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One Pan Herb Butter Chicken Zucchini Rice: 4 Amazing Steps

One Pan Herb Butter Chicken and Zucchini Rice Pilaf
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Enjoy a delicious and easy one-pan meal with Herb Butter Chicken and Zucchini Rice Pilaf. This recipe brings together tender chicken, fragrant herbs, and fresh zucchini in a flavorful rice dish, all cooked together for minimal cleanup and maximum taste.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and black pepper to taste
  • 1 tbsp butter
  • 1 cup Arborio rice
  • 1 small zucchini, diced
  • 1/2 cup chicken broth
  • 1/2 cup water
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic, minced

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, toss the chicken pieces with olive oil, oregano, thyme, garlic powder, onion powder, salt, and pepper.
  3. Melt the butter in a large oven-safe skillet over medium heat. Add the seasoned chicken and cook for 3-4 minutes, until lightly browned.
  4. Stir in the Arborio rice and diced zucchini, coating them with the butter and chicken juices.
  5. Pour in the chicken broth and water. Bring to a simmer.
  6. Stir in the minced garlic.
  7. Cover the skillet tightly with a lid or foil.
  8. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the rice is tender and has absorbed most of the liquid.
  9. Remove from the oven and let it rest, covered, for 5 minutes.
  10. Fluff the rice with a fork and stir in the fresh parsley.
  11. Serve hot and enjoy!

Notes

  • For extra flavor, you can add a pinch of red pepper flakes with the seasonings.
  • Feel free to substitute chicken breasts for thighs if preferred, adjusting cooking time as needed.
  • Other vegetables like bell peppers or peas can be added to the pilaf.

Nutrition

Find it online: https://sundayflavor.com/one-pan-herb-butter-chicken-zucchini-rice/