The Story Behind My Garlic Parmesan Chicken & Rice
My journey with this dish began years ago. I wanted a hearty dinner that didn’t require a pantry full of fancy ingredients. What I discovered was that it’s often the simple, classic flavors—juicy chicken, garlic, parmesan, butter—that stay with us. I’ve tweaked the recipe countless times, learning tips from Italian family friends and professional cooks, but I always come back to this combination.
Every time I make it, the kitchen fills with the mouthwatering scent of garlic sizzling in butter, chicken browning in the skillet, and parmesan melting into creaminess. There’s a comfort in knowing you can create something so delicious from basics that are always in the fridge or pantry.
Ingredients for Chicken with Creamy Garlic Parmesan Rice
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
- 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
Servings: 4
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Calories: ~790 kcal per serving
How I Make Chicken with Creamy Garlic Parmesan Rice
- First, I prep the chicken. In a shallow bowl, I mix together the flour, garlic powder, Italian seasoning, salt, and black pepper. I coat each chicken strip in this flavorful flour, making sure every piece is covered—this is the secret to a gorgeous golden crust and the base layer of flavor.
- Next, I heat the olive oil and two tablespoons of butter in a large skillet over medium. The pan sings as I lay down the chicken strips, cooking them until both sides are beautifully browned and they’re cooked through, usually about 6 to 8 minutes per side. When the chicken is done, I remove it to a plate and tent it lightly with foil to keep it juicy.
- Without cleaning the skillet (all that caramelized goodness is essential!), I add the remaining tablespoon of butter and the minced garlic. I stir and let it cook for just 30 seconds—enough to release a savory aroma but not so long that the garlic burns.
- Now I pour in chicken broth and fresh lemon juice, using a wooden spoon to scrape up every last browned bit from the pan. When the broth simmers gently, I stir in the grated Parmesan and crushed red pepper flakes (for extra zing). At this point, I add the cooked chicken back to the skillet, turning the pieces in the sauce so they soak up every drop. I let it simmer for a few more minutes while the sauce thickens and the flavors meld.
- Meanwhile, I start the rice. In a medium saucepan, I melt the butter, then add minced garlic and stir until it’s just fragrant. I add the rice and stir it around for a minute so every grain gets a hint of garlicky butter.
- I pour in chicken broth, salt, and pepper, wait for everything to come to a boil, then reduce heat to low. I cover the pot and let it cook undisturbed for 15 to 18 minutes, until the rice is tender and all the liquid is absorbed.
- When the rice is ready, I stir in grated Parmesan cheese. The cheese melts in, turning the rice creamy and rich—almost like risotto, but easier and quicker.
- To serve, I spoon the garlic parmesan rice onto plates, top it generously with chicken, then drizzle everything with that beautiful buttery garlic sauce from the skillet. A sprinkle of fresh parsley adds a pop of color and freshness.
Continue to the next page to reveal more tips and tricks