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Garlic Butter Chicken with Parmesan Rice

Garlic butter chicken with Parmesan rice that’s seared golden and tucked into creamy, herbed pan drippings for rich flavor. The rice simmers until tender, then gets stirred into Parmesan and heavy cream for a saucy, silky finish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Garlic butter chicken with Parmesan rice
  • 4 boneless skinless chicken thighs
  • 1 tsp salt, pepper, garlic powder, and smoked paprika to taste Use a mix of seasonings to taste; total amount varies by preference.
  • 2 tbsp olive oil
  • 4 tbsp butter
  • 6 garlic, 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
 

Sear the chicken
  1. Season the chicken thighs with salt, pepper, garlic powder, and smoked paprika to taste. Heat olive oil in a large skillet over medium-high heat until shimmering, then sear chicken for 5-6 minutes per side until golden and cooked through to 165°F, and remove to a plate.
Cook the Parmesan rice
  1. Melt butter in the same skillet, then cook the minced garlic for 1 minute until fragrant, keeping the heat at medium. Add the rice and toast for 2 minutes, stirring so the grains are lightly coated and dry to the touch.
  2. Pour in chicken broth and bring to a boil, scraping up any browned bits from the bottom of the skillet. Cover and simmer over low heat for 18 minutes until the rice is tender.
  3. Stir in the grated Parmesan, heavy cream, and dried thyme until the rice is creamy and saucy, with no dry pockets. Return the chicken thighs to the pan, nesting them into the Parmesan rice so the sauce clings to the meat.
  4. Garnish with fresh parsley and serve immediately, spooning extra creamy rice over the chicken.

Notes

For maximum flavor, let the chicken rest briefly off the heat while you start the rice—this keeps juices from loosening too much when you nest it back in. Store leftovers in the refrigerator up to 3 days; reheat gently with a splash of broth or cream to loosen the sauce. Freezing isn’t recommended because the cream sauce can separate. Dietary swap: use half-and-half or a plant-based cream substitute for a lighter dairy option.