Garlic butter chicken is a simple and super adaptable pan-fried recipe packed with lemon garlic butter flavor for perfect easy chicken thighs that are crunchy, never-dry, and totally delicious.
You can have this Garlic Butter Chicken and Rice on the table in about one hour. The rice is outrageously good. It’s buttery and garlicky, it’s tender but not mushy. It’s got all the flavor from the juices of the chicken and you get the most insanely gorgeous crust on the chicken.
- 6 skinless, bone-in chicken thighs
- 1 teaspoon paprika
- 1 teaspoon dried thyme or any other dried herbs of your choice
- 1/2 teaspoon garlic powder
- salt and fresh ground pepper, to taste
- 4 tablespoons butter
- 1 yellow onion, diced
- 4 large cloves garlic, minced
- 1-1/2 cups long grain white rice
- 1-1/2 cups low-sodium, fat-free chicken broth
- 1-1/4 cups water
- 1/2 teaspoon dried Italian Seasoning
- 1/2 teaspoon dried oregano
- chopped fresh parsley, for garnish
- Preheat oven to 350F.
- Season chicken thighs with paprika, dried thyme, garlic powder, salt, and pepper; set aside.
- Add butter to a large oven-safe skillet and melt over medium heat.
- Stir in diced onions and garlic; cook over medium heat for 3 to 4 minutes, or until garlic is lightly browned, stirring very frequently.
- Stir in rice; stir constantly for 30 seconds.
- Place prepared chicken pieces over rice, and add the chicken broth and water.
- Season with Italian Seasoning and oregano, and bring to a boil.
- Cover skillet with a lid or aluminum foil and transfer to preheated oven; bake for 30 minutes.
- Remove lid or foil and continue to bake for 15 to 20 minutes, or until liquid is absorbed.
- Remove from oven and let stand 5 minutes.
- Remove chicken from the pan and fluff up the rice with a fork.
- Garnish with parsley and serve.