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Garlic Butter Chicken and Rice Recipe

Bursting with buttery garlic flavor, this easy chicken thighs recipe is a one pot dinner guaranteed to impress even the pickiest eaters!

Garlic Butter Chicken and Rice Recipe - 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!

Garlic Butter Chicken and Rice Recipe - 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!

Nothing beats this one pot Garlic Butter Chicken and Rice Recipe when it comes to convenience and comfort. It’s how we do dinners that include the main entree and its side dish, all in just one pan. So easy, yet packed with so much flavor and textures.

Similar to my One Pan Maple Mustard Chicken and Potatoes, I just love making rice this way. Seasoned and flavored so that it’s super tasty, with juicy chicken thighs sitting right on top of it. I could eat my weight in it, straight out of the pot – it’s that good!

It’s got all the flavor from the juices of the chicken, thus you get the most flavorful rice you will have ever tried. Maybe?
Ok, so, I don’t know what you’ve tried, but let’s just say this will be THE BEST.

If you’ve had my Baked Honey Mustard Chicken, then I can guarantee you’ll love this recipe just as much.

Garlic Butter Chicken and Rice Recipe - 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!


HOW TO MAKE CHICKEN AND RICE

You can have this Garlic Butter Chicken and Rice on the table in about one hour with only one pot to clean, and I can pretty much guarantee you won’t have any leftovers to put away, either.

  • We start with melting the butter and adding a good dose of onions and garlic to it.

Garlic Butter Chicken and Rice Recipe - 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!

  • In the meantime, you’ll want to season the chicken thighs with some paprika, thyme, garlic powder, and salt and pepper.

Garlic Butter Chicken and Rice Recipe - 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!

  • We will then stir the rice into the garlic butter and place our prepared chicken thighs on top of it.
  • Add chicken broth to the pan, cover with foil, and bake.
  • Finally, remove the foil and continue to bake until all the liquid is absorbed.

Garlic Butter Chicken and Rice Recipe - 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!

RECIPE NOTES

  • For this recipe, I am going to ask you to get some chicken thighs that are skinless, but bone-in. Reason for that is because, with skin-on, the dish turns out way too greasy. Also, we want to use bone-in thighs because they will cook in the same time as the rice.
  • If you want to use boneless thighs, that’s okay, too, but they might be just a little overcooked.
  • White Long Grain Rice, Basmati Rice, and Jasmine Rice all work well with this recipe.
  • If you’d like to use brown rice, leave it in the oven, covered, for 45 minutes, then bake uncovered for about 15 minutes, or until rice is cooked.

HOW TO MAKE AHEAD CHICKEN AND RICE

Garlic Butter Chicken and Rice makes a wonderful freezer or make-ahead meal.

  • To prep couple days in advance, you can simply work up to the 6th step in the recipe, but DO NOT ADD the liquid. Also, make sure that everything is completely cooled down. Cover it tightly, and store it in the refrigerator for up to 2 days.
  • Let the dish stand at room temperature for 20 minutes before continuing as directed. Don’t forget to add in the chicken broth and water right before baking.

HOW TO FREEZE CHICKEN AND RICE

  • Make sure that the chicken and rice has cooled completely before freezing.
  • Cover the chicken and rice with a double layer of aluminum foil and secure it tightly.
  • Place the casserole in the coldest part of the freezer.
  • NOTE: Some recommend undercooking the casserole a little bit so that the rice stays fluffy after thawing, but that’s a personal choice.
  • When ready to use it, remove from the freezer the night before and place it in the refrigerator, all wrapped up, to thaw over night.
  • Remove from fridge and set on the counter for 20 minutes. Reheat in a 350F preheated oven. If the casserole looks dry, you can add liquid to it in increments of a few tablespoons at a time, until the desired consistency is reached.

Garlic Butter Chicken and Rice Recipe - 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!

Garlicky, buttery chicken and rice recipe prepared in just one pan and baked to a tender perfection! It is the ideal dinner recipe for busy weeknights.

Trust me this is a chicken recipe you don’t want to miss out on!

MORE CHICKEN RECIPES:

Brown Sugar Garlic Chicken

Homemade Chicken Nuggets Recipe

Pan-Fried Creamy Mushroom Chicken

Chicken Paprika

Ingredients

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

  5. Stir in rice; stir constantly for 30 seconds.

  6. Place prepared chicken pieces over rice, and add the chicken broth and water.

  7. Season with Italian Seasoning and oregano, and bring to a boil. (You can also add more salt and pepper at this point, if desired.)
  8. Cover skillet with a lid or aluminum foil and transfer to preheated oven; bake for 30 minutes.

  9. Remove lid or foil and continue to bake for 15 to 20 minutes, or until liquid is absorbed.

  10. Remove from oven and let stand 5 minutes.

  11. Remove chicken from the pan and fluff up the rice with a fork.

  12. Garnish with parsley and serve.
Recipe Notes
  1. Use bone-in skinless chicken thighs; with skin-on, the dish turns out very greasy. We also want to use bone-in thighs because they will cook in the same time as the rice.
  2. White Long Grain Rice, Basmati and Jasmine Rice all work well with this recipe.
  3. If you’d like to use brown rice, leave it in the oven, covered, for 45 minutes, then bake uncovered for about 15 minutes, or until rice is cooked.

HOW TO MAKE AHEAD CHICKEN AND RICE

  1. To prep couple days in advance, you can simply work up to the 6th step in the recipe, but DO NOT ADD the liquid. Also, make sure that everything is completely cooled down. Cover it tightly, and store it in the refrigerator for up to 2 days.
  2. Let the dish stand at room temperature for 20 minutes before continuing as directed. Stir in the chicken broth and water right before baking.

HOW TO FREEZE CHICKEN AND RICE

  1. Make sure that the chicken and rice has cooled completely before freezing.
  2. Cover the chicken and rice with a double layer of aluminum foil and secure it tightly.
  3. Place the casserole in the coldest part of the freezer.
  4. NOTE: Some recommend undercooking the casserole a little bit so that the rice stays fluffy after thawing.
  5. When ready to use it, remove from the freezer the night before and place it in the refrigerator, all wrapped up, to thaw over night.
  6. Remove from fridge and set on the counter for 20 minutes. Reheat in a 350F preheated oven. If the casserole looks dry, you can add liquid to it in increments of a few tablespoons at a time, until the desired consistency is reached.

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