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Garlic Butter Chicken with Parmesan Rice

Garlic butter chicken with Parmesan rice pairs golden seared chicken thighs with creamy, saucy long-grain rice cooked in chicken broth and finished with Parmesan and heavy cream. The rice absorbs herbed pan drippings for a rich garlic-herb chicken dinner that’s ideal for busy weeknights.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken thighs
  • 0.25 tsp Salt to taste
  • 0.25 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, minced
Rice & Sauce
  • 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
 

Sear the chicken
  1. Season boneless skinless chicken thighs with salt, pepper, garlic powder, and smoked paprika to taste. Heat olive oil in a large skillet over medium-high heat, then sear the chicken for 5-6 minutes per side until golden and cooked through to 165°F; remove and set aside.
Cook Parmesan rice in the pan
  1. Melt butter in the same skillet, scraping up browned bits from the bottom. Cook the minced garlic for 1 minute, until fragrant.
  2. Add long-grain white rice to the skillet and toast for 2 minutes, stirring so the grains look lightly opaque and glossy.
  3. Pour in chicken broth and bring to a boil. 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 is creamy and saucy, with no dry pockets.
Finish and serve
  1. Return the chicken to the pan, nesting the thighs into the Parmesan rice so they warm through in the creamy sauce.
  2. Garnish with fresh parsley and serve immediately, spooning the creamy rice and pan drippings over the chicken.

Notes

For extra flavor, let the chicken sit seasoned for 5 minutes while you prep the garlic and rice. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently with a splash of broth to loosen the sauce. Freezing is not recommended because the heavy cream can break after thawing. For a lighter swap, use half-and-half instead of heavy cream and add an extra tablespoon of Parmesan to keep the rice creamy.