One Pan Herb Butter Chicken and Zucchini Rice Pilaf

Name: One Pan Herb Butter Chicken and Zucchini Rice Pilaf
Total time: 55 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 6 boneless chicken thighs or breasts ((skin on or off)); 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

All made in one pan, no cooking the rice pilaf separately...you’re going to LOVE this meal!

⏱️ 55 min 🔪 Prep: 15 min 🔥 Cook: 40 min 📊 Medium 👁️ 22 views

👨‍🍳 Start Cooking

One Pan Herb Butter Chicken and Zucchini Rice Pilaf

Foto: Half Baked Harvest

Ingredients

6 servings

6 boneless chicken thighs or breasts ((skin on or off))
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

Steps

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!