Garlic Butter Chicken and Rice Skillet

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, cut into pieces
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 cup long-grain rice
• 2 1/4 cups chicken broth
• 1 cup frozen peas
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions

1. Melt the butter with the olive oil in a large skillet over medium-high heat.
2. Season the chicken with salt and pepper, then brown it for 4 to 5 minutes.
3. Add the onion and cook until softened, then stir in the garlic for 30 seconds.
4. Add the rice and broth, bring to a simmer, cover, and cook for 15 minutes.
5. Stir in the peas, cover again for 3 minutes, then fluff and serve.

Helpful Tips

• Use boneless thighs for the juiciest result.
• Let the rice sit covered for a few minutes before serving so it finishes steaming.
• Finish with chopped parsley or lemon juice if you want a brighter flavor.