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Garlic Butter Chicken with Parmesan Rice

Garlic butter chicken with Parmesan rice featuring golden seared thighs nestled into creamy, saucy rice. The rice absorbs herbed pan drippings for a rich, comforting weeknight chicken dinner with a golden skillet 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken thighs Use thawed chicken.
Seasonings
  • 0.25 tsp salt Season to taste.
  • 0.25 tsp pepper Season to taste.
  • 0.5 tsp garlic powder Season to taste.
  • 0.5 tsp smoked paprika Season to taste.
For the skillet
  • 2 tbsp olive oil
  • 4 tbsp butter
  • 6 cloves garlic, minced Minced
Parmesan rice
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 0.5 cup Parmesan cheese, grated
  • 0.5 cup heavy cream
  • 1 tsp dried thyme
To finish
  • 0.25 cup fresh parsley For garnish

Equipment

  • 1 sheet pan

Method
 

Season and sear the chicken
  1. Season the boneless skinless chicken thighs with salt, pepper, garlic powder, and smoked paprika to taste. Pat to help the seasoning adhere.
  2. Heat olive oil in a large skillet over medium-high heat, then sear chicken for 5-6 minutes per side until golden. Cook through to 165°F, then remove to a plate.
Build the Parmesan rice
  1. Melt butter in the same skillet over the heat level you were using, then cook minced garlic for 1 minute. Stir just until fragrant, watching it for light golden color.
  2. Add the long-grain white rice to the skillet and toast for 2 minutes. Keep stirring so the grains look slightly glossy and lightly toasted.
  3. Pour in chicken broth and bring it to a boil. Scrape up any browned bits, then cover and simmer over low heat for 18 minutes until the rice is tender.
  4. Stir in grated Parmesan cheese, heavy cream, and dried thyme until the rice turns creamy and saucy. Keep stirring until the cheese melts fully and the mixture clings to the rice.
Combine and garnish
  1. Return the seared chicken to the pan, nestling it into the Parmesan rice. Let it warm in the hot rice just until the top looks glossy.
  2. Garnish with fresh parsley and serve. Finish with a quick spoon-through so each serving shows creamy rice around the chicken.

Notes

For best texture, sear the chicken until deep golden and cooked through before moving it—this keeps the juices in. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat gently with a splash of broth to loosen the sauce. Freezing is not recommended because the heavy cream may separate. For a lighter option, substitute half-and-half for heavy cream, noting the sauce will be slightly thinner.