Garlic Butter Chicken with Broccoli Rice

Name: Garlic Butter Chicken with Broccoli Rice
Cook time: 18 min
Yield: 4 servings
Cuisine: american
Ingredients: 200 g long-grain white rice rinsed; 360 ml water for rice; 2 g fine salt divided; 680 g boneless skinless chicken thighs trimmed and patted dry; 6 g fine salt divided; 2 g black pepper divided; 2 g smoked paprika optional; 10 ml olive oil divided; 40 g unsalted butter divided; 4 clove garlic cloves minced; 5 ml olive oil divided; 300 g broccoli florets very finely chopped; 15 ml lemon juice freshly squeezed; 8 g fresh parsley chopped

This is an American home-kitchen version designed to fit a 30-minute dinner window. Boneless chicken thighs are seared for fast browning, then basted with garlic butter while finely chopped broccoli cooks with the rice. Lemon juice finishes the dish to keep the rice from tasting heavy.

By Julienne

Garlic Butter Chicken with Broccoli Rice

Cook time: 18 minutes

Servings: 4

Ingredients

200 g long-grain white rice rinsed
360 ml water for rice
2 g fine salt divided
680 g boneless skinless chicken thighs trimmed and patted dry
6 g fine salt divided
2 g black pepper divided
2 g smoked paprika optional
10 ml olive oil divided
40 g unsalted butter divided
4 clove garlic cloves minced
5 ml olive oil divided
300 g broccoli florets very finely chopped
15 ml lemon juice freshly squeezed
8 g fresh parsley chopped

Instructions

In the saucepan, combine the rice, water, and 2 g of the salt. Bring to a boil, cover, reduce to low, and cook until the water is absorbed and the rice is tender, about 15 minutes. Keep covered off the heat for 5 minutes, then fluff. Rice is tender and no liquid remains; grains fluff apart easily.
While the rice cooks, season the chicken with the remaining 6 g salt, 2 g black pepper, and the smoked paprika if using. Chicken is evenly coated with seasoning.
Heat 10 ml of the olive oil in the skillet over medium-high heat. Add the chicken in a single layer and sear until browned, about 4 minutes per side. Chicken releases from the pan and shows deep golden-brown spots.
Reduce the heat to medium. Add 20 g of the butter and the minced garlic, then cook for 30 seconds, stirring so the garlic does not brown. Add the remaining 20 g butter and baste the chicken until just cooked through, 2 to 4 minutes more. Chicken reaches 74°C in the thickest part and the garlic smells fragrant, not scorched.
Transfer the chicken to a plate. Add the remaining 5 ml olive oil to the same skillet, then add the broccoli and cook for 2 minutes. Stir in the cooked rice and any garlic-butter pan juices, then toss until the broccoli is bright green and the rice is heated through, about 1 minute. Broccoli is vivid green and the rice is evenly coated without excess moisture.
Stir the lemon juice into the rice mixture, taste, and add more salt only if needed from your pantry. Serve the chicken over the broccoli rice and finish with parsley if using. The dish is hot, glossy, and the chicken juices run clear.