Simple, practical and super delicious recipe

 

Creamy Garlic Herb Chicken with Buttered Rice

A comfort-food classic that’s weeknight-easy but dinner-party worthy.

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1. Introduction

Sometimes the best recipes aren’t flashy or complicated — they’re the ones you can make without stressing over a long shopping list, the ones that make the house smell amazing, and the ones that everyone wants seconds of. This Creamy Garlic Herb Chicken with Buttered Rice is exactly that.

It’s simple (minimal prep and easy-to-find ingredients), practical (uses common pantry items), and super delicious (rich creamy sauce, juicy chicken, fragrant herbs, and buttery rice).

Whether you’re cooking for two or feeding a family, this dish strikes the perfect balance between comfort food and easy home cooking.

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2. Ingredients

This recipe is divided into two parts: the chicken in creamy garlic herb sauce and the buttered rice.
Serves 4 generously.

For the Creamy Garlic Herb Chicken

• 4 medium chicken breasts (about 150–180 g / 5–6 oz each) or chicken thighs for extra juiciness

• 2 tablespoons olive oil (or unsalted butter for richer flavor)

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon black pepper (freshly ground preferred)

• 1 teaspoon paprika (sweet or smoked)

• 1 teaspoon dried Italian herbs (or mix of oregano, thyme, basil)

• 4 cloves garlic, minced

• 2 tablespoons unsalted butter

• 1 cup chicken stock (or broth)

• 1 cup heavy cream (or double cream)

• ½ cup freshly grated Parmesan cheese

• 2 teaspoons fresh parsley, chopped (plus extra for garnish)

• Optional: ½ teaspoon chili flakes for a gentle heat

For the Buttered Rice

• 1½ cups long-grain white rice (Basmati or Jasmine works beautifully)

• 3 cups chicken stock (for extra flavor)

• 2 tablespoons unsalted butter

• ½ teaspoon salt (taste after cooking; stock may already be salty)

• Optional: 1 bay leaf for aroma

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3. Equipment Needed

• Large skillet or frying pan (preferably non-stick or stainless steel)

• Medium saucepan with lid (for rice)

• Wooden spoon or silicone spatula

• Sharp knife and chopping board

• Measuring cups and spoons

• Cheese grater (for Parmesan)

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4. Step-by-Step Instructions

Step 1 — Prep the Chicken

1. Pat the chicken dry with kitchen paper — this helps it brown better.

2. In a small bowl, mix the salt, pepper, paprika, and Italian herbs.

3. Rub the spice mix evenly over both sides of each chicken piece.

Tip: If you have time, let the chicken sit with the seasoning for 15–20 minutes at room temperature. This allows the spices to penetrate and helps the chicken cook evenly.

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Step 2 — Start the Buttered Rice

1. Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents stickiness.

2. In your saucepan, melt the butter over medium heat.

3. Add the rinsed rice and stir for 1–2 minutes until lightly toasted and coated with butter.

4. Pour in the chicken stock and add the bay leaf (if using).

5. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 12–15 minutes (or according to rice package instructions) until liquid is absorbed.

6. Turn off the heat and let the rice sit, covered, for 10 minutes to finish steaming. Fluff with a fork before serving.

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Step 3 — Cook the Chicken

1. Heat the olive oil in a large skillet over medium-high heat.

2. Add the chicken and cook for 4–6 minutes per side, depending on thickness, until golden brown and cooked through (internal temperature should reach 74 °C / 165 °F).

3. Transfer the chicken to a plate and keep warm.

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Step 4 — Make the Creamy Garlic Herb Sauce

1. In the same skillet, reduce heat to medium and add the butter.

2. Once melted, add minced garlic and cook for 30 seconds until fragrant — don’t let it burn.

3. Pour in the chicken stock, scraping up any browned bits from the bottom of the pan.

4. Stir in the cream and bring to a gentle simmer.

5. Add Parmesan cheese and whisk until melted into the sauce.

6. Stir in chopped parsley and, if desired, a pinch of chili flakes for warmth.

7. Taste and adjust seasoning — more salt for savoriness, more pepper for bite, or more herbs for freshness.

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Step 5 — Combine

1. Return the chicken (and any juices) to the skillet.

2. Spoon sauce over the chicken and simmer gently for 2–3 minutes so the flavors meld.

3. Serve each chicken portion with a generous scoop of buttered rice, ladling extra sauce on top.

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5. Flavor & Texture Notes

• Chicken — juicy, tender, and coated in a silky sauce that clings beautifully.

• Sauce — rich and creamy but balanced with the savory Parmesan and freshness from herbs.

• Rice — buttery and aromatic, the perfect canvas for the flavorful sauce.

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6. Tips for Success

• Don’t overcrowd the pan — cook chicken in batches if needed to ensure even browning.

• Use freshly grated Parmesan — pre-shredded varieties may not melt as smoothly.

• Let the sauce thicken naturally — simmer gently rather than boiling rapidly.

• Rice resting time — that extra 10 minutes off the heat ensures fluffy, separate grains.

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7. Variations

• Lighter version — use half-and-half or evaporated milk instead of cream; thicken with 1 tsp cornstarch if needed.

• Herb swap — try dill and chives for a fresh spring flavor, or rosemary and sage for autumn coziness.

• Add veggies — sauté mushrooms, spinach, or cherry tomatoes in the sauce for extra nutrition.

• Cheese twist — replace Parmesan with Pecorino Romano for a sharper kick.

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8. Serving Suggestions

• Serve with a side salad of crisp greens and lemon vinaigrette for contrast.

• Pair with roasted carrots or green beans for extra color on the plate.

• Crusty bread is excellent for mopping up extra sauce.

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9. Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Freeze chicken (without rice) in sauce for up to 2 months.

• Reheating: Warm gently in a skillet over low heat, adding a splash of stock or cream to revive the sauce.

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10. Troubleshooting

• Sauce too thin? Simmer uncovered for a few more minutes, or whisk in a slurry of 1 tsp cornstarch + 2 tsp water.

• Chicken too dry? Slice it and let it simmer briefly in the sauce to re-moisten.

• Rice too sticky? Rinse thoroughly before cooking and avoid stirring while it simmers.

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11. Why This Recipe Works

• Layered seasoning ensures flavor in every bite — chicken is seasoned before cooking, sauce is seasoned separately.

• Pan-sauce technique captures all the flavorful browned bits from cooking the chicken.

• Two-part cooking (rice simmering while chicken cooks) saves time and keeps the process efficient.

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12. Final Thoughts

This Creamy Garlic Herb Chicken with Buttered Rice is one of those recipes you’ll keep coming back to — for weeknights when you want something easy but satisfying, and for weekends when you want to impress without fuss.

It’s adaptable to whatever herbs you have on hand, forgiving if you make small mistakes, and absolutely delicious every single time.
A true simple, practical, and super delicious classic.