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Garlic Butter Chicken with Parmesan Rice

Garlic butter chicken with Parmesan rice is a weeknight-friendly skillet dinner with golden seared thighs and creamy rice that soaks up herby pan drippings. Tender long-grain rice simmered in broth turns rich and saucy with Parmesan and heavy cream, then the chicken returns to the pan to finish together.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Garlic butter chicken and Parmesan rice
  • 4 boneless skinless chicken thighs
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp smoked paprika to taste
  • 2 tbsp olive oil
  • 4 tbsp butter
  • 6 garlic cloves, minced
  • 1 cup long-grain white rice
  • 2 cup chicken broth
  • 0.5 cup Parmesan cheese, grated
  • 0.5 cup heavy cream
  • 1 tsp dried thyme
  • 1 fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Season and sear the chicken
  1. Season the chicken thighs all over with salt, pepper, garlic powder, and smoked paprika to taste. Heat olive oil in a large skillet over medium-high until shimmering.
  2. Add the chicken and sear for 5-6 minutes per side, until golden and cooked through to 165°F. Remove to a plate.
Toast rice and simmer
  1. Melt the butter in the same skillet. Add the minced garlic and cook for 1 minute, stirring until fragrant.
  2. Add the long-grain white rice and toast for 2 minutes, stirring to coat and lightly dry-roast the grains.
  3. Pour in the chicken broth and bring to a boil. Cover and simmer over low heat for 18 minutes, until the rice is tender.
Finish with Parmesan cream and serve
  1. Stir in the Parmesan cheese, heavy cream, and dried thyme until the rice is creamy and saucy. Return the chicken to the pan and nestle it into the Parmesan rice.
  2. Garnish with fresh parsley and serve immediately.

Notes

Pro tip: keep the heat at low during the 18-minute simmer so the rice stays tender and the cream mixture turns glossy instead of grainy. Store leftovers in the refrigerator up to 3 days; reheat gently with a splash of broth or water. Freezing: not recommended because the cream can separate after thawing. Dietary swap: use a plant-based butter and lactose-free cream if you need to avoid dairy.