USA · Meat Dishes

Garlic Butter Chicken with Rice

Chicken thighs seared skin-side down until the fat renders and the skin turns deep gold, then finished in the oven on a bed of garlic-butter rice that absorbs all the drippings.

35 min✻4 servings✻580 kcal
Garlic Butter Chicken with Rice

Ingredients

  • bone-in skin-on chicken thighs800 g
  • long-grain white rice300 g
  • chicken broth480 ml
  • butter3 tbsp
  • garlic cloves6
  • small onion1
  • smoked paprika1 tsp
  • dried thyme0.5 tsp
  • salt and black pepper to taste
  • fresh parsley

Method

  1. 1Preheat oven to 200°C (400°F). Pat chicken thighs completely dry with paper towels. Season all over with smoked paprika, thyme, salt, and pepper.
  2. 2Heat an oven-safe skillet over medium-high heat. Add 1 tbsp butter. Place chicken skin-side down and do not move it. Sear 5–6 minutes until the skin is deep golden and releases cleanly from the pan. Flip and sear 2 more minutes. Transfer to a plate.
  3. 3Reduce heat to medium. Add remaining 2 tbsp butter, onion, and garlic. Cook 2–3 minutes, stirring, until soft and fragrant.
  4. 4Add rice. Stir to coat every grain in the butter for 30 seconds. Pour in chicken broth, stir once to level the rice, then stop completely. Do not stir again.
  5. 5Place chicken thighs on top, skin-side up. The skin must sit above the liquid, not touching the broth. Cover tightly with foil or a lid.
  6. 6Bake covered at 200°C for 25 minutes. Remove the cover and bake 10–12 minutes more until all liquid is absorbed and the skin is crispy. Rest 5 minutes, garnish with parsley, and serve from the pan.