Garlic Butter Chicken Rice
Juicy chicken thighs roasted with butter and garlic served alongside mushroom rice pilaf, earthy and elegant.
Ingredients (serves 4)
- 8 chicken thighs
- 2 cups rice
- 8 oz mushroom
- 6 garlic cloves
- 4 tablespoons butter
- 1 onion
- 1 cup chicken stock
- 1/2 cup white wine
- thyme
- salt
- black pepper
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Save this recipeInstructions
- 1
Preheat oven to 425°F.
- 2
Place chicken thighs in a roasting pan, season with salt, pepper, and thyme. Dot with 2 tablespoons butter and scatter minced garlic around them.
- 3
Roast for 28-30 minutes until chicken is cooked through and skin is golden.
- 4
Meanwhile, heat 2 tablespoons butter in a saucepan over medium heat. Sauté diced onion until soft, about 3 minutes.
- 5
Add sliced mushrooms and cook until golden, about 5 minutes. Stir in rice and toast for 2 minutes.
- 6
Add chicken stock and white wine, bring to a boil, reduce heat, cover, and simmer for 15 minutes.
- 7
Serve mushroom rice topped with roasted chicken thighs and pan drippings.
