Garlic Butter Chicken & Rice

Bursting with rich, buttery garlic flavor and tender chicken thighs, this Garlic Butter Chicken and Rice dinner is guaranteed to impress even the pickiest eaters! Everyone loves this chicken and rice recipe that’s baked in the oven! Imagine succulent, perfectly seasoned chicken thighs nestled on a bed of garlic-infused, buttery rice. The entire dish comes together in one pan with minimal prep, taking less than 10 minutes to set up.

Ingredients:
6 skinless, bone-in chicken thighs
1 teaspoon sweet or smoked paprika
1 teaspoon dried thyme, or any other dried herbs of your choice (rosemary, sage, marjoram)
½ teaspoon garlic powder
salt and fresh ground pepper, to taste
4 tablespoons butter
1 large yellow onion, diced
4 large cloves garlic, minced
1½ cups long grain white rice
1½ cups chicken broth
1½ cups hot water
½ teaspoon dried Italian Seasoning
½ teaspoon dried oregano
chopped fresh parsley, for garnish

Instructions:
Preheat the oven to 350˚F.
Season the chicken thighs with paprika, dried thyme, garlic powder, salt and pepper; set aside.
Add the butter to a large oven-safe skillet and melt over medium heat. Stir in the diced onions and garlic; cook over medium heat for 3 to 4 minutes or until the garlic is lightly browned, stirring very frequently. Do not burn the garlic.
Stir in the rice; stir constantly for 30 seconds. Place the seasoned chicken pieces over the rice, and add the chicken broth and water.
Season the top with Italian Seasoning and oregano, and bring to a boil. You can also add more salt and pepper at this point if you’d like.
Cover the skillet with a lid or aluminum foil and transfer to the preheated oven; bake for 30 minutes.
Remove the lid or foil and continue to bake for 15 to 20 minutes or until the liquid is absorbed.
Remove from oven and let it rest for 5 to 8 minutes.
Remove the chicken from the pan and fluff up the rice with a fork.
Garnish with parsley and serve.

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