Description
Garlic Butter Chicken and Rice: Juicy chicken, savory garlic butter, and fluffy rice – a quick, comforting, crowd-pleasing dish!
Ingredients
Scale
- 4–6 chicken thighs (about 2 lbs/900g), bone-in and skin-on
- 1½ cups (300g) long-grain white rice, rinsed and drained
- 3 cups (720ml) chicken broth
- 6 tablespoons (85g) unsalted butter
- 8 garlic cloves, minced (about 3 tablespoons)
- 1 medium onion, finely diced (about 1 cup)
- 2 teaspoons dried Italian herbs
- 1 teaspoon paprika
- 2 tablespoons fresh lemon juice
- ¼ cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Preheat the Oven and Prepare the Chicken Preheat your oven to 375°F (190°C). Pat the chicken thighs completely dry with paper towels. Season generously on both sides with salt and pepper, then sprinkle with paprika for color and flavor.
- Step 2: Cook the Chicken In a large, oven-safe skillet or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Place the chicken thighs skin-side down and cook undisturbed for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes on the other side. Transfer the chicken to a plate but keep all those flavorful drippings in the pan.
- Step 3: Saute the Aromatics Reduce heat to medium and add the remaining 4 tablespoons of butter to the pan. Add the diced onion and cook for 2-3 minutes until softened and translucent. Add the minced garlic and cook for just 30-60 seconds until fragrant – be careful not to burn it as it can turn bitter.
- Step 4: Toast the Rice Add the rinsed rice to the pan, stirring to coat each grain in the garlic butter mixture. Toast the rice for 2-3 minutes, stirring occasionally. This step builds incredible depth of flavor in your garlic butter chicken and rice.
- Step 5: Add Liquid and Seasonings Pour in the chicken broth, lemon juice, and dried Italian herbs. Stir well and bring to a simmer. Taste the liquid and adjust seasoning if needed – this is your last chance to season the rice directly.
- Step 6: Bake the Chicken and Rice Return the chicken thighs to the pan, placing them skin-side up on top of the rice. Cover with a lid or aluminum foil and transfer to the preheated oven. Bake for 25 minutes, then remove the cover and continue baking for 10-15 minutes until the chicken is completely cooked through (internal temperature of 165°F/74°C) and the rice has absorbed all the liquid.
- Step 7: Rest and Serve Remove from the oven and let stand for 5-10 minutes. Garnish with fresh chopped parsley before serving your perfectly cooked garlic butter chicken and rice.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 480
- Sugar: 2g
- Sodium: 760mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 145mg