Name: Garlic Butter Chicken with Parmesan Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian‑inspired
Ingredients: 2 tbsp olive oil; 4 boneless, skinless chicken thighs or breasts, cut into bite‑sized pieces; Salt and freshly ground black pepper, to taste; 4 cloves garlic, minced; 1/2 cup dry white wine (or chicken broth as substitute); 2 tbsp butter; 1 cup long‑grain rice; 2 cups chicken broth (for rice); 1/2 cup grated Parmesan cheese; Juice of 1 lemon (about 2 tbsp); 1/4 cup chopped fresh parsley; Red pepper flakes (optional, for a little heat)

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This garlic butter chicken with Parmesan rice is a cozy, flavor-packed skillet dinner that brings comfort to the table with minimal effort. Tender bites of chicken are cooked in a rich garlic-butter wine sauce and served with creamy, cheesy rice for a meal that feels both rustic and indulgent.

Why You’ll Love This Recipe

I love how this dish delivers such deep flavor in just one pan and under 40 minutes. It’s perfect for busy weeknights when I want something satisfying without turning to takeout. The combination of juicy chicken, fragrant garlic, tangy lemon, and creamy Parmesan rice is unbeatable. Plus, it’s easy to adapt depending on what I have on hand—whether that’s using broth instead of wine or throwing in some veggies for a nutrition boost.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tbsp olive oil
4 boneless, skinless chicken thighs or breasts, cut into bite‑sized pieces
Salt and freshly ground black pepper, to taste
4 cloves garlic, minced
1/2 cup dry white wine (or chicken broth as substitute)
2 tbsp butter
1 cup long‑grain rice
2 cups chicken broth (for rice)
1/2 cup grated Parmesan cheese
Juice of 1 lemon (about 2 tbsp)
1/4 cup chopped fresh parsley
Red pepper flakes (optional, for a little heat)

Directions

I start by seasoning the chicken with salt and pepper.
Then, I heat olive oil in a large skillet over medium‑high heat. I add the chicken and cook it until browned and fully cooked, about 4‑6 minutes. Once done, I remove the chicken and set it aside.
In the same skillet, I reduce the heat to medium and add butter and garlic. I sauté just until the garlic is fragrant, about 30 seconds to 1 minute.
I pour in the white wine (or broth), scraping up the browned bits from the pan, and let it simmer for 2‑3 minutes to reduce slightly.
I stir in the lemon juice and red pepper flakes for a touch of brightness and spice.
While the sauce simmers, I cook the rice in a separate pot: I bring the chicken broth to a boil, stir in the rice, then cover and simmer on low for 15‑18 minutes until tender.
Once the rice is ready, I fluff it with a fork and stir in the Parmesan cheese.
I return the chicken to the skillet, toss it well in the sauce, and serve it over or alongside the Parmesan rice.
Finally, I garnish everything with fresh parsley before serving.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

I often switch things up depending on what I’m craving. Sometimes I use chicken thighs for extra juiciness, or I’ll add a splash of cream at the end for a velvety finish. When I want to boost the nutrition, I toss in spinach or peas during the last few minutes of cooking. If I’m out of white wine, chicken broth works perfectly and keeps the dish more family-friendly.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken and rice in a skillet with a splash of broth or water to keep it from drying out. The microwave works fine too—just cover and heat in 1-minute bursts, stirring in between.

FAQs

How can I make this dish dairy-free?

I skip the Parmesan or use a dairy-free cheese alternative. Also, swapping butter for a plant-based version works great.

Can I use brown rice instead of white?

Yes, but I keep in mind it takes longer to cook—usually about 40-45 minutes—and may need a bit more broth.

Is this recipe freezer-friendly?

While I prefer it fresh, I can freeze the cooked chicken and rice separately in airtight containers for up to 2 months. Thaw overnight and reheat with a splash of broth.

What’s the best wine to use?

I go for a dry white wine like Sauvignon Blanc or Pinot Grigio. If I don’t have wine, chicken broth makes a good substitute with less acidity.

Can I make this vegetarian?

Absolutely. I skip the chicken and use sautéed mushrooms or tofu, and cook the rice with vegetable broth instead of chicken broth.

Conclusion

This garlic butter chicken with Parmesan rice is one of those go-to meals I never get tired of. It’s quick, packed with flavor, and easy to customize for different tastes or dietary needs. Whether I’m cooking for a crowd or just looking for something warm and comforting after a long day, this dish always delivers.