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White bowl containing bowl of carrot rice topped with bite-sized chicken breasts and sauce, parsley on table.
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5 from 2 votes

Skillet Chicken with Garlic Butter Sauce

This easy skillet chicken is topped with a mouthwatering garlic butter sauce that is out of this world rich with flavor! Served over rice mixed with shredded carrots, this easy chicken recipe is done in 30 minutes!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: dinner
Cuisine: American
Servings: 4 people
Calories: 786kcal
Author: Amanda Mason

Ingredients

  • 4 Tablespoons olive oil, divided
  • 4 chicken breasts, boneless and skinless
  • 3 carrots, unpeeled and grated
  • 1.5 cups long grain white rice
  • 3 cups chicken stock, divided
  • 1 teaspoon thyme, ground
  • 2 limes, zest and juice
  • 3 garlic cloves, chopped
  • ½ teaspoon red pepper flakes
  • 1 teaspoon coriander, ground
  • 1 bunch green onions, (scallions)
  • ¼ cup parsley, fresh
  • 2 Tablespoons butter,
  • salt, to taste
  • pepper, to taste

Instructions

  • Heat a large pan over medium-high heat. Add 1 Tablespoon of olive oil to the pan and when heated, add the grated carrots and a little salt and pepper. Combine and cook for 1 minute.
  • Next, add the rice and stir to coat. Pour 2 ½ cups of the stock in the pan. Bring the stock to a boil, cover, and then reduce the heat to a simmer. Cook for 15 to 18 minutes, or until the rice is tender and the liquid has been absorbed. Set aside.
  • Chop the breasts into bite-size pieces. Combine 2 Tablespoons of the olive oil, ground thyme, lime zest, salt, and pepper in a shallow dish and then add it to the skillet.
  • Add the chopped breasts to the skillet and saute with the sauce until the chicken is cooked all the way through. Transfer to a plate and set aside.
  • Return the skillet to the stovetop and set to medium-high heat. Add the remaining Tablespoon of olive oil. Once it's heated, add the garlic, red pepper flakes, and coriander. Cook, stirring constantly, for about 1 minute. Lastly, add the lime juice, parsley, butter, scallions, and the remaining ½ cup of stock and continue to cook for about 3 minutes.
  • As the sauce cooks, it will start to thicken. Continue to stir the sauce until it thickens, another 1-2 minutes on medium heat.
  • Divide the carrot rice among 4 serving bowls. Place the cooked skillet chicken onto the bed of rice in each bowl and then pour the garlic butter sauce over the pieces of meat. Top with additional scallions. Serve immediately.

Notes

  • Cast Iron Skillet Chicken - You can make this recipe in any skillet, but I prefer making it in a cast iron skillet. Food just tastes better when made in cast iron!
  • How do I Know When Sauteed Chicken is Done? - Breasts are considered fully cooked when it reaches an internal temperature of 165°F. If you don't want to stick a temperature gauge into the individual pieces, you can cut a piece in half to check and see if it's done. Ensure there is no pink and that the juices run clear.
  • Sliced or Bite-Sized Chicken - you can either pan sear the breasts whole or chop them into bite-sized pieces. Personally, I like using raw tenders because it's so much easier to cut. This is one of my son's favorite recipes and he likes it when I chop it into bite-sized pieces. However, I like to slice a full breast and pour on the sauce.
  • Storing of Leftovers - don't store the sauce in the same contain as the rice. The rice will completely soak up the sauce. You can store any leftover meat with the sauce, but I prefer to store the chicken, rice, and sauce in separate containers.
  • Can I Use White or Brown Rice Instead of Making Carrot Rice? - You definately can, but adding the carrots provides a "sweetness" flavor. When grating the carrots, leave the peelings on because they contain all the nutrients.

Nutrition

Calories: 786kcal | Carbohydrates: 71g | Protein: 59g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 165mg | Sodium: 613mg | Potassium: 1332mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8376IU | Vitamin C: 23mg | Calcium: 76mg | Iron: 3mg