Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, one pan garlic dill and lime butter chicken with rice. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

One Pan Garlic Dill And Lime Butter Chicken With Rice is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. One Pan Garlic Dill And Lime Butter Chicken With Rice is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can have one pan garlic dill and lime butter chicken with rice using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make One Pan Garlic Dill And Lime Butter Chicken With Rice:

1. Prepare 5 skinless boneless chicken thighs (you can use skin on bone in too)
2. Take 2 cups white rice
3. Make ready 4 cups chicken broth
4. Get 1 tbs minced garlic
5. Prepare 3 tbs butter
6. Make ready 2 tbs coconut oil
7. Prepare 2 tsp dill
8. Take salt for taste
9. Take pepper for taste

Steps to make One Pan Garlic Dill And Lime Butter Chicken With Rice:

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

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