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Chicken in Herb Butter with Rice Pilaf

10 minutes + 45 minutes baking



Chicken in herb butter with rice pilaf is a recipe I have grown to love during this fall. It takes less than 5 minutes to prepare and then everything bakes in the oven with no fuss. So this is the perfect dinner that you can prepare even during a hectic week when you don’t even think about cooking.

This is the perfect dinner to serve to both family and friends on long autumn evenings. And with a glass of white wine, this dish will be a hit!


I know, there are plenty of chicken and rice recipes everywhere and many of you are getting tired of them. But on my blog, recipes like this will appear often, and in a presentation that you’ll love. Because even plain chicken with rice can taste great! And I’ll show you how through my recipes.

I put this recipe together with ingredients that I actually had left as leftovers in the fridge and the result? I’ve cooked it 3 times in the last week alone, so you can get the picture for yourself.

Would you like to see more one pan chicken recipes? Try this One Pan Butternut Squash Chicken and Rice!



Adjust Servings
6 chicken thighs or breasts
2 tablespoons olive oil
60 grams parmesan cheese
6 garlic cloves
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon smoked paprika
salt and pepper to taste
250 grams jasmin rice
1 shredded zucchini
575 ml chicken broth
1 teaspoon dried onion
30 grams butter
feta cheese for serving
Nutritional Information
562 Calories
33 g Fat
30 g Protein
37 g Carbs
2 g Sugars


Prepare the Chicken
Preheat the oven to 200°C. In a large bowl, mix the chicken with the thyme, oregano, paprika, Parmesan cheese, crushed garlic cloves, olive oil and season with salt and pepper.
Place the jasmine rice in the baking dish first, add the grated zucchini and pour in the stock. Season again lightly with salt and dried onions. Place the chicken on top. Add a knob of butter on each piece of meat.
Mark as complete
Bake the Dish
Place the baking dish in the oven and bake for about 40 minutes, until the rice is done. If all the liquid has cooked off and the rice is still hard, add about 100-150ml of water or stock and bake for a further 10-15 minutes.
Serve sprinkled with feta or fresh thyme leaves.
Mark as complete
I personally bake everything in the oven uncovered and in 40 minutes I'm done. But the time will depend on the size of your baking dish and also the size of the chicken breasts or thighs. Thighs will generally take longer to do than chicken breasts.

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