Easy Garlic Butter Chickenwith Rice

Season the chicken pieces with salt, black pepper, and garlic powder.

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium‑high heat. Add the chicken and sear until golden, about 5–6 minutes.

Add the minced garlic and cook for about 30 seconds until fragrant.

Stir in the uncooked rice, then pour in the chicken broth.

Bring to a gentle simmer, cover the skillet, reduce the heat to low, and cook for 18–20 minutes, or until the rice is tender and the liquid is absorbed.

Stir in the remaining butter and chopped fresh parsley until melted and evenly distributed.

Fluff the rice, spoon the buttery juices over the chicken, and serve hot.