Prepare yourself for the ultimate comfort meal. We are doubling down on the garlic and cheese today with this Chicken with Creamy Garlic Parmesan Rice. This isn’t just plain rice on the side; it is a rich, buttery rice pilaf served alongside golden, pan-seared chicken that has been drenched in a lemon-garlic pan sauce.
If you believe there is no such thing as “too much Parmesan,” you have found your new favorite dinner.
Recipe Overview
Here is the blueprint for your dinner. It requires a bit of multitasking between the stove and the saucepan, but the result is a restaurant-quality pairing that feels cohesive and luxurious.
- Cuisine: Italian-American
- Category: Main Course
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 4
Why This Combo Works
Most recipes treat rice as an afterthought, but here, the rice gets the royal treatment. By sautéing the grains in garlic butter before boiling, we create a nutty, aromatic base that stands up perfectly to the savory chicken. The acidity of the lemon in the chicken sauce cuts right through the richness of the Parmesan rice, creating a perfectly balanced bite every time.
Chicken with Creamy Garlic Parmesan Rice Recipe
Make Chicken with Creamy Garlic Parmesan Rice with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.
Author: [Your Name] Prep: 15 min | Cook: 40 min | Total: 55 min
Servings: 4
Let’s Get Your Ingredients Ready
For the Chicken:
- 1 lb boneless skinless chicken breast, sliced into strips
- ½ cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter (divided)
- 4 cloves garlic, minced
- ¾ cup chicken broth
- 1 tbsp lemon juice
- ¼ cup grated Parmesan cheese
- ½ tsp crushed red pepper flakes (optional)
- 1 tbsp chopped fresh parsley (for garnish)
For the Garlic Parmesan Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- ½ tsp salt
- ¼ tsp black pepper
Step-by-Step Cooking Guide
- Prep the Chicken: In a shallow bowl or pie plate, whisk together the flour, garlic powder, Italian seasoning, salt, and black pepper. Dredge the chicken strips in the mixture, shaking off any excess flour.
- Sear the Chicken: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Once the butter foams, add the chicken strips. Cook for 6-8 minutes per side until they form a golden-brown crust and are cooked through. Remove them from the skillet and set aside on a warm plate.
- Make the Pan Sauce: In the same skillet (don’t clean it!), melt the remaining tablespoon of butter. Add the minced garlic and sauté for 30 seconds until fragrant. Pour in the chicken broth and lemon juice, using a wooden spoon to scrape up the delicious browned bits (fond) from the bottom of the pan. Simmer for 2-3 minutes.
- Finish the Sauce: Stir in the ¼ cup Parmesan cheese and red pepper flakes. Return the cooked chicken to the pan, tossing to coat in the thickening sauce. Simmer for 2-3 minutes more, then turn the heat to low to keep warm.
- Start the Rice: While the chicken cooks, grab a separate saucepan. Melt the butter over medium heat and sauté the minced garlic for 30 seconds. Add the uncooked rice and stir constantly for 1 minute. This “toasts” the rice and infuses the garlic flavor.
- Simmer the Rice: Pour in the 2 cups of chicken broth, salt, and pepper. Bring to a boil, then immediately reduce the heat to low. Cover with a tight lid and simmer for 15-18 minutes, or until the liquid is absorbed and rice is tender.
- Fluff and Serve: Remove rice from heat and stir in the ½ cup grated Parmesan cheese until the mixture is creamy. Spoon the rice onto plates, top with the saucy chicken strips, and drizzle any remaining garlic butter sauce from the skillet over the top. Garnish with fresh parsley.
Notes
Enjoy your homemade Chicken with Creamy Garlic Parmesan Rice!
Chicken with Creamy Garlic Parmesan Rice Recipe
Let’s Get Your Ingredients Ready
Let’s Get Your Ingredients Ready
Step-by-Step Cooking Guide
Step-by-Step Cooking Guide
Notes
Enjoy your homemade Chicken with Creamy Garlic Parmesan Rice Recipe!
Nutrition Information
Nutrition Information
Calories: ~790 kcal Protein: 45g Carbohydrates: 55g Fat: 42g Saturated Fat: 20g Cholesterol: 135mg Sodium: 1400mg
Did You Make This?
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The Grocery Run
Since this dish relies heavily on pantry staples, the quality of your fresh ingredients is what elevates it from “good” to “gourmet.”
I highly recommend buying a wedge of Parmesan cheese and grating it yourself. The pre-shredded stuff in tubs often doesn’t melt as smoothly into the rice or the sauce. Also, ensure you are using “Long Grain” white rice (like Jasmine or Basmati) rather than short grain, to keep the texture fluffy rather than sticky.
Let’s Get Your Ingredients Ready
To keep things organized, I like to separate the ingredients into two zones on the counter: one for the skillet (chicken) and one for the saucepan (rice).
Zone 1: The Chicken
- 1 lb chicken breast strips
- ½ cup flour + seasonings (garlic powder, Italian seasoning, salt, pepper)
- 2 tbsp olive oil + 3 tbsp butter
- 4 cloves garlic, minced
- ¾ cup broth + 1 tbsp lemon juice
- ¼ cup Parmesan + chili flakes
Zone 2: The Rice
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 tbsp butter
- 2 cloves garlic, minced
- ½ cup Parmesan
- Salt and pepper
Step-by-Step Cooking Guide
Timing is everything here. I usually start the rice first, and while it simmers for that 15-minute window, I cook the chicken. Here is how to nail the technique:
- Dredge and Fry: The flour coating is essential—it protects the chicken from drying out and creates a surface for the sauce to cling to later. Don’t crowd the pan, or the chicken will steam instead of crisping.
- The Deglaze: When you add the lemon juice and broth to the hot skillet, it will hiss and steam. This is the best part! Scrape the bottom of the pan vigorously to lift the “fond” (flavor) into the sauce.
- Toast the Rice: Do not skip the step of stirring the dry rice in the butter and garlic. This coats each grain in fat, preventing them from clumping together, and adds a nutty depth to the final dish.
- The Final Fold: When adding Parmesan to the rice, do it off the heat. If the pot is too hot, the cheese can separate and become oily.
Fun Variations to Try Next Time
The “Garlic-Parmesan” profile is a crowd-pleaser, but it’s also a great canvas for experimentation.
- Add Greens: Stir two cups of baby spinach into the rice right when you add the cheese. The residual heat will wilt the spinach perfectly, adding color and nutrition.
- Mushroom Lover’s Version: Sauté sliced mushrooms with the chicken. They will soak up that lemon-garlic sauce beautifully.
- Creamier Sauce: If you want the chicken sauce to be even richer, add a splash of heavy cream (about ¼ cup) right before you add the Parmesan.
Storage and Reheating
If you are lucky enough to have leftovers, here is how to handle them.
Store the chicken and rice in separate containers if possible, or side-by-side in an airtight container for up to 3 days.
When reheating rice, it tends to dry out. Sprinkle a teaspoon of water or broth over the rice before microwaving it to steam the grains back to life. The chicken can be reheated gently in a pan or the microwave.
NUTRITION INFORMATION
- Calories: ~790 kcal
- Protein: 45g
- Carbohydrates: 55g
- Fat: 42g
- Saturated Fat: 20g
- Cholesterol: 135mg
- Sodium: 1400mg
Common Questions
Let’s troubleshoot a few things before you get started.
Can I use brown rice?
Yes, but you will need to adjust the liquid and time. Brown rice typically needs more broth (about 2.5 cups) and a longer simmer time (35-45 minutes). You would need to start the rice well before the chicken.
Can I bake the chicken instead?
If you want to skip the frying, you can bake the breaded chicken at 400°F (200°C) for about 20 minutes, but you will miss out on the fond (browned bits) in the pan that makes the sauce so delicious.
Is the flour necessary?
The flour helps thicken the sauce slightly and gives the chicken a nice texture. If you are gluten-free, you can use a GF flour blend or simply skip the flour and season the naked chicken directly.
Enjoy this garlic-lover’s feast!
Would you like me to find a simple vegetable side dish (perhaps roasted asparagus or green beans) that cooks in the same timeframe?
