Description
How to make Bold Buffalo Garlic Butter Parmesan Chicken Rice with tender chicken, buttery rice, and tangy buffalo flavors in one satisfying dish.
Ingredients
Scale
Chicken & Rice Base
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 2 cups long-grain white rice, uncooked
- 4 cups low-sodium chicken broth
- 1 medium yellow onion, diced
Buffalo Garlic Butter Sauce
- 6 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1/2 cup buffalo wing sauce
- 2 tablespoons hot sauce, adjust to taste
- 1 tablespoon Worcestershire sauce
Seasonings & Cheese
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt, or to taste
Fresh Garnishes
- 1/4 cup fresh parsley, chopped
- 2 green onions, sliced thin
Instructions
- Season Chicken: Pat chicken pieces dry and season generously with salt, pepper, garlic powder, and smoked paprika. Let sit for 10 minutes while you prep other ingredients – this helps the flavors penetrate.
- Sauté Base: Heat 2 tablespoons butter in a large skillet over medium-high heat. Add seasoned chicken and cook 6-8 minutes until golden and cooked through. Remove chicken and set aside.
- Build Aromatics: In same skillet, add diced onion and cook 3-4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant – don’t let it burn or it’ll taste bitter.
- Toast Rice: Add uncooked rice to the skillet and stir constantly for 2-3 minutes until lightly toasted. This step prevents mushy rice and adds a subtle nutty flavor to the final dish.
- Create Sauce: Stir in buffalo sauce, hot sauce, Worcestershire, and remaining butter. Add chicken broth gradually while stirring, then return chicken to pan and bring to a gentle boil.
- Simmer Rice: Reduce heat to low, cover tightly, and simmer 18-20 minutes until rice is tender and liquid is absorbed. Don’t lift the lid during cooking or you’ll release steam.
- Finish Dish: Remove from heat and let stand 5 minutes. Fluff with a fork, stir in half the Parmesan, then garnish with remaining cheese, parsley, and green onions before serving warm.
Notes
- Don’t skip the rice toasting step or the texture will be mushy and disappointing.
- Store in refrigerator up to 4 days in airtight containers for best freshness.
- Substitute mild buffalo sauce and reduce hot sauce for kid-friendly version.
- Add splash of broth when reheating to prevent rice from drying out.
- Fresh Parmesan melts better than pre-shredded for creamiest results.
- Let dish rest 5 minutes after cooking for perfectly fluffy rice texture.
Allergy Information: Dairy
Nutrition
- Calories: 485 calories
- Fat: 18g
- Carbohydrates: 52g
- Protein: 32g