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Garlic Butter Chicken and Rice Recipe

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4.2 from 2 reviews

This Garlic Butter Chicken and Rice recipe offers a comforting one-pan meal featuring tender, juicy chicken thighs seasoned with fragrant herbs and spices, baked atop flavorful buttered rice infused with garlic, onion, and Italian seasonings. Perfect for a wholesome family dinner, it combines simple ingredients with straightforward steps for a delicious and satisfying dish.

Ingredients

Chicken and Seasoning

  • 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)

Main Ingredients

  • 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

Seasoning and Garnish

  • ½ teaspoon dried Italian Seasoning
  • ½ teaspoon dried oregano
  • Chopped fresh parsley (for garnish)

Instructions

  1. Preheat oven: Preheat your oven to 350˚F to get it ready for baking the chicken and rice dish evenly.
  2. Season chicken: In a bowl or on a plate, coat the chicken thighs thoroughly with paprika, dried thyme, garlic powder, salt, and freshly ground black pepper. Set aside to let flavors marry.
  3. Sauté aromatics: In a large oven-safe skillet, melt the butter over medium heat. Add the diced onion and minced garlic, cooking for 3 to 4 minutes while stirring frequently, until the garlic is lightly browned but not burnt, releasing rich aromas.
  4. Add rice and chicken: Stir the rice into the skillet and keep stirring constantly for about 30 seconds to coat the grains with butter and aromatics. Arrange the seasoned chicken thighs on top of the rice evenly.
  5. Add liquids and seasonings: Pour in the chicken broth and hot water over the chicken and rice. Sprinkle the dried Italian seasoning and oregano on top. Bring the liquid mixture to a boil on the stovetop. Adjust salt and pepper as desired.
  6. Bake covered: Cover the skillet with a lid or aluminum foil to trap steam and moisture. Carefully transfer to the preheated oven and bake for 30 minutes so the chicken cooks through and the rice absorbs liquid.
  7. Bake uncovered: Remove the lid or foil and continue baking for another 15 to 20 minutes to allow any excess moisture to evaporate and the rice to finish cooking properly.
  8. Rest: Take the skillet out of the oven and let the dish rest for 5 to 8 minutes so the juices redistribute, ensuring the chicken stays juicy.
  9. Finish: Remove the chicken from the skillet carefully and fluff the rice gently with a fork to separate grains and mix flavors.
  10. Serve: Garnish the dish with freshly chopped parsley and serve warm for a comforting, hearty meal.

Notes

  • This recipe uses bone-in chicken thighs for added flavor and moisture, but you can substitute boneless if preferred; adjust baking time accordingly.
  • Low-sodium chicken broth helps control salt levels; adjust seasoning if using regular broth.
  • Use an oven-safe skillet to prepare everything in one pan for easy cleanup.
  • Be careful not to burn garlic when sautéing as it can turn bitter; stir frequently and keep the heat moderate.
  • Letting the dish rest after baking helps the chicken retain juices and the rice fully absorb any remaining liquid.

Find it online: https://cookedbysarah.com/garlic-butter-chicken-and-rice-recipe/