Garlic Butter Chicken & Rice
Sear chicken thighs, then build a fluffy one-pan rice directly in the same skillet with chicken broth and aromatics. Crispy edges, tender meat, no dishes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 620
- Protein
- 38g
Ingredients
- 1.5 lbs boneless chicken thighs
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 3 tbsp butter
- 4 cloves garlic, minced
- ½ cup dry white wine or apple cider vinegar
- 3 sprigs fresh thyme or rosemary sprigs
Instructions
- 1
Pat chicken dry. Season with salt and pepper on both sides.
- 2
Heat 1 tbsp butter in a 12-inch skillet over medium-high until it foams. Sear chicken 4 minutes per side until golden. Transfer to a plate.
- 3
Add remaining 2 tbsp butter and garlic to the skillet. Stir until fragrant, about 30 seconds.
- 4
Pour in wine and scrape up any brown bits from the pan bottom. Let it bubble for 1 minute.
- 5
Stir in rice until coated. Pour broth over, nestle chicken thighs back in, add herb sprigs, and bring to a boil.
- 6
Cover, reduce heat to low, and simmer 12 minutes until rice is tender and liquid absorbs. Fluff with a fork. Serve hot.
Tools you’ll need
- 12-inch skillet or large heavy pan with a tight-fitting lid
- wooden spoon
- meat thermometer (optional)
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