One Pot Garlic Butter Chicken and Rice

One Pot Garlic Butter Chicken and Rice

Recipe by Sandra MyersCourse: DinnerCuisine: MediterraneanDifficulty: Medium


Prep time


Cooking time


Total time






  • 6 skinless chicken thighs

  • 1-1/2 cups long grain white rice

  • 1-1/2 cups low-sodium, fat free chicken broth

  • 1 tsp paprika

  • 1/2 tsp dried Italian Seasoning

  • 1/2 tsp dried oregano

  • 1 tsp dried thyme, or any other dried herbs of your choice

  • 1/2 tsp garlic powder

  • 4 tbsp. butter

  • 1 yellow onion, diced

  • 4 large cloves garlic, minced

  • 1-1/2 cups hot water

  • chopped fresh parsley, for garnish

  • salt and fresh ground pepper, to taste


  • Preheat oven to 350 degrees F.
  • Toss chicken thighs with paprika, dried thyme, garlic powder, salt and pepper; set aside.
  • Melt butter in a large oven-safe skillet on medium heat.
  • Add onions and garlic and stir fry for 3 to 4 minutes, until garlic is lightly browned, and onion is translucent.
  • Add rice to skillet; stir constantly for 30 seconds.
  • Place chicken over rice, then pour in chicken broth and water.
  • Season with Italian Seasoning and oregano, and bring to a boil. Season with salt and pepper if needed.
  • Cover with a lid or aluminum foil. Transfer to preheated oven and bake for 30 minutes.
  • Remove lid or foil and bake for additional 15-20 minutes, or until liquid is absorbed.
  • Remove from oven and let it cool for 5 minutes.
  • Remove chicken from the pan and fluff up rice with a fork.
  • Garnish with parsley. Serve.
One Pot Garlic Butter Chicken and Rice
You might also like

Leave A Reply

Your email address will not be published.