Creamy Garlic Parmesan Chicken Bites with Buttery Herb Rice

Buttery herb rice

• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 1½ cups (285 g) long-grain white rice, rinsed until the water runs mostly clear
• 3 cups (720 ml) low-sodium chicken broth
• 1 tsp dried Italian seasoning
• ½ tsp kosher salt
• 1 tbsp unsalted butter, stirred in at the end
• 2 tbsp chopped fresh parsley, stirred in at the end

Seared chicken bites

• 1½ lb (680 g) boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) cubes
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried Italian seasoning
• ¾ tsp kosher salt
• ½ tsp black pepper
• 1 tbsp olive oil
• 1 tbsp unsalted butter

Creamy garlic parmesan sauce

• 2 tbsp unsalted butter
• 5 garlic cloves, minced
• 1 tbsp all-purpose flour
• ½ cup (120 ml) low-sodium chicken broth
• 1 cup (240 ml) heavy cream
• ¾ cup (75 g) freshly grated Parmesan
• ½ tsp paprika, gives the sauce its warm orange tint
• ¼ tsp kosher salt
• ¼ tsp black pepper
• ⅛ tsp cayenne pepper, optional

To finish

• 3 tbsp finely chopped fresh parsley, for sprinkling generously

1. Cook the herb riceMelt the 2 tbsp butter in a medium pot over medium heat and cook the 2 garlic cloves for 30 seconds. Stir in the rinsed rice for 1 minute, then add the 3 cups broth, the Italian seasoning and the salt. Bring to a boil, cover, reduce the heat to low and cook for 18 minutes without lifting the lid. Take it off the heat and leave it covered while you cook the chicken.Rice simmering gently under a tight lid, with every grain separate.⏱ 18 min timer, rice
2. Season the chickenPat the chicken cubes very dry. Toss them with the paprika, garlic powder, onion powder, Italian seasoning, salt and pepper until evenly coated.Dry chicken cubes evenly coated in an orange-red spice blend.
3. Sear the chicken bitesHeat the olive oil and 1 tbsp butter in a large, deep skillet over medium-high heat. Add the chicken in a single layer, working in two batches if the pan is crowded. Cook for about 5 minutes, turning once or twice, until deeply golden with browned edges and 165°F (74°C) inside. Move it to a plate.Chunks with a deep golden-brown crust and dark browned edges, like the bites in the photo.⏱ 5 min timer, sear chicken
4. Make the creamy garlic parmesan sauceLower the heat to medium and melt the 2 tbsp butter in the same skillet. Cook the 5 garlic cloves for 30 seconds, then whisk in the flour for 1 minute. Slowly whisk in the ½ cup broth, then the cream, paprika, salt, pepper and cayenne. Simmer for about 3 minutes, until it coats the back of a spoon. Off the heat, stir in the Parmesan until smooth.A thick, silky, pale orange sauce with no grainy bits.⏱ 3 min timer, simmer sauce
5. Coat the chickenReturn the chicken and any juices to the skillet and turn it in the sauce over low heat for 1 to 2 minutes, until every bite is glossy and coated. Taste and add salt if needed.Chicken bites generously covered in sauce, with the crisp edges still visible.
6. Fluff the rice and serveFluff the rice with a fork, then stir in the 1 tbsp butter and the 2 tbsp parsley. Spoon it into shallow bowls, pile the saucy chicken on top, drizzle over any extra sauce and sprinkle generously with the 3 tbsp parsley.Buttery rice topped with golden chicken bites and creamy sauce, covered in plenty of fresh parsley.

• Cut the chicken into even 1-inch cubes. They cook in the same time, and each piece gets a golden crust.
• Pat the chicken dry. Dry chicken browns, and wet chicken steams and turns pale.
• Don’t crowd the skillet. Cook in two batches if needed, so the pieces sear instead of steaming.
• Check for 165°F (74°C) in the thickest piece. Chicken thighs, cut the same way, stay juicier if you overcook them slightly.
• Keep the lid on the rice. Lifting it lets steam escape and can leave the grains uneven. Rinsing the rice stops it getting gummy.
• Grate the Parmesan yourself, and add it off the heat. Pre-grated cheese and a boiling sauce can make it grainy.
• Fix the sauce: thin it with a splash of broth, or simmer a minute longer to thicken it. The cheese thickens it too as it cools.
• Be generous with the parsley. It gives the green flecks over the chicken and rice in the photo.
• Scaling: The servings buttons change the ingredient list. Step text keeps the original 4-serving amounts. Sear bigger amounts of chicken in more batches.

Nutrition is an estimate per serving. Contains dairy and wheat.

Easy swaps

Chicken: use boneless, skinless thighs. Sear them about 6 minutes and cook to 175°F (80°C).

Rice: jasmine or basmati works well. Brown rice needs separate cooking, then fold it in with the butter and parsley.

Cream: half-and-half works, but simmer it a little longer and expect a thinner sauce.

Cajun twist: use 1 tsp Cajun seasoning in place of the paprika and Italian seasoning on the chicken.

Veggies: stir steamed broccoli or baby spinach into the sauce at the end.

Dairy-free: use olive oil in place of the butter, full-fat coconut milk in place of the cream and nutritional yeast in place of the Parmesan. The flavor will differ from the photo.

Make ahead: season the chicken and chop the garlic and parsley up to 1 day ahead.

Storage and reheating

Fridge: store the chicken with sauce and the rice in airtight containers for up to 4 days.

Reheat: warm gently in a skillet over low heat or in the microwave with a splash of broth or cream to loosen the sauce.

Freezer: the rice and plain chicken freeze for up to 2 months. The cream sauce can separate when thawed, so whisk it well.