One Pan Garlic Dill And Lime Butter Chicken With Rice

Name: One Pan Garlic Dill And Lime Butter Chicken With Rice
Yield: 3-5 people
Cuisine: American
Ingredients: 5 skinless boneless chicken thighs (you can use skin on bone in too); 2 cups white rice; 4 cups chicken broth; 1 tbs minced garlic; 3 tbs butter; 2 tbs coconut oil; 2 tsp dill; salt for taste; pepper for taste

April R @cook_5659185

DMV

One pan is all it takes to make seared juicy skinless thighs with rice which is
baked in garlic, fragrant dill, lime, and a rich butter chicken broth.
The rice gets its flavor from the the chicken juices. This very little hands on meal
is a perfect family weeknight meal! 5 minutes prep 35-40 minutes to cook. Chicken thighs are my preferred meat to use but I only had skinless at the time.

April R @cook_5659185

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Ingredients

3-5 people

5skinless boneless chicken thighs (you can use skin on bone in too)
2 cupswhite rice
4 cupschicken broth
1 tbsminced garlic
3 tbsbutter
2 tbscoconut oil
2 tspdill
salt for taste
pepper for taste

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Steps

1

Preheat oven to 450 degrees F.
2

Pat chicken dry then season. Add coconut oil to a cast iron skillet over high heat then immediately add chicken for a quick sear. About 2 minutes on each side, or until browned. See note 1:
3

Remove chicken and set to the side. Reduce heat to medium high then add the butter. Once melted add garlic cook until fragrant about a minute. Make sure to scrape up the brown bits from the pan. Pour melted butter and garlic into a bowl set to side.
4

Add chicken broth. At this point you can add salt and pepper for taste. Add rice and spread it evenly.See note 2. Sprinkle 1 teaspoon of the dill over the rice and broth.
5

Pour the melted garlic butter over all the chicken then sprinkle the rest of dill on each chicken thigh. Place aluminum foil over the top of the cast iron skillet. Bake for 40 minutes and serve. See Note 1.
6

Note 1: If using chicken thighs cook over medium high heat until brown about 4 minutes each side. Once the oil starts to sizzle add chicken and sear each side for until browned. To sear (not steam) do not overcrowd the pan. Also add 1 tsp more of the dill and an additional tsp of minced garlic. These notes are only to be used if you are using skin and bone in chicken thighs. Bake for 40-45 minutes. Note 2: Make sure to use rice that takes about 20-25 minutes to cook on the stove for this rec