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Garlic Butter Chicken with Parmesan Rice

Garlic butter chicken with Parmesan rice featuring golden seared chicken thighs and creamy, herbed rice that soaks up the pan drippings. A quick weeknight chicken dinner with toasted garlic, tender long-grain rice, and a rich Parmesan cream finish.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Boneless skinless chicken thighs
  • 4 boneless skinless chicken thighs
Seasonings
  • 1 salt to taste
  • 1 pepper to taste
  • 1 garlic powder to taste
  • 1 smoked paprika to taste
Cooking fats
  • 2 tbsp olive oil
  • 4 tbsp butter
Garlic and aromatics
  • 6 garlic cloves, minced
  • 1 tsp dried thyme
Rice and dairy
  • 1 cup long-grain white rice
  • 2 cup chicken broth
  • 0.5 cup Parmesan cheese, grated
  • 0.5 cup heavy cream
Garnish
  • 1 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 the chicken for 5-6 minutes per side until golden and cooked through to 165°F, and remove to a plate.
Toast garlic and cook the rice
  1. Melt butter in the same skillet over medium heat. Cook minced garlic for 1 minute, then add long-grain white rice and toast for 2 minutes, stirring to coat and lightly toast.
  2. Pour in chicken broth and bring it to a boil over high heat. Cover, reduce to low, and simmer for 18 minutes until the rice is tender.
Make it creamy and reheat chicken
  1. Stir in Parmesan cheese, heavy cream, and dried thyme until the rice becomes creamy and saucy. Return the seared chicken thighs to the pan, nestling them into the Parmesan rice.
  2. Garnish with fresh parsley and serve immediately, spooning creamy rice around the chicken for a rich finish.

Notes

Pro tip: Keep the heat at a steady simmer after covering so the rice cooks evenly and absorbs the garlic-butter drippings for maximum flavor. Refrigerate leftovers in an airtight container up to 3 days; reheat gently with a splash of broth. Freezing is not recommended for the creamy rice, as heavy cream can break. For a lighter option, use half-and-half instead of heavy cream for a similar texture with less fat.