Garlic Butter Chicken & Rice Skillet
Ingredients
- 1½ poundsboneless, skinless chicken breasts
- 1½ cupslong-grain white rice
- 3 cupschicken broth
- 3 tablespoonsbutter
- 6 clovesgarlic
- 1lemon
- ½ teaspoondried thyme
- ·salt
- ·black pepper
- ¼ cupfresh parsley
Prep
- 01
Mince 6 cloves garlic.
- 02
Chop fresh parsley.
Method
- 01
Pat chicken dry and season generously with salt and pepper.
- 02
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes per side until golden brown. Transfer to a plate.
- 03
Add remaining 1 tablespoon butter and garlic to the skillet, stirring constantly for 30 seconds until fragrant. Add rice and stir for 2 minutes to lightly toast.
- 04
Pour in chicken broth and thyme, stirring to combine. Return chicken to the skillet, nestling it among the rice. Bring to a simmer.
- 05
Cover, reduce heat to medium-low, and cook 18–20 minutes until rice is tender and liquid is absorbed.
- 06
Squeeze lemon juice over the skillet, scatter parsley on top, and serve straight from the pan.
Spice Tips
For warmth, add 1/4 teaspoon red pepper flakes when toasting the rice. For a savory edge, stir in 1/2 teaspoon smoked paprika. Fresh dill or tarragon work beautifully in place of thyme for a brighter finish.