Parmesan Garlic Chicken and Rice Skillet

Name: Parmesan Garlic Chicken and Rice Skillet
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breast, diced; 2 tbsp butter; 1.5 cups long-grain white rice; 3 cups chicken broth; 2 cloves garlic, minced; 1/4 cup grated Parmesan cheese; 1 cup shredded mozzarella cheese; 4 slices bacon, cooked and crumbled; 1 tbsp fresh parsley, chopped

This Parmesan Garlic Chicken and Rice Skillet combines tender diced chicken, long-grain rice, and two cheeses in one pan, finished with crispy bacon for a complete comfort-food dinner that reheats beautifully.

🌍American 🏷️Chicken and rice 🏷️Skillet meal 🏷️One-pan 🏷️Casserole Cheesy

🏷️

🏷️Bacon

-0:00

cookinginthemidwestonTikTok

Total

35 min

Servings

4

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

-0:00

cookinginthemidwestonTikTok

Ingredients

1 lb boneless, skinless chicken breast, diced
2 tbsp butter
1.5 cups long-grain white rice
3 cups chicken broth
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
4 slices bacon, cooked and crumbled
1 tbsp fresh parsley, choppedoptional

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Instructions

1
In a large oven-safe skillet, melt butter over medium-high heat. Add diced chicken and cook until browned.
2
Add minced garlic and cook for 30 seconds until fragrant. Stir in the rice, chicken broth, and Parmesan cheese. Bring to a simmer, then cover and cook for 15-20 minutes, or until rice is tender and liquid is absorbed.
3
Top the skillet with shredded mozzarella cheese and crumbled bacon.
4
Place under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
5
Garnish with fresh parsley before serving.

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Tips & Notes

Pro tips

Dice chicken to 1-inch pieces so it cooks evenly with the rice; larger pieces may remain undercooked by the time rice is tender.
Add cheese off the heat after the skillet is fully cooked to prevent separation and maintain a smooth, creamy texture.
Cook bacon crispy and cool it before crumbling to keep it crunchy as a garnish, rather than layering it in the rice where it softens.

Substitutions

Chicken broth → vegetable broth (mild flavor shift, works well for a lighter version)
Long-grain white rice → jasmine or basmati (will cook slightly faster; reduce liquid by 2 tablespoons)
Mozzarella → Gruyère or fontina (richer flavor, less stretch but melts smoothly)
Fresh parsley → fresh chives or dill (different herb profile but visually similar garnish)

Storage & make-ahead

Store covered in the refrigerator up to 3 days. Reheat on the stovetop over medium-low heat with a splash of water or chicken broth to restore moisture.

Equipment

12-inch skillet or Dutch oven with a lid · meat thermometer (recommended for confirming chicken doneness)

Common Questions

Can I use boneless chicken thighs instead of breast?

Yes. Thighs stay moister and may take 2–3 minutes longer to cook through due to thickness. Dice them to roughly the same size as breast pieces for even cooking.

What type of rice works best for this skillet?

Long-grain white rice is ideal because it stays fluffy and absorbs broth without becoming mushy. Avoid short-grain or arborio rice, which will turn creamy and clumpy.

Can I make this ahead?

Cook the skillet, let it cool completely, cover, and refrigerate up to 3 days. Reheat gently on the stovetop with a splash of water or broth to restore moisture.

How do I know when the chicken is fully cooked?

Dice chicken into uniform 1-inch pieces. It's done when no pink remains inside and the internal temperature reaches 165°F (74°C) with a meat thermometer.