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- 1 lb boneless, skinless chicken thighs - 1 cup long-grain white rice - 2 cups low-sodium chicken broth - 4 tablespoons unsalted butter - 4 cloves garlic - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and freshly cracked black pepper - 1 cup frozen peas - Fresh parsley - Zest and juice of 1 lemon - Heavy-bottomed skillet - Wooden spoon - Measuring cups and spoons - Knife and cutting board Gather these ingredients before you start cooking. The chicken thighs give a rich flavor. The rice absorbs all the garlic butter goodness. I love using low-sodium chicken broth. It keeps the dish tasty but not too salty. Make sure to have fresh garlic. It adds a punch of flavor. The dried thyme and paprika give warmth and depth. Always taste and season with salt and pepper to your liking. For a pop of color and nutrition, I add frozen peas. They cook quickly and brighten the dish. Fresh parsley adds freshness and a nice finish. The lemon zest and juice bring a bright note that ties it all together. Having the right tools makes cooking easier. A heavy-bottomed skillet ensures even cooking. A wooden spoon helps mix without scratching the pan. Measuring cups and spoons help keep everything precise. A knife and cutting board are key for prepping ingredients. With these ingredients and tools, you are ready to create a delicious meal! - Start by melting 2 tablespoons of unsalted butter in a large skillet over medium heat. - Once the butter is bubbling, add 1 pound of diced chicken thighs. - Generously season the chicken with salt, black pepper, dried thyme, and paprika. - Cook for 5-7 minutes, stirring often, until the chicken is nicely browned and cooked through. - Remove the chicken from the skillet and set it aside on a plate. - In the same skillet, lower the heat a bit and add the remaining 2 tablespoons of butter. - Add 4 minced garlic cloves and sauté for about 1 minute. Stir constantly until the garlic is fragrant and golden. - Be careful not to let it burn, as that can make the dish bitter. - Next, add 1 cup of rinsed long-grain white rice to the skillet. Stir to coat each grain in the garlic butter. - Toast the rice for 1-2 minutes, stirring often to enhance its flavor. - Carefully pour in 2 cups of warm low-sodium chicken broth. - Use a wooden spoon to scrape up any tasty brown bits from the bottom of the skillet. - Increase the heat until the mixture simmers gently. - Return the sautéed chicken to the skillet, spreading it evenly over the rice. - Cover the skillet with a lid and let it cook for about 15 minutes. This allows the rice to absorb the broth and become tender. - After 15 minutes, stir in 1 cup of frozen peas, along with the zest and juice of 1 lemon. - Cook for an additional 3 minutes, stirring gently until the peas are heated through and bright green. To ensure your chicken is cooked through, always use a meat thermometer. Aim for an internal temperature of 165°F. This keeps your chicken juicy and safe. For flavor, season with salt and pepper before cooking. Adding dried thyme and paprika boosts the taste even more. To maintain perfect rice texture, rinse it well before cooking. This removes excess starch and helps prevent mushiness. When toasting rice, stir it often to avoid sticking. Keep an eye on it and let it toast for one to two minutes. For presentation, serve the garlic butter chicken and rice right from the skillet. This looks warm and inviting. Top with fresh parsley for a pop of color. Add lemon wedges on the side for a zesty touch. This small detail makes your dish shine. {{image_4}} You can add many vegetables to this dish. Consider using bell peppers, spinach, or carrots. These add color and nutrition. If you want a vegetarian option, swap the chicken for chickpeas or tofu. Cook them the same way you would the chicken. This way, you keep the same tasty garlic butter flavor. Boost the taste with more spices or sauces. Try adding garlic powder, onion powder, or even a dash of hot sauce for heat. If you want extra protein, add cooked shrimp or beans. Both options blend well with the chicken and rice. This dish is great served over various bases. Try using quinoa or cauliflower rice for a healthy twist. Both options give you extra nutrients. You can also serve a fresh side salad. A simple mix of greens and a light dressing pairs well and adds crunch. To keep your Minute Garlic Butter Chicken and Rice Skillet fresh, store it properly. - Refrigeration tips: Place leftovers in an airtight container. They last up to three days in the fridge. - Freezing tips: For longer storage, freeze the dish. Use a freezer-safe container. It can last up to three months in the freezer. Reheating is key to enjoying your leftovers. - Best practices for reheating in a skillet: Heat a skillet over low heat. Add a splash of broth or water to keep it moist. Stir often until heated through. - Microwave instructions: Place the chicken and rice in a microwave-safe dish. Cover it with a lid or plastic wrap. Heat in short bursts, stirring in between, until hot. Knowing how long your dish lasts is important. - Shelf life in the fridge: The dish stays fresh for about three days. - Shelf life in the freezer: In the freezer, it can last about three months. Yes, you can use chicken breasts. They will cook faster than thighs. Cut them into small pieces to ensure even cooking. Keep an eye on them to avoid dryness. To make it dairy-free, swap the butter for olive oil or vegan butter. This change keeps the dish flavorful while removing dairy. You won’t lose the great taste. You can use vegetable broth or water if you prefer. Just remember, broth adds flavor, so adjust the seasonings if using water. You want your dish to remain tasty. Absolutely! You can add more garlic for a bolder taste. Just sauté it carefully to avoid burning. Burnt garlic can taste bitter and ruin the dish. Rice takes about 15 minutes to cook in the skillet. Keep the lid on during this time. This helps the rice absorb the broth and become tender. This article covered how to make a delicious chicken thigh and rice dish. We explored the key ingredients like garlic and paprika, which boost flavor. I shared step-by-step instructions for preparing the chicken and cooking the rice perfectly. Using the tips provided will help you avoid common mistakes. You can also try different veggies or bases for a fun twist. Enjoy your cooking and feel free to experiment. With a little practice, you’ll make meals everyone loves.

Minute Garlic Butter Chicken & Rice Skillet

Discover the bliss of a one-pan meal with this Quick Garlic Butter Chicken & Rice Skillet recipe! In just 35 minutes, you can whip up tender chicken thighs, fragrant garlic, and fluffy rice, all coated in rich butter. Perfect for busy nights or a cozy family dinner, this dish is a delightful blend of flavors and colors that everyone will love. Click to explore the full recipe and make your weeknight dinner special!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, diced into bite-sized pieces

1 cup long-grain white rice, rinsed

2 cups low-sodium chicken broth, warm

4 tablespoons unsalted butter, divided

4 cloves garlic, finely minced

1 teaspoon dried thyme, crumbled

1 teaspoon paprika

Salt and freshly cracked black pepper, to taste

1 cup frozen peas

Fresh parsley, finely chopped (for garnish)

Zest and juice of 1 lemon

Instructions
 

Sauté the Chicken: In a large, heavy-bottomed skillet, melt 2 tablespoons of the unsalted butter over medium heat. Once melted and bubbling, add the diced chicken thighs. Season generously with salt, black pepper, dried thyme, and paprika. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Once done, remove the chicken from the skillet and set aside on a plate.

    Cook the Garlic: In the same skillet, reduce the heat slightly and add the remaining 2 tablespoons of butter along with the minced garlic. Sauté for about 1 minute, stirring constantly, until the garlic is fragrant and golden, but not browned to avoid bitterness.

      Toast the Rice: Add the rinsed rice to the skillet and stir well to coat each grain with the garlic butter. Allow the rice to toast for 1-2 minutes, stirring frequently, which helps enhance its flavor.

        Add the Broth: Carefully pour in the warm chicken broth, scraping up any flavorful brown bits from the bottom of the skillet using a wooden spoon. Increase the heat slightly to bring the mixture to a gentle simmer.

          Combine Chicken and Rice: Return the sautéed chicken to the skillet, spreading it evenly over the rice. Cover the skillet with a lid and let it cook for about 15 minutes, or until the rice absorbs the broth and becomes tender.

            Incorporate Peas and Lemon: After 15 minutes, remove the lid and stir in the frozen peas, along with the lemon zest and juice. Cook for an additional 3 minutes, stirring gently, until the peas are heated through and pop with color.

              Finish and Serve: Once everything is cooked, take the skillet off the heat. Garnish the dish with plenty of freshly chopped parsley for a burst of color and freshness.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                  - Presentation Tips: Serve the garlic butter chicken and rice directly from the skillet for a warm, inviting, rustic presentation. Add extra parsley and a few lemon wedges on the side for an eye-catching garnish and a refreshing touch.