Cheesy Garlic Butter Chicken with Creamy Parmesan Rice Skillet

Garlic butter chicken

• 1½ lb (680 g) boneless skinless chicken breasts, about 2 large, each sliced in half horizontally into thin cutlets
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp dried Italian seasoning
• ¾ tsp kosher salt
• ½ tsp black pepper
• 3 tbsp (43 g) unsalted butter, for the garlic butter
• 3 garlic cloves, minced, for the garlic butter
• 1 tbsp chopped fresh parsley, for the garlic butter
• 1 tsp lemon juice, for the garlic butter

Creamy Parmesan rice

• 1½ cups (285 g) long-grain white rice, rinsed until the water runs mostly clear
• 2 tbsp unsalted butter
• 3 garlic cloves, minced
• 2½ cups (600 ml) chicken broth
• ½ cup (120 ml) heavy cream
• 1 tsp smoked paprika
• ½ tsp kosher salt
• ¼ tsp black pepper
• ½ cup (50 g) finely grated Parmesan, from a block

Cheesy garlic sauce

• 1 tbsp unsalted butter
• 1 garlic clove, minced
• 1 tbsp all-purpose flour
• ½ cup (120 ml) whole milk
• ½ cup (120 ml) heavy cream
• 1 cup (100 g) shredded mozzarella or provolone, from a block
• ¼ cup (25 g) finely grated Parmesan
• ⅛ tsp kosher salt

To finish

• 2 tbsp chopped fresh parsley

1. Season the chickenSlice each breast in half horizontally to make 4 thin cutlets and pat them very dry. Mix the garlic powder, paprika, Italian seasoning, salt and pepper, then rub the cutlets all over with the olive oil and the spice mix. Let them sit at room temperature while you rinse the rice.Every cutlet is evenly coated in a fine, golden-brown spice rub.
2. Sear the chickenHeat a 12-inch cast-iron or other heavy skillet over medium-high heat for 2 minutes. Cook the cutlets 5 minutes per side without moving them, until deep golden and 165°F (74°C) inside. Move them to a board and rest 5 minutes. Do not wipe the skillet.Deep golden crust on both sides, with browned bits left in the pan.⏱ 5 min timer, per side
3. Cook the rice in the skilletLower the heat to medium and melt 2 tablespoons of butter in the same skillet. Cook the garlic 30 seconds, then stir in the rinsed rice and toast it for 2 minutes. Pour in the broth and cream, add the paprika, salt and pepper, and scrape up the browned bits. Bring to a simmer, cover tightly, turn the heat to the lowest setting and cook 15 minutes without lifting the lid. Take it off the heat and rest it covered for 5 minutes.The liquid is absorbed, and the rice is tender and golden-tinted.⏱ 15 min timer, simmer
4. Make the cheesy garlic sauceWhile the rice cooks, melt the butter in a small saucepan over medium heat. Cook the garlic 30 seconds, then whisk in the flour for 1 minute. Slowly whisk in the milk and cream and simmer 2 to 3 minutes until it coats the back of a spoon. Take the pan off the heat and whisk in the mozzarella, Parmesan and salt until smooth.The sauce is thick, pale, glossy and completely smooth.⏱ 3 min timer, simmer
5. Make the garlic butter and slice the chickenMelt the 3 tablespoons of butter with the garlic in a small pan over low heat for 1 minute, then stir in the parsley and lemon juice. Slice the rested chicken about ½ inch (1 cm) thick against the grain, and brush the slices with the garlic butter.The slices are glossy, speckled with herbs, with juicy white meat inside.
6. Finish and plateFluff the rice, stir in the Parmesan, and smooth it in the skillet. Fan the sliced chicken over the rice. Pour the cheese sauce in a wide ribbon over one side of the rice and chicken. Scatter the parsley over everything and serve from the skillet.Golden rice on one side, creamy white sauce on the other, and herb-crusted chicken in a row on top.

• Slice the breasts into cutlets. Cutting each breast in half horizontally makes thin pieces that cook evenly and get more golden crust.
• Pat the chicken dry before seasoning, and don’t move it while it sears. That is how you get the browned, herb-flecked top in the photo.
• Cook the rice in the same skillet. The browned bits left by the chicken flavor the rice. Use a 12-inch skillet with a tight lid, and keep the lid on while it steams.
• Rinse the rice until the water runs mostly clear, so the grains stay separate and the sauce doesn’t turn gluey.
• Keep the cheese sauce off a hard boil. Add the cheese off the heat, a handful at a time, so it stays smooth. Shred it from a block.
• Two-tone look: to match the photo, leave half the rice plain and spoon the cheese sauce over that side. The smoked paprika gives the other half its golden tint.
• Check the temperature. Take the chicken off at 165°F (74°C), and rest it 5 minutes before slicing so the juices stay in.
• Scaling: The servings buttons change the ingredient list. Step text keeps the original 4-serving amounts in a 12-inch skillet. For 8 servings, use two skillets or a large wide Dutch oven.

Nutrition is an estimate per serving. Contains dairy. Naturally gluten-free, but check your broth and seasoning labels.

Easy swaps

Chicken thighs: use boneless skinless thighs and cook 5 to 6 minutes per side to 175°F (79°C). They stay juicier than breasts.

Cheese: provolone, white cheddar or Monterey Jack replace the mozzarella in the sauce. Fontina melts especially creamy.

No heavy cream: use whole milk in the rice, and add 1 extra tablespoon of butter. The rice will be a little less rich.

Add vegetables: stir 2 cups of baby spinach or 1 cup of frozen peas into the rice after it rests, and let them wilt for 2 minutes.

Brown rice: use 1½ cups brown rice, 3½ cups (840 ml) broth and cook covered for 40 to 45 minutes.

More heat: add ¼ tsp cayenne to the chicken rub or a pinch of red pepper flakes to the cheese sauce.

Gluten-free: replace the flour in the sauce with 2 tsp cornstarch mixed into the cold milk.

Storage and reheating

Fridge: keep the chicken, rice and cheese sauce in separate airtight containers for 3 to 4 days.

Reheat: warm the rice in a skillet with a splash of broth or milk, stirring until creamy again. Warm the chicken gently in a covered skillet, and rewarm the sauce on low heat with a splash of milk.

Freezer: not recommended, because the cream sauce can split when thawed.