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Garlic Butter Chicken with Parmesan Rice

Garlic butter chicken with Parmesan rice featuring golden-seared chicken thighs and creamy rice cooked in chicken broth and herbed pan drippings. The rice stays tender and saucy, absorbing garlic-butter flavor while Parmesan and cream create a glossy 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: 760
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken thighs
  • 1 Salt, pepper, garlic powder, and smoked paprika to taste
  • 2 tbsp olive oil
  • 4 tbsp butter
  • 6 garlic, minced
Parmesan Rice
  • 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. Sear in olive oil in a large skillet over medium-high heat for 5-6 minutes per side until golden and cooked through to 165°F, then remove.
Cook the Parmesan rice
  1. Melt butter in the same skillet. Cook garlic for 1 minute over medium-high heat until fragrant.
  2. Add long-grain white rice to the skillet and toast for 2 minutes, stirring, until it smells nutty.
  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.
Finish and serve
  1. Return the chicken to the pan, nesting it into the Parmesan rice so it warms through and stays surrounded by sauce.
  2. Garnish with fresh parsley and serve while hot.

Notes

For the creamiest texture, keep the rice covered during the low simmer and avoid stirring right after adding the broth. Store leftovers in the refrigerator up to 3 days; reheat gently with a splash of chicken broth or water to loosen the sauce. Freezing is not recommended because the heavy cream can separate after thawing. Dietary swap: use half-and-half or evaporated milk in place of heavy cream for a lighter version.