45m$12.70Butter Chicken Rice Skillet
Indian-inspired chicken thighs simmered with crushed tomatoes, garam masala, cream, and basmati rice for a creamy weeknight skillet dinner.
- Energy
- 626 calories per serving
- Protein
- 41.2 g per serving
- Carbs
- 59 g per serving
- Fat
- 22.7 g per serving
- Sodium
- 950 mg per serving
Shopping options
garam masala
2 Teaspoon
Private Selection® Garam Masala Blend Shaker
9%
unsalted butter
2 Tablespoon
Land O Lakes Unsalted Butter Sticks
25%
heavy cream
0.5 Cup
DairyPure Heavy Whipping Cream Ultra-Pasteurized
25%
boneless skinless chicken thighs, cut into 1-inch pieces
1.5 Pound
Heritage Farm® Boneless Skinless Chicken Thighs
51%
fresh ginger, grated
1 Tablespoon
Spice World™ Fresh Peeled Ginger Bag
3%
basmati rice, rinsed
1 Cup
Kroger® Basmati Rice
20%
yellow onion, diced
1 Count
Kroger® Yellow Onion 3 lb Bag
11%
kosher salt
1 Teaspoon
Kroger® Coarse Kosher Salt
0%
low-sodium chicken broth
1.25 Cup
Swanson® 33% Less Sodium Chicken Broth, 32 oz Carton
31%
fresh cilantro, chopped
2 Tablespoon
Soli Organic™ Cilantro Bunch
7%
crushed tomatoes
1 Can
Kroger Crushed Tomatoes
100%
garlic, minced
3 Count
Garlic
30%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- boneless skinless chicken thighs-1.5 lb
- low-sodium chicken broth-1.25 cups
- crushed tomatoes-1 can
- basmati rice-1 cup
- heavy cream-0.5 cups
- yellow onion-1 medium onion
- unsalted butter-2 tbsp
- garlic-3 cloves
- fresh cilantro-2 tbsp
- fresh ginger-1 tbsp
- garam masala-2 tsp
- kosher salt-1 tsp
Prep the ingredients: cut the chicken, dice the onion, mince the garlic, grate the ginger, rinse the rice, and chop the cilantro before heating the skillet.
Wash hands, cutting board, and knife after handling raw chicken.
Keep the knife blade angled away from fingers while cutting and chopping.
Melt the butter in a large deep skillet over medium-high heat. Add the chicken and brown lightly for 4 to 5 minutes, stirring occasionally.
Use caution when adding chicken to hot butter to reduce splatter.
Add the onion, garlic, ginger, garam masala, and salt. Cook until the onion is softened and fragrant, about 3 minutes.
Stir in the crushed tomatoes, chicken broth, and rinsed rice. Scrape the bottom of the skillet, then bring to a steady simmer.
Cover, reduce heat to low, and cook for 18 to 20 minutes, until the rice is tender and the chicken reaches 165°F.
Use an instant-read thermometer to confirm the chicken reaches 165°F.
Stir in the heavy cream and simmer uncovered for 2 to 3 minutes, until the sauce is creamy and slightly thickened. Sprinkle with cilantro and serve warm.
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