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Chicken Thighs and Rice
If you’re looking for a meal that combines comfort, flavor, and convenience, look no further than this Garlic Butter Chicken Thighs and Rice recipe. It’s the perfect for busy weeknights when you want something hearty and satisfying but don’t want to spend hours in the kitchen.
Servings 4
Calories 281kcal
Equipment
- heavy oval skillet with lid any heavy skillet with a lid will work
Ingredients
For the Chicken
- 8 pieces chicken thighs boneless, skin-on or skinless, your choice
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
For the Rice
- 2 tablespoons butter unsalted
- 1 medium onion diced
- 4-5 cloves garlic minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoons fresh parsley minced
Instructions
- Pat the chicken thighs dry with a paper towel and season both sides with salt, pepper, and paprika.
- Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken thighs and cook for 4-5 minutes per side, or until golden brown. Remove the chicken and set aside. Lightly cover with foil.
- Melt the butter over medium heat in the same pan. Add the onion and sauté for 3 minutes until softened, but not browned. Add the minced garlic and sauté for 1-2 minutes. Stir in the rice. Lightly toast the rice for about a minute.
- Pour in the chicken broth into the skillet. Stir to deglaze the pan and scrape up the flavorful brown bits. Stir in the onion powder, garlic powder, and minced parsley.
- Nestle the seared chicken thighs back into the pan. Bring the mixture to a gentle boil, then reduce the heat to low.
- Cover and simmer for 20-25 minutes, or until the rice is tender and the chicken is fully cooked.
- Remove the skillet from heat and allow the dish to rest for a few minutes. Sprinkle with fresh parsley and serve.
Notes
Use a meat thermometer to check that the chicken has an internal temperature of 165° Fahrenheit.
Nutrition
Calories: 281kcal | Carbohydrates: 42g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 1070mg | Potassium: 159mg | Fiber: 1g | Sugar: 2g | Vitamin A: 388IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 1mg