Prep Time: 10 mins | Cook Time: 45 mins | Resting Time: 5 mins | Total Time: 55 mins | Servings: 6
This is an incredible one-pot meal with impressive tender and juicy chicken thighs that are bursting with amazingly rich, buttery garlic flavour over a bed of rice. Crazy good, even your pickiest eaters can’t resist!
4 tbsp butter
6 skinless, bone-in chicken thighs
1 tsp dried thyme, or any other dried herbs of your choice
1-1/2 c. long-grain white rice
1 tsp paprika
1/2 tsp garlic powder
4 large cloves garlic, minced
1 yellow onion, diced
1-1/2 c. hot water
1-1/2 c. low-sodium, fat-free chicken broth
1/2 tsp dried oregano
1/2 tsp dried Italian Seasoning
chopped fresh parsley, for garnish
salt and fresh ground pepper, to taste
How to make Garlic Butter Chicken Thighs and Rice
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Sprinkle the chicken thighs with paprika, dried thyme, garlic powder, salt, and pepper. Set aside.
Step 3: To a large oven-safe skillet, melt the butter over medium heat. Once the butter has melted, add the diced onions and garlic to the skillet and cook for about 3 to 4 minutes, stirring often until the garlic is a little bit browned. Add the rice and stir perpetually for 30 seconds.
Step 4: Over the rice, place the prepared pieces of chicken, then pour in the chicken broth and water and season with Italian Seasoning and oregano. Bring the mixture to a boil. If needed, season with salt and pepper to taste.
Step 5: Put the lid on or cover the skillet with aluminium foil. Place in the preheated oven and bake for about about 30 minutes. Uncover and resume baking for an additional 15 to 20 minutes or until the liquid has been absorbed.
Step 6: When done, take the dish out of the oven and allow it to stand for at least 5 minutes before removing the chicken from the pan and fluffing the rice using a fork. Serve garnished with parsley. Enjoy!
For this recipe, use bone-in skinless chicken thighs because with skin-on the dish will be very greasy, and this cut of chicken will cook at the same as the rice.
You can use any variety of rice for this recipe, such as white long-grain rice, basmati, or Jasmine rice. Or if using brown rice, leave it in the oven for about 45 minutes, covered. Remove the cover and continue to bake for additional 15 minutes or until cooked through.
MAKE THE CHICKEN AND RICE AHEAD:
Prep the dish until placing the pieces of chicken over the rice but do not add the liquid. Allow it to cool completely before covering tightly and storing it in the fridge for up to 2 days.
When ready to serve, allow the dish to come to room temperature for about 20 minutes. Continue as directed. Right before baking, stir in the chicken broth and water.
FREEZE THE CHICKEN AND RICE:
Before freezing, allow the dish to cool completely.
Using a double layer of aluminium foil, cover the chicken and rice, then secure it tightly and store the casserole in the coldest portion of the freezer.
So the rice stays fluffy after thawing, I recommend under-cooking the casserole a little.
Thaw the casserole in the fridge overnight. The next day, let it sit on the counter for at least 20 minutes while preheating the oven to 350 degrees F. You can add a splash of liquid in increments of a couple of tbsp at a time to the casserole if it looks dry until you reached your desired consistency.
WW FREESTYLE POINTS: 9
To decrease the WWPoints to 8, cook the garlic and onions in extra virgin olive oil in place of butter.
Or use bone-in, skinless chicken breasts to further decrease the points to 5.
Amount Per Serving: Calories 370 | Calories from Fat 108 | Fat 12g18% | Saturated Fat 5g25% | Cholesterol 116mg39% | Sodium 395mg16% | Potassium 354mg10% | Carbohydrates 39g13% | Fiber 1g4%, Sugar 0g0% | Protein 23g46% | Vitamin A 420IU8% | Vitamin C 1.6mg2% | Calcium 39mg4% | Iron 1.7mg9%