Super Flavourful One Pan Garlic Herb Butter Chicken and Rice
Super Flavourful One Pan Garlic Herb Butter Chicken and Rice
Ingredients
For the Chicken and Marinade
- 4 chicken thighs, bone-in, skin-on
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 3 cloves garlic, minced
- 1 red chilies, chopped, or to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Herb Compound Butter
- 1/4 cup unsalted butter, softened
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 clove garlic, minced
For the Rice and Vegetables
- 1 tablespoon olive oil
- 1 red onion, chopped
- 3 fresh thyme sprigs
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1/2 red chilies, chopped, or to taste
- 2 bell peppers, any color, cut into strips
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1 1/2 cups long-grain white rice, rinsed
- 1 cup mixed vegetables, frozen (peas, carrots, corn)
- 3 cups chicken broth, warm
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Garnish
- 2 tablespoons fresh parsley, chopped
- 1/2 lemon, sliced, optional
Instructions
- 1
In a medium bowl, combine the softened butter, chopped fresh parsley, chopped fresh chives, and minced garlic. Mix well to create the herb compound butter. Set aside.
⏱️ 5 min
- 2
In a large bowl, place the chicken thighs. Drizzle with 2 tablespoons of olive oil. Add paprika, dried oregano, dried thyme, 3 cloves of minced garlic, 1 chopped red chili (if using), 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix thoroughly with your hands to ensure each chicken thigh is well coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 10 min
- 3
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 4
Heat a large oven-safe pan (such as a cast iron skillet or a large Dutch oven) over medium-high heat on the stovetop. Add 1 tablespoon of olive oil. Once hot, place the marinated chicken thighs skin-side down into the pan without overcrowding. Sear for 5-7 minutes per side, until deeply golden brown and a crust has formed. During searing, spoon some of the prepared herb compound butter over the chicken to baste it.
⏱️ 15 min
- 5
Once the chicken is seared, remove it from the pan and set aside on a plate.
⏱️ 1 min
- 6
In the same pan, add the chopped red onion and fresh thyme sprigs. Sauté for 3-5 minutes until the onions soften. Add 2 cloves of minced garlic, chopped green onions, and 1/2 chopped red chili (if using). Sauté for another 1-2 minutes until fragrant.
⏱️ 7 min
- 7
Stir in the bell pepper strips, 1 teaspoon of paprika, and 1/2 teaspoon of dried oregano. Sauté for 3-4 minutes until the bell peppers are slightly softened.
⏱️ 4 min
- 8
Add the rinsed long-grain white rice and frozen mixed vegetables (peas, carrots, corn) to the pan. Stir everything together to combine well with the aromatics and spices.
⏱️ 2 min
- 9
Pour in the warm chicken broth. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir gently to combine.
⏱️ 1 min
- 10
Arrange the seared chicken thighs on top of the rice and vegetable mixture, nestling them slightly into the liquid. Ensure the chicken is mostly submerged but the skin is exposed.
⏱️ 1 min
- 11
Cover the pan tightly with aluminum foil. Transfer the covered pan to the preheated oven and bake for 25-30 minutes, or until the rice is cooked through and the chicken reaches an internal temperature of 165°F (74°C).
⏱️ 30 min•🌡️ 375
- 12
Remove the pan from the oven. Carefully remove the foil. Let the dish rest for 5-10 minutes before serving. Garnish with fresh chopped parsley and lemon slices, if desired.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Super Flavourful One Pan Garlic Herb Butter Chicken and Rice
For the Chicken and Marinade
- 4 chicken thighs, bone-in, skin-on
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 3 cloves garlic, minced
- 1 red chilies, chopped, or to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Herb Compound Butter
- 1/4 cup unsalted butter, softened
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 clove garlic, minced
For the Rice and Vegetables
- 1 tablespoon olive oil
- 1 red onion, chopped
- 3 fresh thyme sprigs
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1/2 red chilies, chopped, or to taste
- 2 bell peppers, any color, cut into strips
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1 1/2 cups long-grain white rice, rinsed
- 1 cup mixed vegetables, frozen (peas, carrots, corn)
- 3 cups chicken broth, warm
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Garnish
- 2 tablespoons fresh parsley, chopped
- 1/2 lemon, sliced, optional
Instructions
- 1
In a medium bowl, combine the softened butter, chopped fresh parsley, chopped fresh chives, and minced garlic. Mix well to create the herb compound butter. Set aside.
⏱️ 5 min - 2
In a large bowl, place the chicken thighs. Drizzle with 2 tablespoons of olive oil. Add paprika, dried oregano, dried thyme, 3 cloves of minced garlic, 1 chopped red chili (if using), 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix thoroughly with your hands to ensure each chicken thigh is well coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 10 min - 3
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 4
Heat a large oven-safe pan (such as a cast iron skillet or a large Dutch oven) over medium-high heat on the stovetop. Add 1 tablespoon of olive oil. Once hot, place the marinated chicken thighs skin-side down into the pan without overcrowding. Sear for 5-7 minutes per side, until deeply golden brown and a crust has formed. During searing, spoon some of the prepared herb compound butter over the chicken to baste it.
⏱️ 15 min - 5
Once the chicken is seared, remove it from the pan and set aside on a plate.
⏱️ 1 min - 6
In the same pan, add the chopped red onion and fresh thyme sprigs. Sauté for 3-5 minutes until the onions soften. Add 2 cloves of minced garlic, chopped green onions, and 1/2 chopped red chili (if using). Sauté for another 1-2 minutes until fragrant.
⏱️ 7 min - 7
Stir in the bell pepper strips, 1 teaspoon of paprika, and 1/2 teaspoon of dried oregano. Sauté for 3-4 minutes until the bell peppers are slightly softened.
⏱️ 4 min - 8
Add the rinsed long-grain white rice and frozen mixed vegetables (peas, carrots, corn) to the pan. Stir everything together to combine well with the aromatics and spices.
⏱️ 2 min - 9
Pour in the warm chicken broth. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir gently to combine.
⏱️ 1 min - 10
Arrange the seared chicken thighs on top of the rice and vegetable mixture, nestling them slightly into the liquid. Ensure the chicken is mostly submerged but the skin is exposed.
⏱️ 1 min - 11
Cover the pan tightly with aluminum foil. Transfer the covered pan to the preheated oven and bake for 25-30 minutes, or until the rice is cooked through and the chicken reaches an internal temperature of 165°F (74°C).
⏱️ 30 min•🌡️ 375 - 12
Remove the pan from the oven. Carefully remove the foil. Let the dish rest for 5-10 minutes before serving. Garnish with fresh chopped parsley and lemon slices, if desired.
⏱️ 10 min