Garlic Butter Chicken and Rice
Savor the rich flavors of our Garlic Butter Chicken and Rice, a delightful dish that's as simple as it is satisfying! Juicy chicken thighs are bathed in a luscious garlic-infused butter sauce, then served over a fluffy bed of rice that soaks up all that deliciousness. Perfect for a cozy weeknight dinner or impressing guests with minimal effort!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- garlic
- green pepper
- 1 white onion, diced
🥩Meat & Seafood(2)
- 4 cups of chicken broth (960 ml)
- clean and dried chicken thighs
🥛Dairy & Eggs(1)
- butter
🫙Pantry Staples(1)
- 2 cups of washed white rice (480 ml)
🧂Spices & Seasonings(1)
- dry thyme
👨🍳 Instructions
- 1
Dice one white onion.
- 2
Season clean and dried chicken thighs with the seasoning mixture.
- 3
Heat the pan and cook the chicken until done, then cover and let sit for about 10 minutes.
- 4
Chop the chicken and set aside.
- 5
In the same pan with the chicken juices, add green pepper, diced onion, butter, dry thyme, and the seasoning mixture.
- 6
Add 2 cups of washed white rice and mix together.
- 7
Pour in 4 cups of chicken broth and stir well.
- 8
Cook until done, then add garlic and butter to the chicken.
💡 Pro Tips
- ✓Pat the chicken thighs completely dry before seasoning, then let them sit uncovered for at least 15 minutes because surface moisture creates steam that prevents the Maillard reaction from browning the meat properly.technique15 minutes
- ✓Sear the chicken thighs skin-side down first in a pan preheated to medium-high (around 375°F) without moving them for 5-6 minutes, allowing fond to develop on the pan bottom which becomes the flavor base for the rice.technique375°F, 5-6 minutes
- ✓Rinse the 2 cups of white rice until the water runs clear (usually 3-4 rinses) to remove excess surface starch, preventing the rice from turning gummy when it absorbs the broth.ingredient3-4 rinses
- ✓Use a 2:1 ratio of chicken broth to rice as specified, but bring the broth to a simmer before adding it to the pan so the rice starts cooking immediately rather than cooling the pan and delaying starch gelatinization.timing2:1 ratio (4 cups broth to 2 cups rice)
- ✓Add the garlic and final butter only in the last 2-3 minutes of cooking, off direct high heat, because garlic's allicin compounds burn and turn bitter above 300°F within 30-60 seconds of high exposure.timing2-3 minutes, under 300°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Garlic Butter Chicken and Rice
Savor the rich flavors of our Garlic Butter Chicken and Rice, a delightful dish that's as simple as it is satisfying! Juicy chicken thighs are bathed in a luscious garlic-infused butter sauce, then served over a fluffy bed of rice that soaks up all that deliciousness. Perfect for a cozy weeknight dinner or impressing guests with minimal effort!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- garlic
- green pepper
- 1 white onion, diced
🥩Meat & Seafood(2)
- 4 cups of chicken broth (960 ml)
- clean and dried chicken thighs
🥛Dairy & Eggs(1)
- butter
🫙Pantry Staples(1)
- 2 cups of washed white rice (480 ml)
🧂Spices & Seasonings(1)
- dry thyme
👨🍳 Instructions
- 1
Dice one white onion.
- 2
Season clean and dried chicken thighs with the seasoning mixture.
- 3
Heat the pan and cook the chicken until done, then cover and let sit for about 10 minutes.
- 4
Chop the chicken and set aside.
- 5
In the same pan with the chicken juices, add green pepper, diced onion, butter, dry thyme, and the seasoning mixture.
- 6
Add 2 cups of washed white rice and mix together.
- 7
Pour in 4 cups of chicken broth and stir well.
- 8
Cook until done, then add garlic and butter to the chicken.
💡 Pro Tips
- ✓Pat the chicken thighs completely dry before seasoning, then let them sit uncovered for at least 15 minutes because surface moisture creates steam that prevents the Maillard reaction from browning the meat properly.technique15 minutes
- ✓Sear the chicken thighs skin-side down first in a pan preheated to medium-high (around 375°F) without moving them for 5-6 minutes, allowing fond to develop on the pan bottom which becomes the flavor base for the rice.technique375°F, 5-6 minutes
- ✓Rinse the 2 cups of white rice until the water runs clear (usually 3-4 rinses) to remove excess surface starch, preventing the rice from turning gummy when it absorbs the broth.ingredient3-4 rinses
- ✓Use a 2:1 ratio of chicken broth to rice as specified, but bring the broth to a simmer before adding it to the pan so the rice starts cooking immediately rather than cooling the pan and delaying starch gelatinization.timing2:1 ratio (4 cups broth to 2 cups rice)
- ✓Add the garlic and final butter only in the last 2-3 minutes of cooking, off direct high heat, because garlic's allicin compounds burn and turn bitter above 300°F within 30-60 seconds of high exposure.timing2-3 minutes, under 300°F