Description
How to make sticky spicy buffalo garlic butter chicken rice skillet with tender chicken and aromatic rice that satisfies every comfort food craving.
Ingredients
Scale
Chicken and Rice Base
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 cup long-grain white rice, uncooked
- 2 cups low-sodium chicken broth
- 1/2 cup water
Buffalo Garlic Butter Sauce
- 1/2 cup buffalo wing sauce
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
Seasonings and Aromatics
- 1 medium yellow onion, diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
Garnish and Finishing
- 2 green onions, sliced thin
- 2 tablespoons fresh parsley, chopped
Instructions
- Sear Chicken: Heat olive oil in large skillet over medium-high heat. Season chicken with salt, pepper, and smoked paprika. Sear until golden brown on all sides, about 6-8 minutes total. Remove chicken and set aside.
- Sauté Aromatics: In same skillet, add diced onion and cook until softened, about 4 minutes. Add minced garlic and cook until fragrant, about 30 seconds. Don’t let the garlic burn or it’ll taste bitter.
- Make Sauce: Whisk together buffalo sauce, honey, apple cider vinegar, garlic powder, and onion powder in small bowl. This creates the sticky, spicy base that coats everything perfectly.
- Add Rice: Stir uncooked rice into the skillet with onions and garlic. Toast for 1-2 minutes until rice is lightly golden and aromatic. This step prevents mushy rice later.
- Combine Everything: Pour in chicken broth, water, and buffalo sauce mixture. Return seared chicken to skillet and bring to a boil. Reduce heat to low, cover, and simmer 18-20 minutes.
- Add Butter: Remove from heat and let stand 5 minutes. Stir in butter until melted and glossy. The residual heat will create that perfect sticky coating without breaking the sauce.
- Garnish and Serve: Fluff rice gently with fork, then garnish with sliced green onions and fresh parsley. Serve immediately while hot and the butter is still glossy and aromatic.
Notes
- Don’t skip searing the chicken first; it adds crucial flavor depth and golden color.
- Keep skillet covered during rice cooking or liquid will evaporate too quickly.
- Add butter off heat to prevent sauce from breaking and becoming greasy.
- Toast rice briefly before adding liquid for better texture and nutty flavor.
- Let dish rest 5 minutes after cooking for perfect rice consistency.
- Adjust buffalo sauce quantity based on your heat preference and brand strength.
Allergy Information: None
Nutrition
- Calories: 485 calories
- Fat: 18g
- Carbohydrates: 52g
- Protein: 28g