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Garlic Butter Chicken with Parmesan Rice

Garlic butter chicken with Parmesan rice featuring golden seared chicken thighs and creamy rice simmered in broth until it absorbs herbed pan drippings. The skillet method delivers a saucy Parmesan finish with thyme and garlic.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Garlic butter chicken and creamy Parmesan rice
  • 4 boneless skinless chicken thighs Use thighs for best juiciness and fast skillet sear.
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.
  • 0.5 tsp garlic powder To taste.
  • 0.5 tsp smoked paprika To taste.
  • 2 tbsp olive oil For searing the chicken.
  • 4 tbsp butter Used for the garlic butter base and final richness.
  • 6 garlic, minced Minced cloves.
  • 1 cup long-grain white rice Rinse if desired, then toast for nutty flavor.
  • 2 cup chicken broth Helps the rice cook and become creamy with pan drippings.
  • 0.5 cup Parmesan cheese, grated Stir in off the boil for a smooth, creamy texture.
  • 0.5 cup heavy cream Adds creaminess and makes it saucy.
  • 1 tsp dried thyme Aromatic herb flavor.
  • 0.25 fresh parsley for garnish Chop and scatter before serving.

Equipment

  • 1 sheet pan

Method
 

Season and sear the chicken
  1. Season boneless skinless chicken thighs with salt, pepper, garlic powder, and smoked paprika to taste. Heat olive oil in a large skillet over medium-high until shimmering, then sear chicken for 5-6 minutes per side until golden and cooked through to 165°F and remove to a plate.
Toast garlic and the rice
  1. Melt butter in the same skillet over medium heat until foaming, then cook minced garlic for 1 minute until fragrant. Add long-grain white rice and toast for 2 minutes, stirring so grains are lightly coated.
Simmer the Parmesan rice
  1. Pour in chicken broth and bring to a boil, scraping up any browned bits from the bottom. Cover and simmer over low heat for 18 minutes until the rice is tender.
Make it creamy and finish with chicken
  1. Stir in grated Parmesan cheese, heavy cream, and dried thyme until the rice is creamy and saucy. Return the chicken to the pan, nestling it into the Parmesan rice to warm through.
Serve
  1. Garnish with fresh parsley for garnish and serve immediately, spooning creamy rice around and under the chicken.

Notes

Pro tip: scrape browned bits from the skillet during the broth step—those fond flavors help the rice taste rich and herbed without extra steps. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently with a splash of broth or water until creamy again. Freezing is not recommended because the cream can break when thawed. Dietary swap: use a plant-based butter and lactose-free cream while keeping the same Parmesan flavor with a lactose-reduced Parmesan alternative if available.