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Garlic Butter Chicken with Parmesan Rice

Delight your taste buds with this creamy, savory masterpiece featuring tender chicken breasts in garlic butter, complemented by fluffy parmesan-infused rice.
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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
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken breasts Boneless and skinless for best results
  • 4 tablespoons garlic (minced)
  • 4 tablespoons butter Divided into two portions
  • 1 cup Parmesan cheese (grated) Add more for extra cheesiness if desired
  • 1 cup rice Preferably long grain
  • 2 cups chicken broth Low sodium is preferable
  • Salt and pepper to taste To enhance flavor
  • parsley to taste Parsley for garnish (optional) Adds color and freshness

Method
 

Preparation
  1. Season the chicken breasts with salt and pepper to taste.
  2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken breasts and cook for about 7-8 minutes per side, or until golden brown and cooked through.
  3. Once the chicken is done, add the minced garlic into the skillet. Cook for another 1-2 minutes, allowing the garlic to become fragrant but not burnt.
  4. In a separate pot, melt the remaining 2 tablespoons of butter. Add the uncooked rice and stir to coat it in butter.
  5. Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and let it simmer for about 15 minutes or until the rice is fluffy.
  6. Once both the chicken and rice are cooked, add the grated parmesan cheese to the rice and mix well.
  7. Slice the chicken and serve it over a generous bed of parmesan rice.
  8. Before serving, sprinkle fresh parsley on top for an extra pop of color and flavor.
  9. Enjoy your delicious Garlic Butter Chicken with Parmesan Rice while it’s hot!

Notes

For variations, you can substitute chicken thighs for richer flavor and use different hard cheeses like pecorino or Romano. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat with a little water to keep rice from drying out.