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Garlic Butter Chicken and Rice Recipe
Ash Tyrrell

Garlic Butter Chicken and Rice Recipe

I recently tried this Garlic Butter Chicken and Rice recipe, and it quickly became a household favorite. The combination of tender chicken and flavorful, buttery rice is nothing short of perfection. 
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Prep Time 10 minutes
Cook Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • 6 bone-in skinless chicken thighs
  • These are ideal for ensuring the chicken stays juicy and flavorful. Avoid skin-on thighs as they can make the rice greasy.
  • 1 teaspoon sweet or smoked paprika
  • Adds a subtle smoky depth and a pop of color. You can swap with chili powder for a spicier touch.
  • 1 teaspoon dried thyme
  • The earthy notes enhance the overall flavor. Don’t have thyme? Try rosemary or marjoram instead.
  • ½ teaspoon garlic powder
  • Boosts the garlicky goodness! Combine it with fresh garlic for maximum flavor.
  • Salt and pepper to taste
  • Balances and elevates the taste of the dish.
  • 4 tablespoons butter
  • Perfect for adding richness and ensuring a creamy texture throughout.
  • 1 yellow onion diced
  • This infuses the rice with a touch of sweetness. A white onion works well too.
  • 4 large garlic cloves minced
  • Use fresh garlic for an authentic and bold flavor.
  • 1½ cups long-grain white rice
  • Both Basmati or Jasmine rice work beautifully here. Avoid quick-cooking varieties.
  • 1½ cups low-sodium chicken broth
  • Enhances the rice’s taste with its savory essence. Vegetable broth is a good alternative.
  • 1½ cups hot water
  • Adding just enough moisture helps the rice cook evenly.
  • ½ teaspoon Italian seasoning
  • A blend of dried herbs like oregano basil, and rosemary ties the flavors together.
  • ½ teaspoon dried oregano
  • Adds a herbaceous finish to the rice and chicken.
  • Fresh parsley for garnish
  • The pop of green adds color and freshness to the overall dish.

Method
 

  1. The first step involves seasoning the chicken thighs. Coat them with a blend of smoked paprika, dried thyme, garlic powder, salt, and pepper. Giving them a quick massage ensures the spices stick for maximum flavor.
  2. Melt the butter in your oven-safe skillet over medium heat. Toss in the diced onions and minced garlic. Stir them around for about 3-4 minutes until the onions soften and the garlic becomes fragrant. Careful not to burn the garlic, as this can turn bitter.
  3. Add the rice to the skillet, allowing it to soak up the buttery flavors. Sauté for about 30 seconds so it gets slightly toasted, which prevents it from clumping later.
  4. Place the seasoned chicken thighs on top of the rice. Slowly pour in the low-sodium chicken broth and hot water to make sure the rice cooks evenly. Finish by sprinkling the Italian seasoning and dried oregano over the top.
  5. Preheat your oven to 350°F. Cover the skillet with a lid or foil and transfer it to the oven. Bake for 30 minutes, then uncover and bake for another 15-20 minutes. This allows the liquid to absorb fully, leaving the rice tender and fluffy.
  6. Once done, remove the skillet from the oven and let it rest for about 5 minutes. Fluff the rice gently with a fork, garnish with freshly chopped parsley, and serve warm.

Notes

  • Use room-temperature chicken thighs for even cooking.
  • Rinse the rice in cold water to remove excess starch before cooking.
  • For more depth, sauté the rice with a splash of white wine before adding the broth.
  • Don’t skip the resting time; it allows the rice to fully absorb the flavors.
  • Adjust the seasoning to your liking. I sometimes sprinkle extra garlic powder after fluffing the rice for an extra kick.