Description
🍗 Aromatic herb butter chicken paired with a fragrant zucchini‑rice pilaf makes a comforting, one‑pan dinner.
🥒 The buttery sauce and fresh herbs add depth while keeping prep and cleanup minimal.
Ingredients
– 6 boneless chicken thighs or breasts, skin on or off
– 2 Tbsp olive oil
– 1/4 cup grated Parmesan cheese
– 4 cloves garlic, minced
– 2 tsp dried thyme
– 1 tsp dried rosemary
– 1 tsp smoked paprika
– 1/4 tsp cayenne pepper (optional, for heat)
– Salt and freshly ground black pepper, to taste
– 1 cup jasmine rice
– 3/4 cup orzo pasta
– 1 onion, chopped (optional)
– 1-2 medium zucchini, grated (about 1 cup)
– 1 Tbsp fresh sage, chopped (plus extra leaves for the butter)
– 2 cups chicken broth or chicken bone broth
– 4 Tbsp butter, divided (2 Tbsp for the baking dish, 2 Tbsp for the sage-brown butter)
Instructions
1-Preheat the oven to 400°F (200°C).
2-In a large bowl, toss the chicken with olive oil, Parmesan, garlic, thyme, rosemary, smoked paprika, cayenne, salt, and pepper.
3-Spread the rice, orzo, onion (if using), grated zucchini, and chopped sage in a 9×13-inch baking dish. Pour the broth over the mixture and dot with 2 Tbsp butter.
4-Arrange the seasoned chicken on top of the rice mixture. If you have a Parmesan rind, place it in the dish for added flavor.
5-Bake, uncovered, for 30-40 minutes, until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C). If the rice is still firm, add about 1/3 cup water, stir gently, and continue baking for another 10 minutes.
6-While the dish bakes, melt the remaining 2 Tbsp butter in a skillet over medium heat. Add a few fresh sage leaves and cook until the butter turns golden brown and the sage crisps, about 4 minutes.
7-Remove the baked chicken and rice from the oven. Drizzle the sage-brown butter over the top before serving.
Notes
🌿 Use fresh thyme and rosemary instead of dried for a brighter herb flavor.
🧈 If the top browns too quickly, cover the dish loosely with foil mid‑bake and remove for the last 10 minutes.
🥒 Increase the amount of grated zucchini for extra vegetables; adjust salt accordingly.
- Prep Time: 15 minutes
- Prep: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: One‑Pan Bake
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (approximately 1/6 of the dish)
- Calories: 583 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg
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