Histats

One Pot Garlic Butter Chicken And Rice

Bursting with rich buttery garlic flavor and tender chicken thighs, this is a one pot chicken and rice dinner guaranteed to impress even the pickiest eaters!


You’ll Need:


  • 6 skinless, bone-in chicken thighs
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • salt and fresh ground pepper, to taste
  • 4 tablespoons butter
  • 1 yellow onion, diced
  • 4 large cloves garlic, minced
  • 1-1/2 cups long grain white rice
  • 1-1/2 cups low-sodium, fat free chicken broth
  • 1-1/2 cups hot water
  • 1/2 teaspoon dried Italian Seasoning
  • 1 teaspoon dried thyme, or any other dried herbs of your choice
  • 1/2 teaspoon dried oregano
  • chopped fresh parsley, for garnish

Instructions:


  1. Preheat oven to 350F.
  2. Season chicken thighs with paprika, dried thyme, garlic powder, salt and pepper; set aside.
  3. Add butter to a large oven-safe skillet and melt over medium heat.
  4. Stir in diced onions and garlic; cook over medium heat for 3 to 4 minutes, or until garlic is lightly browned, stirring VERY frequently. DO NOT burn the garlic.
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NOTES:

Preheat oven to 350F.
Season chicken thighs with paprika, dried thyme, garlic powder, salt and pepper; set aside.
Add butter to a large oven-safe skillet and melt over medium heat.
Stir in diced onions and garlic; cook over medium heat for 3 to 4 minutes, or until garlic is lightly browned, stirring VERY frequently. DO NOT burn the garlic.
Stir in rice; stir constantly for 30 seconds.
Place prepared chicken pieces over rice, and add the chicken broth and water.
Season with Italian Seasoning and oregano, and bring to a boil. (You can also add more salt and pepper at this point, if desired.)
Cover skillet with a lid or aluminum foil and transfer to preheated oven; bake for 30 minutes.
Remove lid or foil and continue to bake for 15 to 20 minutes, or until liquid is absorbed.
Remove from oven and let stand 5 minutes.
Remove chicken from the pan and fluff up the rice with a fork.
Garnish with parsley and serve.


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