This is the dinner that makes the whole kitchen smell incredible. Chicken thighs stay juicy while they crisp in butter and garlic, then finish in a silky pan sauce you will want to spoon over everything. Herb rice on the side soaks up every drop.
Prep: 15 mins Cook: 30 mins Serves: 4
Ingredients
- 8 boneless skinless chicken thighs
- 1 teaspoon salt
- Half a teaspoon black pepper
- 1 teaspoon smoked paprika
- 3 tablespoons butter
- 6 cloves garlic, minced
- 1 cup chicken stock
- 1 tablespoon lemon juice
- 1.5 cups long-grain rice
- 3 cups water
- 3 tablespoons chopped parsley
- 2 tablespoons chopped chives
Instructions
- Rinse the rice, then simmer it with the water and a pinch of salt, covered, for 15 minutes. Fluff and stir through the parsley and chives.
- Pat the chicken dry and season all over with salt, pepper, and smoked paprika.
- Melt 1 tablespoon of butter in a large skillet over medium-high heat and sear the thighs for 5 minutes per side until deeply golden. Remove to a plate.
- Lower the heat, add the remaining butter and the garlic, and cook until fragrant, about 1 minute.
- Pour in the chicken stock and lemon juice, scraping up the browned bits from the pan.
- Return the chicken and any juices, then simmer for 6 to 8 minutes until the sauce thickens and the chicken is cooked through.
- Spoon the garlic butter sauce over the chicken and serve on the herb rice.
Tips
- Let the chicken sear undisturbed so it releases cleanly and builds a golden crust.
- A splash more stock loosens the sauce if it reduces too far.
- Swap thighs for breasts, but reduce the simmer time so they stay tender.