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One-Pot Garlic Parmesan Chicken, Rice and Corn Skillet is an elevated dinner the whole family will adore. It’s easy enough for a quick weeknight meal that provides delicious leftovers for the week. Tender rice is braised in white wine, butter and garlic then topped with buttery corn, parmesan, diced chicken and drizzled with a garlic parmesan and wine pan sauce. The best part is that it’s all made in just one pan!
Looking for more simple weeknight dinners, check out my Smothered Chicken and Gravy, Cheesy Broccoli and Chicken Pasta Bake, Baked Bone-In Chicken, Garlic Butter Steak Bites, and Chicken Tetrazzini.
One-Pan Garlic Parmesan Chicken, Rice and Corn
If you’ve tried my original one-pan garlic parmesan chicken and rice, you know how delicious it is! I am taking that tried and true fan favorite recipe and adding a few reader recommendations: corn and Monterey jack cheese. We tried this version and loved it so much I had to share it with you.
This rice and corn skillet is a great summer dish to use your fresh corn off the cob. But it also serves as a fantastic meal for the fall with all it’s cozy wine-infused flavor, and sharp parmesan. Whichever season you find yourself in, this dish is a guaranteed heart-warmer for your family.
Key Ingredients
This one-pan parmesan chicken, rice and corn skillet requires simple ingredients!
Chicken Tenderloins – you can also use breast, or thighs but tenderloins are juicy and my preferred option.
Rice – Basmati is my rice of choice but any rice works. Jasmine, long grain or risotto can work too.
Corn – fresh corn scraped off the cob is optimal. Frozen and thawed corn is the next best option, or canned.
Butter – necessary for that comfy, buttery taste.
Parmesan – select a quality parmesan and grate it yourself. It adds much more flavor has melts better, it’ll make such a difference in this recipe.
White Wine – select a dry white wine, one that is good enough to drink. Pinot Grigio is my top choice as it’s a bit more citrusy. But chardonnay and sauvignon blanc wonderful too.
Garlic – fresh garlic is absolutely key. None of that jarred stuff or paste.
Seasonings & Herbs – fresh parsley and your favorite poultry seasoning for the chicken. My go-to is a cajun seasoning. Plus, salt and pepper.
Chicken Stock – stock over broth because it has much stronger flavor. Go for low sodium or unsalted so you can control the salt yourself.
How to Make This Parmesan Chicken, Rice and Corn Skillet
Saute the Corn
In a small bowl, combine 4 tablespoons of softened butter with 1 heaping tablespoon garlic, parmesan, red pepper flakes and parsley. Mix it together until smooth.
In a large skillet over medium heat, add in 2 tablespoons of olive oil and saute the corn for 4-5 minutes, stirring occasionally. Set corn aside in a bowl and wipe skillet clean. Add in a large spoonful of the garlic parmesan butter into the corn and toss until it melts through.
Cook Chicken
Add 2 tablespoons olive oil into the same skillet over medium heat and add seasoned chicken and cook about 3-4 minutes per side, flipping just once. As chicken is nearly cooked through, reduce heat to low, add in 2 tablespoons of butter and 1 tablespoon of garlic. Saute until garlic is fragrant and toss the chicken in the garlic butter, coating well on all sides. Remove chicken and set aside on a plate tented with foil.
Braise Rice
In the same skillet over medium-low, add 3 tablespoons of butter and remaining garlic, saute until fragrant. Add in wine and simmer to reduce, about 3-5 minutes. Scoop out 1/4 cup of the pan juices and mix it into the garlic parmesan butter for later use.
Increase heat to medium and add in the uncooked rice and pan fry about 5 minutes or until it starts to turn golden brown, stirring frequently. Add chicken stock and 1/2 teaspoon salt. Bring to a low boil and reduce heat to low. Ensure rice is submerged in the liquid. Cover and simmer for 20 minutes or until rice is tender.
Finishing Touches
Stir cooked rice and top with the corn. Fold in shredded Monterey jack cheese and parmesan until it melts through. Taste and adjust salt and pepper if needed. Top it with diced chicken then pour over the reserved wine-garlic-parmesan butter (heat it for 10 seconds in the microwave if needed to make it pourable). Drizzle the sauce over the top of the skillet and top with additional parmesan and parsley if desired.
How to Reheat Garlic Parmesan Chicken, Rice and Corn
With all absorbent starches like rice and pasta, it’s always important to rehydrate them before reheating. To do this, add a few splashes of chicken stock, along with another 1-2 teaspoons of butter. Heat it through and enjoy!
To bump up the wine flavor, you can also add in another splash of white wine into the rice before reheating as well.
What to Serve with This One-Pot Skillet
Parmesan Chicken, Rice and Corn is a protein-packed complete one-pan meal. As satisfying as is, we do enjoy serving this with a delicious house salad or roasted veggies like green beans and asparagus.
What Type of Wine is Best
It’s silly to use an expensive wine when cooking, but you also don’t want to select a super cheap wine either. My rule of thumb is an acceptable and economical option that’s usually in the $10-12 range. Something like Cupcake, YellowTail or Layer Cake.
If you choose an icky tasting wine, it’ll make your food taste icky as well. So select an option that’s good enough to drink. Plus, you’ll have some leftover to enjoy with your dinner.
Be sure to choose a dry white wine like Pinot Grigio, Chardonnay or Sauvignon Blanc. Do not use anything sweet.
Looking for More Easy Weeknight Recipes?
Lemon Garlic Parmesan Chicken and Rice
Smothered Chicken and Gravy
Garlic Butter Steak Bites with Parmesan Cream Sauce
Blackened Cajun Chicken Alfredo
I hope you enjoyed this recipe for one-pan parmesan chicken, rice and corn! Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
One-Pot Garlic Parmesan Chicken, Rice and Corn Skillet
Ingredients
- 1.5 lb. chicken tenderloins
- 8 ears of corn kernels scraped off cob, about 3-4 cups
- poultry seasoning I prefer cajun seasoning
- 3 tablespoons minced garlic, divided about 10-12 cloves
- 4 tablespoons olive oil
- 1-4 oz. stick softened butter, divided
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 3/4 cup dry white wine such as pinot grigio, chardonnary or sauv blanc
- 1 1/2 cups white rice uncooked basmati, long grain, or jasmine all work
- 2 3/4 cups low sodium chicken stock
- 2/3 cup monterey jack cheese shredded
- 1/2 cup Parmesan cheese choose a quality brand (freshly grated or shredded)
- 1 tablespoon freshly minced parsley
Instructions
Cook the Corn
- In a small bowl, combine 4 tablespoons of softened butter with 1 heaping tablespoon garlic, parmesan, red pepper flakes and parsley. Mix it together until smooth.
- In a large skillet over medium heat, add in 2 tablespoons of olive oil and saute the corn for 4-5 minutes, stirring occasionally.
- Set corn aside in a bowl and wipe skillet clean. Add in a large spoonful of the garlic parmesan butter into the corn and toss until it melts through.
Saute Chicken
- Add 2 tablespoons olive oil into the same skillet over medium heat and add seasoned chicken and cook about 3-4 minutes per side, flipping just once. As chicken is nearly cooked through, reduce heat to low, add in 2 tablespoons of butter and 1 tablespoon of garlic.
- Saute until garlic is fragrant and toss the chicken in the garlic butter, coating well on all sides. Remove chicken and set aside on a plate tented with foil.
Braise Rice
- In the same skillet over medium-low, add 3 tablespoons of butter and remaining garlic, saute until fragrant. Add in wine and simmer to reduce, about 3-5 minutes. Scoop out 1/4 cup of the pan juices and mix it into the garlic parmesan butter for later use.
- Increase heat to medium and add in the uncooked rice and pan fry about 5 minutes or until it starts to turn golden brown, stirring frequently. Add chicken stock and 1/2 teaspoon salt.
- Bring to a low boil and reduce heat to low. Ensure rice is submerged in the liquid. Cover and simmer for 20 minutes or until rice is tender.
Finishing Touches
- Stir cooked rice and top with the corn. Fold in shredded Monterey jack cheese and parmesan until it melts through. Taste and adjust salt and pepper if needed.
- Top it with diced chicken then pour over the reserved wine-garlic-parmesan butter (heat it for 10 seconds in the microwave if needed to make it pourable).
- Drizzle the sauce over the top of the skillet and top with additional parmesan and parsley if desired.
It looked nothing like the picture but this was delicious 😋