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Garlic Butter Chicken and Rice

Garlic Butter Chicken and Rice

Garlic Butter Chicken and Rice is a flavorful one pot dish featuring tender chicken thighs and rice, perfect for dinner.
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Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour
Course dinner
Cuisine American
Servings 6 servings
Calories 370 kcal

Equipment

  • measuring cups and spoons
  • large skillet

Ingredients
  

  • 6 pieces 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 to taste
  • freshly ground black pepper to taste
  • 4 tablespoons butter
  • 1 large yellow onion diced
  • 4 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 by preparing up to step #6 a couple of days beforehand. Hold off on the liquid until serving day. Chicken can be replaced with boneless thighs or breasts, but may affect cooking time. Long-grain white rice is used, but brown rice can also work with adjusted cooking times.

Nutrition

Serving: 1servingCalories: 370kcalCarbohydrates: 39gProtein: 23gFat: 12gSaturated Fat: 5gCholesterol: 116mgSodium: 395mgPotassium: 354mgFiber: 1gVitamin A: 420IUVitamin C: 1.6mgCalcium: 39mgIron: 1.7mg
Keyword chicken and rice, chicken and rice recipe, chicken thighs and rice
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