Brown Butter and Sage Chicken Pilaf
- Dinner
- Thigh

Prepping20min
Cooking45min
Resting—min
- Servings6
Nutrition informationThis recipe contains 21 gr protein
Ingredients
Showing ingredients in imperial
Chicken part(s)
Step by step
1
Heat oil in large, deep-sided skillet set over medium-high heat; cook chicken, stirring occasionally, for 8 to 10 minutes or until evenly browned. Season with salt and pepper. Transfer to plate; set aside.
2
Wipe out skillet; melt butter in same pan set over medium. Cook, swirling pan occasionally, for 5 to 8 minutes or until butter is foamy and starting to turn golden brown. Add onion, garlic and sage; cook for 3 to 5 minutes or until softened and fragrant.
3
Stir in rice and reserved chicken. Add chicken broth; bring to boil. Reduce heat to low; cover and cook for 18 to 20 minutes or until rice is tender and chicken is cooked through. Sprinkle with parsley.
Recipe noteSoftened, room-temperature butter will help avoid excess sputtering and burning. If your butter is refrigerated, leave it on the kitchen counter for at least 30 minutes beforehand.