Description
A saucy, skillet-ready supper that pairs seared chicken with a velvety garlic-Parmesan rice. This easy weeknight meal brings bright garlic, buttery sauce, a touch of heat, and rich cheesy rice together in one satisfying plate.
Ingredients
Scale
- 1 lb chicken breasts or thighs, cut into bite-sized pieces
- 4 garlic cloves, finely minced
- 1 cup freshly grated Parmesan cheese
- 3 tbsp butter, divided
- 1 tbsp olive oil
- ½ tsp red pepper flakes (adjust to taste)
- 1 tbsp chopped fresh parsley (or 1 tsp dried)
- 2 cups chicken broth
- 1 cup milk or heavy cream
- 1 cup uncooked long-grain white rice or jasmine rice
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 1 tbsp lemon juice (optional, for brightness)
Instructions
- Pat the chicken pieces dry and season them with the salt and pepper.
- Warm the olive oil and 1½ tablespoons of butter in a large skillet over medium-high heat. Once hot, add the chicken and brown it on all sides until cooked through, about 5–7 minutes. Transfer the chicken to a plate and set aside.
- In the same skillet, melt the remaining 1½ tablespoons of butter. Add the garlic and sauté briefly until it becomes fragrant (about 30–45 seconds)—don’t let it burn.
- Sprinkle in the red pepper flakes and parsley, then deglaze the pan with a splash of chicken broth or the lemon juice if using. Let the mixture bubble for a minute so the flavors meld.
- Return the chicken to the skillet, toss it in the garlic-butter mix, and simmer for 2–3 minutes so the sauce coats the meat. Remove from heat or keep warm while you finish the rice.
- Meanwhile, bring the 2 cups chicken broth and the milk or cream to a gentle simmer in a medium saucepan. Add the rice, reduce the heat to low, cover, and cook until the grains are tender (follow package times for your rice).
- When the rice is cooked, stir in the grated Parmesan and a small pinch of extra garlic if you like. Keep stirring until the cheese melts and the rice becomes creamy and smooth.
- Spoon the Parmesan rice onto plates and top with the saucy chicken. Garnish with extra parsley and more grated Parmesan if desired. Serve immediately.
Notes
- Freshly grated Parmesan melts far better than pre-shredded; it gives a silkier finish.
- Stir the rice toward the end of cooking so it doesn’t clump and stays creamy.
- Control the heat by starting with less red pepper flakes and adding more if you want a spicier kick.
- Thighs vs. breasts: Thighs stay juicier; breasts cook leaner and faster—adjust sear time accordingly.
- To reheat: Gently warm leftovers on the stove with a splash of broth or milk to restore creaminess.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 2g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 120mg