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One Pan Garlic Butter Chicken and Rice
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One Pan Garlic Butter Chicken and Rice

50 minServes 4Nutri-Score C€€
from @whatsmomcookin20 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken thighs (boneless, skinless)Meat700 g
  • saltSpices5 g
  • black pepper (ground)Spices2 g
  • paprikaSpices3 g
  • garlic powderSpices3 g
  • olive oilPantry30 ml
  • butter (divided)Dairy60 g
  • garlic (minced)Produce6 pieces
  • onion (diced)Produce1 piece
  • long grain white rice (rinsed)Grains300 g
  • chicken brothPantry600 ml
  • parsley (chopped)Produce10 g

per serving

Nutrition

609kcal

Carbs
63 g
Proteins
36 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Sauté pan
  • Tongs

step by step

Method

  1. Season the chicken

    • Pat the chicken thighs dry and season both sides with the salt, black pepper, paprika and garlic powder.
    Step 1

  2. Sear the chicken

    • Heat the olive oil in a large sauté pan over medium-high heat.
    • Sear the chicken until golden on both sides, then transfer to a plate.
    Step 2

  3. Build the garlic butter base

    • Lower the heat and melt half of the butter in the same pan.
    • Add the onion and cook until softened.
    • Stir in the garlic and cook until fragrant.
    Step 3

  4. Toast the rice

    • Add the rice and stir to coat it in the butter and aromatics.
    • Toast the rice for a couple of minutes.
    Step 4

  5. Simmer with broth

    • Pour in the chicken broth and scrape up the browned bits from the bottom.
    • Return the chicken to the pan, cover and simmer gently until the rice is tender and the chicken is cooked through.
    Step 5

  6. Finish and serve

    • Turn off the heat and stir in the remaining butter.
    • Fluff the rice, scatter over the parsley and serve.
    Step 6
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