Go Back Email Link
–+ servings

Garlic Butter Chicken and Rice Baked

Garlic Butter anything and this Garlic Butter Chicken and Rice bake is my ultimate defintion of weeknight comfort food. With my special Garlic Butter Chicken, this one is even easier and a perfect one pot dinner for the family.
No ratings yet
Print Pin
Prep Time: 5 minutes
Cook Time: 40 minutes
no resting time required: 0 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 956kcal
Author: Anjali

INGREDIENTS

  • 1 lbs Chicken Thigh bone in or bone less
  • 2 oz Unsalted Butter use 1/2 of it melted and half cubed
  • 2 tablespoon Olive Oil extra virgin
  • 8 oz Cream Cheese 1/2 a block (softened to room temp.)
  • 1 cup Heavy Cream can replace with Half and Half
  • 1 tablespoon Italian Seasoning
  • 1½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • 1 cup Chicken Broth
  • 4 cloves Garlic minced
  • 1 cup Long Grain Rice
  • 2 cups Chicken Broth low sodium
  • 2 tablespoon Cornstarch plus 2 tablespoon water to make Cornstarch Slurry
  • ½ cup Parmesan freshly grated
  • Salt & Pepper as per taste
  • Freshly chopped Parsley for garnish

INSTRUCTIONS

  • Preheat the oven to 375F or 180C and grease a 9x13" casserole baking dish with oil or butter or cooking spray.
  • In the dish, stir together chicken broth, white rice, melted butter, minced garlic, onion powder, garlic powder, Italian seasoning, salt, and pepper. Add the softened cream cheese (cut into cubes), and stir gently to start melting it into the mixture.
  • Season the Chicken thighs with salt and pepper (or a little garlic/Italian seasoning if you like extra flavor).
  • Heat a skillet with some olive oil. As the oil shimmers, add the chicken thighs(SKIN SIDE DOWN), and roast them for 5-7 min (each side) over medium low to get them partially cooked .
  • Add them directly into the baking dish and stir to combine everything evenly. Cube the rest of the butter and add over the dish.
  • Cover with foil and bake for 30 minutes.
  • Remove from oven, stir in heavy cream and the cornstarch slurry, then sprinkle parmesan on top. Return to the oven uncovered for another 5–10 minutes, until the rice is tender and the sauce has thickened slightly. Let it rest for 5 minutes before serving.

Nutrition

Nutrition Facts
Garlic Butter Chicken and Rice Baked
Amount Per Serving
Calories 956 Calories from Fat 585
% Daily Value*
Fat 65g100%
Saturated Fat 28g175%
Trans Fat 0.1g
Polyunsaturated Fat 7g
Monounsaturated Fat 24g
Cholesterol 221mg74%
Sodium 1242mg54%
Potassium 664mg19%
Carbohydrates 56g19%
Fiber 2g8%
Sugar 7g8%
Protein 38g76%
Vitamin A 1399IU28%
Vitamin C 1mg1%
Calcium 333mg33%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @recipemagik or tag @recipemagik