Golden, juicy chicken breasts smothered in a rich garlic butter sauce and served over a bed of creamy parmesan rice—this dish brings cozy, indulgent flavor straight to your table. The garlic caramelizes just enough in the butter to create a velvety glaze that clings to every bite of chicken, while the parmesan-infused rice soaks up all the extra saucy goodness.

Whether you’re looking to impress dinner guests or just want a comforting, easy weeknight meal, this Garlic Butter Chicken Served with Parmesan Rice hits every mark. It’s quick to prepare, requires just one skillet and one pot, and tastes like something you’d get at a fancy restaurant. Plus, it’s ultra kid-friendly!

Why You’ll Love This Garlic Butter Chicken Served with Parmesan Rice

Bold yet balanced flavor: The combo of savory garlic and creamy butter is timeless, and the parmesan rice provides a nutty, salty contrast.
Easy weeknight win: With basic pantry ingredients and just two main cooking vessels, this meal comes together with minimal cleanup.
Family favorite: The flavors are crowd-pleasing and adaptable—add veggies, kick up the spice, or serve it as a bowl.
Leftover friendly: It reheats beautifully and can be transformed into wraps or bowls the next day.

Preparation Phase & Tools to Use

To make this Garlic Butter Chicken Served with Parmesan Rice as seamless as possible, it helps to have the right tools prepped and ready:

Heavy-bottomed skillet: Essential for achieving a golden crust on your chicken without burning the garlic. Cast iron is ideal.
Medium saucepan: For cooking the rice evenly and slowly melting in the parmesan for a creamy finish.
Tongs or spatula: Helps flip and baste the chicken in the butter sauce without tearing the skin or coating.
Microplane or fine grater: For freshly grating parmesan cheese, which melts smoother and adds better flavor than pre-shredded.
Meat thermometer (optional): Ensures your chicken is cooked to a safe internal temp (165°F), without overcooking.

With these simple tools and a little prep, you’ll be set up for buttery, garlicky success!

Ingredients for the Garlic Butter Chicken Served with Parmesan Rice

Chicken breasts or thighs – Boneless, skinless chicken works best for fast cooking and even browning.
Salted butter – Adds richness and helps create that silky, golden garlic sauce.
Garlic cloves – The star ingredient; use fresh garlic for the most punchy flavor.
Chicken broth – Provides a flavorful base for both the rice and to deglaze the skillet.
Parmesan cheese – Freshly grated adds that nutty, salty depth to the rice.
White rice – Long grain or jasmine rice absorbs the buttery broth and parmesan perfectly.
Italian seasoning – Adds herbaceous flavor that complements the garlic and butter.
Salt & pepper – Basic seasoning that enhances all other flavors.
Olive oil – Helps sear the chicken evenly without burning the butter.

How To Make the Garlic Butter Chicken Served with Parmesan Rice

Step 1: Sear the Chicken

Season the chicken generously with salt, pepper, and Italian seasoning. In a hot skillet with a splash of olive oil, sear the chicken on both sides until golden brown. Remove and set aside.

Step 2: Build the Garlic Butter Sauce

In the same skillet, reduce the heat and add the butter. Once melted, stir in minced garlic and let it cook until fragrant and slightly golden (about 1-2 minutes). Deglaze the pan with a splash of chicken broth to lift all those flavorful brown bits.

Step 3: Simmer the Chicken

Return the chicken to the skillet, spoon some of the garlic butter sauce over each piece, and let it simmer on low until fully cooked (internal temp of 165°F).

Step 4: Make the Parmesan Rice

While the chicken simmers, prepare the rice. In a saucepan, cook the rice in chicken broth instead of water for extra flavor. Once cooked, stir in freshly grated parmesan until creamy.

Step 5: Plate and Serve

Scoop the parmesan rice onto plates or into bowls, top with garlic butter chicken, and spoon over extra sauce. Garnish with chopped parsley for a fresh finish.

How to Serve and Store Garlic Butter Chicken with Parmesan Rice

This dish is best served fresh, with the chicken hot off the skillet and the rice still warm and creamy. Add a sprinkle of extra parmesan and a touch of fresh herbs to elevate it even further. For a full meal, pair it with roasted green beans or a crisp side salad.

To store leftovers, place the chicken and rice in an airtight container and refrigerate for up to 3 days. Reheat gently in the microwave or stovetop with a splash of chicken broth to revive the sauce. This recipe is not freezer-friendly as the texture of the rice and sauce may change.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs are more forgiving and stay juicy longer. Just adjust the cooking time slightly.

What rice works best for this recipe?

Long grain white rice or jasmine rice works beautifully. Avoid sticky rice or short grain, which can clump too much.

Can I add vegetables?

Yes! Sauteed spinach, peas, or broccoli make great additions and blend well with the garlic butter sauce.

How do I make this dairy-free?

Substitute the butter with plant-based butter and skip the parmesan or use a dairy-free version.

Can I prep this ahead of time?

You can prep the chicken and cook the rice ahead. When ready to eat, simply reheat and reassemble with fresh garlic butter.

Is this recipe spicy?

No, it’s very mild. You can add red pepper flakes or cayenne if you’d like a little heat.

Want More Chicken Dinner Ideas?

If you loved this Garlic Butter Chicken Served with Parmesan Rice, you might also enjoy these tasty and creative meals:

Cheesy Garlic Chicken Wraps – perfect for quick lunches and hearty snacks.
Golden Crispy Chicken with Parmesan Mushroom Sauce – for a rich, comforting dinner.
Tzatziki Chicken Veggie Naan Pizza – a fun Mediterranean twist.
Bang Bang Chicken – if you’re craving creamy heat and crispy bites.
Ultimate Cheesy Chicken Spaghetti – a creamy pasta bake everyone will devour.

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And let me know in the comments how yours turned out. Did you swap the rice for orzo? Add a splash of lemon? Try a spicy version?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook better and bolder!