Scale

1 lb chicken breasts or thighs, cut into chunks

1 cup long-grain white rice (uncooked)

1 small onion, diced

3 cloves garlic, minced

2 tbsp butter

1 tbsp olive oil

2 cups chicken broth

1 cup heavy cream or half-and-half

1 tsp garlic powder

1 tsp paprika

½ tsp dried thyme

Salt and pepper, to taste

½ cup grated Parmesan cheese

Fresh parsley for serving

1. Heat olive oil and butter in a large deep skillet over medium heat.

2. Season chicken with salt, pepper, paprika, and garlic powder. Sauté until lightly browned (doesn’t need to be fully cooked).

3. Add onion and cook 2–3 minutes. Add garlic and cook 30 seconds until fragrant.

4. Stir in the uncooked rice and toast for 1 minute.

5. Pour in chicken broth and heavy cream. Stir to combine.

6. Reduce heat to low, cover, and simmer 18–22 minutes, stirring occasionally, until rice is tender and chicken is cooked through.

7. Stir in Parmesan cheese until melted and creamy.

8. Taste and adjust salt and pepper.

9. Serve warm with parsley on top.

Use jasmine rice for best texture — avoid instant rice.

Swap heavy cream for evaporated milk for a lighter option.

Add spinach or broccoli during the last 5 minutes for extra veggies.

For extra garlic flavor, add roasted garlic or garlic paste.

Keywords: creamy garlic butter chicken, one pan chicken rice, garlic chicken skillet, easy chicken dinner