Garlic Butter Chicken Thighs and Rice – Get ready to tantalize your senses with this mouthwatering Garlic Butter Chicken Thighs and Rice recipe. Succulent chicken thighs seasoned with aromatic herbs, cooked in a rich garlic butter sauce, and served over a bed of fluffy rice, this dish is a true culinary masterpiece. The combination of flavors and textures will leave you craving for more. Whether you’re looking for a satisfying weeknight meal or an impressive dish to impress your guests, this recipe is the perfect choice.
In our little family, Garlic Butter Chicken Thighs and Rice has become an absolute favorite. I still remember the first time I prepared this dish for my husband, and the look of pure delight on his face when he took the first bite. Since then, it has become a regular feature on our dinner table, bringing us together with its irresistible aroma and flavors. This recipe has a special place in our hearts, as it symbolizes the love and warmth shared around our family meals. It’s a dish that has become a cherished tradition, and we hope it becomes a staple in your household too.
Why This Recipe Is Irresistible?
- Succulent Chicken Thighs: The bone-in chicken thighs are the star of this recipe, delivering juicy and tender meat that’s bursting with flavor.
- Aromatic Herb Seasoning: The combination of sweet or smoked paprika, dried thyme, and garlic powder adds a delightful depth of flavor to the chicken, infusing it with irresistible taste.
- Buttery Garlic Infusion: The garlic butter sauce brings a rich and savory element to the dish, elevating the flavors to new heights.
- Perfectly Cooked Rice: The long grain white rice is cooked in a flavorful broth, absorbing all the delicious juices from the chicken and creating a fluffy and fragrant bed for the chicken thighs.
- Easy One-Pot Preparation: This recipe simplifies your cooking experience by using a single oven-safe skillet, making cleanup a breeze.
- Versatile and Customizable: Feel free to experiment with different dried herbs and spices to suit your personal taste preferences.
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 fresh ground 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
Directions:
Preheat your oven to 350˚F (175˚C).
Season the chicken thighs with paprika, dried thyme, garlic powder, salt, and pepper. Set them aside.
In a large oven-safe skillet, melt the butter over medium heat.
Add the diced onions and minced garlic to the skillet and cook for 3 to 4 minutes, stirring frequently until the garlic is lightly browned. Be careful not to burn the garlic.
Stir in the rice, ensuring it is coated with the butter and aromatics. Stir constantly for about 30 seconds.
Place the seasoned chicken thighs on top of the rice in the skillet. Pour in the chicken broth and hot water.
Season with Italian seasoning and oregano. If desired, you can add more salt and pepper at this point.
Bring the mixture to a boil, then cover the skillet with a lid or aluminum foil.
Transfer the skillet to the preheated oven and bake for 30 minutes.
Remove the lid or foil and continue baking for an additional 15 to 20 minutes, or until the liquid is absorbed and the rice is tender.
Take the skillet out of the oven and let it stand for 5 to 8 minutes.
Remove the chicken thighs from the pan and fluff up the rice with a fork.
Garnish with freshly chopped parsley and serve.
Notes:
- Feel free to adjust the seasonings according to your taste preferences. Add more herbs, spices, or garlic if desired.
- You can customize the recipe by using different types of dried herbs or adding vegetables such as bell peppers or peas for extra color and flavor.
- For a healthier option, you can use skinless, boneless chicken thighs.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days.
In conclusion, Garlic Butter Chicken Thighs and Rice is a recipe that brings together the perfect combination of flavors, textures, and heartwarming moments shared with loved ones. With its succulent chicken thighs, aromatic herb seasoning, and buttery garlic infusion, this dish is sure to please even the most discerning palates. The tender chicken, paired with the fluffy rice cooked to perfection, creates a symphony of taste that will leave you craving for more. Whether it’s a cozy family dinner or a special occasion, this recipe is bound to become a favorite in your household, just as it has in mine. So why wait? Gather your ingredients, embark on a culinary adventure, and create cherished memories around the dinner table with this irresistible Garlic Butter Chicken Thighs and Rice recipe.
Frequently Asked Questions
Can I use boneless chicken thighs instead?
Yes, boneless chicken thighs can be used in this recipe. However, bone-in thighs will provide more flavor and juiciness to the dish.
Can I use brown rice instead of white rice?
Yes, you can substitute long grain brown rice for white rice. Keep in mind that the cooking time may need to be adjusted accordingly.
Can I double the recipe?
Absolutely! This recipe can be easily doubled to serve a larger group. Simply adjust the cooking times and ensure you have a large enough oven-safe skillet to accommodate the increased quantity.
Garlic Butter Chicken Thighs and Rice
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 fresh ground 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 your oven to 350˚F (175˚C).
- Season the chicken thighs with paprika, dried thyme, garlic powder, salt, and pepper. Set them aside.
- In a large oven-safe skillet, melt the butter over medium heat.
- Add the diced onions and minced garlic to the skillet and cook for 3 to 4 minutes, stirring frequently until the garlic is lightly browned. Be careful not to burn the garlic.
- Stir in the rice, ensuring it is coated with the butter and aromatics. Stir constantly for about 30 seconds.
- Place the seasoned chicken thighs on top of the rice in the skillet. Pour in the chicken broth and hot water.
- Season with Italian seasoning and oregano. If desired, you can add more salt and pepper at this point.
- Bring the mixture to a boil, then cover the skillet with a lid or aluminum foil.
- Transfer the skillet to the preheated oven and bake for 30 minutes.
- Remove the lid or foil and continue baking for an additional 15 to 20 minutes, or until the liquid is absorbed and the rice is tender.
- Take the skillet out of the oven and let it stand for 5 to 8 minutes.
- Remove the chicken thighs from the pan and fluff up the rice with a fork.
- Garnish with freshly chopped parsley and serve.
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