and coating the chicken.
• Measuring Cups & Spoons – Precision is key, especially for the rice and liquid ratio.
• Cutting Board & Sharp Knife – To prep the onion, garlic, and chicken.
• Wooden Spoon or Silicone Spatula – For stirring the sauce and rice.
• Aluminum Foil – To cover the pan during the first part of baking, ensuring the rice cooks evenly.
• Oven Mitts – For safe handling of that hot, cheesy pan!

If you don’t have a large skillet, a 9×13-inch (23x33cm) baking dish works well. I’ve even made this in a basic ceramic casserole dish with great results. Just be sure to grease the pan lightly to prevent sticking, and if you’re using nonstick, always use silicone or wooden utensils to protect the coating. My cast iron pan is a little battle-worn, but it delivers the best crust—just remember to dry and oil it after washing to keep it in good shape!

Preparation Method

1. Preheat the Oven: Set your oven to 375°F (190°C). This gives you plenty of time to prep the other ingredients.
2. Season the Chicken: Pat the chicken dry with a paper towel. Sprinkle both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. If you like a bit of a crust, dust lightly with 1 tablespoon flour (optional, skip for gluten-free).
3. Sauté Aromatics: In your large oven-safe skillet, melt 2 tablespoons unsalted butter over medium heat. Add the diced onion and cook for about 2–3 minutes, until softened and just starting to brown. Stir in the minced garlic and cook for another 1–2 minutes, stirring constantly (don’t let it burn—the smell should be nutty and rich!).
4. Add Rice & Broth: Pour the uncooked rice into the skillet and stir to coat in the buttery garlic mixture. Cook for 1 minute to toast the rice slightly. Add the chicken broth, scraping any browned bits from the bottom for extra flavor. Stir in 1/2 teaspoon salt, 1 teaspoon Italian seasoning, and a pinch of pepper.
5. Mix Cream & Cheese: In a small bowl, whisk together the heavy cream and half of the parmesan cheese (1/2 cup/45g). Pour this mixture evenly over the rice in the pan. Give it a little swirl with your spoon, but don’t worry if it’s not perfectly mixed—everything will come together as it bakes.
6. Nestle in the Chicken: Arrange the chicken pieces on top of the rice mixture. Spoon a bit of the creamy sauce over each piece of chicken. (If using veggies, tuck them around the chicken now.)
7. Cover and Bake: Cover the pan tightly with aluminum foil. Bake in the preheated oven for 35 minutes. This ensures the rice cooks evenly and absorbs all the flavors.
8. Add Cheese Topping: Remove the foil. Sprinkle the mozzarella and remaining parmesan evenly over the chicken and rice. Return the pan to the oven (uncovered) and bake for another 15–20 minutes, until the cheese is bubbly and golden, and the chicken reaches 165°F (74°C) internally.
9. Rest and Garnish: Let the pan rest for 10 minutes after baking. This lets the sauce thicken up and makes serving easier. Sprinkle with chopped fresh parsley right before serving for a pop of color and freshness.

Prep Notes & Troubleshooting:

• If your rice seems undercooked after baking, cover and let it rest for 10 more minutes. The residual heat will finish the job.
• For extra flavor, add a splash of white wine when sautéing the onions and garlic.
• If the top isn’t as golden as you like, flip on the broiler for 2–3 minutes—just watch closely!
• My quick tip: Assemble this up to the cheese topping, cover, and refrigerate up to 24 hours in advance. Pop it in the oven when you’re ready to bake!

Cooking Tips & Techniques

This is a forgiving recipe, but a few professional tricks make it truly shine. I’ve had my share of chicken and rice bakes that were either too dry or too soggy, so let’s talk about how to avoid those little disasters.

• Rice Matters: Use long grain white rice for the best texture. Short grain or “minute” rice can get mushy. Don’t rinse the rice, as you want some starch to thicken the sauce.
• Sear for Flavor: If you have an extra 5 minutes, quickly sear the seasoned chicken in butter before assembling the bake. It locks in juices and boosts flavor, though this step is optional.
• Don’t Skimp on Garlic: The garlic flavor mellows as it bakes, so even if it seems like a lot, it won’t overpower the dish.
• Liquid Ratio: Stick with the 2 1/4 cups (540ml) broth for every cup of rice. Too much liquid and the bake turns soupy; too little and the rice won’t cook. If you swap for brown rice, add an extra 1/2 cup broth and increase bake time by 15–20 minutes.
• Cheese Topping: Shred your own cheese when you can—pre-shredded doesn’t melt quite as smoothly. I learned this the hard way when my first bake had a weirdly rubbery top.
• Rest the Bake: Letting it rest after baking is key. It allows the sauce to thicken and makes serving neat slices so much easier (I’m always tempted to dig in early, but patience is rewarded!).
• Batch Cooking: Doubling the recipe is easy—just use a larger pan or divide between two dishes. I often make a double batch for meal prep.

If you forget to cover the pan, the rice might dry out before it’s fully cooked. Just add a splash more broth, cover, and return to the oven for 10 minutes. I’ve done this more than once—no shame in needing a little rescue!

Variations & Adaptations

This one pan creamy garlic parmesan chicken and rice bake is endlessly adaptable. Here are some of my favorite ways to switch things up:

• Low-Carb/Keto: Swap the rice for cauliflower rice. Sauté the cauliflower rice with the aromatics, reduce the broth to 1 cup, and bake uncovered for 25–30 minutes. The texture is lighter but still creamy and cheesy.
• Vegetarian: Omit the chicken and add a mix of mushrooms, zucchini, and bell peppers. Use vegetable broth and increase the veggies to about 4 cups for a hearty, meatless bake.
• Spicy Twist: Add 1/2 teaspoon crushed red pepper flakes to the garlic and use pepper jack cheese instead of mozzarella for a little kick. My husband loves it this way—he adds hot sauce on top too!
• Different Cooking Method: Make it in the slow cooker! Sauté the aromatics, mix everything (except cheese topping) in the crock, and cook on low for 3–4 hours (or until rice is tender and chicken is cooked through). Add cheese, cover, and cook another 15 minutes.
• Dairy-Free: Use plant-based cream and cheeses. Swap butter for olive oil. It’s not quite the same richness, but still very tasty!
• Gluten-Free: This recipe is naturally gluten-free if you skip the optional flour and double-check your broth and cheese labels.

Personally, I love adding a handful of baby spinach and some sun-dried tomatoes for a Mediterranean vibe. It’s a fun way to use up veggie odds and ends, and the flavors really pop!

Serving & Storage Suggestions

This one pan creamy garlic parmesan chicken and rice bake is best served hot and fresh from the oven, when the cheese is golden and the sauce is bubbling. Let it rest for 10 minutes before serving so everything sets up a bit—trust me, you don’t want to burn your tongue!

• Serving Suggestions: Spoon onto plates and top with extra parmesan and fresh parsley. This pairs perfectly with a simple green salad, roasted broccoli, or garlic bread for a true comfort food feast. For drinks, a crisp white wine or sparkling water with lemon is lovely.
• Storage: Cool leftovers completely, then store in an airtight container in the fridge for up to 4 days. The flavors actually get even deeper after a day or two!
• Freezing: Portion into individual containers and freeze for up to 2 months. Defrost overnight in the fridge before reheating.
• Reheating: Warm portions in the microwave (covered) for 2–3 minutes, stirring halfway through. You can also reheat in a 350°F (175°C) oven, covered, until hot—about 20 minutes.

If the rice dries out a bit after chilling, just stir in a splash of broth or cream before reheating. I actually like it a little crisp around the edges when I reheat in the oven!

Nutritional Information & Benefits

Each serving (about 1/6th of the pan) provides an estimated 420 calories, 31g protein, 22g fat, and 25g carbs. You get a good dose of calcium and vitamin B6 from the cheese and chicken, plus immune-boosting benefits from all that garlic.

This recipe is naturally gluten-free (just skip the optional flour), and you can make it lower carb by using cauliflower rice. If you have dairy allergies, simply use plant-based cream and cheese substitutes. Chicken is a great lean protein, and the rice soaks up all the nutrients (and flavor!).

As someone who’s always looking for comfort food that doesn’t weigh you down, I love that this bake offers creamy satisfaction without a lot of heavy ingredients. It keeps you full for hours and is easy to adjust for most dietary needs.

Conclusion

This one pan creamy garlic parmesan chicken and rice bake is the kind of recipe you’ll want to keep on speed dial. It’s cozy, rich, and absolutely packed with flavor—plus, it saves you from a pile of dishes! Whether you’re feeding a crowd, meal prepping, or just looking for something easy and satisfying, this bake delivers every time.

Don’t be afraid to make it your own—try different veggies, swap in your favorite cheese, or add a pinch of your favorite spice. That’s the beauty of comfort food! Personally, I love how it fills the house with that irresistible garlic-parmesan aroma and brings everyone to the table (often before I’m even ready to serve).

Ready to give this a try? Let me know how it goes in the comments, and don’t forget to share your favorite adaptations! Happy cooking, and may your dinners be delicious and easy (with just one pan to wash)!

FAQs

Can I use brown rice instead of white rice?

Yes, but you’ll need to add an extra 1/2 cup broth and increase the baking time by about 20 minutes. Brown rice takes longer to cook, so check for tenderness before serving.

What’s the best way to make this dairy-free?

Swap the heavy cream for a plant-based cream (like oat or cashew) and use your favorite dairy-free parmesan and mozzarella alternatives. Olive oil can replace the butter.

Can I prep this ahead of time?

Absolutely! Assemble everything up to the cheese topping, cover, and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if it’s cold from the fridge.

My rice isn’t fully cooked—help!

If the rice is still a bit firm after baking, cover the pan and let it rest for 10 minutes. The steam will finish cooking it. You can also add a splash more broth and bake for 5–10 more minutes if needed.

Can I freeze leftovers?

Yes! Cool completely, portion into airtight containers, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the microwave or oven. Add a little broth or cream if it seems dry.

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