One-Pot Garlic Butter Chicken and Rice
15min
30min
1
530
Chef's Note
For more flavor, season your chicken pieces with a pinch of salt and pepper before cooking. If you prefer a richer dish, use chicken thighs as suggested, but chicken breast works well too for a leaner option!
Tags
Ingredients
6 oz boneless, skinless chicken thigh
1/2 cup long-grain white rice
2 tablespoons unsalted butter
3 cloves garlic
1/4 cup onion
1 medium carrot
1/3 cup frozen peas
1 cup chicken broth
1 tablespoon soy sauce
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
2 green onions
Instructions
- 1
Rinse 1/2 cup of rice under cold water until the water runs clear, then drain well.
- 2
Season 6 oz of chicken pieces with a pinch of salt and pepper.
- 3
In a medium saucepan with a tight-fitting lid, melt 1 tablespoon of butter over medium heat.
- 4
Add the chicken pieces and cook for 4-5 minutes until lightly browned on all sides but not fully cooked through.
- 5
Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
- 6
Add 1/4 cup diced onion and cook for 2 minutes until translucent.
- 7
Add the diced carrot, cooking for another 2 minutes until slightly softened.
- 8
Add the rinsed rice to the pan and stir for 1 minute to toast the grains lightly.
- 9
Pour in 1 cup of chicken broth and 1 tablespoon of soy sauce, then add 1/2 teaspoon dried thyme, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- 10
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- 11
After 15 minutes, add 1/3 cup of frozen peas on top (do not stir), then cover and cook for another 5 minutes.
- 12
Remove from heat and let stand, covered, for 5 minutes to finish steaming.
- 13
Gently fluff the rice with a fork and stir in the remaining 1 tablespoon of butter until melted.
- 14
Garnish with sliced green onions and serve warm.
Nutrition Information (per serving)
530
28g
48g
25g
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