Skillet Chicken with Garlic Butter Rice
Ingredients
- 1½ poundschicken breast
- 1½ cupslong-grain white rice
- 3 cupschicken broth
- 4 clovesgarlic
- 2 tablespoonsbutter
- ·salt
- ·black pepper
- ½ teaspoondried thyme
Method
- 01
Pat chicken breasts dry with paper towels. Season generously on both sides with salt, pepper, and thyme.
- 02
Heat butter in a large skillet over medium-high heat. When foaming, add chicken and cook 6–7 minutes per side until golden brown. Transfer to a plate.
- 03
Add minced garlic to the pan and stir constantly for 30 seconds until fragrant. Pour in rice and stir to coat in butter, about 1 minute.
- 04
Pour in chicken broth, scraping up any browned bits from the pan. Bring to a simmer.
- 05
Return chicken to the skillet, nestling it into the rice. Reduce heat to low, cover tightly, and cook 18–20 minutes until rice is tender and chicken reaches 165°F internally.
- 06
Remove from heat and let sit covered for 2 minutes. Serve directly from the skillet.
Spice Tips
For warmth, add 1/4 teaspoon cayenne pepper when seasoning the chicken. A squeeze of fresh lemon juice at the end brightens the dish. Red pepper flakes scattered on top add gentle heat without overpowering the garlic butter flavor.
Leftovers reheat well in the microwave with a splash of water. You can swap thyme for dried oregano or Italian seasoning if you have it.