Savory Chicken and Herb Butter Rice Recipe

Looking for a dish that combines succulent chicken with the rich flavors of herb-infused butter? This Chicken and Herb Butter Rice Recipe is just what you need. It’s more than just a meal; it’s a delightful experience that brings warmth and comfort to your table. The chicken is tender, juicy, and cooked to perfection, while the rice is fragrant and buttery, making every bite a celebration of flavors.

Whether you’re preparing dinner for family or hosting friends, this Chicken Recipe is sure to impress. The combination of herbs and butter elevates the dish, infusing the rice with a rich taste that complements the savory chicken beautifully. Plus, it’s simple to make and requires minimal ingredients, making it a go-to for busy weeknights.

A Flavorful Chicken and Herb Butter Rice Dish

This Chicken and Herb Butter Rice Recipe features juicy chicken pieces cooked in a flavorful butter sauce, served over fluffy rice that’s been infused with a delightful mix of herbs. The dish is aromatic and satisfying, creating a comforting meal that’s perfect for any occasion.

The taste is a harmonious blend of savory chicken, rich butter, and aromatic herbs, making each bite a delicious experience.

Ingredients

4 chicken thighs, boneless and skinless
1 cup long-grain white rice
2 cups chicken broth
3 tablespoons unsalted butter
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Chopped parsley for garnish

Instructions

Prepare the Chicken: Season the chicken thighs with salt and pepper.
Cook the Chicken: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken thighs and cook until golden brown and cooked through, about 5-7 minutes per side. Remove from the skillet and set aside.
Sauté Aromatics: In the same skillet, add the remaining tablespoon of butter and minced garlic. Sauté for about 1 minute until fragrant.
Add Rice and Broth: Stir in the rice, thyme, and rosemary. Pour in the chicken broth and bring to a boil.
Simmer: Lower the heat to a simmer, cover, and cook for 15-18 minutes, or until the rice is tender and has absorbed the liquid.
Combine: Once the rice is cooked, return the chicken to the skillet, covering it with the rice. Cook for an additional 2-3 minutes to heat through.
Serve: Garnish with chopped parsley and serve hot.