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Garlic Butter Rice with Chicken Skillet

Close-up of a white bowl filled with Garlic Butter Rice with Chicken Skillet, topped with fresh parsley.
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Cook tender chicken and savory rice together in one skillet for a fast, flavorful weeknight meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 4 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1 small yellow onion, chopped
  • 2 cups long-grain white rice, uncooked
  • 3 cups chicken broth
  • 0.5 cup heavy cream
  • 0.5 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Season the chicken pieces with salt and pepper.
  2. Heat the olive oil in a large, deep skillet over medium-high heat. Add the chicken and cook until browned on all sides and mostly cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
  3. Reduce the heat to medium. Add 2 tablespoons of the butter to the skillet. Once melted, add the minced garlic and chopped onion. Cook until the onion softens, about 3 minutes.
  4. Add the uncooked rice to the skillet and stir constantly for 1 minute to toast the grains lightly.
  5. Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 15 minutes, or until the liquid is absorbed. Do not lift the lid during this time.
  6. Remove the skillet from the heat. Stir in the remaining 2 tablespoons of butter, heavy cream, and Parmesan cheese until the rice is creamy.
  7. Return the cooked chicken to the skillet and stir gently to combine and reheat.
  8. Garnish with fresh parsley before serving.

Notes

  • For extra flavor, use low-sodium chicken broth.
  • If you prefer a thicker sauce, let the rice sit covered off the heat for an extra 5 minutes after stirring in the cream.
  • You can substitute chicken thighs for breasts if desired; adjust cooking time slightly.

Nutrition

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