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One Pan Herb Butter Chicken and Zucchini Rice Pilaf
Serves 6
15 mins prep
40 mins cook
55 mins total
All made in one pan, no cooking the rice pilaf separately...you’re going to LOVE this meal!
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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!