One Pan Garlic Herb Butter Chicken & Rice
One Pan Garlic Herb Butter Chicken & Rice
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 red chili, chopped, seeds removed for less heat (optional)
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Garlic Herb Butter Basting
- 2 tablespoons unsalted butter
- 1/2 teaspoon fresh thyme, chopped
- 1/2 teaspoon fresh parsley, chopped
For the Rice and Vegetables
- 1 tablespoon olive oil
- 1 red onion, medium, chopped
- 3 fresh thyme sprigs
- 3 cloves garlic, minced
- 2 green onions, chopped
- 1 red chili, chopped, seeds removed for less heat (optional)
- 1/2 teaspoon paprika
- 1 1/2 cups bell peppers, sliced (combination of red, yellow, and green)
- 1/2 cup carrots, diced
- 1/2 cup green peas, frozen
- 1/2 cup corn, frozen
- 1 1/2 cups white rice, long-grain or basmati, rinsed
- 3 cups chicken broth, low sodium
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish and Serving
- 2 tablespoons fresh parsley, chopped
- 4 lemon wedges, for serving
Instructions
- 1
Preheat your oven to 375°F. In a large bowl, combine the chicken pieces, 2 tablespoons of olive oil, 4 cloves of minced garlic, 1 chopped red chili, 1 teaspoon of paprika, 1/2 teaspoon of dried oregano, 1/2 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well to ensure the chicken is thoroughly coated. Set aside to marinate while you prepare other ingredients.
⏱️ 5 min•🌡️ 375
- 2
Heat a large, oven-safe skillet (preferably cast iron or a grill pan) over medium-high heat. Add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes per side, until browned and cooked through. While searing, melt 2 tablespoons of butter with 1/2 teaspoon each of chopped fresh thyme and parsley in a small microwave-safe bowl or saucepan. Baste the chicken with this garlic herb butter as it cooks.
⏱️ 10 min
- 3
Remove the cooked chicken from the skillet and set aside on a plate. Keep any pan drippings in the skillet.
⏱️ 1 min
- 4
Add 1 tablespoon of olive oil to the same skillet (if needed). Add the chopped red onion and fresh thyme sprigs. Sauté over medium heat for 3-4 minutes until the onion softens.
⏱️ 4 min
- 5
Stir in 3 cloves of minced garlic, chopped green onions, and the second chopped red chili. Sauté for another 1 minute until fragrant.
⏱️ 1 min
- 6
Add 1/2 teaspoon of paprika, sliced bell peppers, diced carrots, frozen green peas, and frozen corn to the skillet. Sauté for 3-5 minutes, stirring occasionally, until the vegetables start to soften slightly.
⏱️ 5 min
- 7
Add the rinsed white rice to the skillet and stir to combine with the vegetables and spices. Pour in the chicken broth, then add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring the mixture to a simmer.
⏱️ 3 min
- 8
Nestle the cooked chicken pieces back into the rice and vegetable mixture in the skillet. Ensure the chicken is partially submerged in the liquid.
⏱️ 1 min
- 9
Tightly cover the skillet with aluminum foil. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the rice is tender and has absorbed all the liquid.
⏱️ 30 min•🌡️ 375
- 10
Carefully remove the skillet from the oven. Remove the foil and let the dish rest for 5 minutes. Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
One Pan Garlic Herb Butter Chicken & Rice
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 red chili, chopped, seeds removed for less heat (optional)
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Garlic Herb Butter Basting
- 2 tablespoons unsalted butter
- 1/2 teaspoon fresh thyme, chopped
- 1/2 teaspoon fresh parsley, chopped
For the Rice and Vegetables
- 1 tablespoon olive oil
- 1 red onion, medium, chopped
- 3 fresh thyme sprigs
- 3 cloves garlic, minced
- 2 green onions, chopped
- 1 red chili, chopped, seeds removed for less heat (optional)
- 1/2 teaspoon paprika
- 1 1/2 cups bell peppers, sliced (combination of red, yellow, and green)
- 1/2 cup carrots, diced
- 1/2 cup green peas, frozen
- 1/2 cup corn, frozen
- 1 1/2 cups white rice, long-grain or basmati, rinsed
- 3 cups chicken broth, low sodium
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish and Serving
- 2 tablespoons fresh parsley, chopped
- 4 lemon wedges, for serving
Instructions
- 1
Preheat your oven to 375°F. In a large bowl, combine the chicken pieces, 2 tablespoons of olive oil, 4 cloves of minced garlic, 1 chopped red chili, 1 teaspoon of paprika, 1/2 teaspoon of dried oregano, 1/2 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well to ensure the chicken is thoroughly coated. Set aside to marinate while you prepare other ingredients.
⏱️ 5 min•🌡️ 375 - 2
Heat a large, oven-safe skillet (preferably cast iron or a grill pan) over medium-high heat. Add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes per side, until browned and cooked through. While searing, melt 2 tablespoons of butter with 1/2 teaspoon each of chopped fresh thyme and parsley in a small microwave-safe bowl or saucepan. Baste the chicken with this garlic herb butter as it cooks.
⏱️ 10 min - 3
Remove the cooked chicken from the skillet and set aside on a plate. Keep any pan drippings in the skillet.
⏱️ 1 min - 4
Add 1 tablespoon of olive oil to the same skillet (if needed). Add the chopped red onion and fresh thyme sprigs. Sauté over medium heat for 3-4 minutes until the onion softens.
⏱️ 4 min - 5
Stir in 3 cloves of minced garlic, chopped green onions, and the second chopped red chili. Sauté for another 1 minute until fragrant.
⏱️ 1 min - 6
Add 1/2 teaspoon of paprika, sliced bell peppers, diced carrots, frozen green peas, and frozen corn to the skillet. Sauté for 3-5 minutes, stirring occasionally, until the vegetables start to soften slightly.
⏱️ 5 min - 7
Add the rinsed white rice to the skillet and stir to combine with the vegetables and spices. Pour in the chicken broth, then add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring the mixture to a simmer.
⏱️ 3 min - 8
Nestle the cooked chicken pieces back into the rice and vegetable mixture in the skillet. Ensure the chicken is partially submerged in the liquid.
⏱️ 1 min - 9
Tightly cover the skillet with aluminum foil. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the rice is tender and has absorbed all the liquid.
⏱️ 30 min•🌡️ 375 - 10
Carefully remove the skillet from the oven. Remove the foil and let the dish rest for 5 minutes. Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side.
⏱️ 5 min