Brown Butter Chicken and Rice Skillet
Ingredients
- 4chicken thighs (bone-in, skin-on)
- 1½ cupslong-grain white rice
- 3 cupschicken broth
- 4 tablespoonsbutter
- 1yellow onion (medium)
- 3 clovesgarlic
- 2 teaspoonsthyme (fresh or dried)
- ·salt
- ·black pepper
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
Method
- 01
Pat the chicken thighs dry and season generously with salt and pepper.
- 02
Heat a large skillet over medium-high heat. Add 2 tablespoons butter and sear the chicken skin-side down for 5–6 minutes until golden. Flip and sear the other side for 4 minutes. Remove to a plate.
- 03
Add the remaining 2 tablespoons butter to the skillet. Cook over medium-high heat, swirling occasionally, until the butter turns golden brown and smells nutty, about 3 minutes.
- 04
Add the diced onion and garlic. Stir and cook for 2 minutes until fragrant.
- 05
Pour in the rice and stir to coat with the brown butter, cooking for 1 minute.
- 06
Add the chicken broth and thyme. Stir well and return the chicken to the skillet, nestling it into the rice.
- 07
Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, until the rice is tender, the broth is absorbed, and the chicken is cooked through (internal temperature 165°F).
- 08
Remove from heat, let rest for 3 minutes, then fluff the rice with a fork and serve.
Spice Tips
For warmth, add 1/4 teaspoon smoked paprika to the rice. For a bright finish, squeeze fresh lemon juice over each serving or stir in fresh parsley before serving.
Skin-on thighs keep the meat juicy and add flavor to the rice. You can substitute boneless thighs or chicken breasts, though they'll dry out slightly faster.