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Garlic Butter Chicken with Parmesan Rice

Garlic butter chicken with Parmesan rice—golden seared chicken thighs tucked into creamy, saucy rice. The herbed pan drippings get absorbed as the rice simmers, leaving a rich garlic-Parmesan texture.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken thighs
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp smoked paprika to taste
  • 2 tbsp olive oil
  • 2 tbsp butter searing fat and to build the garlic butter flavor
Garlic butter Parmesan rice
  • 4 tbsp butter for the garlic butter rice
  • 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
  • 0.25 cup 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, 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.
  2. Remove the chicken to a plate and keep it warm while you cook the rice in the same skillet.
Make the Parmesan rice
  1. Melt 4 tablespoons butter in the same skillet, then cook the minced garlic for 1 minute until fragrant and lightly golden.
  2. Add the long-grain white rice and toast for 2 minutes, stirring to coat so the grains smell nutty.
  3. Pour in the chicken broth and bring to a boil, scraping up any browned bits from the bottom of the pan.
  4. Cover and simmer over low heat for 18 minutes until the rice is tender.
  5. Stir in the grated 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 the sauce.
  2. Garnish with fresh parsley and serve hot.

Notes

Pro tip: scrape the browned bits during the broth step—those pan drippings flavor the rice as it simmers. Store leftovers in the fridge up to 3 days; reheat gently with a splash of broth. Freezing: yes for up to 2 months, though the cream may slightly soften—stir and reheat on low. For a lighter swap, use half-and-half instead of heavy cream for a less rich sauce.