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To make this dish, you need simple and fresh items. Here’s what you will need: - 1 lb (450g) boneless, skinless chicken thighs, diced - 1 cup long-grain white rice - 2 cups low-sodium chicken broth - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and black pepper to taste - 1 cup frozen peas - Zest and juice of 1 lemon These ingredients come together to create a hearty meal. The chicken adds protein, while rice soaks up all the flavors. The key to this dish lies in its seasonings. I like to use: - Dried thyme for a warm, earthy taste. - Paprika adds a nice color and mild spice. - Salt and pepper enhance all the flavors. These seasonings work well together. They bring out the taste of the chicken and garlic, making each bite delicious. To finish your dish, some fresh garnishes make it pop. I recommend: - Chopped fresh parsley for a burst of color. - Lemon wedges to squeeze on top for extra zing. These simple touches make your meal look inviting and add a fresh taste. Enjoy your Garlic Butter Chicken & Rice Skillet! Start with 1 pound of boneless, skinless chicken thighs. Dice them into small pieces. This helps them cook faster and evenly. Heat a large skillet over medium heat. Melt 2 tablespoons of butter in the skillet. Add the chicken pieces. Season with salt, black pepper, dried thyme, and paprika. Cook the chicken for 5 to 7 minutes. You want it to be browned and cooked through. Once done, remove the chicken from the skillet and set it aside. In the same skillet, add the last 2 tablespoons of butter. Once melted, toss in 4 minced garlic cloves. Sauté the garlic for about 1 minute. You want it to become fragrant but not brown. This step builds great flavor for your dish. Next, add 1 cup of uncooked long-grain white rice to the skillet. Stir it well to coat the rice with the garlic butter. Toast the rice for 1 to 2 minutes. This enhances its flavor. Then, pour in 2 cups of low-sodium chicken broth. Scrape up any brown bits stuck to the bottom of the skillet. This adds even more flavor. Bring the mixture to a gentle simmer. Return the cooked chicken to the skillet. Cover the skillet and let it cook for 15 minutes. The rice should be tender, and the liquid should be absorbed. After the rice is cooked, stir in 1 cup of frozen peas. Also, add the zest and juice of 1 lemon. Cook for an additional 3 minutes until the peas are heated through. Remove the skillet from heat. Garnish with chopped parsley for a fresh touch. Serve directly from the skillet for a rustic look. Enjoy your flavorful Minute Garlic Butter Chicken & Rice Skillet! To make the chicken tender, use boneless, skinless thighs. They cook fast and stay juicy. Cut them into small pieces for even cooking. Season the chicken well with salt, pepper, thyme, and paprika. This adds flavor as you cook. When you sauté the chicken, let it brown nicely. This gives it a great taste. For fluffy rice, rinse it under cold water before cooking. This helps remove excess starch. When adding rice to the skillet, toast it for a minute in the garlic butter. This step enhances its flavor. Always use low-sodium chicken broth for a balanced taste. It keeps the rice moist without being too salty. One common mistake is overcooking the chicken. Chicken thighs need only 5-7 minutes in the pan. If you cook them too long, they can dry out. Also, don't skip the step of scraping the skillet. This gets all the tasty bits mixed into the rice. Another mistake is forgetting to cover the skillet while cooking. This traps steam and helps the rice cook evenly. If you don't cover it, the rice can end up hard. Lastly, be careful with salt. You can always add more later, but you can't take it out once it's in. You can make this dish even better with extra ingredients. Try adding some chopped onions when you sauté the garlic. This adds depth to the dish. Bell peppers or mushrooms can also work great. They give color and more flavor. For a zesty touch, consider adding capers or olives. They add a nice briny flavor. If you like heat, sprinkle in some red pepper flakes. Fresh herbs like basil or cilantro can brighten the dish. Experiment and find what you love! {{image_2}} If you want to switch out chicken thighs, consider using chicken breasts. They cook fast and stay tender. You can also use turkey or even shrimp for a fun twist. For a heartier option, try diced pork. Each meat will bring its own flavor, so adjust the cook time as needed. To make this dish vegetarian, swap the chicken for chickpeas or tofu. Both options soak up flavor well. Use vegetable broth instead of chicken broth for a full vegan touch. You can also add more veggies like bell peppers or mushrooms to keep it filling. Want to boost health benefits? Toss in spinach, kale, or broccoli for more greens. You can also add nuts like almonds or walnuts for crunch and healthy fats. For more flavor, consider stirring in some sun-dried tomatoes or olives. These add-ins make the dish colorful and packed with nutrients. To keep your Minute Garlic Butter Chicken & Rice Skillet fresh, store it in an airtight container. Let the dish cool to room temperature before sealing it. This method helps prevent moisture and keeps flavors intact. It’s best to use the skillet meal within three days for optimal taste. When you’re ready to enjoy leftovers, reheat using the stove or microwave. For the stove, place the skillet on low heat. Stir gently and add a splash of chicken broth to keep it moist. If using a microwave, cover the dish with a damp paper towel. Heat in short bursts, stirring in between. This way, your chicken and rice stay juicy. If you want to save some for later, freezing is a great option. Portion the chicken and rice into freezer-safe bags. Squeeze out as much air as you can before sealing. You can freeze it for up to three months. To enjoy, thaw overnight in the fridge and reheat as mentioned above. It takes about 35 minutes to make this dish. You spend 10 minutes prepping and 25 minutes cooking. This quick time makes it great for busy nights. Yes, you can use brown rice. However, you must adjust the cooking time. Brown rice takes longer to cook, about 40-45 minutes. Make sure to add extra broth to keep it moist. This skillet meal goes well with many sides. Here are a few ideas: - Steamed green beans - A fresh garden salad - Roasted broccoli - Garlic bread Each of these sides adds a nice touch to the meal. Enjoy your cooking! This blog post covered delicious garlic butter chicken and rice. We talked about key ingredients, seasonings, and garnishes. I shared step-by-step instructions to help you cook it right. You learned tips for tender chicken and fluffy rice, plus tricks to avoid mistakes. Several variations and storage tips let you customize this meal. Whether you make it today or save for later, enjoy this rich, tasty dish. Happy cooking!

Minute Garlic Butter Chicken & Rice Skillet

Experience a burst of flavor with this Quick Garlic Butter Chicken & Rice Skillet recipe! In just 35 minutes, you can create a delicious one-pan meal that’s perfect for busy weeknights. Made with tender chicken thighs, fragrant garlic, and zesty lemon, this dish is sure to become a family favorite. Click through to discover the step-by-step instructions and impress your loved ones with this tasty creation!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, diced

1 cup long-grain white rice

2 cups low-sodium chicken broth

4 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon paprika

Salt and black pepper to taste

1 cup frozen peas

Fresh parsley, chopped (for garnish)

Zest and juice of 1 lemon

Instructions
 

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced chicken thighs, season with salt, pepper, thyme, and paprika. Cook for 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.

    In the same skillet, add the remaining 2 tablespoons of butter and the minced garlic. Sauté for about 1 minute, until fragrant.

      Add the uncooked rice to the skillet and stir to coat the rice with the garlic butter. Toast for 1-2 minutes.

        Pour in the chicken broth, scraping up any brown bits from the bottom of the skillet. Bring to a gentle simmer.

          Return the chicken to the skillet and cover, cooking for about 15 minutes, or until the rice is tender and the liquid is absorbed.

            Stir in the frozen peas and lemon zest and juice, cooking for an additional 3 minutes until the peas are heated through.

              Remove from heat and garnish with chopped parsley.

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

                  - Presentation Tips: Serve directly from the skillet for a rustic look, garnished with extra parsley and lemon wedges on the side for added flavor.