Introduction
Hey there! Today, I’m going to share with you a mouthwatering recipe that has become a staple in my kitchen – One Pan Garlic Butter Chicken and Rice. This dish is not only incredibly delicious but also super easy to make. The combination of juicy chicken, flavorful garlic butter, and fluffy rice makes it a perfect one-pot meal for any occasion. So, let’s get cooking!
Why You’ll Love This Recipe
I make this when I want a comforting meal that’s packed with flavor and requires minimal effort. The aroma of garlic and butter wafting through the kitchen is simply irresistible. My family goes crazy for this because it satisfies their cravings and leaves them wanting more. Plus, the best part is that everything cooks in just one pan, which means less cleanup – a win-win situation!
Ingredients
For this recipe, you’ll need:
- 4 boneless, skinless chicken breasts
- 2 tablespoons butter
- 4 cloves of garlic, minced
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Optional substitutions: If you’re in a hurry, you can use instant rice instead of long-grain rice. I sometimes switch up the herbs and use rosemary or oregano instead of thyme. Feel free to experiment and find your favorite combination!
Directions
1. Season the chicken breasts with salt and pepper on both sides.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
3. Push the garlic to the side of the skillet and add the chicken breasts. Cook for about 5-6 minutes per side until golden brown.
4. Remove the chicken from the skillet and set aside.
5. In the same skillet, add the rice and stir it around to coat it with the garlic butter.
6. Pour in the chicken broth and sprinkle in the dried thyme. Give it a good stir.
7. Place the chicken breasts on top of the rice, cover the skillet, and reduce the heat to low. Let it simmer for 20-25 minutes or until the rice is cooked and the chicken is tender.
8. Remove the skillet from the heat and let it sit, covered, for a few minutes.
9. Garnish with fresh parsley and serve hot.
Notes
This recipe is very forgiving, so don’t worry if you need to adjust the cooking time or ingredients according to your taste. I’ve found that the chicken stays moist and flavorful even if you cook it for a little longer. Feel free to add some diced vegetables like bell peppers or peas for extra color and nutrition. This dish reheats well, but honestly, in my house, it never lasts more than a day!
Variations
I’ve tried a few variations of this recipe, and most of them have turned out delicious. One experiment that didn’t work out so well was using brown rice instead of long-grain rice. It took much longer to cook, and the texture wasn’t as fluffy. However, feel free to give it a try if you prefer brown rice and adjust the cooking time accordingly.
Equipment
A large skillet with a lid is essential for this recipe. If you don’t have one, you can use a regular skillet and cover it with aluminum foil or a baking sheet. Just make sure it’s tightly covered to trap the steam and cook the rice properly.
Storage
Though honestly, in my house, this dish never lasts more than a day! But if you have leftovers, store them in an airtight container in the refrigerator. It should stay fresh for up to 3 days. When reheating, you may need to add a splash of chicken broth or water to moisten the rice.
Serving Suggestions
I personally love serving this One Pan Garlic Butter Chicken and Rice with a side of steamed vegetables or a simple green salad. The flavors complement each other beautifully. Another option is to pair it with some crusty bread to soak up the delicious garlic butter sauce. It’s a complete and satisfying meal!
Pro Tips
I once tried rushing the cooking process by turning up the heat, and I regretted it because the rice ended up undercooked and the chicken was dry. So, make sure to simmer it on low heat to allow the flavors to develop and ensure perfectly cooked rice and tender chicken. Also, don’t be afraid to adjust the seasoning according to your taste. Sometimes, I like to add a squeeze of lemon juice to brighten up the flavors.
FAQ
Q: Can I use bone-in chicken for this recipe?
A: Absolutely! Bone-in chicken will add even more flavor to the dish. Just make sure to adjust the cooking time accordingly to ensure the chicken is fully cooked.
Q: Can I use vegetable broth instead of chicken broth?
A: Yes, you can substitute vegetable broth if you prefer. It will give the dish a slightly different flavor, but it will still be delicious.
There you have it – a delightful recipe for One Pan Garlic Butter Chicken and Rice. I hope you give it a try and enjoy it as much as I do. Remember, cooking is all about experimenting and making it your own. Feel free to customize this recipe to suit your taste buds. Happy cooking!
One Pan Garlic Butter Chicken and Rice
Juicy chicken cooked in flavorful garlic butter served with fluffy rice, this one-pot meal is easy to make and packed with delicious flavors. A comforting dish that is perfect for any occasion!
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons butter
- 4 cloves of garlic, minced
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Directions
-
Season the chicken breasts with salt and pepper on both sides.
-
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
-
Push the garlic to the side of the skillet and add the chicken breasts. Cook for about 5-6 minutes per side until golden brown.
-
Remove the chicken from the skillet and set aside.
-
In the same skillet, add the rice and stir it around to coat it with the garlic butter.
-
Pour in the chicken broth and sprinkle in the dried thyme. Give it a good stir.
-
Place the chicken breasts on top of the rice, cover the skillet, and reduce the heat to low. Let it simmer for 20-25 minutes or until the rice is cooked and the chicken is tender.
-
Remove the skillet from the heat and let it sit, covered, for a few minutes.
-
Garnish with fresh parsley and serve hot.