Ingredients
- Chicken Breasts: 1.5 lbs, boneless, skinless chicken breasts, cut into 1-inch cubes. Provides the protein base of the dish and cooks quickly when cubed.
- Long Grain Rice: 1 cup, uncooked. Forms the hearty carbohydrate component, absorbing the flavorful sauce beautifully.
- Chicken Broth: 2 cups, low sodium. The cooking liquid for the rice, adding depth of flavor and ensuring perfectly cooked grains.
- Butter: 4 tablespoons, unsalted. The key to the rich, buttery flavor, also helps in browning the chicken and creating a luscious sauce.
- Garlic: 6 cloves, minced. The star aromatic, infusing the dish with its pungent and savory flavor. Freshly minced is highly recommended for the best taste.
- Dried Italian Seasoning: 1 teaspoon. Adds a blend of herbs like oregano, basil, and thyme, enhancing the overall savory profile.
- Paprika: 1 teaspoon, smoked or sweet. Provides a subtle smoky or sweet note and beautiful color to the dish.
- Salt: 1 teaspoon, or to taste. Enhances the flavors of all ingredients, essential for seasoning.
- Black Pepper: 1/2 teaspoon, freshly ground. Adds a touch of spice and depth, complementing the garlic and butter.
- Fresh Parsley: 2 tablespoons, chopped, for garnish (optional). Adds a fresh, vibrant finish and visual appeal.
- Lemon wedges: For serving (optional). A squeeze of lemon brightens the dish and cuts through the richness of the butter.
Instructions
- Prepare the Chicken: Begin by cutting the chicken breasts into uniform 1-inch cubes. This ensures even cooking and quick cooking time. Pat the chicken cubes dry with paper towels. Drying the chicken is crucial for achieving a nice sear and preventing it from steaming in the pan. Season the chicken generously with salt, pepper, paprika, and Italian seasoning. Massage the spices into the chicken to ensure it’s evenly coated and flavorful.
- Sauté the Garlic in Butter: In a large skillet or Dutch oven, melt the butter over medium heat. Allow the butter to melt completely and shimmer slightly, but be careful not to let it brown too quickly. Add the minced garlic to the melted butter and sauté for about 1-2 minutes, or until fragrant. Keep a close eye on the garlic and stir frequently, as it can burn easily. Fragrant garlic is key, burnt garlic is bitter and will ruin the flavor profile. The aroma of sautéing garlic should fill your kitchen, signaling the start of something delicious.
- Brown the Chicken: Increase the heat slightly to medium-high. Add the seasoned chicken cubes to the skillet with the garlic butter, ensuring they are in a single layer if possible. If you overcrowd the pan, the chicken will steam instead of browning. Work in batches if necessary to achieve a good sear. Cook the chicken for about 3-5 minutes per side, or until golden brown and cooked through. Browning the chicken adds depth of flavor and texture to the dish. Ensure the internal temperature of the chicken reaches 165°F (74°C) for food safety. Remove the browned chicken from the skillet and set aside on a plate. Don’t worry if the chicken isn’t fully cooked at this stage, it will finish cooking with the rice.
- Cook the Rice: In the same skillet, with the flavorful garlic butter remaining, add the uncooked long grain rice. Stir the rice into the butter to coat it evenly. Toasting the rice slightly in the butter for a minute or two enhances its nutty flavor and helps prevent it from becoming mushy. Pour in the chicken broth. Ensure the broth is evenly distributed over the rice. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the skillet tightly with a lid, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed. Avoid lifting the lid during the simmering process as it releases steam and can lengthen the cooking time.
- Combine Chicken and Rice: After the rice is cooked and has absorbed the liquid, gently stir in the browned chicken cubes back into the skillet with the rice. Ensure the chicken is evenly distributed throughout the rice. Cover the skillet again and let it sit for a few minutes to allow the flavors to meld together and the chicken to fully heat through, if needed. This resting period is crucial for the dish to come together beautifully.
- Garnish and Serve: Fluff the garlic butter chicken and rice with a fork. This separates the rice grains and creates a lighter texture. Garnish with fresh chopped parsley, if desired, for a pop of color and freshness. Serve immediately while hot. Offer lemon wedges on the side for those who like a touch of brightness. Enjoy your delicious and quick 30-Minute Garlic Butter Chicken & Rice!
Nutrition
- Serving Size: one normal portion
- Calories: 550
- Protein: 45g