Description
This one-skillet meal brings together succulent chicken thighs and garlicky rice for a hassle-free, flavor-infused dish perfect for busy weeknights. The chicken and rice cook together, soaking up rich, buttery, garlic-seasoned goodness for a satisfying meal with minimal cleanup.
Ingredients
4 boneless, skinless chicken thighs
4 cloves garlic, minced
1 cup white rice, uncooked (long grain preferred)
2 tablespoons unsalted butter
1 1/4 cups chicken broth (low-sodium preferred)
2 green onions, thinly sliced
Salt and pepper, to taste
Instructions
Pat dry chicken thighs with paper towels and season both sides with salt and pepper
Heat butter in a 12-inch skillet over medium heat until shimmering
Place chicken thighs in the skillet and sear skin-side down for 4–5 minutes until golden. Rotate and sear the other side for another 4–5 minutes
Remove chicken to a plate and set aside, leaving the drippings in the skillet
Sauté the garlic in the same skillet over low heat for about 50 seconds until fragrant
Remove the skillet from heat and gently place the chicken back in the skillet
Scatter the rice around the chicken
Pour in the chicken broth, return the pan to low-medium heat, cover with a lid, and cook for 20–22 minutes until the rice is tender and the chicken is fully cooked
Remove from heat, let rest for 5 minutes, then sprinkle with sliced green onions before serving
Notes
For best results, use a heavy skillet such as cast iron for even heat distribution
The rice soaks up the drippings and broth, becoming garlicky and tender without needing an extra pot
You can substitute olive oil for butter if desired
For added vegetables, consider adding diced carrots or peas during the rice cooking phase
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 0g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg