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
• 1 tablespoon fresh lemon juice or apple cider vinegar (for balancing flavor at the end)
• 1 to 2 tablespoons chopped fresh herbs such as parsley, basil, or cilantro
• Optional garnish: red pepper flakes, extra grated cheese, or toasted nuts/seeds

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.
6. Taste and adjust seasoning with a pinch of salt, black pepper, and a squeeze of lemon if needed so the final dish tastes balanced.
7. Rest the dish for 2 to 3 minutes before serving so the juices redistribute and the sauce settles into the ingredients.
8. Serve with a simple side such as steamed vegetables, a crisp salad, or warm bread to round out the meal.

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.
• Meal prep tip: portion leftovers into airtight containers while still slightly warm so weeknight reheating is faster.
• Storage tip: refrigerate leftovers for up to 3 days and reheat gently with a splash of water or broth to keep texture from drying out.