Garlic Butter Chicken with Parmesan Rice is that cozy, craveable dinner you can pull off even on your busiest weeknight. Picture juicy, golden chicken and creamy, cheesy rice all in one pan, with a toasty garlic aroma that gets everyone wandering into the kitchen. If you’ve ever stood in front of the fridge wondering how to make everything taste better with minimal effort, this is the kind of meal that fixes it fast. It’s simple, affordable, and big on comfort. I make it when I want something reliable and delicious, and it never lets me down. Let me show you how I do it, plus all the little tips I’ve learned along the way.
The Story Behind This Recipe
From my kitchen to yours—Garlic Butter Chicken with Parmesan Rice mixes classic comfort with a cozy aroma. Tested, tasted, and ready for your table. Garlic Butter Chicken with Parmesan Rice is that cozy, craveable dinner you can pull off even on your busiest weeknight. Picture juicy, golden chicken and creamy,…
Why You’ll Love This Recipe
First, it’s a legit one-pan meal. No separate rice pot. No mountain of dishes. You sear the chicken, toast the rice right in the buttery drippings, then simmer until everything is tender and creamy. Dinner done.
Second, the flavor hits every spot. Butter and garlic bring that cozy, familiar richness. Parmesan melts into the rice and turns it silky and savory. A squeeze of lemon wakes it up and makes it taste restaurant-level without any fuss.
Third, it’s flexible. Use chicken thighs for super juicy bites or go with breasts if that’s what you’ve got. Toss in peas, spinach, or chopped broccoli near the end for a veggie boost. Not spicy? Skip the red pepper flakes. Love heat? Add more.
Fourth, it’s friendly on the budget and the clock. You can get this on the table in about 35 minutes if you keep your prep tight and the pan hot. Leftovers reheat well and make a great lunch the next day.
If you’re into this kind of savory, creamy comfort, you’ll probably also love these bite-size heroes. Check out garlic butter steak bites with creamy parmesan shells for a similar vibe with steak and pasta. It’s another family favorite around here.
“I made this on a Tuesday and my kids asked for it again on Thursday. The rice is insanely creamy and the chicken stays juicy. Total weeknight win.”
Key Ingredients
Here’s what you’ll need for a pan of creamy, comforting goodness. I’ll include quick notes so you know exactly why each ingredient matters and how to get the best results.
- Chicken: About 1.5 pounds of boneless, skinless chicken thighs or breasts, cut into 1 to 1.5 inch pieces. Thighs are more forgiving and stay juicy.
- Rice: 1 cup long-grain white rice, like jasmine. It cooks evenly and stays fluffy. Avoid instant rice for this recipe.
- Butter: 4 tablespoons total. Use half to sear and toast, then finish with the rest for that silky texture.
- Garlic: 4 to 5 cloves, minced. Fresh garlic is the heart of the flavor, so go for it.
- Chicken broth: 2 cups. Low-sodium lets you control the salt. Warm it if you can to help the rice cook evenly.
- Parmesan: 3/4 to 1 cup, freshly grated. Freshly grated melts better and gives a smoother finish.
- Olive oil: A tablespoon for searing the chicken with the butter so it doesn’t burn too fast.
- Seasoning: Salt, black pepper, paprika, and a pinch of red pepper flakes for a gentle kick.
- Lemon: A little zest and juice make the whole dish pop.
- Fresh parsley: Chopped, for color and freshness on top.
- Optional add-ins: Peas, chopped spinach, or small broccoli florets stirred in at the end.
Ingredient Swaps
If you only have brown rice, you can use it, but you’ll need more broth and time. Think 2.5 cups broth and about 40 minutes simmering, and keep the heat low. For a creamier finish, stir in a splash of half and half with the last knob of butter. Parmesan is classic, but a blend of Parmesan and Pecorino adds a nice salty bite. If you’re out of chicken broth, vegetable broth works fine. And while pre-grated cheese will melt, fresh grated really does give the best texture and flavor.
If you’re in a Parmesan mood tonight and want another creamy option, you might like this creamy garlic parmesan chicken pasta too. It’s rich, cheesy, and weeknight-friendly.
How to Make Garlic Parmesan Chicken and Rice
Let’s break it down step by step so it’s easy to follow and even easier to repeat. Once you make it once, it becomes second nature.
1. Season the chicken. Pat dry, then season all over with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, and a pinch of red pepper flakes if you like heat.
2. Sear the chicken. Heat a large, deep skillet over medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter. When hot and foamy, add the chicken in a single layer. Let it sear without moving for 2 to 3 minutes, flip, and cook another 2 to 3 minutes until lightly golden. It doesn’t need to be fully cooked yet. Transfer to a plate and keep the pan on the stove.
3. Toast the rice with garlic. Lower the heat to medium. Add 2 tablespoons butter to the pan drippings. Stir in the minced garlic and cook 30 seconds until fragrant, not brown. Add the rice and stir to coat every grain in the garlicky butter. Toast for 1 to 2 minutes. This step gives the rice better texture and flavor.
4. Simmer. Pour in 2 cups warm chicken broth and a small pinch of salt. Scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer. Add the chicken and any juices back into the pan. Stir once to distribute, then cover and reduce heat to low. Simmer 15 to 18 minutes until the rice is tender and most of the liquid is absorbed.
5. Finish creamy. Turn off the heat. Stir in the remaining 1 tablespoon butter and 3/4 to 1 cup freshly grated Parmesan. Add lemon zest and a small squeeze of lemon juice. Stir gently until creamy. Cover and let it rest 3 to 5 minutes. This rest lets the rice finish steaming and the sauce settle.
6. Taste and garnish. Adjust salt and pepper if needed. Sprinkle with chopped parsley. Serve hot.
Cook Time and Doneness
The rice should be tender with a creamy coating, not soupy. If the rice is still firm after 18 minutes, add a splash of warm broth or water, cover, and cook 3 to 5 more minutes. If the pan looks dry before the rice is done, your heat might be a touch high; lower it and add a splash of liquid. Try not to stir the rice too often as it cooks. Think of it like a gentle simmer bath that wants to be left alone most of the time.
If you’re craving a simple noodle side for a different night, bookmark these chicken and buttered noodles. Same cozy flavor lane, just as easy.
Tips for Success
Use a large skillet with a lid. A 12-inch pan gives the rice room to cook evenly and the chicken room to brown.
Don’t crowd the chicken during the sear. If your pan is small, work in two batches to keep that golden color and flavor.
Warm your broth if you can. Adding cold liquid can slow everything down and make the rice cook unevenly.
Be smart about salt. Parmesan is salty, so season the chicken well at the start, but go easier on the salt in the broth. You can always add more at the end.
Freshly grated Parmesan melts like a dream. If you only have pre-shredded, it will work, but it may not get as silky. Stir slowly over low heat when adding cheese so it blends smoothly.
For leftovers, splash in a little broth or water while reheating to bring back the creaminess. Microwaving on half power with a cover helps keep the rice tender.
P.S. If you love one-pan dinners, these one-pan steak bites with cheesy garlic butter noodles are fantastic for busy nights too.
Serving Suggestions
- Keep it classic with a bright side salad and lemony vinaigrette. The acid balances the richness nicely.
- Roasted veggies make it a complete meal. Try crisp-tender green beans or these buttery parmesan garlic roasted potatoes.
- Add greens directly to the pan. Peas or chopped spinach stirred in at the end bring color and a bit of sweetness.
- Finish strong with fresh touches. A little extra lemon zest, chopped parsley, and a sprinkle of red pepper flakes wake up every bite.
- Craving pasta night? You might like this indulgent asiago tortelloni alfredo with grilled chicken too.
Common Questions
Can I use chicken breasts instead of thighs?
Yes. Just don’t overcook them during the sear. Pull them once they’re lightly golden and let them finish cooking with the rice.
Does the rice need to be rinsed?
It’s optional. Rinsing removes extra starch and can help the grains stay separate. If you like extra creamy rice, you can skip it. I usually give it a quick rinse.
What if my rice turns out too soupy?
Keep the heat very low, cover, and cook a few more minutes to let excess liquid absorb. If needed, remove the lid and let it steam off for a minute or two, stirring gently.
Can I make this ahead?
It’s best fresh, but leftovers are great. Store in an airtight container up to 3 days. Reheat gently with a splash of broth or water to revive the creaminess.
Is there a way to make it extra creamy?
Stir in a small splash of half and half or heavy cream at the end with the butter and Parmesan. It’s optional but luxurious.
Ready to Cook It Tonight
This recipe delivers exactly what I want most nights. It’s simple and unfussy, but the flavor feels special. Garlic Butter Chicken with Parmesan Rice gives you juicy chicken, creamy rice, and that buttery garlic perfume that makes the house smell like a cozy bistro. Once you’ve made it, tweak it to your taste. Add veggies, extra lemon, or a splash of cream if that’s your thing. Either way, I hope it becomes a regular in your rotation.
If you want to compare versions or get even more ideas, this detailed take on One-Pan Garlic Parmesan Chicken and Rice is super helpful, and the comforting spin at Garlic Butter Chicken with Creamy Parmesan Rice has great tips too. Give it a try, enjoy the first bite, and let me know how you make it your own.
Garlic Butter Chicken with Parmesan Rice
Ingredients
Method
- Pat dry the chicken and season it with kosher salt, black pepper, paprika, and red pepper flakes (if using).
- Heat a large, deep skillet over medium-high heat, add olive oil and half of the butter. When hot, add the chicken in a single layer.
- Sear without moving for 2 to 3 minutes, flip and cook for another 2 to 3 minutes until lightly golden. Transfer to a plate.
- Lower the heat to medium, add the remaining butter to the pan drippings.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add the rice and stir to coat every grain in the garlic butter, toasting for 1 to 2 minutes.
- Pour in warm chicken broth and a small pinch of salt, scraping up any browned bits from the pan.
- Add the chicken back into the pan, stir once, then cover and reduce heat to low.
- Simmer for 15 to 18 minutes until the rice is tender and most of the liquid is absorbed.
- Turn off the heat, stir in remaining butter, freshly grated Parmesan, lemon zest, and a small squeeze of lemon juice.
- Let it rest covered for 3 to 5 minutes to allow the flavors to meld.
- Garnish with chopped parsley and serve hot.
