Buttery Chicken & Rice
Fluffy, butter-rich rice cooked in chicken broth with shredded chicken stirred through. Ready in 20 minutes—the kind of weeknight comfort that tastes like it took way longer.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 8g
comfortsimpleamericanchickenfluffytenderweeknightbowl
Ingredients
- 4 tbsp butter
- 2 cups rice (long-grain white or jasmine)
- 3 cups chicken broth
- 1.5 cups cooked chicken (rotisserie or shredded), optional
- ½ tsp salt
Instructions
- 1
Melt butter in a large skillet over medium-high heat until foaming, about 1 minute.
- 2
Add rice and stir constantly until grains turn translucent at the edges, ~2 minutes.
- 3
Pour in broth and salt, bring to a boil, then reduce heat to low and cover.
- 4
Simmer covered for 15 minutes until liquid absorbs and rice is fluffy and tender.
- 5
Stir in cooked chicken if using, fluff with a fork, and serve hot.
Tools you’ll need
- large skillet with lid (12-inch preferred)
- wooden spoon
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