A creamy, one-pan garlic parmesan chicken and rice skillet that delivers cozy, homestyle flavor in just 30 minutes.
Swap chicken thighs for boneless chicken breast if preferred, just watch the cook time so it doesn’t dry out. For a lighter version, replace the heavy cream with half-and-half. Leftovers keep well in an airtight container in the fridge for up to 3 days; reheat gently with a splash of broth to loosen the sauce.