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Garlic Butter Chicken with Parmesan Rice

Garlic butter chicken with Parmesan rice made in one skillet, with golden seared chicken thighs and creamy, herbed rice that absorbs the pan drippings. Toasted garlic rice simmers in chicken broth until tender, then gets finished with Parmesan and heavy cream for a glossy, saucy texture.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken thighs Pat dry for better browning.
  • 0.5 tsp salt Use to taste.
  • 0.5 tsp pepper Use to taste.
  • 1 tsp garlic powder Use to taste.
  • 1 tsp smoked paprika Use to taste.
  • 2 tbsp olive oil For searing and building the base.
Garlic Butter Parmesan Rice
  • 4 tbsp butter Used for the garlic and to enrich the sauce.
  • 6 garlic Minced.
  • 1 cup long-grain white rice Uncooked.
  • 2 cups chicken broth Low-sodium if desired.
  • 0.5 cup Parmesan cheese Grated.
  • 0.5 cup heavy cream For creaminess.
  • 1 tsp dried thyme Stir in at the end.
  • 1 fresh parsley Chopped or leaves for garnish.

Equipment

  • 1 sheet pan

Method
 

Season and sear the chicken
  1. Season the chicken thighs all over with salt, pepper, garlic powder, and smoked paprika. Make sure each side is evenly coated for consistent browning.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken for 5-6 minutes per side until golden and cooked through to 165°F, then transfer to a plate.
Build the garlic butter Parmesan rice
  1. Melt the butter in the same skillet over medium heat. Cook the minced garlic for 1 minute, stirring, until fragrant but not browned.
  2. Add the long-grain white rice to the skillet and toast for 2 minutes. Stir to coat the grains so they pick up buttery garlic flavor.
  3. Pour in the chicken broth and bring to a boil. Cover and simmer over low heat for 18 minutes, until the rice is tender.
  4. Stir in the Parmesan cheese, heavy cream, and dried thyme. Cook just until the rice turns creamy and saucy, scraping up any browned bits from the bottom of the pan.
Combine and finish
  1. Nestle the seared chicken thighs back into the Parmesan rice. Let everything sit in the pan briefly so the drippings soak into the rice.
  2. Garnish with fresh parsley and serve. Plate with extra sauce from the skillet so every bite is creamy.

Notes

Pro tip: if the rice looks dry before the 18-minute simmer ends, add a splash of broth to keep it creamy. Store leftovers covered in the refrigerator up to 3 days; reheat gently with a splash of broth or cream. Freezing is not recommended because the cream can separate when thawed and reheated. For a lighter option, use half-and-half instead of heavy cream (the sauce will be less rich but still creamy).