Cooking Tips
Golden Garlic Butter Chicken & Seasoned Rice Bake
Golden garlic butter chicken over fluffy yellow rice with carrots, bell peppers and warm spices — a comforting one-pan family dinner.
By Steak House Diaries Editorial Desk | Published | Updated | 2 min read
This is a one-pan dinner that earns its place in the weekly rotation: chicken thighs seared golden in garlic butter, then baked over yellow rice that soaks up every bit of flavor from the carrots, peppers, turmeric and broth. The rice comes out fluffy and deeply savory, the chicken stays juicy, and there is only one pan to wash.
Ingredients
For the garlic butter chicken: 700 g boneless, skinless chicken thighs, cut into large pieces; 2 tbsp olive oil; 3 tbsp unsalted butter; 4 garlic cloves, minced; 1 tsp paprika; 1 tsp garlic powder; ½ tsp onion powder; ½ tsp black pepper; 1 tsp salt, or to taste; 1 tsp Italian seasoning; 1 tbsp lemon juice.
For the seasoned yellow rice: 2 cups long-grain basmati rice; 3½ cups chicken broth; 1 medium onion, finely chopped; 2 medium carrots, diced; 1 yellow bell pepper, diced; 1 small red bell pepper, diced; 3 garlic cloves, minced; 2 tbsp butter; 1 tbsp olive oil; 1 tsp turmeric powder; 1 tsp paprika; ½ tsp ground cumin; ½ tsp black pepper; 1 tsp salt, or to taste; ½ tsp dried thyme; 1 bay leaf.
For the garlic butter drizzle: 2 tbsp melted butter; 2 garlic cloves, minced; 1 tbsp lemon juice; ½ tsp paprika; 1 tbsp fresh parsley, chopped.
For garnishing: 2 tbsp fresh parsley, finely chopped; freshly cracked black pepper; lemon wedges (optional); extra melted garlic butter for drizzling.
Method
Heat the oven to 190°C (375°F). Season the chicken pieces with paprika, garlic powder, onion powder, pepper, salt and Italian seasoning.
Heat the olive oil and butter in a large oven-safe pan over medium-high heat. Sear the chicken for 3–4 minutes per side until golden, then remove and set aside.
In the same pan, melt the butter with the olive oil and cook the onion, carrots and peppers for 4–5 minutes until softened. Add the garlic and cook for 30 seconds.
Stir in the turmeric, paprika, cumin, pepper, salt and thyme, then add the rice and stir for 1 minute so every grain is coated.
Pour in the chicken broth, add the bay leaf, and bring to a gentle simmer. Nestle the chicken pieces back on top of the rice.
Cover tightly and bake for 25–30 minutes, until the rice is tender and the chicken reaches 165°F (74°C). Rest, covered, for 10 minutes.
Stir together the garlic butter drizzle ingredients. Fluff the rice, discard the bay leaf, drizzle over the garlic butter, and garnish with parsley, black pepper and lemon wedges.
Cooking Tips
Do not lift the lid during baking — the trapped steam is what cooks the rice evenly.
The 10-minute rest matters: it lets the rice finish steaming and the chicken juices settle.
If the rice is still firm, add a splash of hot broth and bake for 5 more minutes, covered.
Frequently asked questions
Can I use chicken breasts instead of thighs?
Yes — cut them into large pieces and check the temperature early, as breasts dry out faster; cook to 165°F (74°C) and no further.
Why is my rice sticky?
Rinsing the basmati until the water runs clear removes excess starch, which is the main cause of sticky rice.