Description
This Garlic Butter Chicken and Rice recipe is a comforting one-pan meal featuring tender, seasoned chicken thighs baked atop flavorful rice cooked in a garlic-infused butter sauce. Perfectly seasoned with paprika, thyme, and Italian herbs, this dish combines juicy chicken with aromatic rice for a hearty and satisfying dinner.
Ingredients
Chicken and Seasonings
- 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)
Rice and Aromatics
- 4 tablespoons butter
- 1 yellow onion (diced)
- 4 large cloves garlic (minced)
- 1½ cups long grain white rice
Liquids and Herbs
- 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: Preheat your oven to 350˚F (175˚C) to prepare for baking the chicken and rice together.
- Season the Chicken: In a bowl, season the skinless, bone-in chicken thighs evenly with paprika, dried thyme, garlic powder, salt, and freshly ground black pepper. Set aside to let the flavors meld.
- Sauté Onions and Garlic: Melt 4 tablespoons of butter in a large oven-safe skillet over medium heat. Add the diced yellow onion and minced garlic and cook, stirring frequently, for 3 to 4 minutes until the garlic is lightly browned but not burnt, releasing fragrant aromas.
- Add and Toast Rice: Stir in the long grain white rice and continuously stir for 30 seconds to coat the rice in the butter and toast it lightly, enhancing its flavor.
- Assemble and Add Liquids: Arrange the seasoned chicken thighs over the rice in the skillet. Pour the low-sodium chicken broth and hot water over the rice and chicken. Sprinkle the dried Italian seasoning and oregano on top, and add additional salt and pepper if desired. Bring the mixture to a boil on the stovetop.
- Cover and Bake: Cover the skillet tightly with a lid or aluminum foil to trap steam. Transfer it to the preheated oven and bake for 30 minutes to cook the chicken and allow the rice to absorb the liquid.
- Uncover and Finish Baking: Remove the lid or foil and continue baking for an additional 15 to 20 minutes. This allows any remaining liquid to absorb and promotes slight browning on the chicken.
- Rest the Dish: Remove the skillet from the oven and let the dish rest for 5 to 8 minutes. This allows the juices to redistribute and the rice to finish steaming.
- Serve: Carefully remove the chicken from the skillet. Fluff the rice gently with a fork to separate the grains.
- Garnish and Enjoy: Sprinkle chopped fresh parsley over the dish for a burst of color and fresh flavor, then serve immediately.
Notes
- Use bone-in chicken thighs for more flavor and juiciness; skinless ensures lower fat.
- Adjust the herbs to your preference—thyme, oregano, or Italian seasoning all work great.
- Keep a close eye on the garlic while sautéing to avoid burning, which can create bitterness.
- This recipe can be made gluten-free by ensuring chicken broth is gluten-free.
- For crispier chicken skin, you may briefly broil the chicken uncovered for 2-3 minutes after baking.
