These Garlic Butter Chicken Bites & Parmesan Rice make a comforting dinner with simple ingredients. Golden chicken pieces are tossed in warm garlic butter and served over fluffy Parmesan rice with peas. Spoon the buttery pan juices over everything for extra flavor in every bite.
The rice cooks while you prepare the chicken, so this dinner comes together in about 35 minutes. It’s an easy way to turn a pack of chicken and a few pantry staples into a filling family meal.
Why You’ll Love This Dinner
- Simple ingredients: Rice, frozen peas, chicken, and everyday seasonings keep the shopping list manageable.
- Big flavor: Fresh garlic, butter, and Parmesan bring plenty of flavor without a complicated sauce.
- A complete meal: Chicken, rice, and vegetables come together on one plate.
- Easy to stretch: Buy a family pack of chicken and save a portion for another dinner during the week.
What You’ll Need
Chicken breasts: Cut the chicken into evenly sized, 1-inch pieces so they cook at about the same rate. Boneless, skinless chicken thighs also work.
Long-grain white rice: The rice cooks in chicken broth for extra flavor. Other rice varieties may need different amounts of liquid and cooking times.
Butter and garlic: Some goes into the rice, and the rest creates the buttery coating for the chicken.
Parmesan cheese: Stir it into the warm rice at the end. Freshly grated Parmesan melts more smoothly, but use what fits your budget.
Frozen peas: An easy vegetable to keep on hand, with no chopping needed.
Italian seasoning, salt, and pepper: Simple seasonings that complement the garlic butter.
How to Make Garlic Butter Chicken Bites & Parmesan Rice
Start the rice
Melt 1 tablespoon of butter in a saucepan and briefly cook 1 minced garlic clove. Stir in the rinsed rice and chicken broth. Bring to a boil, cover, and reduce the heat to low. Simmer until the rice is tender and the liquid is absorbed.
Add the peas
Scatter the frozen peas over the cooked rice. Replace the lid, remove the saucepan from the heat, and let it stand for 5–10 minutes, until the peas are heated through.
Brown the chicken
While the rice cooks, pat the chicken dry and season it with Italian seasoning, salt, and pepper. Heat the oil in a large skillet and cook the chicken until golden and cooked through, working in batches if needed.
Toss with garlic butter
Reduce the heat before adding the remaining butter and garlic. Stir just until the garlic is fragrant, then toss the chicken in the melted butter.
Finish and serve
Fluff the rice and stir in the Parmesan. Serve the chicken over the rice and spoon the garlic butter from the skillet over each portion.
Tips for the Best Results
- Pat the chicken dry. Removing excess moisture helps the chicken brown.
- Give the chicken room. Cook in batches if necessary so the pieces can develop a golden exterior.
- Lower the heat before adding garlic. Garlic cooks quickly and can turn bitter if it burns.
- Check your rice package. Follow its liquid ratio and cooking time if they differ from the recipe.
- Adjust the texture. A splash of warm broth or water loosens the Parmesan rice if needed.
Easy Swaps
Use boneless, skinless chicken thighs in place of breasts, or swap the peas for cooked broccoli. If you already have cooked rice, warm it separately with a little broth, then stir in the peas, butter, garlic, and Parmesan to taste.
What to Serve with It
This chicken and rice dinner is filling on its own. To stretch it further, add roasted carrots, green beans, or a simple side salad.
Reheating
Warm individual portions in the microwave or gently reheat in a skillet. Add a splash of water or broth to keep the rice from drying out.
Garlic Butter Chicken Bites & Parmesan Rice
Description
Golden chicken bites tossed in garlic butter and served over savory Parmesan rice with peas. A simple, comforting family dinner ready in about 35 minutes.
Ingredients
Instructions
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Melt 1 tablespoon butter in a medium saucepan over medium heat. Add 1 minced garlic clove and cook for 30 seconds.
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Stir in the rice and chicken broth. Bring to a boil, cover, and reduce the heat to low. Simmer for 15–18 minutes, until the liquid is absorbed and the rice is tender. Follow your rice package’s liquid ratio and cooking time if they differ.
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Scatter the frozen peas over the rice. Replace the lid, remove from the heat, and let stand for 5–10 minutes, until the peas are heated through.
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Meanwhile, pat the chicken dry and season with Italian seasoning, salt, and pepper.
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Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer, working in batches if needed. Cook for 6–8 minutes, turning occasionally, until golden and the center reaches 165°F.
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Reduce the heat to medium-low. Return all chicken to the skillet if cooked in batches. Add the remaining 3 tablespoons butter and 3 minced garlic cloves. Cook for 30–60 seconds, tossing to coat, until the garlic is fragrant.
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Fluff the rice and stir in the Parmesan cheese. Add a splash of warm broth or water if needed to loosen it. Taste and adjust the seasoning.
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Serve the chicken over the Parmesan rice and spoon the garlic butter from the skillet over the top.
Note
- Boneless, skinless chicken thighs can replace the chicken breasts.
- Brown rice requires a longer cooking time and a different amount of liquid.
- Freshly grated Parmesan melts more smoothly.
- Cooking the chicken in batches may increase the total time.
