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–+ servings

Skillet Garlic Herb Butter Chicken and Rice

Succulent golden chicken thighs simmered directly with fluffy seasoned jasmine rice, chicken bone broth, baby spinach, and rich garlic herb butter in one pan in 35 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American Comfort, Mediterranean Inspired
Ingredients Method

Ingredients
  

Chicken & Seasoning
  • 1.5 lbs boneless skinless chicken thighs (or bone-in)
  • 1 tsp sweet paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp extra virgin olive oil
Savory Herb Rice
  • 1.5 cups long-grain jasmine or basmati rice, rinsed and drained
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tbsp unsalted butter
  • 2.5 cups low-sodium chicken bone broth
  • 1 tbsp fresh lemon juice
  • 1 tsp fresh thyme leaves, chopped
  • 1/2 tsp fresh rosemary, minced
  • 2 cups fresh baby spinach, packed
Garlic Herb Finishing Butter
  • 2 tbsp unsalted butter, melted
  • 2 cloves garlic, finely grated
  • 1 tbsp fresh Italian parsley, chopped
  • 1 whole lemon, cut into wedges for serving

Method
 

Season, Sear & Sauté
  1. Season chicken thighs with paprika, garlic powder, oregano, salt, and pepper. Heat olive oil and 1 tbsp butter in a deep skillet over medium-high heat. Sear chicken 4-5 minutes per side until golden; transfer to a plate.
  2. Reduce heat to medium. Sauté diced onion and minced garlic for 2 minutes. Add rinsed jasmine rice, thyme, and rosemary; toast grains for 2 minutes until fragrant.
Simmer Covered & Rest
  1. Pour in bone broth and lemon juice, scraping up browned bits from the pan bottom. Bring to a boil, then nestle seared chicken on top. Cover tightly, reduce heat to low, and simmer for 20 minutes.
  2. Remove from heat, scatter spinach over the top, cover, and rest for 5 minutes. Melt butter with grated garlic and parsley, brush over warm chicken, fluff rice, and serve with lemon wedges.

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