Herb Crusted Chicken With Garlic Butter Rice Recipe

About this recipe

This Herb-Crusted Chicken with Garlic Butter Rice is a delightful Italian-inspired dinner that combines the bold flavors of seasoned chicken thighs with the comforting richness of buttery garlic-infused rice. Perfect for a midweek meal or a romantic dinner, the dish is easy to prepare in just one pan, making cleanup a breeze. The chicken is seared to golden perfection before simmering alongside fragrant rice in a savory chicken stock. The addition of fresh parsley and a squeeze of lemon juice brightens the dish, adding a refreshing twist. Packed with protein and carbohydrates, this meal satisfies your hunger while fueling your body. Serve it with a side of steamed vegetables or a crisp green salad for a complete, balanced plate. Whether you're cooking for yourself or sharing with a loved one, this recipe is sure to impress with its vibrant flavors and ease of preparation.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• 100 g Garlic - Single Clove
• - DELI QUINOA/BASMATI RICE 1KG
• - FUNFOOD PEANUT BUTTER CREAMY 100GM
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 25 g Whole Black Pepper
• - Italian Seasoning
• 400 g Delichic Raw Chicken Stock Broth
• - Parsley
• 250 ml Keya Lemon Juice

Instructions

1. 1. Wash and pat dry the chicken thighs, then rub them with olive oil, salt, pepper, and Italian seasoning.
2. 2. Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Sear the chicken thighs for 2-3 minutes per side until golden brown.
3. 3. Remove the chicken from the skillet and set aside. Reduce heat to medium-low.
4. 4. In the same skillet, melt the butter and sauté minced garlic for 1-2 minutes until fragrant.
5. 5. Add the rice to the skillet and stir to coat it in the garlic butter. Cook for 2 minutes to lightly toast the rice.
6. 6. Pour in the chicken stock and bring to a gentle boil, stirring occasionally to prevent sticking.
7. 7. Return the chicken thighs to the skillet, placing them on top of the rice. Cover with a lid and simmer for 18-20 minutes.
8. 8. Check if the rice is fully cooked and the chicken is tender. If needed, add a splash of water and cook for a few more minutes.
9. 9. Remove the skillet from heat and let it rest, covered, for 5 minutes to absorb flavors.
10. 10. Garnish with freshly chopped parsley and a squeeze of lemon juice for added zest.
11. 11. Serve hot with a side of steamed vegetables or a fresh green salad to complement the dish.