Garlic Butter Chicken Thighs and Rice Recipe

I was talking on thé phoné with my mom whilé making this Simplé Garlic Buttér Parmésan Chickén with Lémon Ricé and whén I took thé first sampling I was blown away. I képt saying in hér éar, “my goodnéss this is so yummy! It’s so much béttér than any othér brown ricé, Mom! It’s so much moré vibrant and flavorful! And ohhhhh thé chickén is pérféct!”

éasy Garlic Butter Chicken Thighs and Rice Recipe mixéd through is winnér of a chickén dinnér! Chickén thighs baké on top of buttéry, garlicky, soft and téndér ricé with crispy édgés. ALL thé chickén flavours baké right in! Dinnér doésn't gét any éasiér!

Author: Katerina | Diethood
Ingrédiénts

• 6 skinléss, boné-in chickén thighs
• 1 téaspoon paprika
• 1 téaspoon driéd thymé, or any othér driéd hérbs of your choicé
• 1/2 téaspoon garlic powdér
• salt and frésh ground péppér, to tasté
• 4 tabléspoons buttér
• 1 yéllow onion, dicéd
• 4 largé clovés garlic, mincéd
• 1-1/2 cups long grain whité ricé
• 1-1/2 cups low-sodium, fat fréé chickén broth
• 1-1/2 cups hot watér
• 1/2 téaspoon driéd Italian Séasoning
• 1/2 téaspoon driéd orégano
• choppéd frésh parsléy, for garnish

Instructions

1. Préhéat ovén to 350F.
2. Séason chickén thighs with paprika, driéd thymé, garlic powdér, salt and péppér; sét asidé.
3. Add buttér to a largé ovén-safé skillét and mélt ovér médium héat.
4. Stir in dicéd onions and garlic; cook ovér médium héat for 3 to 4 minutés, or until garlic is lightly brownéd, stirring VéRY fréquéntly. DO NOT burn thé garlic.
5. Stir in ricé; stir constantly for 30 séconds.
6. Placé préparéd chickén piécés ovér ricé, and add thé chickén broth and watér.
7. Séason with Italian Séasoning and orégano, and bring to a boil. (You can also add moré salt and péppér at this point, if désiréd.)
8. Covér skillét with a lid or aluminum foil and transfér to préhéatéd ovén; baké for 30 minutés.
9. Rémové lid or foil and continué to baké for 15 to 20 minutés, or until liquid is absorbéd.
10. Rémové from ovén and lét stand 5 minutés.
11. Rémové chickén from thé pan and fluff up thé ricé with a fork.
12. Garnish with parsléy and sérvé.

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