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Garlic Butter Chicken with Parmesan Rice

Garlic butter chicken with Parmesan rice features golden-seared thighs and creamy, saucy long-grain rice cooked until tender and infused with herbed pan drippings. The skillet method toasts the garlic and rice, then simmers in broth for a rich Parmesan-cream finish.
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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
  

Chicken
  • 4 boneless skinless chicken thighs Use evenly sized thighs for consistent searing.
  • 0.5 tsp salt Season to taste.
  • 0.5 tsp pepper Season to taste.
  • 0.5 tsp garlic powder Season to taste.
  • 0.5 tsp smoked paprika Season to taste.
  • 2 tbsp olive oil For searing the chicken.
Garlic Butter Parmesan Rice
  • 4 tbsp butter Used to cook garlic and enrich the rice.
  • 6 cloves garlic, minced Minced for quick cooking.
  • 1 cup long-grain white rice Long grain holds shape in the simmer.
  • 2 cup chicken broth Low-sodium if you prefer less salt.
  • 0.5 cup Parmesan cheese, grated Freshly grated melts best.
  • 0.5 cup heavy cream For creaminess and sauce thickness.
  • 1 tsp dried thyme Adds savory flavor to the rice.
  • 0.25 fresh parsley for garnish Chopped or left tender for topping.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Sear the chicken
  1. Season the chicken thighs with salt, pepper, garlic powder, and smoked paprika. Heat olive oil in a large skillet over medium-high until shimmering, then sear chicken for 5-6 minutes per side until golden and cooked through to 165°F, flipping once.
  2. Remove the chicken to a plate and let it rest while you start the rice. Keep any browned bits in the skillet for flavor.
Make Parmesan rice in the same skillet
  1. Melt butter in the same skillet over medium heat. Cook the minced garlic for 1 minute, stirring, until fragrant and lightly golden.
  2. Add the long-grain white rice to the skillet and toast for 2 minutes, stirring so the grains get coated. The rice should smell nutty and look slightly more translucent at the edges.
  3. Pour in chicken broth and bring to a boil, scraping up browned bits. Cover and simmer over low heat for 18 minutes until the rice is tender.
  4. Stir in Parmesan cheese, heavy cream, and dried thyme until the rice turns creamy and saucy. Cook for an additional 1-2 minutes if needed to thicken to your preferred consistency.
Finish and serve
  1. Return the chicken to the pan, nestling it into the Parmesan rice so the drippings can soak in. Let it warm through for 2-3 minutes without boiling.
  2. Garnish with fresh parsley and serve immediately. Spoon the creamy rice around the chicken for maximum sauce coverage.

Notes

Pro tip: keep the skillet’s browned bits when searing—scrape them into the broth at the boil to deepen flavor. Store leftovers in the fridge up to 3-4 days in a covered container; reheat gently with a splash of broth to loosen the sauce. Freezing: yes, though the rice creaminess may soften slightly. Dairy swap: use half-and-half or evaporated milk instead of heavy cream for a lighter result.