Creamy Garlic Chicken Buttered Rice (Print Format)
Tender chicken with smooth garlic cream sauce, buttered rice, and crisp roasted broccoli for a balanced comforting dish.
# Ingredients:
→ Chicken & Sauce
01 -
1 lb chicken breasts or thighs
02 -
2 tbsp olive oil
03 -
3 tbsp butter
04 -
4 cloves garlic, minced
05 -
1 cup heavy cream
06 -
½ cup chicken broth
07 -
¼ cup grated Parmesan cheese
08 -
½ tsp dried thyme or Italian seasoning
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
Fresh parsley, for garnish
→ Buttered Rice
12 -
1 cup long-grain white rice
13 -
2 cups chicken broth or water
14 -
2 tbsp butter
15 -
Salt, to taste
→ Roasted Broccoli
16 -
2 cups broccoli florets
17 -
1 tbsp olive oil
18 -
Salt, to taste
19 -
Black pepper, to taste
# Steps:
01 -
In a medium saucepan, bring 2 cups of chicken broth or water to a boil. Stir in 1 cup of long-grain white rice and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes without lifting the lid. Remove from heat and stir in 2 tablespoons of butter until fully melted and the rice is glossy.
02 -
Preheat the oven to 400°F (200°C). Toss 2 cups of broccoli florets with 1 tablespoon olive oil, salt, and black pepper. Spread in a single layer on a baking sheet and roast for 15–18 minutes until tender and lightly charred.
03 -
Pat chicken dry and season with salt, black pepper, and ½ teaspoon dried thyme or Italian seasoning. Heat 2 tablespoons olive oil and 1 tablespoon butter in a skillet over medium-high heat. Sear chicken for 5–6 minutes per side until golden brown and cooked through. Remove and set aside to rest.
04 -
In the same skillet, melt 2 tablespoons butter over medium heat. Sauté minced garlic for 1–2 minutes until fragrant without browning. Add 1 cup heavy cream and ½ cup chicken broth, then stir in ¼ cup grated Parmesan cheese. Simmer for 3–5 minutes, stirring occasionally, until sauce thickens to a velvety consistency. Adjust seasoning with salt and pepper.
05 -
Return the cooked chicken to the skillet, turning to coat evenly with the sauce. Let the chicken sit for 1–2 minutes in the sauce. Serve over the buttered rice with roasted broccoli on the side. Spoon extra sauce over the dish and garnish with fresh parsley.
# Tips:
01 -
For richer flavor, toast rice in a dry skillet for 3–4 minutes before cooking. Avoid overcrowding the skillet when searing chicken to ensure proper browning. Shake the broccoli pan halfway through roasting for even cooking. A squeeze of fresh lemon juice over broccoli brightens the dish. Leftovers keep well refrigerated for up to 3 days and reheat gently with added broth or cream.