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Garlic Butter Chicken with Parmesan Rice

Garlic butter chicken with Parmesan rice—golden seared thighs nestled into creamy, saucy rice infused with herbed pan drippings. Toasted garlic and long-grain white rice simmer in chicken broth for tender grains that cling to a rich Parmesan cream sauce.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Garlic butter chicken
  • 4 boneless skinless chicken thighs
  • salt to taste
  • pepper to taste
  • garlic powder to taste
  • smoked paprika to taste
  • 2 tbsp olive oil
  • 4 tbsp butter
  • 6 garlic cloves, minced
  • 1 tsp dried thyme
  • fresh parsley for garnish
Parmesan rice
  • 1 cup long-grain white rice
  • 2 cup chicken broth
  • 0.5 cup Parmesan cheese grated
  • 0.5 cup heavy cream

Equipment

  • 1 sheet pan

Method
 

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 and sear the thighs for 5-6 minutes per side until golden and cooked through to 165°F, then remove to a plate.
Make the garlic Parmesan rice
  1. In the same skillet, melt butter over medium heat. Cook the minced garlic for 1 minute, then add the long-grain white rice and toast for 2 minutes, stirring, until fragrant.
  2. Pour in the chicken broth and bring it to a boil. Cover and simmer over low heat for 18 minutes until the rice is tender.
  3. Stir in the Parmesan cheese, heavy cream, and dried thyme until the rice turns creamy and saucy. Return the chicken thighs to the pan, nestling them into the Parmesan rice so the pan juices coat the meat.
Finish and serve
  1. Garnish with fresh parsley and serve immediately.

Notes

For the creamiest texture, keep the simmer at low heat once it’s covered so the rice absorbs the broth evenly. Store leftovers in the refrigerator up to 3 days; reheat gently with a splash of broth or cream. Freezing is not recommended because the cream sauce can separate after thawing. For a lighter option, use half-and-half instead of heavy cream.