Garlic Butter Chicken and Rice Skillet

Name: Garlic Butter Chicken and Rice Skillet
Cook time: 20 min
Yield: 4 servings
Ingredients: 4 g fine salt; 2 g black pepper freshly ground; 2 g smoked paprika; 15 ml olive oil; 20 g unsalted butter; 680 g boneless, skinless chicken thighs trimmed and cut into 4 cm pieces; 150 g yellow onion small dice; 4 cloves garlic cloves minced; 1 g dried thyme; 250 g long-grain white rice rinsed until the water runs mostly clear; 600 ml low-sodium chicken broth; 120 ml water; 3 g fine salt; 120 g frozen peas; 10 g unsalted butter; 15 ml lemon juice freshly squeezed; 10 g parsley chopped

A one-pan chicken and rice main built for a 30-minute cooking window: chicken thighs are seared, rice simmers in seasoned broth, and peas are stirred in at the end for color and texture.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

4 g fine salt
2 g black pepper freshly ground
2 g smoked paprika
15 ml olive oil
20 g unsalted butter
680 g boneless, skinless chicken thighs trimmed and cut into 4 cm pieces
150 g yellow onion small dice
4 cloves garlic cloves minced
1 g dried thyme
250 g long-grain white rice rinsed until the water runs mostly clear
600 ml low-sodium chicken broth
120 ml water
3 g fine salt
120 g frozen peas
10 g unsalted butter
15 ml lemon juice freshly squeezed
10 g parsley chopped

Instructions

Season the chicken with 4 g of the salt, the black pepper, and the smoked paprika. Set it aside while you start the skillet. Chicken looks evenly seasoned and no longer looks wet on the surface.
Heat the olive oil and 20 g of the butter in a large skillet over medium-high heat. Add the chicken in a single layer and sear until browned on both sides, 4 to 5 minutes total; it does not need to cook through yet. Transfer to a plate. Chicken is well browned on the outside but still undercooked in the center.
Lower the heat to medium. Add the onion and cook for 2 minutes, stirring, then add the garlic and thyme and cook for 30 seconds. Onion is softened at the edges and the garlic smells fragrant, not browned.
Add the rice and stir for 1 minute so the grains are coated in the fat. Pour in the broth and water, then add the remaining 3 g salt. Scrape the pan bottom to loosen the browned bits. Liquid is simmering evenly and the pan bottom is loosened.
Return the chicken and any juices to the skillet, nestling the pieces into the rice. Cover, reduce heat to low, and simmer for 12 minutes. Rice is nearly tender and most of the liquid has been absorbed.
Stir in the peas, re-cover, and cook for 2 minutes more. Turn off the heat, add the remaining 10 g butter and the lemon juice, then rest covered for 3 minutes. Peas are hot and bright green, rice is tender, and the remaining liquid is absorbed.
Fluff the rice, fold in the parsley, and serve immediately. The rice is separated and the chicken reaches at least 74°C in the thickest pieces.