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Garlic Butter Chicken with Parmesan Rice

Garlic butter chicken with Parmesan rice featuring golden-seared chicken thighs and creamy, saucy long-grain rice cooked in chicken broth. The herbed pan drippings soak into the rice for a rich garlic herb chicken dinner with a glossy Parmesan 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
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs and seasoning
  • 4 boneless skinless chicken thighs Use evenly sized pieces so they cook through at the same time.
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
  • 0.5 tsp garlic powder To taste.
  • 0.5 tsp smoked paprika To taste.
Garlic butter base
  • 2 tbsp olive oil
  • 4 tbsp butter
  • 6 garlic Minced (about 6 cloves).
  • 1 cup long-grain white rice
  • 2 cup chicken broth
Creamy Parmesan rice
  • 0.5 cup Parmesan cheese, grated
  • 0.5 cup heavy cream
  • 1 tsp dried thyme
  • 1 fresh parsley For garnish.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken thighs with salt, black pepper, garlic powder, and smoked paprika to taste. Heat olive oil in a large skillet over medium-high heat until shimmering and lay chicken in the pan.
  2. Sear chicken for 5-6 minutes per side, until deeply golden and cooked through to 165°F. Remove chicken to a plate and rest while you cook the rice.
Cook garlicky rice
  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 and toast for 2 minutes, stirring to coat and lightly dry-roast the grains. This helps the rice absorb flavor as it simmers.
  3. Pour in the chicken broth and bring to a boil. Cover, then simmer over low heat for 18 minutes until the rice is tender.
Make it creamy and finish
  1. Stir in Parmesan cheese, heavy cream, and dried thyme until the rice becomes creamy and saucy. Scrape any browned bits from the bottom to fold into the sauce.
  2. Return the chicken to the pan, nestling it into the Parmesan rice so the edges absorb the pan drippings. Simmer gently for 2-3 minutes to warm the chicken through.
  3. Garnish with fresh parsley and serve immediately. Spoon extra creamy rice around each chicken thigh.

Notes

Pro tip: toast the rice briefly after cooking the garlic so the grains stay distinct instead of turning mushy. Refrigerate leftovers in a sealed container up to 3 days; reheat gently with a splash of chicken broth or water. Freezing is not recommended for the creamiest texture. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly thinner).