Description
Creamy garlic butter chicken over Parmesan rice in just one pan? This 30-minute dinner might just become your new weeknight obsession.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 lbs or 900g)
- 4 tbsp (56g) unsalted butter
- 6 garlic cloves, minced (about 2 tbsp)
- 1 tsp dried Italian herbs
- 1/2 tsp paprika
- Salt and freshly ground black pepper to taste
- 2 tbsp fresh parsley, chopped
- 1 tbsp olive oil
- 1 1/2 cups (300g) long-grain white rice
- 3 cups (720ml) chicken broth
- 1/2 cup (50g) freshly grated Parmesan cheese
- 1/4 cup (60ml) heavy cream
- 2 tbsp butter
- 1/2 tsp garlic powder
- Salt to taste
Instructions
- Season chicken breasts with salt, pepper, and paprika on both sides.
- Heat olive oil in a large skillet over medium-high heat and sear chicken for 5-6 minutes per side until golden brown. Transfer to a plate.
- Reduce heat to medium and add 4 tbsp butter to the same skillet. Once melted, add minced garlic and Italian herbs, cooking for 30-60 seconds until fragrant.
- Push garlic butter to one side, add 2 tbsp butter to the empty side, then add rice. Toast rice for 2 minutes until slightly translucent at edges.
- Pour in chicken broth, add garlic powder and a pinch of salt. Bring to a simmer.
- Return chicken to the pan, nestling it into the rice. Cover, reduce heat to low, and cook for 18-20 minutes until rice has absorbed liquid and chicken reaches 165°F.
- Remove from heat. Transfer chicken to a plate and stir heavy cream and Parmesan into the rice until creamy.
- Return chicken to the pan, sprinkle with fresh parsley, and serve immediately.