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Garlic Butter Chicken with Parmesan Rice

A cozy, one-pan dinner featuring juicy chicken and creamy parmesan rice, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1 to 1.5 inch pieces Thighs are more forgiving and stay juicy.
  • 1 cup long-grain white rice, like jasmine Avoid instant rice for this recipe.
  • 4 tablespoons butter Use half to sear and toast, and the rest for finishing.
  • 4 to 5 cloves garlic, minced Fresh garlic is key for flavor.
  • 2 cups chicken broth, warm Low-sodium helps control salt.
  • 3/4 to 1 cup freshly grated Parmesan cheese Freshly grated melts better.
  • 1 tablespoon olive oil To prevent butter from burning while searing.
  • 1 teaspoon kosher salt For seasoning the chicken.
  • 1/2 teaspoon black pepper For seasoning the chicken.
  • 1 teaspoon paprika For seasoning the chicken.
  • 1 pinch red pepper flakes Optional for a kick.
  • 1 lemon zest and juice To brighten the dish.
  • 1/4 cup fresh parsley, chopped For garnish.
Optional Add-ins
  • 1 cup peas, chopped spinach, or small broccoli florets Stirred in at the end for extra veggies.

Method
 

Preparation
  1. Pat dry the chicken and season it with kosher salt, black pepper, paprika, and red pepper flakes (if using).
Searing the Chicken
  1. 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.
  2. Sear without moving for 2 to 3 minutes, flip and cook for another 2 to 3 minutes until lightly golden. Transfer to a plate.
Toasting the Rice
  1. Lower the heat to medium, add the remaining butter to the pan drippings.
  2. Stir in minced garlic and cook for 30 seconds until fragrant.
  3. Add the rice and stir to coat every grain in the garlic butter, toasting for 1 to 2 minutes.
Simmering
  1. Pour in warm chicken broth and a small pinch of salt, scraping up any browned bits from the pan.
  2. Add the chicken back into the pan, stir once, then cover and reduce heat to low.
  3. Simmer for 15 to 18 minutes until the rice is tender and most of the liquid is absorbed.
Finishing
  1. Turn off the heat, stir in remaining butter, freshly grated Parmesan, lemon zest, and a small squeeze of lemon juice.
  2. Let it rest covered for 3 to 5 minutes to allow the flavors to meld.
Serving
  1. Garnish with chopped parsley and serve hot.

Notes

Use a large skillet for even cooking and don't crowd the chicken while searing. Warm broth helps cook the rice evenly. Leftovers can be reheated gently with a splash of broth or water.