You’re sure to love this Garlic Butter Chicken and Rice! Bursting with rich buttery garlic flavor and tender chicken thighs, this is a one pot chicken and rice dinner guaranteed to impress even the pickiest eaters!
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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
1-1/2 cups hot water
1/2 teaspoon dried Italian Seasoning
1/2 teaspoon dried oregano
chopped fresh parsley, for garnish
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- To reduce the WW Points, cook the garlic and onions in extra virgin olive oil instead of butter. This will amount to 8 points. You can reduce the points to 5 if you use bone-in, skinless chicken breasts.
- Chicken: This recipe is prepared with bone-in, skinless chicken thighs. Using anything other than what is suggested will have different results. Boneless chicken thighs will cook up faster, while boneless chicken breasts will cook through much quicker and will dry out. I also recommend removing the skin from the chicken thighs because the casserole will be greasy with the skin on.
- Rice: This recipe uses long-grain white rice. If you want to use brown rice, increase the cooking time. Bake it covered for 45 minutes, and then uncover and bake for an additional 15 to 20 minutes.