Garlic Parmesan Chicken and Rice (One Pot, 40 Minutes)

This Garlic Parmesan Chicken and Rice is the one-pot dinner that 800,000+ people have pinned - and once you taste it, you'll understand why. Juicy chicken tenders are seared golden, then a quick white wine and garlic pan sauce soaks into every grain of long-grain rice as it simmers. A handful of freshly grated Parmesan at the end makes the rice taste creamy, nutty, and restaurant-worthy - all from one pan, in 40 minutes, with barely any cleanup.

Most one-pot chicken and rice recipes are fine. This one is different. The secret is treating the pan like a flavor builder: you sear the chicken first so it leaves behind golden bits, deglaze with dry white wine (Pinot Grigio or Chablis both work), then cook the rice directly in that garlicky wine sauce until it absorbs every drop. A reserved spoonful of pan sauce gets drizzled back over the chicken at the end - along with fresh Parmesan - turning what's technically a budget meal into something that tastes genuinely impressive. If you love the idea of cheesy, garlicky rice but want it faster and easier, this is your recipe.

Simple, budget-friendly and basic, but with a slight twist, like Lemon Chicken and Rice and Cajun Instant Pot Chicken and Rice.

★★★★★ Reviews, over 800 votes

Haylee E. says: "I made this chicken and rice last night & it was SO GOOD!!! This recipe is so flavorful & everyone loved it! Can't wait to make it again!"

Janet says: "I thought this was a fabulous recipe and I have been cooking for decades. The rice is buttery and full of flavor. The chicken is tender and has lovely flavor. Great job on the recipe!!"

This isn't just another "tested recipe" (even though this recipe has been pinned over 800,000 times, and it does have over 800 positive ratings and 400+ comments) - it's a comforting meal with all the flavor and none of the stress. Serve it with the healthy addition of Cranberry, Walnut and Spinach Salad, or delicious Avocado Tomato Salad.

Why You'll Love This Recipe

• One pan, minimal cleanup - the chicken, sauce, and rice all cook in the same skillet from start to finish
• Ready in 40 minutes - fast enough for a weeknight, impressive enough for company
• The rice tastes like it came from a restaurant - cooked directly in a white wine garlic pan sauce, not plain water or broth
• Creamy without any cream - freshly grated Parmesan does all the work
• Budget-friendly ingredients - chicken tenders, long-grain rice, garlic, and a splash of $5 wine you probably already have open
• Endlessly adaptable - swap the protein, make it spicy, or skip the wine entirely with a simple swap (more on that below)

If you love easy one-pan chicken dinners, you might also like Cajun Instant Pot Chicken and Rice - same comfort food payoff, hands-off pressure cooker method.

One Pot Chicken and Rice Key ingredients

• Chicken Tenders: Tender, lean cuts that cook quickly and remain juicy in quick skillet dishes. Their mild flavor soaks up seasonings, making them perfect for one-pan meals like this.
• Rice: Long grain white rice, such as Basmati or Jasmine that absorbs the cooking liquid and all its flavors, producing tender, individual grains. Jasmine offers a soft and slightly sticky result, while Basmati is drier and fluffier.
• Salt, Pepper, Garlic Powder: Even though these are basic seasonings, they do build foundational flavor: salt enhances, pepper brings subtle heat, and garlic powder gives mild but noticeable flavor.
• Minced Garlic: Garlic brings out the best in both the chicken and the rice, infusing them with a warm, comforting taste as they cook together in one pan. 
• Olive Oil: Used to sear and brown chicken, olive oil provides a light, flavorful fat that encourages even cooking and prevents sticking.
• Butter: Adds richness, silkiness, and a mildly sweet, creamy backdrop that carries the flavors of garlic and Parmesan.
• Parmesan: Sprinkled at the end, Parmesan melts into the rice and chicken, giving an umami punch, nutty sharpness, and creaminess to balance the dish. Use grated or shredded parmesan cheese, even better when it's fresh.
• White Wine: Use cheap dry white wine, such as Pinot Grigio or Chablis. Deglazes the pan after chicken is browned, releasing flavor and adding acidity to flavor the rice. Can be swapped for chicken stock or white wine vinegar for a non-alcoholic option.

How to Make One Pot Chicken and Rice

This is an overview with step-by-step photos. Full ingredients, measurements & instructions are in the recipe card above. One pot chicken and rice is super simple, especially if you prepare all your ingredients in advance. It's literally as easy as 1,2,3!!

1. Sear the Chicken

Pat your chicken tenders completely dry with paper towels before they go anywhere near the pan. This is non-negotiable - surface moisture is the enemy of a good sear, and wet chicken steams instead of browns. Season generously on both sides with salt, pepper, and garlic powder.

Heat a large, heavy skillet (cast iron or stainless steel both work well here - avoid nonstick, which can't handle the high heat you need) over medium-high with a drizzle of olive oil. Once the oil shimmers, add the chicken in a single layer without crowding. Let it cook undisturbed for 4-5 minutes per side until deeply golden. You're not cooking it through at this stage - just building color and, more importantly, building the fond on the pan bottom. Transfer chicken to a plate and set aside.

2. Build the Garlic Wine Pan Sauce

Reduce the heat to medium. Add butter directly to the same pan - don't wipe it out. Once melted, add the minced garlic and cook for about 60 seconds, stirring constantly, until fragrant but not browned. Burnt garlic is bitter and will flavor everything that follows, so watch it closely.

Now pour in the white wine. It will sizzle aggressively - that's exactly what you want. Use a wooden spoon or spatula to scrape up every browned bit from the pan bottom as the wine bubbles. Those bits dissolve into the liquid within about 30 seconds, transforming a plain skillet into a ready-made pan sauce. Let the wine cook down for about 2 minutes until it's reduced by roughly half and the sharp alcohol smell has mellowed. This is the flavor foundation the entire dish is built on.

Reserve a small spoonful of this sauce before adding the broth. Set it aside to drizzle over the finished chicken at the end - it takes 10 seconds and makes the plating look intentional.

3. Cook Rice in the Sauce

Add the chicken broth and bring the liquid to a gentle boil. Stir in the long-grain white rice, making sure it's evenly distributed across the pan in a single layer - don't pile it. Nestle the seared chicken tenders back on top of the rice, cover the skillet with a tight-fitting lid, and reduce the heat to low.

Cook for 18-20 minutes without lifting the lid. Every time you peek, you release steam, which is what's cooking the rice from above. Trust the process. The rice is done when it's tender and has absorbed all the liquid. If there's still liquid pooling at the edges after 20 minutes, cover and cook for another 2-3 minutes before checking again.

4. Add Parmesan and Serve

Remove the pan from heat entirely before adding the Parmesan. This step matters - residual heat is enough to melt freshly grated Parmesan perfectly, but active heat will make it seize and clump. Sprinkle the Parmesan directly over the rice (not the chicken), then replace the lid for 2 minutes to let it melt into the rice with the steam.

Uncover, drizzle the reserved pan sauce over the chicken, and finish with fresh chopped parsley if you have it. Serve straight from the pan - this is a one-pot dinner, lean into it.

Tips for Perfect Chicken and Rice Every Time

• How to Prevent the Rice from Getting Mushy: The two biggest causes of mushy rice in a one-pot recipe are too much liquid and too much heat. Measure your broth precisely - don't eyeball it. The ratio here is calibrated for long-grain white rice specifically, which is drier and more forgiving than short-grain or jasmine. Keep the heat on low once the lid goes on, and resist the urge to stir mid-cook. Stirring activates the surface starch on the rice grains and turns the whole thing gluey before it's even done.
• How to Keep the Chicken Juicy: Chicken tenders are already the leanest, quickest-cooking cut - which means they overcook fast. The two-stage method here (sear first, finish on top of the rice) protects them: they get pulled from direct heat after the sear, then gently steam through on top of the rice during the covered simmer. The internal temperature you're looking for is 165°F. If you have an instant-read thermometer, use it - it takes three seconds and removes all the guesswork. If you don't, slice the thickest tender at the end of cooking; the meat should be opaque all the way through with no pink.
• Can I Use Chicken Thighs Instead? Yes - boneless, skinless chicken thighs are actually more forgiving here because the higher fat content keeps them moist even if they go slightly over temperature. Add 3-4 minutes to the sear time per side since thighs are thicker, and expect the overall simmer time to increase by about 5 minutes. Bone-in thighs will work too but will require 25-30 minutes of covered cook time for the rice stage - check that the rice doesn't dry out and add a splash of broth if needed.
• Use the Right Pan: A 12-inch skillet with a tight-fitting lid is ideal. Too small and the rice won't cook evenly; too large and the liquid spreads too thin and evaporates before the rice is done. If your skillet lid isn't snug, cover the pan tightly with aluminum foil before placing the lid on top - it creates a better seal and traps more steam.

Can I make garlic parmesan chicken and rice without wine?

Yes. Substitute the white wine with an equal amount of chicken broth plus one teaspoon of white wine vinegar or fresh lemon juice. The vinegar or lemon replicates the acidity that the wine provides, which is what lifts the fond and balances the richness of the Parmesan. The flavor won't be identical, but the technique still works perfectly.

Can I use brown rice or basmati rice?

Brown rice is possible but requires significantly more liquid (add an extra ½ cup of broth) and a longer cook time - 40-45 minutes covered instead of 18-20. Basmati is the better swap if you want to substitute: it's long-grain like white rice, cooks in a similar time frame, and adds a subtle nutty aroma that actually complements the garlic and Parmesan well. Avoid short-grain rice or arborio - they release too much starch and turn the dish sticky.

Why is my rice still crunchy after 20 minutes?

Two likely causes: the lid wasn't tight enough and steam escaped throughout cooking, or the heat was too high early on and the liquid evaporated before the rice fully absorbed it. Add ¼ cup of warm broth, replace the lid, and cook on the lowest possible heat for another 5 minutes. Going forward, the foil-under-the-lid trick (mentioned in tips above) solves most steam-loss issues.

Can I use pre-shredded Parmesan?

Technically yes, but the result will be noticeably grainier. Pre-shredded Parmesan is coated in cellulose (an anti-caking agent) that prevents it from melting smoothly. Freshly grated Parmesan from a block - using a microplane or the fine side of a box grater - melts almost instantly into the rice and creates a creamy, cohesive coating rather than clumps. It's a small effort with a big visible difference in the final dish.

How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Rice tightens up significantly when cold, so when reheating, add a splash of broth or water (about 2 tablespoons per serving) before microwaving covered on medium power - this reintroduces moisture and brings the rice back to a creamy texture rather than a dry, clumped one. The chicken reheats well on the stovetop over low heat with a small drizzle of olive oil if you prefer it that way.

Can I make this ahead of time?

The dish is best fresh, but you can sear the chicken and make the garlic wine pan sauce up to a day ahead, refrigerating both separately. When ready to cook, reheat the sauce in the skillet, add broth and rice, and proceed from Step 3. This cuts active cooking time significantly on busy nights.

Garlic Parmesan Chicken and Rice Variations

Make It Creamy: After the rice finishes cooking and you've pulled the pan off heat, stir in 3-4 tablespoons of heavy cream along with the Parmesan. Don't add it earlier or it will reduce too aggressively and make the rice dense. A small amount goes a long way here; you don't need a full pour.

Make It Spicy: Add ½ teaspoon of red pepper flakes directly to the garlic when it goes into the butter in Step 2. The fat carries the heat and distributes it evenly through the entire dish rather than hitting you in isolated bites. This version pairs especially well with a squeeze of fresh lemon over the top before serving - the brightness cuts through both the heat and the richness of the Parmesan.

Make It with Chicken Thighs: Boneless, skinless thighs add more fat and flavor than tenders and are harder to overcook, making them an excellent swap for beginner cooks or anyone who finds chicken breast too easy to dry out. Sear 3-4 minutes longer per side and extend the covered simmer to 23-25 minutes. The rice will have a slightly richer, more savory quality from the thigh drippings - which is not a bad thing at all.

Chicken and Rice Serving Suggestions

• Chicken and rice is a complete meal in itself, but you can add a slice of Dutch Oven Bread.
• Try a side salad, such as Avocado, Tomato and Cucumber Salad or the unconventional Blackberry and Avocado Salad.
• Add Oven Baked French fries or Creamy Garlic Potatoes for a heartier meal, especially for dinner.
• Garlic Lemon Green Beans or asparagus - light, fast, and let the main dish stay the focus
• A wedge of lemon on the side - not technically a side dish, but a squeeze of fresh lemon over the plated chicken right before eating brightens the entire dish and makes the garlic and Parmesan flavors pop

Leftovers, Storage and Reheating

• Refrigerate: Store chicken and rice in the fridge for 4-5 days, but keep in mind the rice will soak up more of the liquid, so it will be more mushy than before. The chicken texture will also change because of the dehumidifying nature of the refrigerator.
• Reheat chicken and rice in a saucepan over a low heat. Definitely add in a drizzle of broth or wine to revive it.

This Chicken and Rice recipe was originally published 12/28/2019. It was updated with FAQs and Tips section, based on the readers' feedback and republished 10/12/25.

More One Pot Chicken Dinners You'll Love

Looking for more ways to cook chicken and rice? My full Guide on Chicken and Rice 4 Ways walks through stovetop, Instant Pot, baked, and skillet methods so you can pick the right technique for any night of the week.

• Chicken Provencal
• Italian Braised Chicken with Olives and Wine
• Chicken Bites and Sweet Potatoes
• Dijon Chicken and Potatoes