Garlic Butter Chicken and Rice Recipe
Packed with buttery garlic flavor and juicy bone-in chicken thighs, this one pot chicken and rice dinner will win over even the harshest critics!
Servings: 6
Ingredients
- 6 skinless, bone-in chicken thighs
- 1 teaspoon sweet or smoked paprika
- 1 teaspoon dried thyme or any other dried herbs of your choice
- ½ teaspoon garlic powder
- salt and freshly ground black pepper to taste
- 4 tablespoons butter
- 1 yellow onion diced
- 4 large cloves garlic minced
- 1½ cups long grain white rice
- 1½ cups low-sodium, fat free chicken broth
- 1½ cups hot water
- ½ teaspoon dried Italian Seasoning
- ½ teaspoon dried oregano
- chopped fresh parsley for garnish
Instructions
- Preheat the oven to 350˚F.
- Season the chicken thighs with paprika, dried thyme, garlic powder, salt and pepper; set aside.
- Add the butter to a large oven-safe skillet and melt over medium heat. Stir in the diced onions and garlic; cook over medium heat for 3 to 4 minutes or until the garlic is lightly browned, stirring very frequently. Do not burn the garlic.
- Stir in the rice; stir constantly for 30 seconds. Place the seasoned chicken pieces over the rice, and add the chicken broth and water.
- Season the top with Italian Seasoning and oregano, and bring to a boil. You can also add more salt and pepper at this point if you'd like.
- Cover the skillet with a lid or aluminum foil and transfer to the preheated oven; bake for 30 minutes.
- Remove the lid or foil and continue to bake for 15 to 20 minutes or until the liquid is absorbed.
- Remove from oven and let it rest for 5 to 8 minutes.
- Remove the chicken from the pan and fluff up the rice with a fork.
- Garnish with parsley and serve.
Notes
- Make ahead. Get a head start on this recipe by preparing up to step #6 a couple of days beforehand. Just hold off on the liquid until serving day. Adding it too early means the rice will soak it all up.
- Chicken options. This recipe is prepared with bone-in, skinless chicken thighs. Using anything other than what is suggested will have different results. Boneless chicken thighs will cook up faster, while boneless chicken breasts will cook through much quicker and will dry out. I also recommend removing the skin from the chicken thighs because the casserole will be greasy with the skin on.
- Rice varieties. This recipe uses long-grain white rice. If you want to use brown rice, increase the cooking time. Bake it covered for 45 minutes, and then uncover and bake for an additional 15 to 20 minutes.
Nutrition
Calories: 370kcal | Carbohydrates: 39g | Protein: 23g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 116mg | Sodium: 395mg | Potassium: 354mg | Fiber: 1g | Sugar: 0g | Vitamin A: 420IU | Vitamin C: 1.6mg | Calcium: 39mg | Iron: 1.7mg
