Garlic Butter Chicken Thighs and Rice Recipe: A Flavorful One-Pan Wonder

Garlic Butter Chicken Thighs and Rice – This Garlic Butter Chicken Thighs and Rice Recipe is a one-pan wonder that is sure to impress your family and friends. With its perfectly seasoned chicken thighs and fragrant garlic butter rice, this recipe is both delicious and easy to make. The chicken thighs are seasoned with sweet or smoked paprika, dried thyme, garlic powder, salt, and pepper, giving them a perfect flavor that is both savory and smoky. The rice is cooked in a mixture of low-sodium, fat-free chicken broth and hot water, along with some aromatic herbs, which give it a subtle and delicious flavor.

This recipe has become a staple in my household, especially on busy weeknights when I need to prepare a quick and easy dinner. My husband loves the smoky flavor of the paprika and the fragrant garlic butter rice. He always asks for seconds, and I am happy to oblige because this dish is both delicious and nutritious. The best part about this recipe is that it is all cooked in one pan, which means less clean-up and more time to enjoy dinner with our little family.

Why This Garlic Butter Chicken Thighs and Rice Recipe is a Must-Try?

• Perfectly seasoned chicken thighs that are both savory and smoky
• Fragrant garlic butter rice that is cooked in low-sodium, fat-free chicken broth and hot water, giving it a subtle and delicious flavor
• All cooked in one pan, which means less clean-up and more time to enjoy dinner with your family
• This recipe is easy to make and perfect for busy weeknights
• You can easily adjust the seasoning to your liking and add your favorite herbs or spices

Ingredients:

• 6 skinless, bone-in chicken thighs (about 900g or 2 lbs.)
• 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 (about 300g or 11 oz.)
• 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.

Season the chicken thighs with paprika, dried thyme, garlic powder, salt, and pepper, and then 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 about 3 to 4 minutes, or until the garlic is lightly browned. Make sure to stir frequently to avoid burning the garlic.

Add the rice to the skillet, and stir constantly for 30 seconds.

Place the seasoned chicken pieces over the rice, and pour the chicken broth and hot water over them.

Season with Italian seasoning and oregano, and bring the mixture to a boil. Add more salt and pepper if desired.

Cover the skillet with a lid or aluminum foil, and transfer it 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 and the chicken is cooked through.

Remove the skillet from the oven and let it stand for 5 to 8 minutes.

Remove the chicken from the skillet, and fluff up the rice with a fork.

Garnish with chopped fresh parsley, and serve.

Notes:

• You can use boneless chicken thighs if you prefer, but bone-in thighs will have more flavor.
• You can substitute the long grain white rice for other types of rice, such as jasmine rice or basmati rice.
• If you don’t have an oven-safe skillet, you can transfer the mixture to a baking dish before baking.
• For extra flavor, you can add some chopped vegetables to the skillet, such as bell peppers, carrots, or celery.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

In conclusion, Garlic Butter Chicken Thighs and Rice Recipe is a delicious and flavorful dish that is perfect for a cozy family dinner or a special occasion. The combination of herbs, garlic, and butter infuses the chicken and rice with rich and savory flavors that are sure to satisfy your taste buds. This recipe is easy to make and requires only a few simple ingredients, making it a great option for busy weeknights. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is sure to impress your loved ones and become a staple in your recipe collection. So why not give it a try and see for yourself how delicious it is?

FAQs

Can I use boneless chicken thighs?

Yes, you can use boneless chicken thighs if you prefer. However, bone-in thighs will have more flavor.

Can I use a different type of rice?

Yes, you can substitute the long grain white rice for other types of rice, such as jasmine rice or basmati rice.

Can I add vegetables to this recipe?

Yes, you can add some chopped vegetables to the skillet, such as bell peppers, carrots, or celery, for extra flavor.

How should I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Garlic Butter Chicken Thighs and Rice

Sacrlett

This Garlic Butter Chicken Thighs and Rice Recipe is a one-pan wonder that is sure to impress your family and friends. With its perfectly seasoned chicken thighs and fragrant garlic butter rice, this recipe is both delicious and easy to make.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Resting Time 5 minutes mins

Total Time 55 minutes mins

Course Dinner, Lunch

Cuisine Mediterranean

Servings 6

Ingredients

  

• 6 skinless bone-in chicken thighs (about 900g or 2 lbs.)
• 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 about 300g or 11 oz
• 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.
• Season the chicken thighs with paprika, dried thyme, garlic powder, salt, and pepper, and then 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 about 3 to 4 minutes, or until the garlic is lightly browned. Make sure to stir frequently to avoid burning the garlic.
• Add the rice to the skillet, and stir constantly for 30 seconds.
• Place the seasoned chicken pieces over the rice, and pour the chicken broth and hot water over them.
• Season with Italian seasoning and oregano, and bring the mixture to a boil. Add more salt and pepper if desired.
• Cover the skillet with a lid or aluminum foil, and transfer it 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 and the chicken is cooked through.
• Remove the skillet from the oven and let it stand for 5 to 8 minutes.
• Remove the chicken from the skillet, and fluff up the rice with a fork.
• Garnish with chopped fresh parsley, and serve.

Notes

You can use boneless chicken thighs if you prefer, but bone-in thighs will have more flavor.

You can substitute the long grain white rice for other types of rice, such as jasmine rice or basmati rice.

If you don't have an oven-safe skillet, you can transfer the mixture to a baking dish before baking.

For extra flavor, you can add some chopped vegetables to the skillet, such as bell peppers, carrots, or celery.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keyword Garlic Butter Chicken Thighs and Rice