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.

Brown Butter Chicken and Rice
Photo: Carson Downing
Hands On Time:
15 mins
Total Time:
35 mins


  • 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


  1. 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.

  2. 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.

  3. 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.

Nutrition Facts (per serving)

377 Calories
14g Fat
45g Carbs
17g Protein
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.

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