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- 2 boneless, skinless chicken breasts - 1 cup jasmine rice - 4 cups chicken broth - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - 1 cup frozen peas - Fresh parsley for garnish In this recipe, we use jasmine rice for its soft texture and great flavor. The chicken breasts provide lean protein, and the unsalted butter gives a rich taste. I love using minced garlic to add depth to the dish. Dried thyme and paprika enhance the flavor profile. The chicken broth adds moisture and flavor, making each bite delightful. I recommend using frozen peas for convenience and a pop of color. Lastly, fresh parsley makes a lovely garnish, adding freshness to the plate. You can find the Full Recipe later in this article, which includes all the details to make this dish perfectly. To start, rinse your jasmine rice. Place it in a fine mesh strainer. Run cold water over it until the water runs clear. This step removes excess starch and helps the rice cook better. Next, cook the rice with chicken broth. In a saucepan, combine the rinsed rice and 2 cups of chicken broth. Bring it to a boil. Then, reduce the heat to a simmer. Cover the pot and cook for about 15-18 minutes. You want the rice to be fluffy and the liquid absorbed. Once done, remove it from heat and set aside. Now, it’s time to cook the chicken. First, season the chicken breasts. Sprinkle salt, pepper, thyme, and paprika on both sides. This adds flavor to the meat. Next, sear the chicken in the skillet. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter melts, add the chicken breasts. Sear them for about 6-7 minutes on each side. You want them golden brown and cooked through. Check the internal temperature; it should reach 165°F (75°C). After cooking, remove the chicken from the skillet and let it rest. For the garlic butter sauce, first sauté the garlic. In the same skillet, lower the heat to medium. Add the remaining 2 tablespoons of butter. Once melted, add 4 cloves of minced garlic. Sauté for about 1-2 minutes until fragrant. You’ll love the smell! Now, incorporate chicken broth and peas. Pour in the remaining 2 cups of chicken broth. Scrape the browned bits from the bottom of the pan. These bits add flavor! Stir in 1 cup of frozen peas. Cook them for 3-4 minutes until heated through. Next, shred the chicken. You can slice or shred the chicken breasts into bite-sized pieces. Then, mix everything in the skillet. Add the shredded chicken back to the skillet. Stir gently to combine all the ingredients. This step helps the chicken soak up the garlic butter sauce. Now you can serve your dish. Place the garlic butter chicken over a bed of jasmine rice. Spoon some of the garlic butter sauce on top for extra flavor. For garnishing tips, sprinkle freshly chopped parsley over the dish. This adds a pop of color and freshness. You can also serve lemon wedges on the side for a zesty kick. Enjoy your meal! For the full recipe, check the details above. To get the best garlic flavor, adjust the amount of garlic you use. I often add more garlic for a stronger taste. Start with four cloves, but feel free to add one or two more if you love garlic. Fresh herbs also boost flavor. Use parsley or thyme to enhance the dish. Chop them finely and stir them in just before serving for a pop of freshness. Always check that your chicken is fully cooked. The inside should reach 165°F (75°C) to ensure it is safe to eat. To get a nice golden sear, heat your skillet well before adding the chicken. This will create a crispy crust. Sear each side for about 6-7 minutes. This step is key for flavor and texture. The cooking liquid can change how your rice turns out. Using chicken broth instead of water adds more flavor. Letting the rice rest after cooking is also important. Allow it to sit for five minutes before serving. This helps the grains firm up and prevents them from becoming mushy. Enjoy the fluffy texture! {{image_2}} You can easily swap ingredients to suit your taste. Use different rice types for variety. Brown rice adds fiber and a nutty flavor. Basmati rice gives a light, fluffy texture. For chicken, try thighs or tenders. Thighs are juicier and more flavorful. Tenders cook fast and are great for kids. Each option gives a unique taste and texture to the dish. Adding veggies makes this meal even better. Bell peppers add sweetness and crunch. Carrots bring a nice color and natural sweetness. You can also use broccoli or green beans for a fresh touch. Cooking time varies by veggie. Bell peppers need about 5 minutes to soften. Carrots may take a bit longer, around 7-10 minutes. Make sure to add them at the right time so they cook just right. You can play with flavors to make this dish your own. Try adding Italian seasoning for a herby twist. Lemon zest gives a bright, fresh taste. If you like spice, add red pepper flakes or chili powder. Start with a small amount, then taste as you go. This lets you control the heat level. Experimenting with spices can turn this simple meal into a culinary adventure. For the best ways to make Garlic Butter Chicken and Rice, check out the Full Recipe. To keep your garlic butter chicken and rice fresh, store it properly in the fridge. First, let the dish cool down to room temperature. Then, place it in an airtight container. This will prevent any moisture loss and keep flavors intact. You can store it in the fridge for up to three days. If you want to save it for longer, freezing is a great option. First, portion out the chicken and rice into freezer-safe bags. Squeeze out as much air as possible to avoid freezer burn. Label the bags with the date. The dish can last up to three months in the freezer. When it’s time to enjoy your leftovers, reheating is simple. You can use a microwave or stovetop. For the microwave, place a portion in a bowl and cover it with a damp paper towel. Heat it for about two minutes, stirring halfway. If you prefer the stovetop, add a bit of water or broth to a skillet. Heat it on medium-low, stirring often to warm through evenly. To keep the dish moist, avoid high heat. This will help keep your chicken tender and rice fluffy. Garlic Butter Chicken and Rice lasts about three to four days in the fridge. Store it in an airtight container. This keeps it fresh and tasty for later meals. Yes, you can make this recipe in advance. Cook the chicken and rice, then let them cool before storing them. When you are ready to eat, just reheat everything together. You can use a microwave or stovetop; just make sure it is heated through. This dish pairs well with many sides. Consider adding a fresh salad or steamed vegetables. Garlic bread is also a great choice to complement the meal. You could even serve it with roasted broccoli or green beans for added crunch. Yes, you can make a lighter version of this dish. Use skinless chicken thighs instead of breasts for less fat. You can also reduce the butter or use olive oil instead. Swap jasmine rice for brown rice for more fiber and nutrients. Absolutely! You can switch the chicken for turkey or pork. If you prefer plant-based options, try using tofu or chickpeas. Adjust cooking times based on the protein you choose to ensure everything cooks properly. For the full recipe, check the detailed instructions. In this blog post, we explored a tasty Garlic Butter Chicken and Rice recipe. We covered the ingredients, step-by-step instructions, and tips to make it perfect. You learned how to cook juicy chicken, fluffy rice, and create a rich garlic butter sauce. Try out the variations to suit your taste. Remember to store leftovers properly and enjoy this dish whenever you want. Cooking can be fun and easy with simple recipes like this one! Enjoy your cooking!

Garlic Butter Chicken and Rice

Indulge in the irresistible flavors of Garlic Butter Chicken and Rice! This easy-to-follow recipe features tender chicken breasts cooked to perfection in a rich garlic butter sauce, served over fluffy jasmine rice and vibrant peas. Perfect for a weeknight dinner, it takes just 40 minutes to prepare. Ready to elevate your dinner game? Click through for the complete recipe and enjoy a delicious, comforting meal tonight!
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Ingredients
  

2 boneless, skinless chicken breasts

1 cup jasmine rice

4 cups chicken broth

4 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

1 cup frozen peas

Fresh parsley for garnish

Instructions
 

Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice and 2 cups of chicken broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15-18 minutes until the rice is fluffy and the liquid is absorbed. Remove from heat and set aside.

    Cook the Chicken: While the rice cooks, season the chicken breasts with salt, pepper, thyme, and paprika on both sides. In a large skillet, melt 2 tablespoons of butter over medium-high heat.

      Sear the Chicken: Add the chicken breasts to the skillet and sear for about 6-7 minutes on each side, or until golden brown and cooked through (reaching an internal temperature of 165°F/75°C). Remove the chicken from the skillet and set aside to rest.

        Make the Garlic Butter Sauce: In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 1-2 minutes until fragrant.

          Combine Ingredients: Add the remaining 2 cups of chicken broth to the skillet, scraping up any browned bits from the bottom of the pan. Stir in the frozen peas and let them cook for 3-4 minutes until heated through.

            Shred Chicken: While the sauce simmers, slice or shred the chicken breasts into bite-sized pieces. Add the chicken back to the skillet, stirring gently to combine everything.

              Serve: Serve the garlic butter chicken over a bed of jasmine rice, spooning some of the garlic butter sauce over the top.

                - Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                  - Presentation Tips: Garnish with freshly chopped parsley for a pop of color and freshness, and serve with lemon wedges on the side for a zesty kick.