One Pan Herb Butter Chicken and Zucchini Rice Pilaf.
Ingredients
- 6 boneless chicken thighs or breasts
- 2 tablespoons extra virgin olive oil
- 1/4 cup grated parmesan, plus parmesan rind
- 4 cloves garlic, chopped
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- kosher salt and black pepper
- 1 cup dry white jasmine rice
- 3/4 cup dry orzo pasta
- 1 yellow onion, chopped
- 1 cup grated zucchini
- 1 tablespoon chopped sage, plus 8 sage leaves
- 2 cups chicken broth
- 4 tablespoons salted butter
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Instructions
- 1. Preheat the oven to 400°.
- 2. In a bowl, toss together the chicken, olive oil, parmesan, garlic, thyme, rosemary, paprika, cayenne, salt, and pepper.
- 3. Pour the rice, orzo, onion, zucchini, and chopped sage into a 9×13-inch baking dish. Pour over 2 cups broth. Add 2 tablespoons butter. Arrange the chicken over the rice and zucchini. Add the parmesan rind, if using. Bake 30-40 minutes, until the rice is fluffy and the chicken is cooked through. If the rice is hard, add 1/3 cup water and cook for an additional 10 minutes.
- 4. Just before serving, melt together the 2 tablespoons butter and sage leaves in a skillet set over medium heat. Cook until the butter is browning and the sage is crisp, 4 minutes.
- 5. Severe the chicken and rice topped with sage butter. And enjoy!
Source
Original recipe: View Original
