Description
A comforting one-pan meal featuring herb-seasoned chicken and a flavorful zucchini rice pilaf with golden sage butter.
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 whole sage leaves
2 cups chicken broth
4 tablespoons salted butter
Instructions
Preheat the oven to 400°F.
In a bowl, combine the chicken, olive oil, parmesan, garlic, thyme, rosemary, smoked paprika, cayenne pepper, salt, and black pepper. Toss well to coat.
In a 9×13-inch baking dish, mix together the rice, orzo, chopped onion, grated zucchini, and chopped sage. Pour in 2 cups of chicken broth and add 2 tablespoons of butter. Arrange the seasoned chicken on top of the rice and vegetables. Add the parmesan rind if using. Bake for 30 to 40 minutes, until the rice is tender and fluffy, and the chicken is fully cooked. If the rice is still firm, add 1/3 cup water and continue baking for an additional 10 minutes.
Just before serving, melt the remaining 2 tablespoons of butter with the whole sage leaves in a skillet over medium heat. Cook until the butter turns golden brown and the sage leaves become crispy, about 4 minutes.
Serve the chicken and rice topped with the sage butter and enjoy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3
- Sodium: 620
- Fat: 28
- Saturated Fat: 10
- Unsaturated Fat: 16
- Carbohydrates: 36
- Fiber: 2
- Protein: 32
- Cholesterol: 110