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Garlic Butter Chicken with Parmesan Rice

Garlic butter chicken with Parmesan rice features golden seared thighs simmered into creamy, herbed pan-drippings absorbed rice. The Parmesan rice stays saucy with heavy cream for a rich, tender weeknight chicken dinner feel.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken thighs
  • salt to taste
  • black pepper to taste
  • garlic powder to taste
  • smoked paprika to taste
For searing & sauce
  • 2 tbsp olive oil
  • 4 tbsp butter
  • 6 garlic cloves, 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
  • fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Season and sear the chicken
  1. Season the chicken thighs with salt, black pepper, garlic powder, and smoked paprika. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through to 165°F, then remove.
Build the Parmesan rice
  1. Melt butter in the same skillet, then cook the minced garlic for 1 minute until fragrant. Add the long-grain white rice and toast for 2 minutes.
  2. Pour in the chicken broth and bring to a boil. Cover and simmer over low heat for 18 minutes until the rice is tender.
  3. 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, nestling it into the Parmesan rice. Garnish with fresh parsley and serve.

Notes

For extra flavor, let the cooked chicken rest for 3-5 minutes before nesting it back into the rice so juices don’t flood the pan. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently with a splash of broth or water to loosen the sauce. Freezing isn’t recommended because the heavy cream can separate when thawed. For a lower-fat swap, use half-and-half instead of heavy cream (texture will be slightly less rich).