Description
A comforting and flavorful Garlic Butter Chicken and Rice recipe featuring tender, paprika-seasoned chicken thighs baked with aromatic buttered rice infused with herbs and garlic, making a perfect one-pan meal for family dinners.
Ingredients
Chicken
- 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 Seasonings
- 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: Set your oven to 350˚F (175˚C) to prepare for baking the chicken and rice.
- Season the Chicken: In a small bowl, mix paprika, dried thyme, garlic powder, salt, and pepper. Rub this seasoning blend evenly over the skinless chicken thighs and set aside.
- Sauté Aromatics: Melt butter in a large oven-safe skillet over medium heat. Add diced onions and minced garlic, cooking for 3 to 4 minutes while stirring frequently until onions are translucent and garlic is lightly browned but not burnt.
- Toast the Rice: Stir the long grain white rice into the skillet with the onions and garlic, cooking while stirring constantly for about 30 seconds to lightly toast the rice grains.
- Add Liquids and Seasonings: Place the seasoned chicken thighs over the rice. Pour in the chicken broth and hot water. Sprinkle the dried Italian seasoning and oregano evenly over the top. Bring the mixture to a boil on the stovetop, and adjust salt and pepper if desired.
- Bake Covered: Cover the skillet with a lid or tightly with aluminum foil. Transfer to the preheated oven and bake for 30 minutes to allow the chicken and rice to cook gently in the steam.
- Finish Baking Uncovered: Remove the cover and continue baking for another 15 to 20 minutes, or until all the liquid is absorbed and the chicken is fully cooked through with juices running clear.
- Rest the Dish: Take the skillet out of the oven and let it rest for 5 to 8 minutes to let the flavors settle and the rice firm up slightly.
- Serve: Carefully remove chicken thighs from the skillet. Fluff the rice with a fork to separate the grains and redistribute flavors. Plate the rice and top with the chicken.
- Garnish: Sprinkle freshly chopped parsley over the dish for a fresh, vibrant finish before serving.
Notes
- Use skinless chicken thighs for a leaner option, but bone-in keeps the chicken juicy.
- If you don’t have dried thyme, other herbs like rosemary or sage can be substituted.
- Make sure to cover the skillet tightly to trap steam and cook rice properly.
- Resting the dish after baking helps the rice absorb any remaining liquid and improves texture.
- Adjust seasonings as needed to fit your taste preferences.
