Description
This one-pan garlic butter chicken and rice is the kind of dish that makes people think you spent hours in the kitchen when really, you just let butter and garlic work their magic.
Ingredients
Scale
- 6–8 bone-in, skin-on chicken thighs (about 2 lbs/900g)
- 1½ cups (300g) long-grain white rice, rinsed and drained
- 2½ cups (600ml) chicken broth, preferably low-sodium
- 6 tablespoons (85g) unsalted butter, divided
- 8 garlic cloves, finely minced (about 3 tablespoons)
- 1 medium yellow onion, finely diced (about 1 cup)
- 2 teaspoons dried Italian herbs or herbes de Provence
- 1 teaspoon paprika (sweet or smoked)
- 2 tablespoons fresh lemon juice
- ¼ cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Pat chicken thighs dry with paper towels. Season with salt, pepper, and half the paprika. Let sit at room temperature for 15 minutes.
- In a large oven-safe skillet, melt 4 tablespoons butter over medium heat. Add onion and cook for 3-4 minutes until translucent. Reduce heat, add garlic, and cook for 30-60 seconds until fragrant.
- Remove half the garlic butter mixture and set aside. Increase heat to medium-high and place chicken skin-side down in the pan. Cook for 5-7 minutes until skin is golden. Flip, cook 2 more minutes, then transfer to a plate.
- Add rice to the pan, stirring to coat in fat for 1 minute. Add herbs, remaining paprika, and a pinch of salt. Pour in broth and lemon juice, stirring to scrape up browned bits.
- Bring liquid to a simmer, then place chicken on top, skin-side up. Cover and bake for 25 minutes, then uncover and bake 10-15 minutes more until chicken reaches 165°F and rice has absorbed all liquid.
- Melt remaining 2 tablespoons butter with reserved garlic mixture. Brush over chicken during final 5 minutes of cooking. Let rest 5 minutes before serving. Sprinkle with parsley.