Buttery Garlic Chicken & Rice with Crispy Thyme
Ingredients
- 4chicken thighs (bone-in, skin-on)
- 1½ cupslong-grain white rice
- 3 cupschicken broth
- 4 tablespoonsbutter
- 6 clovesgarlic
- 2 teaspoonsfresh thyme
- 1lemon
- ·salt
- ·black pepper
Prep
- 01
Mince 6 cloves garlic.
- 02
Zest 1 lemon and cut it into wedges.
Method
- 01
Pat 4 chicken thighs dry with paper towels. Season all over with salt and pepper.
- 02
Heat 2 tablespoons butter in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once foaming, add chicken skin-side down and sear for 5 minutes until the skin is deep golden. Flip and sear another 3 minutes. Transfer to a plate.
- 03
Reduce heat to medium. Add remaining 2 tablespoons butter to the pot, then add the rice and stir constantly for 2 minutes until lightly toasted.
- 04
Pour in 3 cups chicken broth, stirring to combine. Return chicken thighs skin-side up to the pot, nestling them into the rice. Scatter minced garlic around the pot and sprinkle thyme over everything.
- 05
Bring to a simmer, then cover and reduce heat to medium-low. Cook for 20 minutes, until rice is tender and the liquid is absorbed. The chicken should register 165°F at the thickest part of the thigh.
- 06
Remove from heat and let rest, covered, for 5 minutes. Squeeze fresh lemon juice over the dish, taste, and adjust salt and pepper. Serve directly from the pot.
Spice Tips
For warmth, add 1/4 teaspoon smoked paprika when toasting the rice. For brightness, swap some fresh lemon zest into the pot at the end. A pinch of cayenne or red pepper flakes adds gentle heat without overpowering the buttery garlic notes.
Bone-in, skin-on chicken thighs stay juicy and lend rich flavor to the rice. If you prefer white meat, use breasts (reduce cook time to 15 minutes and check internal temperature earlier). Leftovers keep, refrigerated, for 3 days.