My daughter came home from school last week asking for “the cheesy rice” she had at her friend’s house. After a quick text to the friend’s mom, I discovered it was garlic parmesan rice – and honestly, I was surprised I’d never made it myself. The first batch disappeared so quickly that I made it again two days later.
This one-pot garlic parmesan rice is everything you want in a weeknight dinner – creamy, garlicky, and ready in about 25 minutes. The rice cooks directly in a flavorful broth with butter, garlic, and parmesan, creating this incredible creamy texture without any heavy cream. It works beautifully as a side dish or add some protein to make it a complete meal.
The best part? You only need one pot. No boiling rice separately, no draining, no fuss. Just throw everything in, let it simmer, and dinner is done. Perfect for those nights when you’re too tired to deal with multiple pots and pans.
Why This Recipe Works
This isn’t your average rice dish. The rice absorbs all the buttery, garlicky goodness as it cooks, which means every single grain is packed with flavor. Using arborio rice (the kind you’d use for risotto) gives you that creamy consistency without needing to add cream or spend 30 minutes stirring.
The technique is simple but effective. You toast the rice in butter and garlic first, which adds a nutty depth. Then the broth goes in, and the rice slowly absorbs all that liquid. By the time it’s done, you’ve got this luxuriously creamy texture that’s somewhere between regular rice and risotto.
I’ve made this as a side for garlic butter salmon bites and it was perfect. The flavors complement each other so well. You could also pair it with simple grilled chicken or even serve it on its own with a green salad.
What You’ll Need
The ingredient list is refreshingly short. Most of these are probably already in your kitchen.
For the Rice:
- 1½ cups (300g) arborio rice
- 3 tablespoons (45g) unsalted butter
- 6 garlic cloves, minced (about 2 tablespoons)
- 3½ cups (840ml) chicken broth (or vegetable broth)
- ¾ cup (75g) freshly grated parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Substitutes:
- Can’t find arborio rice? Regular long-grain white rice works, but reduce broth to 3 cups and cooking time to 15 minutes.
- Fresh garlic is best, but ½ tablespoon garlic powder can substitute in a pinch.
- Swap parmesan for pecorino romano if you want a sharper, saltier flavor.
- Use olive oil instead of butter for a dairy-lighter version (though you’ll lose some richness).
Step-by-Step Instructions
Serves: 4-6 as a side dish
Prep Time: 5 minutes
Cook Time: 20 minutes
Difficulty Level: Easy
Equipment Needed: Large skillet or wide pot with lid, wooden spoon, measuring cups
- Melt the butter in a large skillet over medium heat.
- Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
- Add the arborio rice and stir to coat every grain with the garlic butter.
- Toast the rice for 2-3 minutes, stirring occasionally, until the edges become slightly translucent.
- Pour in the chicken broth, salt, and pepper.
- Stir once to combine, then bring to a boil over medium-high heat.
- Reduce heat to low, cover with a tight-fitting lid, and simmer for 18-20 minutes without stirring.
- Check at 18 minutes – the rice should be tender and most liquid absorbed (a little creaminess is good).
- Remove from heat and immediately stir in the grated parmesan cheese.
- Let it sit covered for 2 minutes so the cheese melts into the rice.
- Fluff with a fork and taste for seasoning – add more salt if needed.
- Garnish with fresh parsley and serve immediately.
The timing matters here. If you lift the lid too early or stir during cooking, you’ll release the steam and the rice won’t cook evenly. Trust the process and leave it alone until that 18-minute mark.
Making It a Complete Meal
While this rice is delicious on its own, you can easily turn it into garlic parmesan chicken and rice by adding protein. Here’s how I do it:
Season 1 pound of diced chicken breast with salt, pepper, and Italian seasoning. Before starting the rice, cook the chicken in the same skillet with a bit of butter until golden and cooked through (about 6-7 minutes). Remove and set aside. Then make the rice following the recipe above. When the rice is done, stir the cooked chicken back in during step 9 with the parmesan.
The result? Chicken with garlic parmesan rice that’s a complete one-pot meal. My kids devour this version. You could also use rotisserie chicken to make it even faster – just shred it and stir it in at the end.
For a garlic butter chicken with parmesan rice variation, I sometimes cook chicken thighs instead. The extra fat from the thighs makes the whole dish even richer. Pan-sear the thighs skin-side down first, flip them, then nestle them into the rice before covering and simmering. Everything cooks together and the chicken stays incredibly juicy.
Tips for Perfect Results
Don’t rinse the rice. I know some recipes tell you to rinse rice, but not here. The starch on arborio rice is what creates that creamy texture we’re after.
Use freshly grated parmesan. The pre-grated stuff in the green can doesn’t melt the same way and has additives that can make the rice grainy. Spend the extra minute grating a real block of parmesan – it makes a huge difference.
If the rice seems too thick after cooking, stir in a splash of warm broth or water to loosen it up. Sometimes depending on your rice brand or pot, you might need a tiny bit more liquid.
Conversely, if there’s still liquid after 20 minutes, uncover and cook for 2-3 more minutes on low heat. Every stove is different, so you might need to adjust slightly.
This dish is best served immediately. Like risotto, it continues to thicken as it sits. If you have leftovers, reheat with a splash of broth or water to bring back that creamy consistency.
What to Serve With It
This rice pairs beautifully with so many mains. I’ve served it alongside lemon dill salmon for a fancy Friday dinner, and the bright lemon cut through the richness perfectly. It also works with creamy garlic mushroom pork chops – double garlic, but honestly, is that ever a problem?
For lighter options, serve it with simple roasted vegetables or a crisp Caesar salad. The rice is rich enough that you don’t need heavy sides. Sometimes I’ll do Mediterranean chickpea salad on the side for freshness and a bit of protein.
If you’re looking for more quick easy meals that come together fast, this recipe fits right into that category. It’s become one of my go-to dishes when I need something comforting but don’t have much time.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to 3 days. The rice will firm up and absorb more moisture as it sits, which is totally normal.
To reheat, add the rice to a pan with 2-3 tablespoons of chicken broth or water per cup of rice. Heat over medium-low, stirring frequently, until warmed through. The liquid brings back that creamy texture. You can also microwave it – just add a splash of liquid, cover loosely, and heat in 30-second intervals, stirring between each.
I don’t recommend freezing this. Rice dishes with cheese don’t always freeze and thaw well – the texture can get weird and grainy.
Common Questions
Can I use long-grain rice instead of arborio?
Yes, but the texture will be different – less creamy, more like regular rice pilaf. You’ll also need less liquid (about 3 cups instead of 3½) and shorter cooking time (15 minutes instead of 20).
Is this gluten-free?
The rice itself is naturally gluten-free. Just make sure your chicken broth doesn’t contain any gluten-containing additives. Check the label to be sure.
Can I make this dairy-free?
You can use olive oil instead of butter and nutritional yeast instead of parmesan for a dairy-free version. It won’t be quite as rich, but it’ll still be tasty. Add an extra tablespoon of nutritional yeast for more cheesy flavor.
Why is my rice mushy?
Too much liquid or cooking too long. Next time, start checking at 18 minutes and use exactly 3½ cups of broth. Also make sure your heat is low enough during the simmer – if it’s boiling hard, the rice can overcook.
Can I add vegetables?
Absolutely. Frozen peas, spinach, or diced zucchini work great. Add heartier veggies like broccoli at the beginning with the broth. Delicate greens like spinach can go in at the very end.
This garlic parmesan chicken rice has quickly become a family favorite at our house. It’s one of those recipes that feels special enough for company but easy enough for a random Tuesday. Plus, with only one pot to clean, you’ll actually have time to sit down and enjoy dinner instead of spending the evening scrubbing dishes.
The creamy, garlicky, cheesy combination is hard to beat. And knowing you can have this on the table in 25 minutes? That’s the kind of recipe that earns a permanent spot in your dinner rotation. Give it a try next time you’re craving comfort food but don’t want to spend hours in the kitchen.
