Home ยป Creamy Parmesan One Pot Chicken and Rice

Creamy Parmesan One Pot Chicken and Rice

It’s 6:30am on October 9th and I just turned on the air conditioning. On the 12th, the projected high is 48 degrees. I can’t keep up! Just as I’m warming up to the idea of fall, summer shows up for a cameo appearance. I’m really not complaining…just a little explanation as to why my weekly menus seem a bit disjointed.

Shea has continued to get more and more selective about the foods she chooses to try and eat. She’s officially 4 and full of opinions and questions. Currently, she asks, “what does it taste like?” before she’s willing to try new things. I guess it’s not the worst question she could ask, but day after day…ugh.

Then you have Piper who will eat nearly anything, especially meat, pasta, and bananas. She’s a really good meat-eater – turkey meatballs, chicken, and shrimp being some of her most recent favorites. If there’s anything she’s not as good about eating, it’s fruit (melon, watermelon, and strawberries to name a few). And unlike Shea, she’s not a fan of sun butter and jelly sandwiches in her lunch.

Until she transitions to the next classroom at her Montessori, she will happily continue eating a hot entrée for lunch each day. A hot entrée prepped and prepared by…mom. Her teachers always marvel at not only what she’s happy to put away, but also the volume. We have no idea where all the food goes. The only thing in her backpack each day is her lunch box (with milk and water) and she can hardly carry it on her own…it’s THAT heavy.

I know a lot of parents struggle to get their kiddos eating combination dishes or all-in-one meals like this Creamy Parmesan One Pot Chicken and Rice. Many kids want things separated out. I think that because it’s all my kids have ever known (I’ve always been a sucker for a one pot delight!), they’re totally on board for meals like this. The only thing missing is a vegetable, but that’s easily served on the side.

This easy peasy gem of a recipe with simple ingredients is a great meal when short on time. Ready in 30 minutes, it’s a creamy, cheesy, hearty, and comforting serving of foods we all love. Enjoy!

3.0 from 2 reviews
Creamy Parmesan One Pot Chicken and Rice
Prep time: 
Cook time: 
Total time: 
Serves: serves 5, about 1⅓ cup each
  • 4 Tbsp butter
  • 1 large onion, diced
  • 1½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tsp Italian seasoning
  • 1 tsp black pepper
  • ½ tsp salt
  • 3 cloves garlic, minced
  • 2½ cups low-sodium chicken broth
  • 1 cup long grain white rice
  • ½ cup half-and-half
  • ½ cup (2 oz) freshly grated Parmesan
  • handful of parsley, minced
  1. Heat the butter in a large, deep skillet over medium high heat. Once hot, add the onion and cook for 2-3 minutes, until beginning to soften.
  2. Add the diced chicken, Italian seasoning, pepper, and salt. Stir; cook for 5 minutes or until chicken is golden on all sides. Add the garlic and cook for one more minute, stirring constantly.
  3. Add the chicken broth and rice to the pan; stir. Bring to a boil, then reduce the heat to low and cover with a lid. Simmer for 18-20 minutes, until rice is cooked and tender. Stir in the half-and-half and Parmesan; serve hot and topped with parsley, if desired.
Recipe slightly adapted from The Salty Marshmallow
Nutrition Information
Serving size: 1⅓ cups Calories: 428 Fat: 19.2 Carbohydrates: 31.6 Sugar: 2.6 Sodium: 457 Fiber: 1.4 Protein: 33.8 Cholesterol: 108
Be well,

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  1. Robin
    October 9, 2018 / 8:23 am

    This looks delicious. We have a dairy free kid in the house, any idea what I can use in place of half and half? Thanks

    • Nicole Morrissey
      October 9, 2018 / 12:17 pm

      I’d use an unsweetened nondairy milk of preference – coconut, almond, hemp, soy, etc ๐Ÿ™‚

  2. Pingback: Creamy Parmesan One Pot Chicken and Rice
  3. JulieL
    October 11, 2018 / 6:47 am

    My kids loved this one! The only complaint was there was enough for seconds!
    I will definitely be adding this one to the rotation.

  4. Megan Bramos
    October 14, 2018 / 4:18 pm

    Made this the other night, but had to use risotto because it’s all we had…so good! Adding it into our dinner rotation. My 2 little boys inhaled it ๐Ÿ™‚

    • Nicole Morrissey
      October 15, 2018 / 1:29 pm

      Oooo! That sounds like a delicious change! It probably held up a bit better than rice too for some additional texture! Glad it was a hit with your family, Megan! <3

  5. Jacque Hastert
    November 5, 2018 / 1:28 pm

    I don’t think changing ONE ingredient is adapting the recipe. I have had the original recipe from The Salty Marshmallow and it tastes, so much better with heavy cream instead of half and half.

    • Nicole Morrissey
      November 6, 2018 / 6:47 pm

      Hi Jacque – if the original recipe is so much better, I guess it was “slightly adapted” as stated. Nutritionally, it’s a big improvement while still maintaining a fantastic recipe. Obviously my blog is health-conscious and heavy whipping cream makes a very rare appearance and not in a one pot weeknight meal.

  6. Pingback: Episode 55 โ€“ Healthier in a Hurry (Part 2) - Nutrition Unmeasured

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