If you love ultra‑creamy comfort food with big restaurant flavor, this creamy garlic Parmesan chicken and shrimp rice is about to become a new favorite. Juicy, skillet‑seared chicken and tender shrimp sit on top of a bed of buttery, cheesy rice that’s cooked in one pan until it’s silky and rich. It looks impressive enough for date night, but it’s made with simple ingredients you probably already have in your kitchen. This is the kind of one‑pan dinner that gets everyone to the table fast and has them asking for seconds.
Why You’ll Love This Recipe
This dish is designed for flavor, but it’s also practical for busy home cooks.
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One‑pan convenience: The chicken, shrimp, and rice all cook in the same skillet, which means fewer dishes to wash and maximum flavor as the browned bits from searing mix into the sauce.
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Ultra creamy texture: The combination of broth, milk or cream, and Parmesan melts into the rice, creating a naturally thick, luscious sauce without opening a can of condensed soup.
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Protein‑packed: With both chicken and shrimp, this meal feels hearty and satisfying, perfect for families or anyone who wants a filling dinner.
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Restaurant look, easy method: The golden sear on the chicken and shrimp plus the thick, cheesy rice base makes this look like something from a bistro menu, but the steps are straightforward and beginner‑friendly.
Key Ingredients
Here’s what you’ll need to make creamy garlic Parmesan chicken and shrimp rice:
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Chicken breasts or thighs: Boneless, skinless pieces work best so they cook evenly and slice easily.
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Shrimp: Medium or large shrimp, peeled and deveined; tail on for presentation or tail off for easier eating.
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Rice: Medium‑ or long‑grain white rice works well because it cooks up tender while still holding its shape in the sauce.
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Butter and olive oil: Butter adds richness while a little oil helps prevent burning during searing.
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Garlic: Fresh garlic cloves give the sauce its signature flavor.
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Chicken broth: Infuses the rice with savory depth and keeps it from tasting bland.
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Milk or half‑and‑half: Adds creaminess; heavy cream makes it extra indulgent, while milk keeps it lighter.
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Parmesan cheese: Freshly grated Parmesan melts smoothly and adds salty, nutty flavor.
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Shredded cheese blend (optional): A mix of mozzarella and cheddar or an Italian blend gives extra melt and that stringy, cheesy look on top.
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Seasonings: Salt, black pepper, paprika, Italian seasoning, onion powder, and a pinch of red pepper flakes if you like heat.
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Fresh parsley: For a bright pop of color and a fresh finish.
Step‑by‑Step Instructions
1. Season and Sear the Chicken
Pat the chicken dry with paper towels, then season both sides generously with salt, pepper, paprika, and a little Italian seasoning. Heat a large, deep skillet or sauté pan over medium‑high heat and add a mix of butter and olive oil. When the fat is hot and shimmering, add the chicken in a single layer. Sear for several minutes per side, until the outside is deeply browned and the inside is just cooked through. Transfer the chicken to a plate and tent it loosely with foil while you make the rice.
Searing first does two important things: it locks in juices so the chicken stays tender, and it creates browned bits on the bottom of the pan that will flavor the rice and sauce.
2. Sear the Shrimp
Season the shrimp lightly with salt, pepper, and a pinch of paprika. In the same skillet, add a touch more butter if needed and cook the shrimp for about 1–2 minutes per side, just until they turn pink and opaque. Take care not to overcook them; they will warm again later on top of the finished dish. Transfer the shrimp to a separate plate and set aside.
3. Sauté the Aromatics
Reduce the heat to medium. If the skillet looks dry, add a small knob of butter. Add minced garlic (and finely chopped onion if using) and sauté for about 30–60 seconds, stirring constantly. You want the garlic fragrant and lightly golden, not burnt. This quick step infuses the fat with deep garlic flavor that will carry through every bite of rice.
4. Toast the Rice
Add the uncooked rice directly to the skillet, stirring to coat every grain with the garlicky butter and scraping up any browned bits from the bottom. Toast the rice for about 1–2 minutes, just until it looks slightly translucent at the edges. Toasting adds a subtle nutty flavor and helps the grains stay separate and pleasantly chewy.
