Garlic Butter Chicken Thighs
Ingreadient
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1 1/2 pounds skinless boneless chicken thighs
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4 tablespoons unsalted butter
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salt and freshly ground black pepper to taste
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2 teaspoons granulated garlic
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1 tablespoon Cantanzaro herbs, divided
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6 garlic cloves, minced
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1 cup jasmine rice, rinsed
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2 1/4 cups chicken bone broth
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1 cup fresh spinach leaves, torn
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1/2 cup jarred fire roasted red bell pepper
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1 lemon, juiced
Direction
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Pat chicken thighs dry and season with salt, pepper, garlic granules, and 2 teaspoons Cantanzaro herbs.
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Melt butter in a heavy cast iron skillet over medium-high heat. Add chicken thighs and cook until golden, about 5 minutes. Remove chicken from the skillet. Add minced garlic and sauté until fragrant, about 30 seconds. Add rice, bone broth, spinach, bell pepper, and lemon juice; stir to combine. Nestle chicken thighs back into the skillet.
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Cover with a lid. Cook until rice is tender and chicken is cooked through, about 25 minutes. Adjust seasonings if desired. Serve immediately
