Recipes and Cooking Brown Butter Chicken and Rice A skillet and 35 minutes (plus ingredients) are all you need to create this chicken thigh dinner that comes complete with both a veggie and a starch side dish all cooked in the same one pan. By Emily Teel Emily Teel Instagram Website Emily is a senior food editor at Better Homes & Garden based in McMinnville, Oregon. She was previously the editor-in-chief of Spoonful Magazine, the food and drinks editor for Statesman Journal, and a restaurant critic at The Courier Post. She began her food career in restaurants and working for nonprofit organizations supporting sustainable agriculture and hunger-relief organizations in Pennsylvania. She is a seasoned food writer, recipe developer, and food media content creator who has contributed regularly to Serious Eats, Wine & Spirits, Kitchn, Philadelphia Magazine, Eater, and Edible Communities publications. Her writing has also appeared in USA Today, Rachael Ray Everyday, and Huffington Post Taste, among others. Learn about BHG's Editorial Process Published on December 10, 2020 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 15 mins Total Time: 35 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 tablespoon olive oil 1 pound skinless, boneless chicken thighs Kosher salt and ground black pepper 3 tablespoon butter 1 cup uncooked converted rice (such as Uncle Ben's) ½ teaspoon cumin seeds ½ teaspoon chopped fresh thyme 1 14.5 ounce can reduced-sodium chicken stock 1 pound green beans, trimmed Fresh thyme leaves Directions In an extra-large skillet heat 1 Tbsp. olive oil over medium high. Season chicken thighs with ½ tsp. kosher salt Add to skillet; brown 2 to 3 minutes per side. Transfer chicken to a plate, reserving juices in skillet; set chicken aside. Add butter to the skillet. Swirl pan to melt butter. Cook 1 to 2 minutes. When it has a nutty aroma and is light brown, stir in rice, cumin seeds, and thyme; cook 1 minute. Stir in chicken stock, ¼ tsp. salt, and ¼ tsp. ground black pepper. Bring to boiling. Return chicken to skillet. Arrange green beans around chicken. Reduce heat to medium-low and cook, covered, 20 minutes or until chicken is done (175°F) and beans and rice are tender. If desired, top with additional thyme. Serves 4. Rate it Print Nutrition Facts (per serving) 377 Calories 14g Fat 45g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 377 % Daily Value * Total Fat 14g 18% Saturated Fat 6g 30% Cholesterol 63mg 21% Sodium 556mg 24% Total Carbohydrate 45g 16% Total Sugars 3g Protein 17g Vitamin C 12.3mg 62% Calcium 118mg 9% Iron 3.8mg 21% Potassium 474mg 10% Folate, total 160.5mcg Vitamin B-12 0.2mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.