One-pan · 35 minutes
Garlic Butter Chicken and Rice
The go-to answer to "what do I make with chicken and rice?" — everything cooks in one pan, the rice soaks up garlicky butter and chicken juices, and cleanup is a single skillet.
10m
Prep
25m
Cook
4
Serves
520
Cal / serving
Ingredients
- 1.5 lb boneless chicken thighs (or breasts)
- 1.5 cups long-grain white rice, rinsed
- 3 cups chicken broth
- 4 tbsp butter
- 5 cloves garlic, minced
- 1 small onion, diced
- 1 tsp paprika
- 1/2 tsp dried thyme
- 2 tbsp olive oil
- Salt, pepper, and chopped parsley
Instructions
- Season the chicken with salt, pepper, and paprika. Heat olive oil in a large deep skillet over medium-high and sear the chicken 3-4 minutes per side until golden. Remove and set aside.
- Lower heat to medium. Add 2 tbsp butter, the onion, and garlic; cook 3 minutes until soft and fragrant.
- Stir in the rinsed rice and thyme, toasting 1 minute. Pour in the chicken broth and scrape up the browned bits.
- Nestle the chicken back in, cover, and simmer on low 18-20 minutes until the rice is tender and liquid absorbed.
- Turn off the heat, dot with the remaining 2 tbsp butter, cover 5 minutes, then fluff. Finish with parsley.
Chef-Z tipHave frozen peas, spinach, or leftover veg? Stir them in during the last 5 minutes. Chef-Z scales the broth so the rice always cooks perfectly.
Nutrition
Per serving (approx): 520 kcal · 34g protein · 48g carbs · 19g fat. Values are estimates and vary with ingredients.
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