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Garlic Butter Rice with Chicken Skillet

Close-up of Garlic Butter Rice with Chicken Skillet, featuring rice, chicken pieces, peas, and parsley.
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Cook a complete, flavorful meal of chicken and rice together in one skillet using a rich garlic butter sauce.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1 small yellow onion, chopped
  • 1.5 cups long-grain white rice, uncooked
  • 3 cups chicken broth
  • 1 teaspoon dried Italian seasoning
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.5 cup frozen peas
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Season the cut chicken pieces with salt and pepper.
  2. Heat the olive oil and 1 tablespoon of butter in a large, deep skillet over medium-high heat.
  3. Add the chicken to the skillet and cook until browned on all sides and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
  4. Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the skillet. Once melted, add the chopped onion and cook until softened, about 3 minutes.
  5. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic burn.
  6. Stir in the uncooked rice, Italian seasoning, salt, and pepper. Cook, stirring constantly, for 2 minutes to toast the rice slightly.
  7. Pour in the chicken broth. Bring the mixture to a boil, then immediately reduce the heat to low, cover the skillet tightly, and simmer for 15 minutes without lifting the lid.
  8. After 15 minutes, remove the skillet from the heat and let it stand, covered, for 5 minutes.
  9. Remove the lid. Stir in the frozen peas and the cooked chicken. The residual heat will warm the peas.
  10. Fluff the rice gently with a fork. Garnish with fresh parsley before serving directly from the skillet.

Notes

  • Use low-sodium broth if you are controlling your salt intake.
  • For extra flavor, use chicken thighs instead of breasts.
  • If the rice seems too dry before the 15 minutes are up, add 1/4 cup more broth, but avoid adding too much liquid.

Nutrition

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